Use of molecular methods for the identification of yeast associated with table olives

A molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by the classical biochemical methodology. Yeast were isolated from both aerobically and anaerobically processed black table olives and also from canned seasoned gr...

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Detalles Bibliográficos
Autores: Arroyo López, Francisco Noé, Durán Quintana, M. Carmen, Ruiz-Barba, José Luis, Querol, Amparo, Garrido Fernández, A.
Tipo de recurso: artículo
Fecha de publicación:2006
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/23857
Acceso en línea:http://hdl.handle.net/10261/23857
Access Level:acceso abierto
Palabra clave:Table olives
Yeast
Molecular identification
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spelling Use of molecular methods for the identification of yeast associated with table olivesArroyo López, Francisco NoéDurán Quintana, M. CarmenRuiz-Barba, José LuisQuerol, AmparoGarrido Fernández, A.Table olivesYeastMolecular identificationTable olivesA molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by the classical biochemical methodology. Yeast were isolated from both aerobically and anaerobically processed black table olives and also from canned seasoned green table olives. Molecular identification methodology used included restriction pattern analysis of both PCRamplified 5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2. For some species, sequence analysis of the 26S rRNA gene was necessary. These techniques allowed the identification of three yeast species (Issatchenkia occidentalis, Geotrichum candidum and Hanseniaspora guilliermondii) which had not been described previously in table olives. Saccharomyces cerevisiae and Candida boidinii were the most frequent species in green seasoned olives and processed black olives, respectively. The molecular study of total DNA variability among the S. cerevisiae strains isolated indicates a quite heterogeneous population, with at least four different restriction patterns.Peer reviewed201020102006info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501173486 bytesapplication/pdfhttp://hdl.handle.net/10261/23857reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.fm.2006.02.008info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/238572026-05-22T06:33:51Z
dc.title.none.fl_str_mv Use of molecular methods for the identification of yeast associated with table olives
title Use of molecular methods for the identification of yeast associated with table olives
spellingShingle Use of molecular methods for the identification of yeast associated with table olives
Arroyo López, Francisco Noé
Table olives
Yeast
Molecular identification
Table olives
title_short Use of molecular methods for the identification of yeast associated with table olives
title_full Use of molecular methods for the identification of yeast associated with table olives
title_fullStr Use of molecular methods for the identification of yeast associated with table olives
title_full_unstemmed Use of molecular methods for the identification of yeast associated with table olives
title_sort Use of molecular methods for the identification of yeast associated with table olives
dc.creator.none.fl_str_mv Arroyo López, Francisco Noé
Durán Quintana, M. Carmen
Ruiz-Barba, José Luis
Querol, Amparo
Garrido Fernández, A.
author Arroyo López, Francisco Noé
author_facet Arroyo López, Francisco Noé
Durán Quintana, M. Carmen
Ruiz-Barba, José Luis
Querol, Amparo
Garrido Fernández, A.
author_role author
author2 Durán Quintana, M. Carmen
Ruiz-Barba, José Luis
Querol, Amparo
Garrido Fernández, A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Table olives
Yeast
Molecular identification
Table olives
topic Table olives
Yeast
Molecular identification
Table olives
description A molecular approach is used for the identification of yeast isolated from table olives. Our results validate those obtained in the past by the classical biochemical methodology. Yeast were isolated from both aerobically and anaerobically processed black table olives and also from canned seasoned green table olives. Molecular identification methodology used included restriction pattern analysis of both PCRamplified 5.8S rRNA gene and internal transcribed spacers ITS1 and ITS2. For some species, sequence analysis of the 26S rRNA gene was necessary. These techniques allowed the identification of three yeast species (Issatchenkia occidentalis, Geotrichum candidum and Hanseniaspora guilliermondii) which had not been described previously in table olives. Saccharomyces cerevisiae and Candida boidinii were the most frequent species in green seasoned olives and processed black olives, respectively. The molecular study of total DNA variability among the S. cerevisiae strains isolated indicates a quite heterogeneous population, with at least four different restriction patterns.
publishDate 2006
dc.date.none.fl_str_mv 2006
2010
2010
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url http://hdl.handle.net/10261/23857
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.fm.2006.02.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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