Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese

.!.ICY2016

14th

International Congress

on Yeasts

September 11-15, 2016

Program

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Abstracts

Venue: Awaji Yumebutai

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P-075 Influence ofnutrients upon the ethanol production and major volatile 296

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compounds during fermentation using no-Saccharomyces yeasts MelchorArellano-Plaza (ClATEJ,Mexico)

P-076 Comparison ofbehavior of S.cerevisiaeand K.marxianus in 297

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continuous fermentation

AnneGschaedler (ClATEJ, Mexico)

P-077 Proteolytic and antibacterial activities of isolated yeasts from animal 298

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tissues

Roostita L.Balia(UniversitasPadjadjaran, Indonesia)

P-078 Mechanism of the pigment excretion inred refined sake strain 299

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Nl93

derived from Nara-Yaezakura yeast, Saccharomyces cerevisiae Shin-Ichi Iwaguchi(NaraWomen's University,Japan)

P-079 Investigation of genes responsible for suppression ofsugar-induced 300

-

P-{)94

cell death inSaccharomyces cerevisiae

OsamuKobayashi (KJRJNCO.,Ltd., Japan)

P-080 Effects of the training system ofadult vines ofcv. Sangiovese (Vitis 301

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P-{)95 viniferaL.) on grape and must yeast population

Lorenzo Siroli(University ofBologna,Italy}

P-081 Variation inadhesion properties and surface hydrophobicity of wine 302

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P-{)96 Pichia manshurica strains

Rosanna Tofalo(University ofIeramo,Italy)

P-082 Preliminary study bymolecular methods onyeast population of 303

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P-{)97

differently fermented green table olivesof the cultivar Nocellara messinese

Rossana Sidari(Mediterranea UniversityofReggio Calabria, Italy}

P-083 Isolation and characterization of awamori yeast mutants with 304

-

P-{)98

L-Ieucine accumulation that overproduce isoamyl alcohol Hiroshi Takagi(Nora Institute ofScience and Technology,Japan)

P-084 Phosphate homeostasis asa novel regulatory mechanism of alcoholic 305

-

P-099

fermentation bySaccharomyces cerevisiae

NaoyaYoshioka(NaraInstitute ofScienceand Technology.Japan)

P-085 Physiological role of lactic acid bacteria in traditional sake brewed 306

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P-IOO with sake yeast Saccharomyces cerevisiae

Minoru Ito(NaraInstitute of Scienceand Technology,Japan)

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-5 Yeasts in health science

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_{P-IOI Involveme}

P-086 In vivoimaging ofthe progression and treatment ofyeast infections- 128 of damage

from preclinical studies to diagnostic tools Masa

UweHimmelreich {University of Leuven,Belgium) _{P-I02 Reconsti}

P-{)87 Comparative methodologies for extraction of carotenoids produced 132 Hideki

byRhodotorula glutinis P4M422 _{P-I03 TheRSC}

Ayerim Hernandez-Almanza (Universidad Autonoma de Coahuila,Mexico)

Grant \\.

P-088 Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates 133 _{P-104 Temporal}

adhesive properties ofCandida glabrata

Helen Peter Raspor (retired fromUniversityof Ljubljana, Slovenia)

P-I05 P-089 Application of non-homologous end joining to gene manipulations in 227

yeasts and mammalian cells

l\'likiko Nakamura {Yamaguchi University.Japan)

P

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082

Preliminar

y

study

by molecular

methods

on

y

east

population

of

differently

fe

r

mente

d

green table

o

l

ives of the cultivar

Nocellara

m

es

s

ine

s

e

Rossana Sidari, Alessandra Martorana, Alessandra De Bruno, Amalia Piscopo,

Marco Poiana, Andrea Caridi

Department of AGRARIA,Mediterranea University ofReggio Calabria,Italy

rossana.sidari@unirc.it

Introduction: Main microorganisms involved in table olive fermentations are lactic

acid bacteria and yeasts. During fermentation the presence and the dominance of

microorganisms are affected by factors such as pH and salt concentration. Aim of the

present study was to investigate the yeast population in fermentations with brine at

different concentration of aCI, also artificially acidified.

Materials and Methods: Vats containing olives of Nocellara messinese cultivar were

filled with brines formulated asfollow: a) 8% aCl (w/v), b) 8%NaCI acidified topH

4.3, c) 5% NaCI for 20 days and then brought to 8%NaCl, d) 5% NaCI for 20 days, then brought to 8% NaCl and acidified to pH 4.3. Fermentations were carried out at room temperature for 8 months. Yeasts were isolated on YPD medium throughout the

fermentation time. The yeast identifications were performed by PCR-RFLP of the internal transcribed spacer region; DNA was extracted from thedifferent olive trials.

Results and Discussion: A total of 100 yeasts was isolated; they belong mainly to the

species Kluyveromyces marxianus, Pichia kudriavzevii, and Wycherhamomyces

anomalus. These species were confirmed by culture-independent method that allowed

tracing the yeast population. Throughout the 8 months, different evolution of the yeast

population was observed; this ismainly related to the technological parameters used in

the fermentations. The main yeast technological traits will be studied; the correlation

between the yeast population and the brine formulation will be useful to improve the

quality and the shelflife of the fermented olives.

KEYWORDS: table olives, brine, yeast population, molecular methods

This work wassupported byPON 03PE_00090 - Modelli sostenibili enuove tecnologie

per la valorizzazione delle olive edell'olio extra vergine dioliva prodotto inCalabria.