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López-García E, Romero-Gil V, Arroyo-López FN, Benítez-Cabello A. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations. Int J Food Microbiol 2024; 417:110689. [PMID: 38621325 DOI: 10.1016/j.ijfoodmicro.2024.110689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 03/15/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024]
Abstract
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium, which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.
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Affiliation(s)
- Elio López-García
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Verónica Romero-Gil
- Department of Food Science and Technology, Agrifood Campus of International Excellence, University of Cordoba, 14014 Córdoba, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain.
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Borkowska M, Celińska E. Multiple region high resolution melting-based method for accurate differentiation of food-derived yeasts at species level resolution. Food Microbiol 2023; 109:104120. [DOI: 10.1016/j.fm.2022.104120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022]
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Akdeniz Oktay B, Bozdemir MT, Ozbas ZY. Optimization of hazelnut husk medium for pullulan production by a domestic A. pullulans strain. Prep Biochem Biotechnol 2023; 53:317-330. [PMID: 35715009 DOI: 10.1080/10826068.2022.2084625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Hazelnut husk is one of the most abundant agricultural residue in Turkey. Valorization of this lignocellulosic biomass would provide a promoting alternative for economical production of pullulan. In this study, dried hazelnut husk hydrolysate was used directly as fermentation medium for pullulan production by a domestic strain of Aureobasidium pullulans. The aim of this work was the optimization of some fermentation medium parameters by central composite design using response surface methodology (RSM). The effects of (NH4)2SO4 concentration, the volume of concentrated H2SO4 and the amount of ground hazelnut husk on pullulan production were optimized by RSM. The optimum levels of the fermentation parameters defined as 7.2 gL-1, 2.5 mL and 20 g, respectively. The maximum pullulan and exopolysaccharide concentrations were determined as 74.39 and 75.95 gL-1, respectively in the optimum conditions. Specific growth rate of the strain was found as 0.097 h-1. FTIR spectral attributes confirmed the structure of pullulan. Thermal decomposition temperature of synthesized pullulan was found as 247.15 °C. This study showed that hazelnut husk was one of the novel substrate for production of the pullulan by A. pullulans AZ-6. No previous work was found to utilize dried hazelnut husk as fermentation medium for pullulan production by A. pullulans.
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Affiliation(s)
| | - M Tijen Bozdemir
- Department of Chemical Engineering, Hacettepe University, Beytepe, Turkey
| | - Z Yesim Ozbas
- Department of Food Engineering, Hacettepe University, Beytepe, Turkey
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Speranza B, Sinigaglia M, Corbo MR, D’errico N, Bevilacqua A. A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives. Foods 2022; 11:2100. [PMID: 35885341 PMCID: PMC9315826 DOI: 10.3390/foods11142100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Samples of brines from Peranzana Alta Daunia olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola, Gargano and Termoli in Southern Italy). Total aerobic count, enterobacteria, pseudomonads, staphylococci, lactic acid bacteria and yeasts (Saccharomyces and non-Saccharomyces) were assessed; moreover, presumptive lactobacilli were characterized in relation to their ability to grow with salt added, and at 10 and 45 °C. Yeasts were generally more abundant than lactic acid bacteria (LAB), but two clusters were found: one including the areas of Torremaggiore, San Severo, Apricena, Lucera and San Paolo di Civitate (area 1, A1), and another comprising Gargano, Termoli and Serracapriola (area 2, A2). Lactobacilli of A1 were more resistant to stress conditions (growth at 10% of salt and at 10 °C); moreover, A1 was characterized by a lower abundance of yeasts. In some areas (Lucera and San Severo), a higher abundance of non-Saccharomyces yeasts was found. This paper offers a first insight into the profile of Peranzana Alta Daunia olives at the end of fermentation, suggesting that some indices (technological traits of lactobacilli, ratio yeasts vs. LAB, abundance of non-Saccharomyces yeasts) could be useful to define a microbiological profile of the variety.
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Akdeniz Oktay B, Bozdemir MT, Özbaş ZY. Evaluation of Some Agro-Industrial Wastes as Fermentation Medium for Pullulan Production by Aureobasidium pullulans AZ-6. Curr Microbiol 2022; 79:93. [PMID: 35138484 DOI: 10.1007/s00284-022-02776-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 01/20/2022] [Indexed: 11/26/2022]
Abstract
Agro-industrial wastes are rich sources of some nutrients. Thus, utilization of wastes seems to be ecologically sound and economically advantageous. The aim of this work was to investigate the potential usage of various agro-industrial wastes as fermentation medium for pullulan production by a domestic strain; Aureobasidium pullulans AZ-6. In this study, different agro-industrial wastes; various citrus peels, grape pomace, the hydrolysates of hazelnut and chestnut shells, sugarcane molasses residue, dried and fresh hazelnut husks and pumpkin peel, were used as fermentation media without adding any extra nutritional component for pullulan production by A. pullulans AZ-6. As a result, among the tested media, the maximum pullulan concentration was obtained as 33.59 gL-1 using the sugarcane molasses residue, and followed by the corresponding value of 30.02 gL-1 obtained in the dried hazelnut husk hydrolysate medium. Therefore, the usage of agro-industrial wastes as fermentation media is considered to make pullulan production cost effective. In addition, waste treatment from this aspect solves a relevant environmental problem. In this study, sugarcane molasses residue and dried hazelnut husk hydrolysate were used directly as fermentation media for pullulan production for the first time. Pullulan production from sugarcane molasses residue and dried hazelnut husk hydrolysate media might be a promising substrate for economical point of view.
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Affiliation(s)
- Büşra Akdeniz Oktay
- Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe , 06800, Ankara, Turkey
| | - M Tijen Bozdemir
- Faculty of Engineering, Department of Chemical Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Z Yeşim Özbaş
- Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe , 06800, Ankara, Turkey.
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Fernández-gonzález M, Briones Pérez AI. Wild yeasts involved in the natural fermentation of ‘Almagro’ eggplants fruits. Lebensm Wiss Technol 2021; 150:112070. [DOI: 10.1016/j.lwt.2021.112070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Zhang Z, Cao Y, Li Y, Chen X, Ding C, Liu Y. Risk factors and biofilm formation analyses of hospital-acquired infection of Candida pelliculosa in a neonatal intensive care unit. BMC Infect Dis 2021; 21:620. [PMID: 34187390 PMCID: PMC8244135 DOI: 10.1186/s12879-021-06295-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 06/01/2021] [Indexed: 11/28/2022] Open
Abstract
Background Candida pelliculosa is an ecological fungal species that can cause infections in immunocompromised individuals. Numerous studies globally have shown that C. pelliculosa infects neonates. An outbreak recently occurred in our neonatal intensive care unit; therefore, we aimed to evaluate the risk factors in this hospital-acquired fungal infection. Methods We performed a case-control study, analysing the potential risk factors for neonatal infections of C. pelliculosa so that infection prevention and control could be implemented in our units. Isolated strains were tested for drug resistance and biofilm formation, important factors for fungal transmission that give rise to hospital-acquired infections. Results The use of three or more broad-spectrum antimicrobials or long hospital stays were associated with higher likelihoods of infection with C. pelliculosa. The fungus was not identified on the hands of healthcare workers or in the environment. All fungal isolates were susceptible to anti-fungal medications, and after anti-fungal treatment, all infected patients recovered. Strict infection prevention and control procedures efficiently suppressed infection transmission. Intact adhesin-encoding genes, shown by genome analysis, indicated possible routes for fungal transmission. Conclusions The use of three or more broad-spectrum antimicrobials or a lengthy hospital stay is theoretically associated with the risk of infection with C. pelliculosa. Strains that we isolated are susceptible to anti-fungal medications, and these were eliminated by treating all patients with an antifungal. Transmission is likely via adhesion to the cell surface and biofilm formation. Supplementary Information The online version contains supplementary material available at 10.1186/s12879-021-06295-1.
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Affiliation(s)
- Zhijie Zhang
- Department of Laboratory Medicine of Shengjing Hospital of China Medical University, 36 Sanhao Street, Heping District, Shenyang, China
| | - Yu Cao
- Department of Laboratory Medicine of Shengjing Hospital of China Medical University, 36 Sanhao Street, Heping District, Shenyang, China
| | - Yanjian Li
- College of Life and Health Sciences, Northeastern University, 195, Chuangxin Road, Hunnan District, Shenyang, China
| | - Xufang Chen
- Department of Laboratory Medicine of Shengjing Hospital of China Medical University, 36 Sanhao Street, Heping District, Shenyang, China
| | - Chen Ding
- College of Life and Health Sciences, Northeastern University, 195, Chuangxin Road, Hunnan District, Shenyang, China
| | - Yong Liu
- Department of Laboratory Medicine of Shengjing Hospital of China Medical University, 36 Sanhao Street, Heping District, Shenyang, China.
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Demirci H, Kurt-Gur G, Ordu E. Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine. World J Microbiol Biotechnol 2021; 37:23. [PMID: 33428003 DOI: 10.1007/s11274-020-02976-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Accepted: 12/03/2020] [Indexed: 12/13/2022]
Abstract
Searching for novel enzymes that could be active in organic solvents has become an area of interest in recent years. Olive brine naturally provides a suitable environment for the survival of halophilic and acidophilic microorganisms and the resulting genome is thought to be a gene source for determining the halophilic and acidophilic proteins that are active in a non-aqueous organic solvent medium, and so it has been used in several biotechnological and industrial applications. In this study, microbial analysis of natural, cracked green olive brine from the southern region of Turkey has been made by next-generation sequencing of the brine metagenome for the first time in the literature. The number of reads assigned to fungal operational taxonomic units was the highest percentage (73.04%) with the dominant representation of Ascomycota phylum (99% of fungi). Bacterial OTU was 3.56% of the reads and Proteobacteria phylum was 65% of the reads. The lipase production capacity of the yeasts that were grown on the media containing elevated concentrations of NaCl (1-3 M) was determined on a Rhodamine B-including medium. Molecular identification of the selected yeasts was performed and 90% of sequenced yeasts had a high level of similarity with Candida diddensiae, whereas 10% showed similarity to Candida boidinii. The hydrolytic lipase activities using olive oil were analyzed and both yeasts showed cell-bound lipase activity at pH 3.0.
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Mujdeci GN, Ozbas ZY. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives. J Appl Microbiol 2021; 131:801-818. [PMID: 33346384 DOI: 10.1111/jam.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/30/2020] [Accepted: 12/14/2020] [Indexed: 11/30/2022]
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 H2 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.
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Affiliation(s)
- G N Mujdeci
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey
| | - Z Y Ozbas
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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Vaccalluzzo A, Pino A, Russo N, De Angelis M, Caggia C, Randazzo CL. FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol 2020; 92:103606. [PMID: 32950142 DOI: 10.1016/j.fm.2020.103606] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 01/18/2023]
Abstract
Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.
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Ruiz-Moyano S, Esperilla A, Hernández A, Benito MJ, Casquete R, Martín-Vertedor D, Pérez-Nevado F. Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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