使用分子方法鉴定从卡赫拉曼马拉什传统生产的食用橄榄发酵产物中分离出的酵母菌种

IF 1 4区 农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2023-11-24 DOI:10.3989/gya.1213222
S. Ayman, Y. Gezginc
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引用次数: 0

摘要

本研究调查了土耳其南部生产的天然发酵绿色食用橄榄中的酵母种类。食用橄榄样品是用当地的橄榄栽培品种和传统方法制作的。在后期发酵阶段,从样品的盐水中分离出酵母菌,并通过 26S rRNA 基因 D1/D2 域的 DNA 序列进行物种鉴定。通过聚合酶链反应(PCR)扩增了 D1/D2 结构域,对其进行了测序,并与保存在 NCBI 数据库中的参考序列进行了比较。结果表明,分离出的酵母菌属于念珠菌属、德巴利酵母菌属和罗多酵母菌属,由于盐水的含盐量超过 11%,耐盐酵母菌占优势。在确定的菌种中,油橄榄念珠菌是最主要的菌种,因此可以考虑将分离到的油橄榄念珠菌菌株用作食用橄榄生产中的起始培养物。
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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 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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来源期刊
Grasas y Aceites
Grasas y Aceites 工程技术-食品科技
CiteScore
2.50
自引率
0.00%
发文量
50
审稿时长
3 months
期刊介绍: Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality
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