Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives

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dc.authoridMujdeci, GAMZE NUR / 0000-0002-8741-0410
dc.authorwosidMujdeci, GAMZE NUR / AAP-1650-2021
dc.contributor.authorMujdeci, G. N.
dc.contributor.authorOzbas, Z. Y.
dc.date.accessioned2021-11-01T15:05:36Z
dc.date.available2021-11-01T15:05:36Z
dc.date.issued2021
dc.department[Belirlenecek]
dc.description.abstractAim: To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended. Methods and Results: The technological properties of yeast strains, growth characteristics at different temperatures, pH and salt concentrations were examined. Besides, yeast strains' abilities to use oleuropein as a sole carbon source, to assimilate citric acid and to produce H2S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28 degrees C which are favourable temperatures for natural olive fermentation and they were able to tolerate high salt concentration and low pH in the brine of natural fermentation media. As a result of enzymatic characterization with API-ZYM test system, all strains have esterase activity, which is an important feature for developing table olive aroma. In this research, beta-glucosidase activity, which contributes to removing bitterness out of olives, was one of the main distinguishing features of yeast strains. Several strains of Candida hellenica, Pichia anomala and Candida pelliculosa species had beta-glucosidase activity. PCA tested yeasts and several strains belonging to C. hellenica (AF84-1), P. anomala (BF1-1, BF46-2) and C. pelliculosa (BF46-3, BF143-2) species have promising technological and enzymatic properties for natural table olive production. Conclusion: Five promising strains belonging to C. hellenica, P. anomala and C. pelliculosa species may be suitable adjunct starter cultures with lactic acid bacteria in natural fermentation media of table olive. Significance and Impact of the Study: This study has been the first contribution to the enzymatic and technological characterization of yeasts isolated from Gemlik olives in Turkey. Some strains could be proposed as a promising adjunct culture in the production of table olives.
dc.description.sponsorshipScientific Research Unit of Hacettepe University, Ankara, TurkeyHacettepe University [010D12602004]en_US
dc.description.sponsorshipThe authors thank the Scientific Research Unit of Hacettepe University, Ankara, Turkey, for providing financial support (Project no. 010D12602004).en_US
dc.identifier.doi10.1111/jam.14979
dc.identifier.endpage818en_US
dc.identifier.issn1364-5072
dc.identifier.issn1365-2672
dc.identifier.issue2en_US
dc.identifier.pmid33346384
dc.identifier.scopus2-s2.0-85099218351
dc.identifier.scopusqualityQ2
dc.identifier.startpage801en_US
dc.identifier.urihttps://doi.org/10.1111/jam.14979
dc.identifier.urihttps://hdl.handle.net/11491/7338
dc.identifier.volume131en_US
dc.identifier.wosWOS:000605761200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal Of Applied Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectenzymatic characterizationen_US
dc.subjectprincipal component analysisen_US
dc.subjecttable oliveen_US
dc.subjecttechnological propertiesen_US
dc.subjectyeasten_US
dc.titleTechnological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives
dc.typeArticle

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