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Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives
Author(s) -
Mujdeci G.N.,
Ozbas Z.Y.
Publication year - 2021
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.14979
Subject(s) - fermentation , yeast , biology , food science , aroma , citric acid , microbiology and biotechnology , biochemistry
Abstract Aim 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 H 2 S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28°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, β‐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 β‐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.