title: Yeast biodiversity from oleic ecosystems: study of their biotechnological properties.
abstract: The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated from fruits randomly harvested at various olive groves in the region of Castilla La Mancha (Spain). Olive paste and pomace, a byproduct of the processing of this raw material, were also collected in sterile flasks from different oil mills. Molecular identification methodology used included comparison of polymerase chain reaction (PCR) amplicons of their 5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2 followed by restriction pattern analysis (RFLP). For some species, sequence analysis of the 5.8S rDNA gene was necessary. The results were compared to sequences held in public databases (BLAST). These techniques allowed to identify fourteen different species of yeasts, belonging to seven different genera (Zygosaccharomyces, Pichia, Lachancea, Kluyveromyces, Saccharomyces, Candida, Torulaspora) from the 108 yeast isolates. Species diversity was thus considerable: Pichia caribbica, Zygosaccharomyces fermentati (Lachancea fermentati) and Pichia holstii (Nakazawaea holstii) were the most commonly isolated species, followed by Pichia mississippiensis, Lachancea sp., Kluyveromyces thermotolerans and Saccharomyces rosinii. The biotechnological properties of these isolates, was also studied. For this purpose, the activity of various enzymes (beta-glucosidase, beta-glucanase, carboxymethylcellulase, polygalacturonase, peroxidase and lipase) was evaluated. It was important that none of species showed lipase activity, a few had cellulase and polygalacturonase activities and the majority of them presented beta-glucanase, beta-glucosidase and peroxidase activities.
authors.affiliation: Instituto Regional de Investigación Científica Aplicada (IRICA), Avd Camilo José Cela, 13071 Ciudad Real, Spain.
authors.forename: Sheila
authors.initials: S
authors.lastname: Romo-Sánchez
authors.forename: Milla
authors.initials: M
authors.lastname: Alves-Baffi
authors.forename: María
authors.initials: M
authors.lastname: Arévalo-Villena
authors.forename: Juan
authors.initials: J
authors.lastname: Ubeda-Iranzo
authors.forename: Ana
authors.initials: A
authors.lastname: Briones-Pérez
mesh_terms: D000595:Amino Acid Sequence; D001483:Base Sequence; D044822:Biodiversity; D004271:DNA, Fungal / Q000032:analysis*; D005516:Food Microbiology; D008969:Molecular Sequence Data; D016533:Mycological Typing Techniques / Q000379:methods*; D031658:Olea / Q000382:microbiology*; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D015183:Restriction Mapping; D013045:Species Specificity; D015003:Yeasts / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification*
chemical_list: D004271:DNA, Fungal