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Biotechnological activities from yeasts isolated from olive oil mills

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Abstract

The yeast biota associated to three eastern Spain oil mills has been evaluated. Each environment has associated a characteristic number and variability of yeasts. The D1/D2 rDNA sequencing protocol has been proved to be a useful method to identify 216 yeasts from oleic environments, showing us Candida (several species), Saccharomyces paradoxus, Citeromyces matritensis and Cryptococcus sp. as the most representative genera. Moreover, a further screening of biochemical activities has provided us with a collection of isolates able to metabolize different substrates. In particular, protease, β-glucosidase, pectinase, polygalacturonase, xylanase, lipase, esterase and catalase activities were investigated. The majority of the strains showed moderate or high β-glucosidase, lipase and pectinase activities, while protease and polygalacturonase activities are less frequent. In a second step, nutritional competition assays were carried out to investigate the antagonic effect of yeasts associated to olive oil mills with Aspergillus fungi. Yeasts can be an effective biocontrol tool as they can colonize olives and compete for space and nutrients with pathogenic fungi, avoiding the use of chemical fungicides.

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Acknowledgments

This work is part of the project “Isolation of enzymes with industrial interest from food waste materials” supported by grant INV-AE112-66049 from the Universitat de València, Spain.

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This article does not contain any studies with human or animal subjects.

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  1. Departament de Microbiologia i Ecologia, Universitat de València, Valencia, Spain

    Joaquín Lilao, José Juan Mateo & Sergi Maicas

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  1. Joaquín Lilao
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  2. José Juan Mateo
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  3. Sergi Maicas
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Correspondence to Sergi Maicas.

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Lilao, J., Mateo, J.J. & Maicas, S. Biotechnological activities from yeasts isolated from olive oil mills. Eur Food Res Technol 240, 357–365 (2015). https://doi.org/10.1007/s00217-014-2335-4

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  • DOI: https://doi.org/10.1007/s00217-014-2335-4

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