Document Detail


Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.
MedLine Citation:
PMID:  20438554     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
AIMS: To assess the yeast community structure and dynamics during Greek-style processing of natural black Conservolea olives in different brine solutions. METHODS AND RESULTS: Black olives were subjected to spontaneous fermentation in 6% (w/v) NaCl brine solution or brine supplemented with (i) 0.5% (w/v) glucose, (ii) 0.2% (v/v) lactic acid and (iii) both glucose and lactic acid. Yeast species diversity was evaluated at the early (2 days), middle (17 days) and final (35 days) stages of fermentation by restriction fragment length polymorphism and sequence analyses of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions of isolates. Analysis revealed a relatively broad range of biodiversity composed of 10 genera and 17 species. In all treatments, yeasts were the main micro-organisms involved in fermentation together with lactic acid bacteria that coexisted throughout the processes. Metschnikowia pulcherrima was the dominant yeast species at the onset of fermentation, followed by Debaryomyces hansenii and Aureobasidium pullulans. Species heterogeneity changed as fermentations proceeded and Pichia membranifaciens along with Pichia anomala evolved as the main yeasts of olive elaboration, prevailing at 17 and 35 days of the process. Molecular techniques allowed for the identification of five yeast species, namely A. pullulans, Candida sp., Candida silvae, Cystofilobasidium capitatum and M. pulcherrima, which have not been reported previously in black olive fermentation. CONCLUSIONS: By using molecular techniques, a rich yeast community was identified from Conservolea black olive fermentations. Metschnikowia pulcherrima was reported for the first time to dominate in different brines at the onset of fermentation, whereas Pichia anomala and P. membranifaciens evolved during the course. The addition of glucose and/or lactic acid perturbed yeast succession and dominance during fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: Yeasts have an important role in black olive fermentation and contribute to the development of the organoleptic characteristics of the final product. At the same time, certain species can cause significant spoilage. The present study adds to a better knowledge of yeast communities residing in olive fermentations towards a well-controlled process with minimization of product's losses.
Authors:
A A Nisiotou; N Chorianopoulos; G-J E Nychas; E Z Panagou
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of applied microbiology     Volume:  108     ISSN:  1365-2672     ISO Abbreviation:  J. Appl. Microbiol.     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2010-05-04     Completed Date:  2010-07-13     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9706280     Medline TA:  J Appl Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  396-405     Citation Subset:  IM    
Affiliation:
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science & Technology, Agricultural University of Athens, Iera Odos, Votanikos, Athens, Greece.
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MeSH Terms
Descriptor/Qualifier:
DNA, Fungal / genetics
DNA, Ribosomal Spacer / genetics
Fermentation*
Food Microbiology*
Lactic Acid
Olea / microbiology*
Polymorphism, Restriction Fragment Length
RNA, Ribosomal, 5.8S / genetics
Salts / chemistry
Sequence Analysis, DNA
Yeasts / genetics,  growth & development,  isolation & purification*
Chemical
Reg. No./Substance:
0/DNA, Fungal; 0/DNA, Ribosomal Spacer; 0/RNA, Ribosomal, 5.8S; 0/Salts; 0/brine; 50-21-5/Lactic Acid

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