Instituto Regional de Investigación Científica Aplicada (IRICA), Avd Camilo José Cela, 13071 Ciudad Real, Spain.
Food Microbiol. 2010 Jun;27(4):487-92. doi: 10.1016/j.fm.2009.12.009. Epub 2010 Jan 13.
The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated from fruits randomly harvested at various olive groves in the region of Castilla La Mancha (Spain). Olive paste and pomace, a byproduct of the processing of this raw material, were also collected in sterile flasks from different oil mills. Molecular identification methodology used included comparison of polymerase chain reaction (PCR) amplicons of their 5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2 followed by restriction pattern analysis (RFLP). For some species, sequence analysis of the 5.8S rDNA gene was necessary. The results were compared to sequences held in public databases (BLAST). These techniques allowed to identify fourteen different species of yeasts, belonging to seven different genera (Zygosaccharomyces, Pichia, Lachancea, Kluyveromyces, Saccharomyces, Candida, Torulaspora) from the 108 yeast isolates. Species diversity was thus considerable: Pichia caribbica, Zygosaccharomyces fermentati (Lachancea fermentati) and Pichia holstii (Nakazawaea holstii) were the most commonly isolated species, followed by Pichia mississippiensis, Lachancea sp., Kluyveromyces thermotolerans and Saccharomyces rosinii. The biotechnological properties of these isolates, was also studied. For this purpose, the activity of various enzymes (beta-glucosidase, beta-glucanase, carboxymethylcellulase, polygalacturonase, peroxidase and lipase) was evaluated. It was important that none of species showed lipase activity, a few had cellulase and polygalacturonase activities and the majority of them presented beta-glucanase, beta-glucosidase and peroxidase activities.
本研究旨在了解从阿贝吉纳（Arbequina）和科尼克拉布拉（Cornicabra）两种橄榄品种的新鲜橄榄（油橄榄）果实、橄榄糊（橄榄泥）和橄榄渣（固体废料）中分离出来的酵母生物多样性。从卡斯蒂利亚拉曼恰（Castilla La Mancha）地区不同橄榄园中随机收获的果实中分离出酵母。还从不同的橄榄油厂无菌瓶中收集了橄榄糊和橄榄渣，这是加工这种原料的副产品。使用的分子鉴定方法包括比较其 5.8S rRNA 基因和内部转录间隔区 ITS1 和 ITS2 的聚合酶链反应（PCR）扩增子，然后进行限制性图谱分析（RFLP）。对于某些物种，有必要对 5.8S rDNA 基因进行序列分析。将结果与公共数据库（BLAST）中持有的序列进行比较。这些技术允许从 108 个酵母分离物中鉴定出属于七个不同属（酿酒酵母属、毕赤酵母属、拉曼酵母属、克鲁维酵母属、酵母属、假丝酵母属、毕赤酵母属）的十四个不同种的酵母。因此，物种多样性相当可观：最常分离到的物种是毕赤酵母属、发酵酵母属（拉曼酵母属）和毕赤酵母属（Nakazawaea holstii）、毕赤酵母属、拉曼酵母属、克鲁维酵母属、热耐受酵母属和罗辛酵母属。还研究了这些分离物的生物技术特性。为此，评估了各种酶（β-葡萄糖苷酶、β-葡聚糖酶、羧甲基纤维素酶、聚半乳糖醛酸酶、过氧化物酶和脂肪酶）的活性。重要的是，没有一种物种显示脂肪酶活性，少数几种具有纤维素酶和聚半乳糖醛酸酶活性，而大多数则具有β-葡聚糖酶、β-葡萄糖苷酶和过氧化物酶活性。
