Identification of yeasts isolated from naturally fermented green olives with molecular based methods
2017
Ayman, S.
In this study NaCl content, titration acidity, pH values of 15 table olive brines were determined. The yeasts presenting in brine were isolated and purified. For the purpose of identification D1/D2 domain of 26S rRNA genes of 61 isolate were amplified and sequenced. The sequences obtained were compared with those deposited at databases and isolates were identified at species level as their closest relative reference. NaCl content of brine samples were found 11.2-11.6 g/L and total yeasts counts in brines were in the range of 4.1-4.5 log cfu/mL. Identification results showed that isolates were belong to species of Debaryomyces hansenii, Candida oleophila, Candida zeylanoides, Candida diddensiae, Rhodotorula mucilaginosa and Candida zeylanoides (%40), Debaryomyces hansenii (%23), Candida oleophila (%23) were predominant yeasts and to a lesser extent Candida diddensiae (%10), Rhodotorula mucilaginosa (%4) were part of the brine microbiota.
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