Killer yeasts isolated from olive brines: Technological and probiotic aptitudes

被引：15

作者：

Parafati, Lucia ^{[1
]}

Palmeri, Rosa ^{[1
]}

Pitino, Iole ^{[1
]}

Restuccia, Cristina ^{[1
]}

机构：

[1] Univ Catania, Dipartimento Agr Alimentaz & Ambiente, Di3A, Via S Sofia 100, I-95123 Catania, Italy

来源：

FOOD MICROBIOLOGY | 2022年 / 103卷

关键词：

Table olives; Killer phenotype; Yeast identification; Enzyme assays; Probiotic traits; LACTIC-ACID BACTERIA; STARTER CULTURES; PENICILLIUM-DIGITATUM; PHYTASE ACTIVITY; TABLE OLIVES; STRAINS; GREEN; IDENTIFICATION; FERMENTATION; SOURDOUGH;

D O I：

10.1016/j.fm.2021.103950

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Table olive brines, inoculated with six different starters of lactic acid bacteria (LAB) or spontaneously fermented, have been used as isolating source of killer yeasts throughout the fermentation process (120 d). Killer yeast isolates were identified and evaluated for technological and probiotic traits. Although the count of yeast population did not markedly vary among the different vessels and over time, the killer yeast phenotype was mainly present in yeast strains isolated from spontaneous fermentation; the number of killer isolates decreased over fermentation time. Killer phenotype was found in species identified as Pichia kluyveri, Zygoascus hellenicus, Wickerhamomyces anomalus, Pichia membranifaciens, Candida boidinii, Candida diddensiae and Saccharomyces cerevisiae. Among all tested isolates, W. anomalus strains evidenced the widest spectrum of enzymatic activities and the highest beta-glucosidase and phtytase activity. These strains evidenced also the best growth at low pH and increasing bile salt concentration, when grown at 37 degrees C, as well as the most constant viability index (%) during in vitro digestion.

引用

页数：11

共 89 条

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