Faculty of Engineering, Food Engineering Dept., Hitit Univ., 19030, Corum, Turkey.
Food Science and Technology, Univ. of Castilla-La Mancha (UCLM), Av. Camilo José Cela, 13071, Ciudad Real, Spain.
J Food Sci. 2018 May;83(5):1321-1325. doi: 10.1111/1750-3841.14124. Epub 2018 Apr 18.
Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by using Restriction Fragments Lengths Polymorphism-Polimerase Chain Reaction (RFLP-PCR) and DNA sequencing methods. The study also focused on determining the effect of regional differences on yeast microflora of naturally fermented Gemlik olives. A total of 47 yeast strains belonging to 12 different species which had been previously isolated from the natural brine of Akhisar and Iznik-Gemlik cv. olives were characterized by molecular methods. Forty-two of the tested strains could be identified by RFLP-PCR to species level. These yeast species were determined as Candida mycetangi, Candida hellenica, Candida membranaefaciens, Candida famata, Candida pelliculosa, Saccharomyces cerevisiae, and Zygosaccharomyces mrakii. Five strains were identified by DNA sequencing. These strains belonged to three different species: Aureobasidium pullulans, Kloeckera apiculate, and Cryptococcus saitoi. The most frequent species were C. famata and C. pelliculosa in both regions.
This work studies the yeasts from Turkish table olives which could prove to be of importance to the food industry in that area. On the other hand, it compares identification by molecular and classical biochemical methods and offers an idea about the differences between the ecosystems of Gemlik olives in the Akhisar (AO) and Iznik (IO) regions. The study could be useful in characterizing a very important product and, in this way, could help to promote its marketing.
Gemlik 品种的天然发酵黑橄榄是土耳其最受欢迎的发酵产品之一。本工作的目的是使用限制性片段长度多态性聚合酶链反应（RFLP-PCR）和 DNA 测序方法鉴定其自然发酵过程中分离的酵母菌株。该研究还侧重于确定区域差异对天然发酵 Gemlik 橄榄酵母菌群的影响。从 Akhisar 和 Iznik-Gemlik cv 的天然盐水中先前分离出的 47 株属于 12 个不同种的酵母菌株。 盐水。通过分子方法对 42 株测试菌株进行了鉴定，可鉴定为种水平。这些酵母物种被确定为 Candida mycetangi、Candida hellenica、Candida membranaefaciens、Candida famata、Candida pelliculosa、Saccharomyces cerevisiae 和 Zygosaccharomyces mrakii。通过 DNA 测序鉴定了 5 株菌株。这些菌株属于三个不同的物种：Pullulans Aureobasidium、Kloeckera apiculate 和 Cryptococcus saitoi。在两个地区最常见的物种是 C. famata 和 C. pelliculosa。
这项工作研究了来自土耳其橄榄的酵母，这可能对该地区的食品工业具有重要意义。另一方面，它比较了分子和经典生化方法的鉴定，并提供了关于 Akhisar（AO）和 Iznik（IO）地区 Gemlik 橄榄生态系统之间差异的想法。该研究可用于表征非常重要的产品，并以此促进其营销。
