Porru, Cinzia (2017) Study of microbial consortium for table olives production. Doctoral Thesis.
Directly brined black table olives of Bosana variety are a traditional food produced and consumed in Sardinia. Bosana table olives are produced by “natural” fermentation, an empirical process where yeasts involved. To date, the yeast community of Bosana table olives has not been investigated. In this work yeast isolates were identified by random amplified polymorphic DNA with primer M13 and sequencing of D1/D2 domains of rDNA 26S gene. Technological and probiotic properties were evaluated by biochemical and spectrophotometric methods. Biofilm formation between yeasts and Lactobacillus pentosus was investigated by crystal violet staining. Moreover, ability to form biofilm in vitro and genome sequencing of eight strains of Candida boidinii were investigated. Data of multivariate analysis revealed that Wickeramomyces anomalus Wa1 exhibited better technological characteristics while Saccharomyces cerevisiae Sc24 and Candida boidinii Cb18 showed a probiotic potential. Results about biofilm formation showed that presence of Lactobacillus pentosus stimulates biofilm formation by Candida boidinii. Information about probiotic and technological features of these yeasts can be used to design a potential multifunctional starter in order to improve and optimize natural process and nutritional characteristics of commercialized product of Sardinia.
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