| dc.contributor.author |
Nisiotou, AA |
en |
| dc.contributor.author |
Chorianopoulos, N |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.contributor.author |
Panagou, EZ |
en |
| dc.date.accessioned |
2014-06-06T06:50:47Z |
|
| dc.date.available |
2014-06-06T06:50:47Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
13645072 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1365-2672.2009.04424.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5158 |
|
| dc.subject |
Black table olives |
en |
| dc.subject |
Conservolea variety |
en |
| dc.subject |
Fermentation |
en |
| dc.subject |
Molecular identification |
en |
| dc.subject |
Yeasts |
en |
| dc.subject.other |
fungal DNA |
en |
| dc.subject.other |
glucose |
en |
| dc.subject.other |
lactic acid |
en |
| dc.subject.other |
sodium chloride |
en |
| dc.subject.other |
biotechnology |
en |
| dc.subject.other |
brine |
en |
| dc.subject.other |
community dynamics |
en |
| dc.subject.other |
fermentation |
en |
| dc.subject.other |
fruit |
en |
| dc.subject.other |
glucose |
en |
| dc.subject.other |
microbial community |
en |
| dc.subject.other |
species diversity |
en |
| dc.subject.other |
yeast |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
Aureobasidium pullulans |
en |
| dc.subject.other |
biodiversity |
en |
| dc.subject.other |
black olive |
en |
| dc.subject.other |
Candida |
en |
| dc.subject.other |
Candida silvae |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
Cystofilobasidium capitatum |
en |
| dc.subject.other |
Debaryomyces hansenii |
en |
| dc.subject.other |
DNA sequence |
en |
| dc.subject.other |
fermentation |
en |
| dc.subject.other |
fungal community |
en |
| dc.subject.other |
fungus identification |
en |
| dc.subject.other |
lactic acid bacterium |
en |
| dc.subject.other |
Metschnikowia pulcherrima |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
nucleotide sequence |
en |
| dc.subject.other |
olive |
en |
| dc.subject.other |
Pichia |
en |
| dc.subject.other |
Pichia anomala |
en |
| dc.subject.other |
Pichia membranifaciens |
en |
| dc.subject.other |
sequence analysis |
en |
| dc.subject.other |
species diversity |
en |
| dc.subject.other |
yeast |
en |
| dc.subject.other |
DNA, Fungal |
en |
| dc.subject.other |
DNA, Ribosomal Spacer |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Lactic Acid |
en |
| dc.subject.other |
Olea |
en |
| dc.subject.other |
Polymorphism, Restriction Fragment Length |
en |
| dc.subject.other |
RNA, Ribosomal, 5.8S |
en |
| dc.subject.other |
Salts |
en |
| dc.subject.other |
Sequence Analysis, DNA |
en |
| dc.subject.other |
Yeasts |
en |
| dc.subject.other |
Aureobasidium pullulans |
en |
| dc.subject.other |
Candida |
en |
| dc.subject.other |
Candida silvae |
en |
| dc.subject.other |
Cystofilobasidium capitatum |
en |
| dc.subject.other |
Debaryomyces hansenii |
en |
| dc.subject.other |
Metschnikowia pulcherrima |
en |
| dc.subject.other |
Oleaceae |
en |
| dc.subject.other |
Pichia anomala |
en |
| dc.subject.other |
Pichia membranifaciens |
en |
| dc.title |
Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1365-2672.2009.04424.x |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
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. © 2009 The Society for Applied Microbiology. |
en |
| heal.journalName |
Journal of Applied Microbiology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
108 |
en |
| dc.identifier.doi |
10.1111/j.1365-2672.2009.04424.x |
en |
| dc.identifier.spage |
396 |
en |
| dc.identifier.epage |
405 |
en |