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López-García E, Romero-Gil V, Arroyo-López FN, Benítez-Cabello A. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations. Int J Food Microbiol 2024; 417:110689. [PMID: 38621325 DOI: 10.1016/j.ijfoodmicro.2024.110689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 03/15/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024]
Abstract
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium, which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.
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Affiliation(s)
- Elio López-García
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Verónica Romero-Gil
- Department of Food Science and Technology, Agrifood Campus of International Excellence, University of Cordoba, 14014 Córdoba, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain.
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Traina C, Ferrocino I, Bonciolini A, Cardenia V, Lin X, Rantsiou K, Cocolin L. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. Int J Food Microbiol 2024; 417:110688. [PMID: 38615425 DOI: 10.1016/j.ijfoodmicro.2024.110688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/16/2024]
Abstract
Taggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8-12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation process and they are mainly involved in the production of volatile organic compounds, which strongly impact the quality of the final product. The aim of this study was to evaluate the dynamics of autochthonous yeasts in brines and olives in a spontaneous process with no lye pre-treatment or addition of acids in the fermenting brine with 10 % NaCl (w/v) in two batches during 2021 harvest. Three hundred seventy-three yeast colonies were isolated, characterized by rep-PCR and identified by the D1/D2 region of the 26S rRNA gene sequencing. Mycobiota was also studied by 26S rRNA gene metataxonomics, while metabolome was assessed through GC-MS analysis. Traditional culture-dependent methods showed the dominance of Candida diddensiae, Wickerhamomyces anomalus, Pichia membranifaciens and Aureobasidium pullulans, with differences in species distribution between batches, sampling time and type of sample (olives/brines). Amplicon-based sequencing confirmed the dominance of W. anomalus in batch 1 throughout the entire fermentation, while Cyteromyces nyonsensis and Aureobasidium spp. were most abundant in the fermentation in batch 2. Volatilome results were analyzed and correlated to the mycobiota data, confirming differences between fermentation stages. Given the high appreciation for this traditional food, this study helps elucidate the mycobiota associated to Taggiasca cv. table olives and its relationship with the quality of the final product.
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Affiliation(s)
- Chiara Traina
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ambra Bonciolini
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Xinping Lin
- Biotechnology National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
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Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters. Foods 2022; 11:foods11193106. [PMID: 36230182 PMCID: PMC9563747 DOI: 10.3390/foods11193106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/29/2022] [Accepted: 10/04/2022] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives.
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Penland M, Pawtowski A, Pioli A, Maillard MB, Debaets S, Deutsch SM, Falentin H, Mounier J, Coton M. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations. Food Res Int 2022; 155:111069. [DOI: 10.1016/j.foodres.2022.111069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/04/2022]
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Parafati L, Palmeri R, Pitino I, Restuccia C. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiol 2022; 103:103950. [DOI: 10.1016/j.fm.2021.103950] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
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Mewa Ngongang M, Du Plessis H, Boredi C, Hutchinson U, Ntwampe K, Okudoh V, Jolly N. Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/139278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products. Microorganisms 2021; 9:microorganisms9071512. [PMID: 34361947 PMCID: PMC8303870 DOI: 10.3390/microorganisms9071512] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.
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Simões LA, Cristina de Souza A, Ferreira I, Melo DS, Lopes LAA, Magnani M, Schwan RF, Dias DR. Probiotic properties of yeasts isolated from Brazilian fermented table olives. J Appl Microbiol 2021; 131:1983-1997. [PMID: 33704882 DOI: 10.1111/jam.15065] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/23/2021] [Accepted: 03/05/2021] [Indexed: 12/15/2022]
Abstract
AIMS To investigate the probiotic potential of yeasts isolated from naturally fermented Brazilian table olives. METHODS AND RESULTS Eighteen yeast strains were tested in terms of: safety; survival of gastrointestinal and digestion conditions; antimicrobial activity; cellular hydrophobicity; autoaggregation ability and adhesion to epithelial cells; coaggregation and inhibition of pathogenic bacteria adhesion. Six yeasts showed favourable results for all probiotic attributes: Saccharomyces cerevisiae CCMA 1746, Pichia guilliermondii CCMA 1753, Candida orthopsilosis CCMA 1748, Candida tropicalis CCMA 1751, Meyerozyma caribbica CCMA 1758 and Debaryomyces hansenii CCMA 1761. These yeasts demonstrated resistance to 37°C, pH 2·0 and bile salts, and survived in vitro digestion (≥106 CFU per ml). Furthermore, the yeasts exhibited a hydrophobic cell surface (42·5-92·2%), autoaggregation capacity (41·0-91·0%) and adhesion to Caco-2 (62·0-82·8%) and HT-29 (57·6-87·3%) epithelial cell lines. Also, the strains showed antimicrobial activity against Salmonella Enteritidis as well as the ability to coaggregate and reduce the adhesion of this pathogen to intestinal cells. CONCLUSIONS Autochthonous yeasts from naturally fermented Brazilian table olives have probiotic properties, with potential for development of new probiotic food products. SIGNIFICANCE AND IMPACT OF STUDY These data are important and contribute to the knowledge of new potential probiotic yeasts capable of surviving gastrointestinal tract conditions and inhibiting pathogenic bacteria.
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Affiliation(s)
- L A Simões
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - A Cristina de Souza
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - I Ferreira
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D S Melo
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - L A A Lopes
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - M Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - R F Schwan
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D R Dias
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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9
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Mujdeci GN, Ozbas ZY. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives. J Appl Microbiol 2021; 131:801-818. [PMID: 33346384 DOI: 10.1111/jam.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/30/2020] [Accepted: 12/14/2020] [Indexed: 11/30/2022]
Abstract
AIM To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended. METHODS AND RESULTS The technological properties of yeast strains, growth characteristics at different temperatures, pH and salt concentrations were examined. Besides, yeast strains' abilities to use oleuropein as a sole carbon source, to assimilate citric acid and to produce H2 S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28°C which are favourable temperatures for natural olive fermentation and they were able to tolerate high salt concentration and low pH in the brine of natural fermentation media. As a result of enzymatic characterization with API-ZYM test system, all strains have esterase activity, which is an important feature for developing table olive aroma. In this research, β-glucosidase activity, which contributes to removing bitterness out of olives, was one of the main distinguishing features of yeast strains. Several strains of Candida hellenica, Pichia anomala and Candida pelliculosa species had β-glucosidase activity. PCA tested yeasts and several strains belonging to C. hellenica (AF84-1), P. anomala (BF1-1, BF46-2) and C. pelliculosa (BF46-3, BF143-2) species have promising technological and enzymatic properties for natural table olive production. CONCLUSION Five promising strains belonging to C. hellenica, P. anomala and C. pelliculosa species may be suitable adjunct starter cultures with lactic acid bacteria in natural fermentation media of table olive. SIGNIFICANCE AND IMPACT OF THE STUDY This study has been the first contribution to the enzymatic and technological characterization of yeasts isolated from Gemlik olives in Turkey. Some strains could be proposed as a promising adjunct culture in the production of table olives.
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Affiliation(s)
- G N Mujdeci
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey
| | - Z Y Ozbas
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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10
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Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis. Microorganisms 2020; 8:microorganisms8050672. [PMID: 32384669 PMCID: PMC7284738 DOI: 10.3390/microorganisms8050672] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/02/2020] [Accepted: 05/04/2020] [Indexed: 11/23/2022] Open
Abstract
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughout the fermentation. Therefore, the aim of this study was the identification of bacterial and yeast/fungal microbiota of both olives and brines obtained from 29 cv. Kalamata olive samples industrially fermented in the two main producing geographical regions of Greece, namely Aitoloakarnania and Messinia/Lakonia. The potential microbial biogeography association between certain taxa and geographical area was also assessed. The dominant bacterial family identified in olive and brine samples from both regions was Lactobacillaceae, presenting, however, higher average abundances in the samples from Aitoloakarnania compared to Messinia/Lakonia. At the genus level, Lactobacillus, Celerinatantimonas, Propionibacterium and Pseudomonas were the most abundant. In addition, the yeasts/fungal communities were less diverse compared to those of bacteria, with Pichiaceae being the dominant family and Pichia, Ogataea, and Saccharomyces being the most abundant genera. To the best of our knowledge, this is the first report on the microbiota of both olives and brines of cv. Kalamata black olives fermented on an industrial scale between two geographical regions of Greece using metagenomics analysis.
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Perpetuini G, Prete R, Garcia-Gonzalez N, Khairul Alam M, Corsetti A. Table Olives More than a Fermented Food. Foods 2020; 9:E178. [PMID: 32059387 PMCID: PMC7073621 DOI: 10.3390/foods9020178] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/31/2022] Open
Abstract
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.
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Affiliation(s)
| | | | | | | | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 641000 Teramo, Italy; (G.P.); (R.P.); (N.G.-G.); (M.K.A.)
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12
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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Ruiz-Moyano S, Esperilla A, Hernández A, Benito MJ, Casquete R, Martín-Vertedor D, Pérez-Nevado F. Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Schaide T, Cabrera-Bañegil M, Pérez-Nevado F, Esperilla A, Martín-Vertedor D. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. Journal of Food Science and Technology 2019; 56:3001-3013. [PMID: 31205355 DOI: 10.1007/s13197-019-03782-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 12/12/2022]
Abstract
Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.
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Affiliation(s)
- Thaís Schaide
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Manuel Cabrera-Bañegil
- 2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Francisco Pérez-Nevado
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Antonio Esperilla
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Daniel Martín-Vertedor
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
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Peromingo B, Andrade MJ, Delgado J, Sánchez-Montero L, Núñez F. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products. Food Microbiol 2019; 82:269-276. [PMID: 31027783 DOI: 10.1016/j.fm.2019.01.024] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 12/21/2018] [Accepted: 01/18/2019] [Indexed: 12/15/2022]
Abstract
Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because of their ability to produce mycotoxins including aflatoxins (AFs). The use of native yeasts could be considered a potential strategy for controlling the presence of AFs in dry-cured meat products. The aim of this work was to evaluate the antagonistic activity of two native Debaryomyces hansenii strains on the relative growth rate and the AFs production in Aspergillus parasiticus. Both D. hansenii strains significantly reduced the growth rates of A. parasiticus when grown in a meat-model system at different water activity (aw) conditions. The presence of D. hansenii strains caused a stimulation of AFs production by A. parasiticus at 0.99 aw. However, at 0.92 aw the yeasts significantly reduced the AFs concentration in the meat-model system. The relative expression levels of the aflR and aflS genes involved in the AFs biosynthetic pathway were also repressed at 0.92 aw in the presence of both D. hansenii strains. These satisfactory results were confirmed in dry-cured ham and dry-fermented sausage slices inoculated with A. parasiticus, since both D. hansenii strains significantly reduced AFs amounts in these matrices. Therefore, both tested D. hansenii strains could be proposed as biocontrol agents within a HACCP framework to minimize the hazard associated with the presence of AFs in dry-cured meat products.
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Affiliation(s)
- Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - María J Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Lourdes Sánchez-Montero
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain.
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17
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Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
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Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
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18
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Guimarães A, Abrunhosa L, Pastrana LM, Cerqueira MA. Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods. Compr Rev Food Sci Food Saf 2018; 17:594-614. [PMID: 33350124 DOI: 10.1111/1541-4337.12345] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/07/2018] [Accepted: 02/16/2018] [Indexed: 01/23/2023]
Abstract
Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.
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Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo M Pastrana
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Miguel A Cerqueira
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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19
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Production, Characterization, and Antimicrobial Activity of Mycocin Produced by Debaryomyces hansenii DSMZ70238. Int J Microbiol 2017; 2017:2605382. [PMID: 28757872 PMCID: PMC5512030 DOI: 10.1155/2017/2605382] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/25/2017] [Accepted: 05/21/2017] [Indexed: 11/29/2022] Open
Abstract
The present study was conducted to estimate the antimicrobial activity and the potential biological control of the killer toxin produced by D. hansenii DSMZ70238 against several pathogenic microorganisms. In this study, the effects of NaCl, pH, and temperature, killer toxin production, and antimicrobial activity were studied. The results showed that the optimum inhibitory effect of killer toxin was at 8% NaCl, and the diameters of clear zones were 20, 22, 22, 21, 14, and 13 mm for Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Streptococcus pyogenes, Candida albicans, and Candida neoformans, respectively. The largest inhibition zones were observed at pH 4.5 with inhibition zone of 16, 18, 17, 18, 11, and 12 mm for the same microorganisms. The results also showed that 25°C is the optimal temperature for toxin killing activity against all targeted microorganisms. In addition, the activity of killer toxin significantly inhibited the growth of fungal mycelia for all target pathogenic fungi and the percentages of inhibition were 47.77, 48.88, 52.22, and 61.11% for Trichophyton rubrum, Alternaria alternata, Trichophyton concentricum, and Curvularia lunata, respectively. The results showed the highest growth rate of D. hansenii DSMZ70238 under condition of 8% NaCl concentration, pH 4.5, and 25°C for 72 h.
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20
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Belda I, Ruiz J, Alonso A, Marquina D, Santos A. The Biology of Pichia membranifaciens Killer Toxins. Toxins (Basel) 2017; 9:toxins9040112. [PMID: 28333108 PMCID: PMC5408186 DOI: 10.3390/toxins9040112] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 03/07/2017] [Accepted: 03/20/2017] [Indexed: 02/07/2023] Open
Abstract
The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described. PMKT and PMKT2 are proteins of low molecular mass that bind to primary receptors located in the cell wall structure of sensitive yeast cells, linear (1→6)-β-d-glucans and mannoproteins for PMKT and PMKT2, respectively. Cwp2p also acts as a secondary receptor for PMKT. Killing of sensitive cells by PMKT is characterized by ionic movements across plasma membrane and an acidification of the intracellular pH triggering an activation of the High Osmolarity Glycerol (HOG) pathway. On the contrary, our investigations showed a mechanism of killing in which cells are arrested at an early S-phase by high concentrations of PMKT2. However, we concluded that induced mortality at low PMKT2 doses and also PMKT is indeed of an apoptotic nature. Killer yeasts and their toxins have found potential applications in several fields: in food and beverage production, as biocontrol agents, in yeast bio-typing, and as novel antimycotic agents. Accordingly, several applications have been found for P. membranifaciens killer toxins, ranging from pre- and post-harvest biocontrol of plant pathogens to applications during wine fermentation and ageing (inhibition of Botrytis cinerea, Brettanomyces bruxellensis, etc.).
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Alejandro Alonso
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
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21
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Leventdurur S, Sert-Aydın S, Boyaci-Gunduz CP, Agirman B, Ben Ghorbal A, Francesca N, Martorana A, Erten H. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast 2016; 33:289-301. [DOI: 10.1002/yea.3170] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 12/14/2022] Open
Affiliation(s)
- Sezgi Leventdurur
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Selvihan Sert-Aydın
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - C. Pelin Boyaci-Gunduz
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Bilal Agirman
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Akram Ben Ghorbal
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Nicola Francesca
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Alessandra Martorana
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
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22
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Fuccio F, Bevilacqua A, Sinigaglia M, Corbo MR. Using a polynomial model for fungi from table olives. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13083] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Francesca Fuccio
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Antonio Bevilacqua
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Milena Sinigaglia
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Maria Rosaria Corbo
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
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23
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Banjara N, Nickerson KW, Suhr MJ, Hallen-Adams HE. Killer toxin from several food-derived Debaryomyces hansenii strains effective against pathogenic Candida yeasts. Int J Food Microbiol 2016; 222:23-9. [PMID: 26828815 DOI: 10.1016/j.ijfoodmicro.2016.01.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 01/13/2016] [Accepted: 01/23/2016] [Indexed: 11/17/2022]
Abstract
Candida yeasts are the dominant fungi in the healthy human microbiome, but are well-known for causing disease following a variety of perturbations. Evaluation of fungal populations from the healthy human gut revealed a significant negative correlation between the foodborne yeast, Debaryomyces hansenii, and Candida species. D. hansenii is reported to produce killer toxins (mycocins) effective against other yeast species. In order to better understand this phenomenon, a collection of 42 D. hansenii isolates was obtained from 22 cheeses and evaluated for killer activity against Candida albicans and Candida tropicalis over a range of temperatures and pH values. Twenty three strains demonstrated killer activity against both C. albicans and C. tropicalis, which was pH- and temperature-dependent, with no killer activity observed for any strain at pH6.5 or higher, or at ≥ 35 °C (physiological conditions in the human gastrointestinal tract). A cell-free mycocin preparation showed transient killer activity against C. albicans at 35 °C and a cheese sample containing a killer D. hansenii strain demonstrated sustained killer activity against both C. albicans and C. tropicalis. Together, these observations raise the possibility that D. hansenii could influence Candida populations in the gut.
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Affiliation(s)
- Nabaraj Banjara
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st St, Lincoln, NE 68588-6205, USA
| | - Kenneth W Nickerson
- Department of Biological Sciences, University of Nebraska-Lincoln, 1901 Vine St, Lincoln, NE 68588-0665, USA
| | - Mallory J Suhr
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st St, Lincoln, NE 68588-6205, USA
| | - Heather E Hallen-Adams
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st St, Lincoln, NE 68588-6205, USA.
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24
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Gil-Rodríguez AM, Carrascosa AV, Requena T. Yeasts in foods and beverages: In vitro characterisation of probiotic traits. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.042] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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25
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Abstract
The yeasts constitute a large group of microorganisms characterized by the ability to grow and survive in different and stressful conditions and then to colonize a wide range of environmental and human ecosystems. The competitive traits against other microorganisms have attracted increasing attention from scientists, who proposed their successful application as bioprotective agents in the agricultural, food and medical sectors. These antagonistic activities rely on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds, known as killer toxins, which showed clearly a large spectrum of activity against food spoilage microorganisms, but also against plant, animal and human pathogens. This review describes the antimicrobial mechanisms involved in the antagonistic activity, their applications in the processed and unprocessed food sectors, as well as the future perspectives in the development of new bio-drugs, which may overcome the limitations connected to conventional antimicrobial and drug resistance.
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Affiliation(s)
- Serena Muccilli
- Consiglio per la Ricerca in Agricoltura e L'analisi dell'Economia Agraria-Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024 Acireale, CT, Italy.
| | - Cristina Restuccia
- Di3A-Dipatimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123 Catania, Italy.
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26
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Medina-Pradas E, Arroyo-López FN. Presence of toxic microbial metabolites in table olives. Front Microbiol 2015; 6:873. [PMID: 26379648 PMCID: PMC4552003 DOI: 10.3389/fmicb.2015.00873] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 08/10/2015] [Indexed: 12/03/2022] Open
Abstract
Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. However, final products are not always subjected to a heat treatment. Thus, microbiota is not always removed and appropriate levels of acidity and salt must be obtained before commercialization. Despite the physicochemical conditions not being favorable for the growth of foodborne pathogens, some illness outbreaks have been reported in the literature. Street markets, inappropriate manipulation and storage conditions were the origin of many of the samples in which foodborne pathogens or their metabolites were detected. Many authors have also studied the survival of pathogens in different styles of table olive elaboration, finding in general that olive environment is not appropriate for their presence. Inhibitory compounds such as polyphenols, low availability of nutrients, high salt content, low pH levels, bacteriocins, or the addition of preservatives act as hurdles against undesirable microorganisms, which contribute to obtaining a safe and good quality product.
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Affiliation(s)
- Eduardo Medina-Pradas
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas Seville, Spain
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27
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Núñez F, Lara MS, Peromingo B, Delgado J, Sánchez-Montero L, Andrade MJ. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages. Food Microbiol 2015; 46:114-120. [DOI: 10.1016/j.fm.2014.07.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 07/22/2014] [Accepted: 07/26/2014] [Indexed: 10/24/2022]
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28
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Corte L, di Cagno R, Groenewald M, Roscini L, Colabella C, Gobbetti M, Cardinali G. Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation. Food Microbiol 2015; 48:206-15. [PMID: 25791010 DOI: 10.1016/j.fm.2014.12.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 11/17/2014] [Accepted: 12/16/2014] [Indexed: 10/24/2022]
Abstract
Meyerozyma guilliermondii is a yeast species widely isolated from several natural environments and from fruit; in medical microbiology it is known as the teleomorph of the opportunistic pathogen Candida guilliermondii, which causes about 2% of the human blood infections. This yeast is also promising in a variety of biotechnological applications as vitamins production and post-harvest control. The question if isolates from different sources are physiologically and genetically similar, or if the various environments induced significant differences, is crucial for the understanding of this species structure and to select strains appropriate for each application. This question was addressed using LSU and ITS sequencing for taxonomic assignment, i-SSR (GACA4) for the molecular characterization and FTIR for the metabolomic fingerprint. All data showed that fruit and environmental isolates cluster separately with a general good agreement between metabolomics and molecular analysis. An additional RAPD analysis was able to discriminate strains according to the isolation position within the pineapple fruit. Although all strains are members of the M. guilliermondii species according to the current standards, the distribution of large variability detected suggests that some specialization occurred in the niches inhabited by this yeast and that food related strains can be differentiated from the medical isolates.
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Affiliation(s)
- Laura Corte
- Department of Pharmaceutical Sciences - Microbiology, University of Perugia, Borgo 20 Giugno 74, 06121 Perugia, Italy
| | - Raffaella di Cagno
- Department of Plant Protection and Applied Microbiology, University of Bari, via Amendola 165/a, 70126 Bari, Italy
| | | | - Luca Roscini
- Department of Pharmaceutical Sciences - Microbiology, University of Perugia, Borgo 20 Giugno 74, 06121 Perugia, Italy
| | - Claudia Colabella
- Department of Pharmaceutical Sciences - Microbiology, University of Perugia, Borgo 20 Giugno 74, 06121 Perugia, Italy
| | - Marco Gobbetti
- Department of Plant Protection and Applied Microbiology, University of Bari, via Amendola 165/a, 70126 Bari, Italy
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences - Microbiology, University of Perugia, Borgo 20 Giugno 74, 06121 Perugia, Italy; CEMIN, Centre of Excellence on Nanostructured Innovative Materials, Department of Chemistry, Biology and Biotechnology, University of Perugia, via Elce di Sotto 8, I-06123 Perugia, Italy.
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29
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El haouhay N, Samaniego-Sánchez C, Asehraou A, Villalón-Mir M, López-García de la Serrana H. Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.918178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Andrade MJ, Thorsen L, Rodríguez A, Córdoba JJ, Jespersen L. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products. Int J Food Microbiol 2014; 170:70-7. [DOI: 10.1016/j.ijfoodmicro.2013.11.004] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/29/2013] [Accepted: 11/04/2013] [Indexed: 01/09/2023]
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31
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Lanza B. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation. Front Microbiol 2013; 4:91. [PMID: 23675370 PMCID: PMC3650464 DOI: 10.3389/fmicb.2013.00091] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Accepted: 04/02/2013] [Indexed: 11/17/2022] Open
Abstract
The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the fermentation. These can supplant the indigenous microflora and, in particular, the complementary microflora that are responsible for spoilage of canned olives. In this context, from a technological point of view, a well-characterized collection of microrganisms (lactic acid bacteria, yeast) that can be isolated from the matrix to be processed (the olive fruit) will provide the basis for the development of starter culture systems. These cultures can be fully compatible with the typical products and will guarantee high quality standards. Inoculation of the brine with such selected starter cultures will reduce the probability of spoilage, and help to achieve an improved and more predictable fermentation process. Control of the fermentation processes can thus occur through chemical, chemico-physical and microbiological approaches, and since 2008, also through organoleptic evaluation (COI/OT/MO/Doc. No 1. Method for the sensory analysis of table olives). This last has established the necessary criteria and procedures for sensory analysis of the negative, gustatory and kinaesthetic sensations of table olives, which can also be attributed to abnormal proliferation of microrganisms. It also sets out the system for commercial classification, through assessment of the median of the defect predominantly perceived.
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Affiliation(s)
- Barbara Lanza
- Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per l’Olivicoltura e l’Industria Olearia, Città Sant’AngeloPescara, Italy
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32
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Golomb BL, Morales V, Jung A, Yau B, Boundy-Mills KL, Marco ML. Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations. Food Microbiol 2013; 33:97-106. [DOI: 10.1016/j.fm.2012.09.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2012] [Revised: 08/11/2012] [Accepted: 09/13/2012] [Indexed: 11/25/2022]
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33
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Hatoum R, Labrie S, Fliss I. Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. Front Microbiol 2012; 3:421. [PMID: 23267352 PMCID: PMC3525881 DOI: 10.3389/fmicb.2012.00421] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Accepted: 11/21/2012] [Indexed: 12/11/2022] Open
Abstract
The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or "mycocins" and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.
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Affiliation(s)
- Rima Hatoum
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
| | - Steve Labrie
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
| | - Ismail Fliss
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
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34
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Muccilli S, Wemhoff S, Restuccia C, Meinhardt F. Exoglucanase-encoding genes from three Wickerhamomyces anomalus killer strains isolated from olive brine. Yeast 2012; 30:33-43. [PMID: 23148020 DOI: 10.1002/yea.2935] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Accepted: 10/08/2012] [Indexed: 11/08/2022] Open
Abstract
Wickerhamomyces anomalus killer strains are important for fighting pathogenic yeasts and for controlling harmful yeasts and bacteria in the food industry. Targeted disruption of key genes in β-glucan synthesis of a sensitive Saccharomyces cerevisiae strain conferred resistance to the toxins of W. anomalus strains BS91, BCA15 and BCU24 isolated from olive brine. Competitive inhibition of the killing activities by laminarin and pustulan refer to β-1,3- and β-1,6-glucans as the main primary toxin targets. The extracellular exoglucanase-encoding genes WaEXG1 and WaEXG2 from the three strains were sequenced and were found to display noticeable similarities to those from known potent W. anomalus killer strains.
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Affiliation(s)
- Serena Muccilli
- DISPA, Sezione di Tecnologia e Microbiologia degli Alimenti, University of Catania, Italy
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35
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Bajaj BK, Raina S, Singh S. Killer toxin from a novel killer yeastPichia kudriavzeviiRY55 with idiosyncratic antibacterial activity. J Basic Microbiol 2012; 53:645-56. [DOI: 10.1002/jobm.201200187] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2012] [Accepted: 05/29/2012] [Indexed: 11/06/2022]
Affiliation(s)
| | - Sandeepu Raina
- School of Biotechnology, University of Jammu; Jammu; India
| | - Satbir Singh
- School of Biotechnology, University of Jammu; Jammu; India
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36
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Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol 2012; 160:42-9. [PMID: 23141644 DOI: 10.1016/j.ijfoodmicro.2012.08.003] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 08/03/2012] [Accepted: 08/04/2012] [Indexed: 11/26/2022]
Abstract
Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product.
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Affiliation(s)
- F N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain.
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37
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Maturano YP, Nally MC, Toro ME, Castellanos de Figueroa LI, Combina M, Vazquez F. Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples. World J Microbiol Biotechnol 2012; 28:3135-42. [PMID: 22806751 DOI: 10.1007/s11274-012-1123-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Accepted: 06/30/2012] [Indexed: 10/28/2022]
Abstract
Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.
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38
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Botta C, Cocolin L. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches. Front Microbiol 2012; 3:245. [PMID: 22783248 PMCID: PMC3390769 DOI: 10.3389/fmicb.2012.00245] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Accepted: 06/18/2012] [Indexed: 11/13/2022] Open
Abstract
The microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology of table olives, both in spontaneous fermentations and in inoculated ones, have focused on the identification and characterization of yeasts, as they play a key role in the definition of the final organoleptic profiles through the production of volatile compounds. Moreover, these are able to promote the growth of LAB, which is responsible for the stabilization of the final product through the acidification activity and the inhibition of the growth of pathogenic bacteria. The current empirical production process of table olives could be improved through the development of mixed starter cultures. These can only be developed after a deep study of the population dynamics of yeasts and LAB by means of molecular methods. Until now, most studies have exploited culture-dependent approaches to define the natural microbiota of brine and olives. These approaches have identified two main species of LAB, namely Lactobacillus plantarum and L. pentosus, while, as far as yeasts are concerned, the most frequently isolated genera are Candida, Pichia, and Saccharomyces. However, there are a few studies in literature in which a culture-independent approach has been employed. This review summarizes the state of the art of the microbial ecology of table olive fermentations and it focuses on the different approaches and molecular methods that have been applied.
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Affiliation(s)
- Cristian Botta
- Department of Valorisation and Exploitation of Agroforestry Resources, Agricultural Microbiology and Food Technology Sector, University of Turin, Grugliasco, Italy
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39
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40
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Franco W, Pérez-Díaz IM, Johanningsmeier SD, McFeeters RF. Characteristics of spoilage-associated secondary cucumber fermentation. Appl Environ Microbiol 2012; 78:1273-84. [PMID: 22179234 PMCID: PMC3273025 DOI: 10.1128/aem.06605-11] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2011] [Accepted: 12/06/2011] [Indexed: 11/20/2022] Open
Abstract
Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (E(h), Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations.
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Affiliation(s)
- Wendy Franco
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Ilenys M. Pérez-Díaz
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
- U.S. Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State University, Raleigh, North Carolina, USA
| | - Suzanne D. Johanningsmeier
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
- U.S. Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State University, Raleigh, North Carolina, USA
| | - Roger F. McFeeters
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
- U.S. Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State University, Raleigh, North Carolina, USA
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41
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Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis). Food Microbiol 2011; 30:219-25. [PMID: 22265304 DOI: 10.1016/j.fm.2011.12.010] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2011] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/23/2022]
Abstract
Killer Saccharomyces cerevisiae and Wickerhamomyces anomalus yeast strains were tested as biocontrol agents against Penicillium digitatum, one the most important causes of postharvest decay in orange fruits. W. anomalus, grown on acidified medium, demonstrated micocinogenic activity against P. digitatum, as indicated by large inhibition halos and hyphal damage resulting from β-glucanase activity. Oranges that had been deliberately inoculated with pathogens were protected from decay by W. anomalus. Inoculation of oranges with W. anomalus strains BS 91 and BS 92 reduced disease severity to 1 and 4%, respectively, for up to 10 days in storage.
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42
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Muccilli S, Caggia C, Randazzo CL, Restuccia C. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. Int J Food Microbiol 2011; 148:15-22. [DOI: 10.1016/j.ijfoodmicro.2011.04.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2010] [Revised: 04/14/2011] [Accepted: 04/17/2011] [Indexed: 11/27/2022]
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43
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Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Distribution of dimorphic yeast species in commercial extra virgin olive oil. Food Microbiol 2010; 27:1035-42. [DOI: 10.1016/j.fm.2010.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2010] [Revised: 06/28/2010] [Accepted: 07/06/2010] [Indexed: 11/22/2022]
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45
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Izgu DA, Kepekci RA, Izgu F. Inhibition of Penicillium digitatum and Penicillium italicum in vitro and in planta with Panomycocin, a novel exo-β-1,3-glucanase isolated from Pichia anomala NCYC 434. Antonie van Leeuwenhoek 2010; 99:85-91. [DOI: 10.1007/s10482-010-9527-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Accepted: 10/29/2010] [Indexed: 11/30/2022]
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46
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Arroyo-López F, Bautista-Gallego J, Segovia-Bravo K, García-García P, Durán-Quintana M, Romero C, Rodríguez-Gómez F, Garrido-Fernández A. Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.06.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Liu SQ, Tsao M. Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.10.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Role of yeasts in table olive production. Int J Food Microbiol 2008; 128:189-96. [DOI: 10.1016/j.ijfoodmicro.2008.08.018] [Citation(s) in RCA: 183] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2008] [Revised: 08/07/2008] [Accepted: 08/29/2008] [Indexed: 11/23/2022]
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49
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Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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