Aims
To investigate the probiotic potential of yeasts isolated from naturally fermented Brazilian table olives.
Methods and Results
Eighteen yeast strains were tested in terms of: safety; survival of gastrointestinal and digestion conditions; antimicrobial activity; cellular hydrophobicity; autoaggregation ability and adhesion to epithelial cells; coaggregation and inhibition of pathogenic bacteria adhesion. Six yeasts showed favourable results for all probiotic attributes: Saccharomyces cerevisiae CCMA 1746, Pichia guilliermondii CCMA 1753, Candida orthopsilosis CCMA 1748, Candida tropicalis CCMA 1751, Meyerozyma caribbica CCMA 1758 and Debaryomyces hansenii CCMA 1761. These yeasts demonstrated resistance to 37°C, pH 2·0 and bile salts, and survived in vitro digestion (≥106 CFU per ml). Furthermore, the yeasts exhibited a hydrophobic cell surface (42·5–92·2%), autoaggregation capacity (41·0–91·0%) and adhesion to Caco‐2 (62·0–82·8%) and HT‐29 (57·6–87·3%) epithelial cell lines. Also, the strains showed antimicrobial activity against Salmonella Enteritidis as well as the ability to coaggregate and reduce the adhesion of this pathogen to intestinal cells.
Conclusions
Autochthonous yeasts from naturally fermented Brazilian table olives have probiotic properties, with potential for development of new probiotic food products.
Significance and Impact of Study
These data are important and contribute to the knowledge of new potential probiotic yeasts capable of surviving gastrointestinal tract conditions and inhibiting pathogenic bacteria.
Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally fermented Brazilian table olives. Among fourteen LAB isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pentosus CCMA 1768, and Lacticaseibacillus paracasei subsp. paracasei CCMA 1770 showed potential probiotic and antifungal properties. The isolates showed resistance to pH 2.0 (survival ≥ 84.55), bile salts (survival ≥ 99.44), and gastrointestinal tract conditions (survival ≥ 57.84%); hydrophobic cell surface (≥27%); auto-aggregation (≥81.38%); coaggregation with Escherichia coli INCQS 00181 (≥33.97%) and Salmonella Enteritidis ATCC 564 (≥53.84%); adhesion to the epithelial cell line Caco-2 (≥5.04%); antimicrobial activity against the bacteria S. Enteritidis ATCC 564 (≥6 mm), Listeria monocytogenes ATCC 19117 (≥6 mm), Staphylococcus aureus ATCC 8702 (≥3 mm), and the fungi Penicillium nordicum MUM 08.16 (inhibition ≥ 64.8%). In addition, the strains showed the ability to adsorb the mycotoxins aflatoxin B1 (≥40%) and ochratoxin A (≥34%). These results indicate that LAB strains from naturally fermented Brazilian table olives are potentially probiotic and antifungal candidates that can be used for food biopreservation.
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