Characterization of yeast flora of “hurma” olives using molecular methods and mid-IR spectroscopy
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Dosyalar
Tarih
27/10/2015
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info:eu-repo/semantics/openAccess
Özet
Among the olive varieties in Turkey, Erkence olives, grown in nearby area around Karaburun
Peninsula of Izmir, go through a natural debittering phase on the tree during its ripening. As
a result of this phase, the olives lose their bitter taste while still on the tree and have a dark
brownish color in the inside and a wrinkled outer layer which are their differentiating
appearance characteristics from olives that do not undergo this process. This naturally
debittered olive type is known by the name of Hurma (Aktas et al., 2014). According to an
old study performed in Greece with a similar type of olive, the debittering process was
attributed to the action of a fungus, Phoma olea,which hydrolyses oleuropein, a bitter
phenolic compound of olives (Kalogeras, 1932). There is no study in the literature related to
the characterization of yeasts on this unique type of olive, Hurma. Until present, the
characterization of yeasts associated with table olives has been made through biochemical
and morphological methods, using the taxonomic keys (Kurztman and Fell, 1998). More
recently, molecular methods and FTIR spectroscopy using chemometric techniques have
been used for the identification of yeasts due to being rapid, easy and more precise methods
for yeast identification. In order to understand the role of yeasts in maturation and debittering
process of natural Hurma olives, characterization of olive yeasts from two olive types, Hurma
and Gemlik, an olive variety which is commonly consumed as table olive, was aimed using
molecular methods and mid-IR spectroscopy in comparison with cultural methods.
Açıklama
Anahtar Kelimeler
Molecular methods, mid-IR spectroscopy, yeast, characterization, hurma olive
Kaynak
3rd International Conference on Microbial Diversity-The challenge of Complexity
