Bioprospecting of the probiotic potential of yeasts isolated from a wine environment

Alvarez, Silvia Cristina Vergara; Alaniz, María José Leiva; Furlani, María Victoria Mestre; Vázquez, Fabio; Agresti, Pamela Mancha; Nally, María Cristina; Maturano, Yolanda Paola

doi:10.1016/j.fgb.2022.103767

Cited by 14 publications

(9 citation statements)

References 95 publications

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“…Two strains for both Hanseniaspora uvarum and Metschnikowia pulcherrima , and one strain of Saccharomyces cerevisiae exceeded 100% survival rate, which may suggest that GIT conditions are more favorable for them than typical culture conditions. Similar results for wine-derived strains were published by Vergara Alvarez et al [ 27 ]. Such properties may result from the adaptation of the strains to the conditions of wine fermentation, where low pH is common [ 55 , 56 ].…”

Section: Discussionsupporting

confidence: 90%

“…For all examined strains, autoaggregation rates increased with time exceeding above 80% after 24 h and were higher than values obtained for strains derived from various food environments tested by Fernandez-Pacheco [ 12 ]. Similar results for wine-derived strains were presented by Vergara Alvarez et al [ 27 ].…”

Section: Discussionsupporting

confidence: 90%

“…Examples of fermented products that can be sources for the isolation of probiotic strains are cheese, dough, dairy products, fermented fruits and vegetables, and traditional food and beverages [ 19 , 20 , 21 ]. Among such products, wines deserve attention as a source of probiotic microorganisms due to the richness of their microbiota [ 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. Examples of such potentially probiotic isolates include bacteria like Lactobacillus fermentum , Lactobacillus rhamnosus , Pediococcus pentosaceus [ 23 , 29 ] and both Saccharomyces and non-Saccharomyces yeasts like Candida spp., Hanseniaspora spp., Pichia spp.…”

Section: Introductionmentioning

confidence: 99%

“…Examples of such potentially probiotic isolates include bacteria like Lactobacillus fermentum , Lactobacillus rhamnosus , Pediococcus pentosaceus [ 23 , 29 ] and both Saccharomyces and non-Saccharomyces yeasts like Candida spp., Hanseniaspora spp., Pichia spp. and Torulaspora delbrueckii [ 27 , 28 , 30 ]. Over recent years, with the warming of Poland’s climate, there has been an increased interest in viticulture, resulting in the growth of vineyards by over 550 in the last decade [ 25 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

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Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Staniszewski,

Kordowska-Wiater

2023

Foods

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One approach towards maintaining healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. Until now, the majority of probiotic research has focused on probiotic bacteria, but over the last few years more and more studies have demonstrated the probiotic properties of yeast, and also of species besides the well-studied Saccharomyces cerevisiae var. boulardii. Probiotic strains have to present the ability to survive in harsh conditions of the host body, like the digestive tract. Must fermentation might be an example of a similar harsh environment. In the presented study, we examined the probiotic potential of 44 yeast strains isolated from Polish wines. The tested isolates belonged to six species: Hanseniaspora uvarum, Pichia kluyveri, Metschnikowia pulcherrima, Metschnikowia ziziphicola, Saccharomyces cerevisiae and Starmerella bacillaris. The tested strains were subjected to an assessment of probiotic properties, their safety and their other properties, such as enzymatic activity or antioxidant properties, in order to assess their potential usefulness as probiotic yeast candidates. Within the most promising strains were representatives of three species: H. uvarum, M. pulcherrima and S. cerevisiae. H. uvarum strains 15 and 16, as well as S. cerevisiae strain 37, showed, among other features, survivability in gastrointestinal tract conditions exceeding 100%, high hydrophobicity and autoaggregation, had no hemolytic activity and did not produce biogenic amines. The obtained results show that Polish wines might be a source of potential probiotic yeast candidates with perspectives for further research.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Staniszewski,

Kordowska-Wiater

2023

Foods

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“…Probiotic characteristics have also been recently detected in other NS yeasts, and in a recent study, 15 strains belonging to the genus Pichia were selected for their potential probiotic activities like adhesion and resistance to gastrointestinal conditions, showing promising results compared to S. cerevisiae var. boulardii CNCM I-745 used as [ 191 ]. In Table 1 an overview on the non- Saccharomyces yeasts most commonly used in winemaking process, and their positive and negative effects on aroma compounds and biotechnological impacts is reported.…”

Section: Enological Yeasts and Health-related Compoundsmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits

Barache,

Belguesmia,

Zeghbib

et al. 2024

Probiotics & Antimicro. Prot.

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Bioprospecting of the probiotic potential of yeasts isolated from a wine environment

Cited by 14 publications

References 95 publications

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits

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