Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

International Journal of Food Microbiology
Stamatoula BonatsouEfstathios Ζ Panagou

Abstract

In the present study, 49 yeast strains previously isolated from cv. Kalamata table olive fermentation were assessed for their probiotic potential and technological characteristics. The probiotic assays included the in vitro survival in simulated gastric and pancreatic digestions, surface adhesion to the intestinal cell line Caco-2, hydrophobicity, autoaggregation and haemolytic activity. The technological features of the strains were also elucidated in terms of enzymatic activity and susceptibility to diverse salt levels (0-250 g/L) and pH values (3.5, 5.0, and 6.5). The obtained results indicated that during the simulated gastric and pancreatic digestions, 42 out of the 49 yeast strains presented overall survival rate higher than 50%, while 24 strains showed survival percentage higher than 70% at the end of the digestions. Furthermore, the majority of the assayed strains presented hydrophobicity percentage higher than 75%, while the autoaggregation ability ranged between 72 and 91%. None of the strains showed haemolytic activity. The majority of the strains presented high tolerance to salt with some strains exhibiting tolerance even at salt concentrations higher than 200 g/L. Concerning the enzymatic activity, 45 strains prese...Continue Reading

Citations

Nov 1, 2018·Journal of the Science of Food and Agriculture·Maria TufarielloGianluca Bleve
Jul 19, 2019·Expert Review of Anti-infective Therapy·Luigi SantacroceLucrezia Bottalico
Feb 26, 2019·Frontiers in Nutrition·Maria TufarielloGiovanni Mita
Dec 4, 2019·Probiotics and Antimicrobial Proteins·Antonio Benítez-CabelloFrancisco Noé Arroyo-López
Mar 12, 2021·Journal of Applied Microbiology·L A SimõesD R Dias
Mar 25, 2021·Probiotics and Antimicrobial Proteins·Joana O P A CoutinhoFlaviano S Martins
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Flora V RomeoPaolo Rapisarda

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