Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing

Food Microbiology

Volumn 27, Issue 5, 2010, Pages 604-612

  Rodriguez Gomez F ^a   Arroyo Lopez F N ^b   Lopez Lopez A ^a   Bautista Gallego, J ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Lipase activity; Molecular identification; Table olives; Yeasts

Indexed keywords

FUNGAL DNA; FUNGAL PROTEIN; RIBOSOMAL SPACER DNA; TRIACYLGLYCEROL LIPASE;

ARTICLE; CHEMISTRY; CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; FRUIT; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; OLIVE TREE; YEAST;

DNA, FUNGAL; DNA, RIBOSOMAL SPACER; FERMENTATION; FOOD HANDLING; FRUIT; FUNGAL PROTEINS; LIPASE; MOLECULAR SEQUENCE DATA; OLEA; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA BOIDINII; ENTEROBACTERIACEAE; OLEACEAE; PICHIA GALEIFORMIS; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE;

EID: 77954814728     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.02.003     Document Type: Article

References (48)

1. Arroyo-López F.N., Durán Quintana M.C., Ruiz Barba J.L., Querol A., Garrido Fernández A. Use of molecular methods for the identification of yeasts associated with table olives. Food Microbiol. 2006, 23:791-796.
2. Arroyo-López F.N., Querol A., Bautista-Gallego J., Garrido-Fernández A. Role of yeasts in table olive production. Int. J. Food Microbiol. 2008, 128:189-196.
3. Balatsouras, G.D., 1967. Processing the naturally ripe black olives. In: Proceedings of the International Olive Oil Seminar, International Olive Oil Council, Perugia-Spoleto, Italy, pp. 491-510.
4. Bello J., Sánchez Fuertes M.A. Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish sausage (chorizo). Int. J. Food Microbiol. 1995, 27:215-227.
5. Benjamin S., Pandey A. Optimization of liquid media for lipase production by Candida rugosa. Bioresour. Technol. 1996, 55:167-170.
6. Borcakli M., Ozay G., Alperden I., Ozsan E., Erdek Y. Changes in the chemical and microbiological composition of two varieties of olive during fermentation. Grasas Aceites 1993, 44:253-260.
7. Bradbury J.E., Richards K.D., Niederer H.A., Lee S.A., Dunbar R., Gardner R.C. A homozygous diploid subset of commercial wine yeast strains. Antonie Van Leeuwenhoek 2006, 81:27-37.
8. Brenes M., García P., Duran M.C., Garrido A. Study of different methods for preservation of black ripe olives. Grasas Aceites 1986, 37:123-128.
9. Brenes M., García P., Durán M.C., Garrido A. Concentration of phenolic compounds change in storage brines of ripe olives. J. Food Sci. 1993, 58:347-350.
10. Caggia C., Restuccia C., Pulvirenti A., Giudici P. Identification of Pichia anomala isolated from yogurt by RFLP of the ITS region. Int. J. Food Microbiol. 2001, 71:71-73.
11. Castro A., García P., Romero C., Brenes M., Garrido A. Industrial implementation of black ripe olive under acidic conditions. J. Food Eng. 2007, 80:1206-1212.
12. Ciafardini G., Gomes T. Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes. Chem. Mikrobiol. Technol. Lebensm. 1995, 17:172-177.
13. Ciafardini G., Zullo B.A., Cioccia G., Iride A. Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil. Int. J. Food Microbiol. 2006, 107:27-32.
14. Ciafardini G., Zullo B.A., Iride A. Lipase production by yeasts from extra virgin olive oil. Food Microbiol. 2006, 23:60-67.
15. Coton E., Coton M., Levert D., Casaregola S., Sohier D. Yeast ecology in French cider and black olive natural fermentations. Int. J. Food Microbiol. 2006, 108:130-135.
16. Dalmau E., Montesinos J.L., Lotti M., Casas C. Effect of different carbon sources on lipase production by Candida rugosa. Enzyme Microb. Technol. 2000, 26:657-663.
17. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 1999, 49:329-337.
18. European Union Commission Regulation (EEC) No 2568/91 of July 1991 on the characteristics of olive and olive pomace oils and on their analytical methods. Off. J. Eur. Communities L 1991, 248.
19. European Union Commission Regulation (EC) No 79/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive pomace oils and on their analytical methods. Off. J. Eur. Communities L 2002, 128.
20. Fernández Díez M.J., de Castro Ramos R., Garrido Fernández A., González Cancho F., González Pellissó F., Nosti Vega M., Heredia Moreno A., Mínguez Mosquera M.I., Rejano Navarro L., Durán Quintana M.C., Sánchez Roldán F., García García P., de Castro A. Biotecnología de la Aceituna de Mesa 1985, CSIC, Madrid, Spain.
21. Fernandez-Espinar M.T., Esteve-Zarzoso B., Querol A., Barrio E. RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and differentiation of flora yeasts. Antonie Van Leeuwenhoek 2000, 78:87-97.
22. Fernández González M.J., Garrido Fernández A., García García P., Brenes Balbuena M., Durán Quintana M.C. Characteristics of the storage process of Hojiblanca cultivar devoted to ripe olive processing. Grasas Aceites 1993, 43:212-218.
23. Florenzano G., Materassi R. Osservazioni sulla microflora delle olive e delle paste di macinazione con particolare riferimento Allá microflora lipolítica. Olearia Anno 1965, XIX, N(7-8):134-138.
24. Florenzano G., Marrgheri M.C., Pelosi E. Recherches sur la microflore des olives, pates grignons et sur l'activite lipolitique des especes prodominates. Inf. Oleicoles Int. 1973, 60-61:145-151.
25. Garrido Fernández A., Fernández Díaz M.J., Adams R.M. Table Olives. Production and Processing 1997, Chapman & Hall, London, UK.
26. González Cancho F. Levaduras en la fermentación de aceitunas verdes estilo español (I). Rev. Cienc. Apl. 1966, 108:24-31.
27. Harris L.J. The microbiology of vegetable fermentations. Microbiology of Fermented Foods 1998, 45-72. Blackie Academic & Professional, London. second ed. B.J.B. Wood (Ed.).
28. He Y.Q., Tan T.W. Use of response surface methodology to optimize culture medium for production of lipase with Candida sp. J. Mol. Catal. B: Enzym. 2006, 43:9-14.
29. Heras-Vazquez F.J., Mingorance-Cazorla L., Clemente-Jimenez J.M., Rodríguez-Vico F. Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Res. 2003, 3:3-9.
30. Hernández A., Martín A., Aranda E., Pérez Nevado F., Córdoba M.G. Identification and characterization of yeasts isolated from the elaboration of seasoned green table olives. Food Microbiol. 2007, 24:346-351.
31. Hurtado A., Reguant C., Esteve-Zarzoso B., Bordons A., Rozès N. Microbial population dynamics during the processing of Aberquina table olives. Food Res. Int. 2008, 41:738-744.
32. IOOC (International Olive Oil Council), 2008. Olive Products Market Report Summary No 29, October-November, Madrid, Spain.
33. Kouker G., Jaeger K.E. Specific and sensitive plate assay for bacterial lipases. Appl. Environ. Microbiol. 1987, 53:211-213.
34. Kurtzman C.P., Robnett C.J. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit 26S ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 1998, 73:331-371.
35. López-López A., Rodríguez-Gómez F., Ruiz-Méndez M.V., Cortés-Delgado A., Garrido-Fernández A. Sterols, fatty alcohol and triterpenic alcohol change during ripe table olive processing. Food Chem. 2009, 117:127-134.
36. López-López A., Rodríguez Gómez F., Cortés Delgado A., Montaño A., Garrido-Fernández A. Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics. J. Agric. Food Chem. 2009, 57:8973-8981.
37. Marquina D., Peres C., Caldas F.V., Marques F.V., Peinado J.M., Spencer M. Characterization of the yeast populations in olive brines. Lett. Appl. Microbiol. 1992, 14:279-283.
38. Naumov G.I., Naumova E.S. Chromosomal differentiation of the sibling species Pichia membranifaciens and Pichia manshurica. Microbiology 2009, 78:253-257.
39. Nisiotou A.A., Chorianopoulus N., Nychas G.-J.E., Panagou E.Z. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. J. Appl. Microbiol. 2010, 108:396-405.
40. Panagou E.Z., Schillinger U., Franz C.M.A.P., Nychas G.-J.E. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food Microbiol. 2008, 25:328-358.
41. Pina C., Teixeiró P., Leite P., Villa M., Belloch C., Brito L. PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain. J. Appl. Microbiol. 2005, 98:1107-1114.
42. Psani M., Kotzekidou P. Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World J. Microbiol. Biotechnol. 2006, 22:1329-1336.
43. Querol A., Barrio E., Ramon D. A comparative study of different methods of yeast strain characterization. Syst. Appl. Microbiol. 1992, 15:439-446.
44. Tassou C.C., Panagou E.Z., Katsaboxakis K.Z. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol. 2002, 19:605-615.
45. Ueda-Nishimura K., Mikata K. Reclassification of Pichia scaptomyzae and Pichia galeiformis. Antonie Van Leeuwenhoek 2001, 79:371-375.
46. Villa-Carvajal M., Querol A., Belloch C. Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene. Antonie Van Leeuwenhoek 2006, 90:171-181.
47. White T.J., Bruns T., Lee S., Taylor J. Amplification and direct sequencing of fungi ribosomal RNA genes for phylogenetics. PCR Protocols. A Guide to Methods and Applications 1990, 315-322. Academic Press, San Diego, USA. M.A. Innis, D.H. Gelfand, J.J. Sninsky, T.J. White (Eds.).
48. Zullo B.A., Ciafardini G. Lipolytic yeasts distribution in commercial extra virgin olive oil. Food Microbiol. 2008, 25:970-977.