Pyrosequencing analysis of the fungal biodiversity in table olives

Trabajo presentado en la 3rd International Conference on Microbial Diversity (MD2015, "The Challenge of Complexity"), celebrada en Perugia del 27 al 29 de octubre de 2015.
The biochemistry and microbial ecology of PDO Aloreña de Málaga table olive fermentations were investigated in two different industries (1 and 2) of province of Málaga (Spain). Monitoring of the physicochemical parameters such as pH, acidity, salt, color and texture of fruits was carried out during the entire process. No differences were detected in physicochemical arameters, which were characteristics for this type of elaboration. The microbial ecology was investigated using both culture-dependent and culture-independent methods in fruit and brine. The initial yeast population was different between both industries. While industry (1) showed counts around 4 - 5 log10 cfu/mL during the first month of fermentation, industry 2 presented lower oncentrations (1 – 3 log 10 cfu/mL), although, both locations reached the same yeast populations at the end of storage period (>5 log 10 cfu/mL). Bar - coded pyrosequencing analysis of the ITS rDNA region identified 109 and 118 operational taxonomic units (OTUs) in fruits and brines, espectively, and revealed the presence of yeast genera previously identified in table olives such as Pichia, Candida, Debaryomyces and Sacharomyces sp., but also, this is the first time that other predominant genera such as Zygostorulaspora, Penicillium and Aspergillus have been identified in this type of table olives. Small differences were found between most abundant yeasts in fruits and brines, during the fermentation process and between both industries.