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Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations

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dc.contributor.authorSanto, David
dc.contributor.authorGalego, Ludovina
dc.contributor.authorGonçalves, Teresa
dc.contributor.authorQuintas, Célia
dc.date.accessioned2015-12-03T14:46:01Z
dc.date.available2015-12-03T14:46:01Z
dc.date.issued2012
dc.description.abstractIn the Mediterranean region the fruits of the strawberry tree (Arbutus unedo L.) may be fermented and distilled to produce a traditional beverage very much appreciated in Southern Europe. The aim of the present work was to study the diversity of the yeast population and the killer activity of the isolates identified as Saccharomyces cerevisiae, obtained during solid state industrial fermentations of the arbutus berries. The identification of the isolates was performed by the 5.8S rRNA-ITS region restriction analysis and by sequencing the D1/D2 region of the large subunit of the rRNA gene. At the start of the fermentations, various non-Saccharomyces species were detected including Aureobasidium pullulans, Dothichiza pithyophila, Dioszegia zsoltii, Hanseniaspora uvarum and yeasts belonging to the genera Metschnikowia, Cryptococcus and Rhodotorula. However, as the biological processes progressed the number of different species decreased with S. cerevisiae and Pichia membranaefaciens becoming dominant at advanced stages of the must fermentation that is characterized by high concentrations of ethanol. Forty three isolates identified as S. cerevisiae were tested for killer activity against two sensitive reference strains and Zygosaccharomyces bailii. Their killer sensitivity in relation to five killer referenced toxins (K2, K5, K8, K9 and K10) was also studied. Out of the isolates analyzed, 95.3% were sensitive and 4.7% were tolerant against the killer toxins tested. Only three isolates revealed killer activity against one sensitive strain and two of them against the spoiler yeast Z. bailii. The microbiota obtained revealed an interesting potential to be used as starter cultures to overcome unpredictable uncontrolled fermentations of the arbutus fruits as well as in other applications of biotechnological interest. (C) 2012 Elsevier Ltd. All rights reserved.
dc.identifier.doihttps://dx.doi.org/10.1016/j.foodres.2012.01.009
dc.identifier.issn0963-9969
dc.identifier.otherAUT: CQU00490; LGA00505;
dc.identifier.urihttp://hdl.handle.net/10400.1/7304
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relation.isbasedonP-002-9JK
dc.subjectDieta mediterrânicapt_PT
dc.titleYeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage50
oaire.citation.startPage45
oaire.citation.titleFood Research International
oaire.citation.volume47
person.familyNameSanto
person.familyNameGalego
person.familyNameQuintas
person.givenNameDavid
person.givenNameLudovina
person.givenNameCélia
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-9911-4582
person.identifier.orcid0000-0002-3199-1236
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id15759421200
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationacff1b65-3985-45ab-81da-374a9b90256d
relation.isAuthorOfPublication39bcbfe1-8c01-4129-8804-0963991e384e
relation.isAuthorOfPublication7c06dbb4-eb11-4f22-b0f5-3cf276d919f4
relation.isAuthorOfPublication.latestForDiscoveryacff1b65-3985-45ab-81da-374a9b90256d

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