Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2023-11-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2081 |
| _version_ | 1797340273686085632 |
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| author | S. Ayman Y. Gezginc |
| author_facet | S. Ayman Y. Gezginc |
| author_sort | S. Ayman |
| collection | DOAJ |
| description |
In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production.
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| first_indexed | 2024-03-08T10:00:36Z |
| format | Article |
| id | doaj.art-30988fd650cb415c8c391d78c5d83a53 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-03-08T10:00:36Z |
| publishDate | 2023-11-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-30988fd650cb415c8c391d78c5d83a532024-01-29T12:10:02ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-11-0174410.3989/gya.1213222Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in KahramanmaraşS. Ayman0Y. Gezginc1Kahramanmaraş Sütcü Imam University, Faculty of Engineering and Architecture, Food Engineering DepartmentKahramanmaraş Sütcü Imam University, Faculty of Engineering and Architecture, Food Engineering Department, In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2081FermentationMolecular identificationSaltTable oliveTraditionalYeast |
| spellingShingle | S. Ayman Y. Gezginc Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş Grasas y Aceites Fermentation Molecular identification Salt Table olive Traditional Yeast |
| title | Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş |
| title_full | Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş |
| title_fullStr | Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş |
| title_full_unstemmed | Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş |
| title_short | Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş |
| title_sort | use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in kahramanmaras |
| topic | Fermentation Molecular identification Salt Table olive Traditional Yeast |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2081 |
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