Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

Menezes, Aline Galvão Tavares; Ramos, Cíntia Lacerda; Cenzi, Gisele; Melo, Dirceu de Sousa; Dias, Disney Ribeiro; Schwan, Rosane Freitas

doi:10.1007/s12602-019-9518-z

Cited by 81 publications

(52 citation statements)

References 35 publications

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“…Phytic acid represents an abundant anti-nutritional factor in cereal flours which chelates minerals such as iron and zinc, depleting their bioavailability and uptake. Among our isolates, a high number of strains (77%) exhibited the ability to solubilize phytate, consistently with previous data showing such an activity in several sourdough yeast isolates, belonging mainly to S. cerevisiae 27,28 and in 13 out of 15 indigenous yeasts isolated from fermented foods 29 .…”

Section: Discussionsupporting

confidence: 91%

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Palla

Blandino

Grassi

et al. 2020

Sci Rep

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The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo analyzed for their leavening ability, phytase activity and polyphenols content using five different wholegrain flours, obtained from conventional and pigmented common wheat, emmer and hullless barley. Combining these findings, through multivariate permutation analysis, we identified the 2 best performing strains, which resulted diverse for each flour. Doughs singly inoculated with the selected strains were further analyzed for their antioxidant capacity, phenolic acids, xanthophylls and anthocyanins content. All the selected yeasts significantly increased the total antioxidant activity, the soluble, free and conjugated, forms of phenolic acids and anthocyanins of fermented doughs. This study revealed the importance of a specific selection of yeast strains for wholegrain flours obtained from different cereals or cultivars, in order to enhance the pro-technological, nutritional and nutraceutical traits of fermented doughs. Fermentation is one of the oldest methods used by humans since ancient times for preserving foods and improving their organoleptic properties. More than 5,000 fermented foods and beverages are produced all over the world, from wine, beer and vinegar to cheese, yogurt, sourdough bread, olives, sausages, kimchi and miso 1. Fermentation consists of the biochemical modification of raw materials, promoted by a complex and stable consortium of microorganisms, which mainly transform sugars into simple acids, alcohols and carbon dioxide, improving flavor, texture and aroma, and prolonging the shelf-life of the fermented products 2. During fermentation, a wide range of secondary metabolites, including vitamins, polyols, antioxidants and bioactive compounds are also produced by microbial communities, enhancing the nutritional and nutraceutical values of the final products 3. Among fermented foods, sourdough bread is one of the most important baked goods derived from cereal fermentation 4. The estimated annual pro capita intake of bread in European countries is reported to range from 46 (Sweden, Great Britain, Finland and Austria) to 100 kg (Greece, Portugal, Spain and Italy) 5 , and about 30 to 50% of bread is manufactured using sourdough 6. Sourdough is a mixture of cereal flour and water, fermented by a complex biological ecosystem, consisting of lactic acid bacteria (LAB) and yeasts which interact with each other, often establishing stable associations and contributing to the beneficial properties of sourdough breads 7. Each sourdough harbors different LAB and yeast communities, whose diversity depends on the type o...

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Section: Discussionsupporting

confidence: 91%

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Palla

Blandino

Grassi

et al. 2020

Sci Rep

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“…Pathogenicity: hemolysin production of yeasts was performed according to Manns et al [34] and Menezes et al [35], which used Blood agar medium in petri dishes (Britania™, CABA, Argentina) for this purpose. Yeast was spot-inoculated.…”

Section: Tolerance To Different Stressmentioning

confidence: 99%

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

et al. 2019

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Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.

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“…It is necessary to screen the strains with high antioxidant ability. Menezes et al (2020) evaluated the phytate hydrolysis and antioxidant activities of some yeast strains and found that 13 strains showed positive results and might improve the nutrient availability of plant-based foods. Hamidi et al (2020) indicated that Rhodotorula mucilaginosa sp.…”

Section: Introductionmentioning

confidence: 99%

“…Menezes et al. (2020) evaluated the phytate hydrolysis and antioxidant activities of some yeast strains and found that 13 strains showed positive results and might improve the nutrient availability of plant‐based foods. Hamidi et al.…”

Section: Introductionmentioning

confidence: 99%

Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

Liu

Miao

Qin

2020

Food Science & Nutrition

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Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

Cited by 81 publications

References 35 publications

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Screening and application of lactic acid bacteria and yeasts with L‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

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