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Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

机译：Bosana天然黑食用橄榄发酵相关酵母的基因分型，鉴定和多功能特性

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摘要

Directly brined black table olives of Bosana variety are a traditional food product of Sardinia island (Italy), spontaneously fermented by yeasts among other microorganisms. However, as far as we know, the identification, biotechnological and probiotic potential of this yeast community has not been investigated yet. In this work, a total of 72 yeast isolates previously obtained from Bosana olive brines were first genotyped by Random Amplified Polymorphic DNA (RAPD-PCR) analysis with primer M13, and then identified by sequencing of D1/D2 domains of rDNA 26S gene. The dominant species were Wickerhamomyces anomalus and Nakazawaea molendini-olei, albeit Candida diddensiae, Candida boidinii, Zygotorulaspora mrakii, and Saccharomyces cerevisiae were also present in lower proportions. For the different biotypes of yeasts obtained, the multivariate analysis of their technological (esterase, lipase and β-glucosidase activities, growth in presence of oleuropein, resistance and susceptibility to NaCl) and probiotic (removal of cholesterol, gastric and pancreatic digestions, biofilms assays alone and in co-culture with Lactobacillus pentosus) features, showed that W. anomalus Wa1 exhibited the best technological characteristics, while S. cerevisiae Sc24 and C. boidinii Cb60 showed promising probiotic features. Therefore, they may have potential application as multifunctional starters, alone or in combination with lactic acid bacteria, during olive processing, albeit further studies are necessary to validate these results.
机译：Bosana品种的直接腌制的黑食用橄榄是撒丁岛（意大利）的传统食品，可通过酵母等微生物自发发酵。但是，据我们所知，尚未对该酵母群落的鉴定，生物技术和益生菌潜力进行调查。在这项工作中，首先使用引物M13通过随机扩增多态DNA（RAPD-PCR）分析对先前从波萨纳橄榄盐水中获得的总共72个酵母分离株进行基因分型，然后通过对rDNA 26S基因的D1 / D2结构域进行测序进行鉴定。优势种为Wickerhamomyces anomalus和Nakazawaea molendini-olei，尽管假丝酵母念珠菌，博伊丁假丝酵母，Zygotorulaspora mrakii和酿酒酵母也以较低的比例存在。对于获得的不同生物类型的酵母，对其技术（酯酶，脂肪酶和β-葡萄糖苷酶活性，在橄榄苦苷存在下的生长，对NaCl的耐药性和敏感性）的多变量分析和益生菌（去除胆固醇，胃和胰腺消化，生物膜测定）单独使用以及与戊糖乳杆菌共培养时的特征，表明异常W.菌Wa1表现出最好的技术特征，而酿酒酵母Sc24和boidinii Cb60表现出有希望的益生菌特征。因此，在橄榄加工过程中，它们可能作为多功能发酵剂单独或与乳酸菌结合使用，尽管有必要进行进一步研究以验证这些结果。

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  • 来源
    《Food microbiology》 |2018年第2期|33-42|共10页
  • 作者

    Porru Cinzia; Rodríguez-Gómez Francisco; Benítez-Cabello Antonio; Jiménez-Díaz Rufino; Zara Giacomo; Budroni M.; Mannazzu I.; Arroyo-López Francisco Noé;

  • 作者单位

    Dipartimento di Agraria, University of Sassari, Viale Italia 39, Sassari, Italy;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Crta. Utrera Km 1, Seville, Spain;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Crta. Utrera Km 1, Seville, Spain;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Crta. Utrera Km 1, Seville, Spain;

    Dipartimento di Agraria, University of Sassari, Viale Italia 39, Sassari, Italy;

    Dipartimento di Agraria, University of Sassari, Viale Italia 39, Sassari, Italy;

    Dipartimento di Agraria, University of Sassari, Viale Italia 39, Sassari, Italy;

    Food Biotechnology Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46. Crta. Utrera Km 1, Seville, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Biofilms; Multifunctional starter; Olive fermentations; Yeast community;

    机译：生物膜;多功能启动器;橄榄发酵;酵母菌社区;

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