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dc.contributor.authorPorru, Cinziaes_ES
dc.contributor.authorRodríguez-Gómez, Francisco J.es_ES
dc.contributor.authorBenítez-Cabello, Antonioes_ES
dc.contributor.authorJiménez Díaz, Rufinoes_ES
dc.contributor.authorZara, Giacomoes_ES
dc.contributor.authorBudroni, Marilenaes_ES
dc.contributor.authorMannazzu, Ilariaes_ES
dc.contributor.authorArroyo López, Francisco Noées_ES
dc.identifier.citationFood Microbiology 69: 33-42 (2018)es_ES
dc.description31 Páginas; 4 Figurases_ES
dc.description.abstractDirectly brined black table olives of Bosana variety are a traditional food product of Sardinia island (Italy), spontaneously fermented by yeasts among other microorganisms. However, as far as we know, the identification, biotechnological and probiotic potential of this yeast community has not been investigated yet. In this work, a total of 72 yeast isolates previously obtained from Bosana olive brines were first genotyped by Random Amplified Polymorphic DNA (RAPD-PCR) analysis with primer M13, and then identified by sequencing of D1/D2 domains of rDNA 26S gene. The dominant species were Wickerhamomyces anomalus and Nakazawaea molendini-olei, albeit Candida diddensiae, Candida boidinii, Zygotorulaspora mrakii, and Saccharomyces cerevisiae were also present in lower proportions. For the different biotypes of yeasts obtained, the multivariate analysis of their technological (esterase, lipase and β-glucosidase activities, growth in presence of oleuropein, resistance and susceptibility to NaCl) and probiotic (removal of cholesterol, gastric and pancreatic digestions, biofilms assays alone and in co-culture with Lactobacillus pentosus) features, showed that W. anomalus Wa1 exhibited the best technological characteristics, while S. cerevisiae Sc24 and C. boidinii Cb60 showed promising probiotic features. Therefore, they may have potential application as multifunctional starters, alone or in combination with lactic acid bacteria, during olive processing, albeit further studies are necessary to validate these results.es_ES
dc.description.sponsorshipThe research leading to these results has received funding from the Spanish Government (Project OliFilm AGL-2013-48300-R: www.olifilm.science.com.es), and Junta de Andalucía (through financial support to projects P11-AGR-7051, P11-AGR-7755, and groups AGR-125 and BIO-160). CP gratefully acknowledges Sardinia regional Government for the financial support of her PhD scholarship (POR Sardegna FSE OP European Social Fund2007/2013 – Axis IV Human Resources, Objective 1.3, Line of activity 1.3.1) and the Foundation of Sardinia (Prat. 2013.1364) for financial support. FNAL wish to express thanks to the Spanish Government for his postdoctoral research contract (Ramón y Cajal). Authors express their gratitude to Dr. Antonio Garrido Fernández for his constructive comments and suggestions with drafting of manuscript. CP gratetfully acknowledges Dr Ivo Pinna for kindly provided support of her thesis manuscript.es_ES
dc.subjectOlive fermentationses_ES
dc.subjectMultifunctional starteres_ES
dc.subjectYeast communityes_ES
dc.titleGenotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentationses_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderJunta de Andalucíaes_ES
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