Molecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table

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dc.contributor.authorOzsoy, Nisa
dc.contributor.authorÖzkılınç, Hilal
dc.contributor.authorPala, Cigdem Uysal
dc.date.accessioned2025-01-27T19:54:47Z
dc.date.available2025-01-27T19:54:47Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, molecular markers were used to determine fungal flora in black olive fruitsfrom field surveys to the table, following the fermentation process. Field samples werecollected from different locations of Canakkale province, including Gokceada (Imbros),where organic farming is employed. Some of the fruits from field samples were used forblack table olive production and then fungal flora was tracked during the fermentationprocess. Fungal isolation was also conducted on some commercial samples. Fifty sevenisolates from field samples, 56 isolates from the fermentation process and 17 isolatesfrom commercial products were obtained. Among these isolates, 41 Alternaria, 43Penicillium, 19 Aspergillus, 8 Monascus and 19 other genera were determined usingamplified sizes of the Beta-tubulin gene region. Species level identification was carriedout based on sequences of Beta-tubulin amplicons, which provided accurateidentification, especially where the genera were morphologically highly similar. Theoccurrence and prevalence of fungal species changed in fungal collections from the fieldto the fermentation process. While Alternaria alternata was common in field samples,they were absent during fermentation. Many of these identified species, such asPenicillium expansum, Aspergillus niger and Monascus pilosus, which are known aspotential toxin producers such as aflatoxin, ochratoxin A and citrinin, were found both innatural and fermented samples, even at the end of the fermentation process. These resultsshowed that some fungal species which survive on olives from the field to the table arepotential toxin producers and can be successfully characterized by amplification andsequencing of Beta-tubulin gene.
dc.identifier.endpage949
dc.identifier.issn2148-127X
dc.identifier.issue8
dc.identifier.startpage944
dc.identifier.trdizinid278309
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/278309
dc.identifier.urihttps://hdl.handle.net/20.500.12428/19402
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectMikrobiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleMolecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table
dc.typeArticle

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