Yeast Identification During Fermentation of Turkish Gemlik Olives

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dc.authorid0000-0001-8224-7637
dc.contributor.authorMüjdeci, Gamze Nur
dc.contributor.authorArévalo-Villena, Maria
dc.contributor.authorÖzbaş, Z. Yeşim
dc.contributor.authorBriones Pérez, Ana
dc.date.accessioned2019-05-10T09:38:57Z
dc.date.available2019-05-10T09:38:57Z
dc.date.issued2018
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAbstract: Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by using Restriction Fragments Lengths Polymorphism-Polimerase Chain Reaction (RFLP-PCR) and DNA sequencing methods. The study also focused on determining the effect of regional differences on yeast microflora of naturally fermented Gemlik olives. A total of 47 yeast strains belonging to 12 different species which had been previously isolated from the natural brine of Akhisar and Iznik-Gemlik cv. olives were characterized by molecular methods. Forty-two of the tested strains could be identified by RFLP-PCR to species level. These yeast species were determined as Candida mycetangi, Candida hellenica, Candida membranaefaciens, Candida famata, Candida pelliculosa, Saccharomyces cerevisiae, and Zygosaccharomyces mrakii. Five strains were identified by DNA sequencing. These strains belonged to three different species: Aureobasidium pullulans, Kloeckera apiculate, and Cryptococcus saitoi. The most frequent species were C. famata and C. pelliculosa in both regions. Practical Application: This work studies the yeasts from Turkish table olives which could prove to be of importance to the food industry in that area. On the other hand, it compares identification by molecular and classical biochemical methods and offers an idea about the differences between the ecosystems of Gemlik olives in the Akhisar (AO) and Iznik (IO) regions. The study could be useful in characterizing a very important product and, in this way, could help to promote its marketing. © 2018 Institute of Food Technologists®
dc.identifier.citationMujdeci, G., Arévalo?Villena, M., Ozbas, Z. Y., & Briones Pérez, A. (2018). Yeast Identification During Fermentation of Turkish Gemlik Olives. Journal of food science, 83(5), 1321-1325.
dc.identifier.doi10.1111/1750-3841.14124
dc.identifier.endpage1325en_US
dc.identifier.issn0022-1147
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage1321en_US
dc.identifier.urihttps://doi.org/10.1111/1750-3841.14124
dc.identifier.urihttps://hdl.handle.net/11491/559
dc.identifier.volume83en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherBlackwell Publishing Inc.
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDNA Sequencingen_US
dc.subjectMolecular Identificationen_US
dc.subjectRFLP-PCRen_US
dc.subjectTable Olivesen_US
dc.subjectYeastsen_US
dc.titleYeast Identification During Fermentation of Turkish Gemlik Olives
dc.typeArticle

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