Importance of The Natural Yeast Flora in Table Olive Production (Turkish with English Abstract)

Abstract

Turkey is among the major producers of olives in the World and olive is regarded as one of the most important agricultural products in our country. Besides, table olive is stated to be one of the main fermented foods in the world trade. It is known that yeast also has positive and adverse effects on table olive fermentation as in various food products. There are several studies on the identification and characterization of the yeasts isolated from the olive varieties which are specific to various countries. It is indicated that the growth of undesirable microorganisms can be prevented by using yeasts as adjunct starter culture in the production of table olive. In this way, it is stated that economic losses that may result from the microbial spoilage of olives can also be prevented.

Keywords

• Table olive, yeast, natural fermentation

Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi

Abstract

Türkiye, dünyada önemli zeytin üreticisi ülkeler arasında yer almakta olup, zeytin ülkemizin en önemli tarımsal ürünlerinden birisi olarak kabul edilmektedir. Bunun yanı sıra sofralık zeytinin, dünya ticaretindeki en önemli fermente gıdalardan birisi olduğu da belirtilmektedir. Mayaların çeşitli gıda ürünlerinde olduğu gibi, sofralık zeytin fermantasyonunda da olumlu ve olumsuz etkilerinin olduğu bilinmektedir. Çeşitli ülkelere özgü sofralık zeytin çeşitlerinden izole edilen mayaların tanımlandığı ve karakterize edildiği birçok çalışma bulunmaktadır. Mayaların sofralık zeytin üretiminde destek starter kültür olarak kullanılması ile istenmeyen mikroorganizmaların gelişimlerinin engellenebileceğini belirtilmektedir. Bu şekilde, zeytinde mikrobiyel bozulmalar sonucu meydana gelebilecek ekonomik kayıpların da önlenebileceği ifade edilmektedir.

Keywords

• Sofralık zeytin, maya, doğal fermantasyon

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