Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Detalhes bibliográficos
Autor(a) principal: Oliveira, Tatiane C.G.
Data de Publicação: 2017
Outros Autores: Ramalhosa, Elsa, Nunes, Luís, Pereira, J.A., Colla, Eliane, Pereira, Ermelinda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10198/15065
Resumo: The 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.
id RCAP_f263a96a18a14bb9148f3b4cfad73a3b
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/15065
network_acronym_str RCAP
network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository_id_str https://opendoar.ac.uk/repository/7160
spelling Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of PortugalAntioxidant activityAntimicrobial activityAutoaggregationIn vitro digestive simulationTable olivesProbioticsThe 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.Biblioteca Digital do IPBOliveira, Tatiane C.G.Ramalhosa, ElsaNunes, LuísPereira, J.A.Colla, ElianePereira, Ermelinda2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15065engOliveira, Tatiane; Ramalhosa, Elsa; Nunes, Luís; Pereira, J.A.; Colla, Eliane; Pereira, Ermelinda (2017). Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies. ISSN 1466-8564. 44, p. 167-1721466-856410.1016/j.ifset.2017.06.003info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:05:12Zoai:bibliotecadigital.ipb.pt:10198/15065Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:31:59.100525Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
title Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
spellingShingle Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
Oliveira, Tatiane C.G.
Antioxidant activity
Antimicrobial activity
Autoaggregation
In vitro digestive simulation
Table olives
Probiotics
title_short Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
title_full Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
title_fullStr Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
title_full_unstemmed Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
title_sort Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal
author Oliveira, Tatiane C.G.
author_facet Oliveira, Tatiane C.G.
Ramalhosa, Elsa
Nunes, Luís
Pereira, J.A.
Colla, Eliane
Pereira, Ermelinda
author_role author
author2 Ramalhosa, Elsa
Nunes, Luís
Pereira, J.A.
Colla, Eliane
Pereira, Ermelinda
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Oliveira, Tatiane C.G.
Ramalhosa, Elsa
Nunes, Luís
Pereira, J.A.
Colla, Eliane
Pereira, Ermelinda
dc.subject.por.fl_str_mv Antioxidant activity
Antimicrobial activity
Autoaggregation
In vitro digestive simulation
Table olives
Probiotics
topic Antioxidant activity
Antimicrobial activity
Autoaggregation
In vitro digestive simulation
Table olives
Probiotics
description The 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15065
url http://hdl.handle.net/10198/15065
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Oliveira, Tatiane; Ramalhosa, Elsa; Nunes, Luís; Pereira, J.A.; Colla, Eliane; Pereira, Ermelinda (2017). Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies. ISSN 1466-8564. 44, p. 167-172
1466-8564
10.1016/j.ifset.2017.06.003
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833591993749471232

Registros relacionados