Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Greppi, Anna; Saubade, Fabien; Botta, Cristian; Humblot, Christèle; Guyot, Jean-Pierre; Cocolin, Luca Simone

doi:10.1016/j.fm.2016.09.016

Cited by 105 publications

(60 citation statements)

References 41 publications

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“…Statistically, there was a significant difference in the folate production by mixed starter cultures than in single starters. This finding is in agreement with the report of Greppi et al [17] who observed an increase in the folate content in the co-fermentation of Lactobacillus fermentum and Pichia kudriavzevii in ben salaaga, a cereal based fermented gruel in Burkina Faso. A similar result was obtained when folate-producing Streptococcus thermophilus and Lactobacillus delbrueckii subsp.…”

Section: Attributessupporting

confidence: 93%

“…Bacteria obtained during fermentation of cereal-based products are capable of producing folate in the culture medium [15] [16]. An increase in the folate content of ben salaaga of Burkina Faso, a cereal based fermented gruel when co-fermented with Lactobacillus fermentum and strains of Pichia kudriavzevii had been reported [17]. Therefore, considering the high consumption of ogi as a weaning food and even among convalescing adults, its folate enrichment presents a biologically efficient and nutritional functional means for folate supplementation.…”

Section: Introductionmentioning

confidence: 99%

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Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Okoroafor¹,

Banwo²,

Olanbiwoninu³

et al. 2019

AiM

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This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.

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Section: Attributessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Okoroafor¹,

Banwo²,

Olanbiwoninu³

et al. 2019

AiM

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“…Lately scientists are interested in isolation of novel potential probiotic bacteria from “wild” strains that are usually located in small local production areas or traditional products (Abushelaibi, Al‐Mahadin, El‐Tarabily, Shah, & Ayyash, ; García‐Hernández et al., ; Greppi et al., ; Lee et al., ; Plessas et al., ). According to Plessas et al.…”

Section: Introductionmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

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“…Pichia is the predominant probiotic genera identified from the pool (55%) which also had exhibited probiotic potential and safety in previous studies. Greppi et al (2017) has tested and confirmed the probiotic potential of P.kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food. Chelliah et al (2016) has evaluated and confirmed the antimicrobial activity and probiotic properties of P.kudriavzevii isolated from frozen idli batter and Ogunremi et al (2015) has developed a cereal-based functional food using cereal-mix substrate fermented with probiotic strain -P.kudriavzevii OG32.Therefore, Pichia isolates could consider as the second priority for further investigations.…”

Section: Genotypic Identification Of Most Promising Probiotic Yeast Imentioning

confidence: 89%

Preliminary evaluation of probiotic potential of yeasts isolated from bovine milk and curd of Sri Lanka

et al. 2019

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There has been mounting interest in the health benefits associated with live microorganisms commonly known as probiotics. Many probiotic bacterial species have been identified. However, the potential of yeasts as a source of probiotics has not been well explored. The present study was carried out to screen and identify potential probiotic yeasts from selected dairy sources available in Sri Lanka. Yeasts from raw bovine milk and curd were isolated, purified, selected and phenotypically characterized by performing morphological, physiological and biochemical tests. Isolates were assessed for their ability to survive under simulated gastro-intestinal conditions to explore their probiotic potential. Approximately, 190 colonies similar to yeast were isolated and 45 isolates of the division Ascomycota were selected and coded for convenience (SLDY_001-SLDY_045). Most promising probiotic isolates (20) were genotypically identified to be species of Pichia (55%), Candida (30%), and Kluyveromyces (15%) of the family: Saccharomycetaceae. Considering a threshold of >95% similarity to the type strain, eight different yeast species were identified. Isolates (SLDY_005, SLDY_006 and SLDY_039) of Kluyveromyces marxianus species showed the highest probiotic potential from the pool. The strain confirmation and in-vitro/invivo safety assessment of these isolates will further verify their suitability as probiotic starter cultures to be used in local food and pharmaceutical industries.

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Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Cited by 105 publications

References 41 publications

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Preliminary evaluation of probiotic potential of yeasts isolated from bovine milk and curd of Sri Lanka

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Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Cited by 105 publications

References 41 publications

Folate Enrichment of &lt;i&gt;Ogi&lt;/i&gt; (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of &lt;i&gt;Ogi&lt;/i&gt; (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Preliminary evaluation of probiotic potential of yeasts isolated from bovine milk and curd of Sri Lanka

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Product

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Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures