Study of microbial consortium for table olives production

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 andLactobacillus pentosuswas investigated by crystal violet staining. Moreover, ability to form biofilm in vitro and genome sequencing of eight strains ofCandida boidiniiwere investigated. Data of multivariate analysis revealed thatWickeramomyces anomalusWa1 exhibited better technological characteristics whileSaccharomyces cerevisiaeSc24 andCandida boidiniiCb18 showed a probiotic potential. Results about biofilm formation showed that presence ofLactobacillus pentosusstimulates biofilm formation byCandida 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.In addition genomic study ofCandida boidiniioffers a helpful starting point to understand the mechanism of biofilm formation.