Bonatsou Stamatoula, Paramithiotis Spiros, Panagou Efstathios Z
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Front Microbiol. 2018 Jan 10;8:2673. doi: 10.3389/fmicb.2017.02673. eCollection 2017.
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG). The characterization of yeast isolates at species level was performed by sequencing of the D1/D2 domain of 26S rRNA gene. Results showed that yeasts dominated the process presenting a relatively broad range of biodiversity composed of 11 genera and 21 species. No lactic acid bacteria (LAB) or could be enumerated after 20 and 10 days of fermentation, respectively. The dominant yeast species at the beginning were for control and vinegar acidification treatments, and for lactic acid treatment. Between 34 and 140 days the dominant species were and . In the end of fermentation the dominant species in all processes were and , followed by and in lactic acid acidification treatment, in vinegar acidification treatment, and in control fermentation.
本研究的目的是阐明在不同盐溶液中希腊式加工卡拉马塔天然黑橄榄过程中酵母群落的结构和动态变化。橄榄在7%（w/v）NaCl盐溶液（对照处理）或在发酵开始时用（a）0.5%（v/v）醋和（b）0.1%（v/v）乳酸酸化的盐溶液中进行自然发酵。在187天的时间里分析了微生物数量、pH值、酸度、有机酸、糖和醇类的变化。在发酵的第4、34、90、140和187天评估酵母群落的多样性。通过使用寡核苷酸引物（GTG）的rep-PCR基因组指纹图谱在亚种水平上对总共260个分离株进行了鉴定。通过对26S rRNA基因的D1/D2结构域进行测序，在种水平上对酵母分离株进行了鉴定。结果表明，酵母在该过程中占主导地位，呈现出相对广泛的生物多样性，由11个属和21个种组成。分别在发酵20天和10天后，无法计数到乳酸菌（LAB）或[此处原文缺失相关内容]。在开始时，对照和醋酸化处理中的优势酵母菌种是[此处原文缺失相关内容]，乳酸处理中的优势酵母菌种是[此处原文缺失相关内容]。在34至140天之间，优势菌种是[此处原文缺失相关内容]和[此处原文缺失相关内容]。在发酵结束时，所有处理中的优势菌种都是[此处原文缺失相关内容]和[此处原文缺失相关内容]，在乳酸酸化处理中其次是[此处原文缺失相关内容]和[此处原文缺失相关内容]，在醋酸化处理中是[此处原文缺失相关内容]，在对照发酵中是[此处原文缺失相关内容]。
