title: Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.
abstract: In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Çukurova region of Turkey, were investigated. Fermentations were conducted for 180 days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR-RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeasts throughout the fermentations. To a lesser extent, the other species, Candida aaseri, Meyerozyma sp., Zygoascus hellenicus, Pichia kudriavzevii, Schwanniomyces etchellsii and Candida atlantica were also members of the olive-fermenting microbiota. In Tarsus and Bahçe districts C. boidinii and in Serinyol district Saccharomyces sp. were the most frequently identified species. W. anomalus was the most frequently isolated species (by 48% of total yeasts) in NaCl 10% brines. C. boidinii was the most dominant species in the brines, including NaCl 8% and NaCl 8% + glucose 0.5%, with frequencies of 42% and 61%, respectively. At the end of the 180 days of fermentation, total acidity values of the brines were in the range 1.04-8.1 g/l lactic acid. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: Sezgi
authors.initials: S
authors.lastname: Leventdurur
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: Selvihan
authors.initials: S
authors.lastname: Sert-Aydın
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: C Pelin
authors.initials: CP
authors.lastname: Boyaci-Gunduz
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: Bilal
authors.initials: B
authors.lastname: Agirman
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: Akram
authors.initials: A
authors.lastname: Ben Ghorbal
authors.affiliation: Universita degli Studi di Palermo, Dipartimento Scienze Agrarie e Forestali, Viale delle Scienze 4, 90128, Palermo, Italy.
authors.forename: Nicola
authors.initials: N
authors.lastname: Francesca
authors.affiliation: Universita degli Studi di Palermo, Dipartimento Scienze Agrarie e Forestali, Viale delle Scienze 4, 90128, Palermo, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Martorana
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey.
authors.forename: Hüseyin
authors.initials: H
authors.lastname: Erten
mesh_terms: D044822:Biodiversity; D005285:Fermentation; D064307:Microbiota; D031658:Olea / Q000382:microbiology*; D014421:Turkey; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification
keywords: Gemlik; NaCl; PCR; molecular; table olive; yeast