Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş

S. Ayman; Y. Gezginc

doi:10.3989/gya.1213222

Autores/as

S. Ayman Kahramanmaraş Sütcü Imam University, Faculty of Engineering and Architecture, Food Engineering Department https://orcid.org/0000-0002-7521-8712
Y. Gezginc Kahramanmaraş Sütcü Imam University, Faculty of Engineering and Architecture, Food Engineering Department, https://orcid.org/0000-0002-3230-2850

DOI:

https://doi.org/10.3989/gya.1213222

Palabras clave:

Fermentación, Identificación, Levaduras, Métodos moleculares, Olivas de mesa, Salmueras

Resumen

En este estudio, se investigaron las especies de levaduras que intervinieron en la fermentación natural de aceitunas verdes de mesa del sur de Turquía. Las muestras de aceitunas de mesa se prepararon con cultivares de aceitunas regionales y se emplearon métodos tradicionales en la producción. Las levaduras se aislaron de las salmueras de las muestras en la última etapa de fermentación y se identificaron a nivel de especie mediante las secuencias de ADN del dominio D1/D2 de los genes 26S rRNA. Los dominios D1/D2 fueron amplificados por PCR, secuenciados y comparados con las secuencias de referencia depositadas en la base de datos del NCBI. Según los resultados, las levaduras aisladas pertenecen a los géneros Candida, Debaryomyces y Rhodotorula, y las especies tolerantes a la sal fueron dominantes, ya que el contenido de sal de las salmueras superó el 11 %. Entre las especies determinadas, Candida oleophila fue la dominante y se pensó que las cepas aisladas de Candida oleophila podrían tenerse en cuenta para su uso como cultivo iniciador en la producción de aceitunas de mesa.

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