Abstract
This survey uses a multivariate classification analysis to discriminate yeast strains with interesting biochemical activities for the processing of table olives among a collection of 32 isolates belonging to 16 different yeast species. Lipase, esterase and β-glucosidase activities (desirable characteristics) were quantitatively evaluated in both extracellular and cellular fractions for all isolates in different types of culture media. The study of the quantitative data by cluster and principal component analyses led to the identification of several Wickerhamomyces anomalus, Candida boidinii and Candida diddensiae isolates with promising characteristics (the best global activity levels), clearly differentiated from the rest of the yeasts. The results obtained in this work open up new alternatives to this methodology for the study, classification and selection of the most suitable yeasts to be used as starters, alone or in combination with lactic acid bacteria, during table olive processing.
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Acknowledgments
This work was supported by the Spanish Government (projects AGL2009-07436-ALI,), CSIC (project 201070E058), Junta de Andalucía (through financial support to group AGR-125) and EU (project PROBIOLIVES contract nº 243471). J. Bautista-Gallego and F.N. Arroyo-López want to thank CSIC for their I3P fellowship and JAE-DOC postdoctoral research contract, respectively.
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Rodríguez-Gómez, F., Romero-Gil, V., Bautista-Gallego, J. et al. Multivariate analysis to discriminate yeast strains with technological applications in table olive processing. World J Microbiol Biotechnol 28, 1761–1770 (2012). https://doi.org/10.1007/s11274-011-0990-1
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DOI: https://doi.org/10.1007/s11274-011-0990-1