Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Bonatsou, Stamatoula; Benítez, Antonio N.; Rodríguez‐Gómez, Francisco; Panagou, Efstathios Ζ.; Arroyo‐López, Francisco Noé

doi:10.1016/j.fm.2014.07.011

Cited by 74 publications

(80 citation statements)

References 28 publications

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“…Therefore, no significant differences between these samples and the reference strain (44.43 ± 1.93%) were observed. This variability was also stated by Bonatsou et al (2015) in a study conducted with yeast isolated from Greek natural black table olives, particularly with P. guilliermondii (492.05 ± 319.63%).…”

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

confidence: 66%

“…In vitro gastric (GD) and pancreatic digestions (PD) were performed using the methodology described by Bonatsou et al (2015). For the GD step, a synthetic gastric juice was prepared in a buffer solution at pH 2.0, containing NaCl (2.05 g/L), KH 2 PO 4 (0.60 g/L), CaCl 2 (0.11 g/ L) and KCl (0.37 g/L), being the pH adjusted with 1 M HCl.…”

Section: Growth At 37°c and In Vitro Simulated Gastric And Pancreaticmentioning

confidence: 99%

“…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: 66%

Section: Growth At 37°c and In Vitro Simulated Gastric And Pancreaticmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

“…Not only the production, but also the consumption of this food is closely related to the culture and diet of some Mediterranean countries (Greece, Spain, Italy, France, Portugal, Egypt, and Turkey), which are the main producers [2]. Other countries such as USA, Peru, Argentina and Australia, are also rising as competitive producers [3].…”

Section: Introductionmentioning

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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“…2008; Walker 2009; Nayak 2011; Bonatsou et al. 2015). Yeasts impart desirable organoleptic properties on fermented foods.…”

Section: Introductionmentioning

confidence: 99%

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Ogunremi

Agrawal

Sanni

2015

Food Science & Nutrition

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Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

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Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Cited by 74 publications

References 28 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

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

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