Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera).
Fernández-Pacheco P; Analytical Chemistry and Food Technology Department/Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain.
García-Béjar B; Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain.
Jiménez-Del Castillo M; Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain.
Carreño-Domínguez J; Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain.
Briones Pérez A; Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain.
Arévalo-Villena M; Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain.
Journal of the science of food and agriculture [J Sci Food Agric] 2021 Apr; Vol. 101 (6), pp. 2201-2209. Date of Electronic Publication: 2020 Oct 07.
Typ publikacji :
Imprint Name(s) :
Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
MeSH Terms :
Probiotics/*isolation & purification
Yeasts/*isolation & purification
Gastrointestinal Tract/microbiology ; Humans ; Phylogeny ; Probiotics/chemistry ; Probiotics/classification ; Yeasts/chemistry ; Yeasts/classification ; Yeasts/genetics
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Contributed Indexing :
Keywords: antioxidant activity; biocontrol; pistachio; probiotic capability; yeasts
Entry Date(s) :
Date Created: 20200926 Date Completed: 20210419 Latest Revision: 20210419
Update Code :
Background: The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties.
Results: Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively.
Conclusions: Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.
(© 2020 Society of Chemical Industry.)