Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

Silva, T.; Reto, M.; Sol, Mayné González del; Peito, Amália; Peres, C.; Malcata, F. Xavier

doi:10.1016/j.lwt.2011.01.029

Cited by 89 publications

(83 citation statements)

References 35 publications

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“…These strains increased their effective population, suggesting good adaptability to these environmental conditions. Silva et al (2011) also demonstrated similar results for the yeasts isolated from Portuguese brine table olives to bile salts.…”

Section: Growth a 37°c And In Vitro Simulated Gastric And Pancreatic supporting

confidence: 70%

“…On the other hand, there are few studies on yeasts isolated from the fermentation of olives (Bautista-Gallego et al, 2011;Bonatsou, Benítez, Rodríguez-Gómez, Panagou, & Arroyo-López, 2015;Silva et al, 2011). However, there is great interest in finding yeast strains with probiotic potential due to the numerous beneficial effects on human health, including prevention and treatment of intestinal diseases such as cholera (Vidon, Huchet, & Rambaud, 1986).…”

Section: Introductionmentioning

confidence: 99%

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Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira

Ramalhosa

Nunes

et al. 2017

Innovative Food Science & Emerging Technologies

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A B S T R A C TThe aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolated during the natural fermentation of table olives Negrinha de Freixo cultivar, in relation to enzymatic activities; ability to grow at 37°C; antimicrobial activity; autoaggregation capacity; antioxidant activity and survival in gastrointestinal tract conditions. The highest antioxidant activity was observed for Saccharomyces cerevisiae, similar to the reference strain S. boulardii. Candida norvegica 7A and Galactomyces reessii 34A showed antifungal ability to the pathogenic microorganism Cryptococcus neoformans. Regarding the autoaggregation capacity, S. cerevisiae 15A, C. tropicalis 1A and C. norvegica 7A showed > 80% after 24 h. Pichia guilliermondii 25A and C. norvegica 7A were the most resistant to the simulated digestive conditions, similar to the reference strain (S. boulardii). Thus, these results suggest that some yeast strains involved in the fermentation of table olives have probiotic potential. Industrial relevance: In this study, we highlight the probiotic potential of yeast microbiota usually found in green table olives. These yeast strains could be used as culture starters for the development of new functional products.

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Section: Growth a 37°c And In Vitro Simulated Gastric And Pancreatic supporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira

Ramalhosa

Nunes

et al. 2017

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…The probiotic potential of yeasts isolated from fermented table olives has been documented to some extent [8,35]. In particular, Psani & Kotzekidou, [35] found Torulaspora delbrueckii and Debaryomyces hansenii strains to be quite tolerant in high bile salt concentrations and low pH values.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…Furthermore, data from Ref. [8] showed that P. membranifaciens and Candida oleophila strains have similar properties but with a different spectrum of inhibition zones (for Escherichia coli, Salmonella enteritidis and Staphylococcus aureus). Another significant number of yeast species, such as K. lactis, D. hansenii, T. delbrueckii and S. cerevisiae, have shown tolerance to traverse the gastrointestinal tract, inhibit the enteropathogens, adhere the intestinal CaCO 2 cell line and present an immunostimulatory activity [40][41][42].…”

Section: Functional Propertiesmentioning

confidence: 99%

Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

Anagnostopoulos¹,

Bozoudi²,

Tsaltas³

2017

Yeast - Industrial Applications

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The table olive is considered to be a traditional fermented vegetable in the Mediter ranean countries and its production and consumption is recently spreading all around the world. The presence of yeasts is very important during olive fermentation due to their double role. On one hand, yeasts maintain desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with essen tial technological applications in this fermented vegetable. On the other hand, spoil age activity may be shown. However, recent studies have reported that yeasts coming from table olives would be a new source of potential probiotics. Indeed, many yeast species found in table olive processing, have been reported to demonstrate such prop erties. Thus, starter cultures technology will play significant role, not only in olive fermentation by controlling the safety and the quality of the final product, but also in consumer's health.

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“…Yeast are mainly found in ripe and spoiled fruits due to the visits of vector insects and the wind. Moreover, they are ubiquitous eukaryote microorganisms with an active role in fermented foods, pulps, and drinks (Fazio, 2006;Silva et al, 2011). In fruit pulps, the most commonly isolated yeasts belong to the genera Saccharomyces, Pichia, Cryptococcus, Kluyveromyces, and Candida (Sancho et al, 2000;Melo et al, 2007;Aleklett et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

Ferreira

Avila²,

Toralles³

et al. 2016

Food Sci. Technol

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The identification of yeasts isolated from spoiled Jubileu peach puree using the API 20C AUX method and a commercial yeast as witness were studied. Subsequently, the yeast's growth potential using two batch culture treatments were performed to evaluate number of colonies (N), reducing sugar concentration (RS), free-invertase (FI), and culture-invertase activity (CI). Stock cultures were maintained on potato dextrose agar (PDA) slants at 4 °C and pH 5 for later use for batch-culture (150 rpm) at 30°C for 24 h, then they were stored at 4 °C for subsequent invertase extraction. The FI extract was obtained using NaHCO 3 as autolysis agent, and CI activity was determined on the supernatant after batch-cultured centrifugation. The activity was followed by an increase in absorbance at 490 nm using the acid 3,5-DNS method with glucose standard. Of the four yeasts identified, Saccharomyces cerevisiae was chosen for legal reasons. It showed logarithmic growth up to 18 h of fermentation with positive correlation CI activity and inverse with RS. FI showed greater activity by the end of the log phase and an inverse correlation with CI activity. Finally, it was concluded that treatment "A" is more effective than "B" to produce invertase (EC 3.2.1.26).Keywords: spoiled peach puree; invertase; Saccharomyces cerevisiae; autolysis.Pratical Application: Potential production of glucose and fructose syrup by yeast invertases from spoiled peach pure.

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Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

Cited by 89 publications

References 35 publications

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

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