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Tsouggou N, Slavko A, Tsipidou O, Georgoulis A, Dimov SG, Yin J, Vorgias CE, Kapolos J, Papadelli M, Papadimitriou K. Investigation of the Microbiome of Industrial PDO Sfela Cheese and Its Artisanal Variants Using 16S rDNA Amplicon Sequencing and Shotgun Metagenomics. Foods 2024; 13:1023. [PMID: 38611328 PMCID: PMC11011710 DOI: 10.3390/foods13071023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 03/17/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Sfela is a white brined Greek cheese of protected designation of origin (PDO) produced in the Peloponnese region from ovine, caprine milk, or a mixture of the two. Despite the PDO status of Sfela, very few studies have addressed its properties, including its microbiology. For this reason, we decided to investigate the microbiome of two PDO industrial Sfela cheese samples along with two non-PDO variants, namely Sfela touloumotiri and Xerosfeli. Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS), 16S rDNA amplicon sequencing and shotgun metagenomics analysis were used to identify the microbiome of these traditional cheeses. Cultured-based analysis showed that the most frequent species that could be isolated from Sfela cheese were Enterococcus faecium, Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus pentosaceus and Streptococcus thermophilus. Shotgun analysis suggested that in industrial Sfela 1, Str. thermophilus dominated, while industrial Sfela 2 contained high levels of Lactococcus lactis. The two artisanal samples, Sfela touloumotiri and Xerosfeli, were dominated by Tetragenococcus halophilus and Str. thermophilus, respectively. Debaryomyces hansenii was the only yeast species with abundance > 1% present exclusively in the Sfela touloumotiri sample. Identifying additional yeast species in the shotgun data was challenging, possibly due to their low abundance. Sfela cheese appears to contain a rather complex microbial ecosystem and thus needs to be further studied and understood. This might be crucial for improving and standardizing both its production and safety measures.
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Affiliation(s)
- Natalia Tsouggou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (N.T.); (A.S.); (J.K.); (M.P.)
| | - Aleksandra Slavko
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (N.T.); (A.S.); (J.K.); (M.P.)
| | - Olympia Tsipidou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, 18855 Athens, Greece;
| | - Anastasios Georgoulis
- Department of Biochemistry and Molecular Biology, National and Kapodistrian University of Athens, Panepistimioupolis-Zographou, 15784 Athens, Greece; (A.G.); (C.E.V.)
| | - Svetoslav G. Dimov
- Faculty of Biology, Sofia University “St. Kliment Ohridski”, 8, Dragan Tzankov Blvd., 1164 Sofia, Bulgaria;
| | - Jia Yin
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China;
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, College of Life Science, Hunan Normal University, Changsha 410081, China
| | - Constantinos E. Vorgias
- Department of Biochemistry and Molecular Biology, National and Kapodistrian University of Athens, Panepistimioupolis-Zographou, 15784 Athens, Greece; (A.G.); (C.E.V.)
| | - John Kapolos
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (N.T.); (A.S.); (J.K.); (M.P.)
| | - Marina Papadelli
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece; (N.T.); (A.S.); (J.K.); (M.P.)
| | - Konstantinos Papadimitriou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, 18855 Athens, Greece;
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Kunyeit L, Rao RP, Anu-Appaiah KA. Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Crit Rev Food Sci Nutr 2023; 64:6660-6671. [PMID: 36728916 DOI: 10.1080/10408398.2023.2172546] [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] [Indexed: 02/03/2023]
Abstract
Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with Candida species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review.
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Affiliation(s)
- Lohith Kunyeit
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - Reeta P Rao
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - K A Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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Banwo K, Tosin Ojetunde J, Falade T. Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent. FOOD BIOTECHNOL 2023. [DOI: 10.1080/08905436.2022.2163252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | | | - Titilayo Falade
- Plant Pathology/Aflasafe Unit, International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria
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Cristina Vergara Alvarez S, José Leiva Alaniz M, Victoria Mestre Furlani M, Vazquez F, Mancha Agresti P, Cristina Nally M, Paola Maturano Y. Bioprospecting of the probiotic potential of yeasts isolated from a wine environment. Fungal Genet Biol 2023; 164:103767. [PMID: 36529368 DOI: 10.1016/j.fgb.2022.103767] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 12/02/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022]
Abstract
Autochthonous yeasts of oenological origin are adapted to highly stressful and selective environments, which makes them potential candidates for probiotics. The objective of the present study was to explore the probiotic potential of 96 native yeasts of oenological origin, their biosafety, resistance to gastrointestinal tract conditions and adhesion properties. Regarding biosafety, 66 isolates shown negative hemolytic activity, negative urease activity and susceptibility to 3 or more antifungals. After the gastrointestinal resistance test, 15 isolates were selected that showed growth at different temperatures, tolerance to low pH and the presence of bile salts in in vitro tests. In general, survival after simulated conditions of the gastrointestinal tract was high and more restrictive was the duodenal. The results of the adhesion properties showed highly variable hydrophobicity and a high percentage of autoaggregation at 24 h. The maximum production of biofilm was detected in the Pichia strains. Of a total of 96 yeast strains, 15 non-Saccharomyces yeasts presented suitable properties as probiotic candidates. The native winemaking strains performed better than the reference probiotic strain, Saccharomyces cerevisiae var. boulardii CNCM I-745, which reaffirms that these strains are promising probiotic candidates and further studies are necessary to confirm their probiosis.
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Affiliation(s)
- Silvia Cristina Vergara Alvarez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
| | - María José Leiva Alaniz
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
| | - María Victoria Mestre Furlani
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - Pamela Mancha Agresti
- CEFET Centro Federal de Educação Tecnológica, Av. Amazonas, 5253 Belo Horizonte, Mina Gerais 30421-169, Brasil
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
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Shruthi B, Deepa N, Somashekaraiah R, Adithi G, Divyashree S, Sreenivasa MY. Exploring biotechnological and functional characteristics of probiotic yeasts: A review. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00716. [PMID: 35257004 PMCID: PMC8897636 DOI: 10.1016/j.btre.2022.e00716] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/11/2022] [Accepted: 02/27/2022] [Indexed: 01/17/2023]
Abstract
In this review, the probiotic attributes of yeasts other than Saccharomyces boulardii and the various applications of probiotic yeast in biotechnology have been explored. This review comprises of the probiotic attributes, antagonistic activity against pathogens, plant growth promoting attributes, industrial application and their biotherapeutic potentials. Advanced and additional studies on non-Saccharomyces yeasts are necessary prior to administer these yeasts as potential probiotics for health and wellbeing.
Probiotics are vital and beneficial organisms which offers the health benefits to the host organisms. The fungal probiotic field is one of the developing fields nowadays. Yeast has an enormous and diverse group of microorganisms that is attracting and expanding the attention from researchers and industries. Saccharomyces boulardii, the only patented strain belonging to yeast genera for the human use, has been broadly evaluated for its probiotic effect. Yeasts belonging to the genera Debaryomyces, Pichia, Yarrowia, Meyerozyma, Kluyveromyces etc.., have attained more interest because of their beneficial and probable probiotic features. These yeast probiotics produce VOCs (Volatile organic compounds), mycocins and antimicrobials which shows the antagonistic effect against pathogenic fungi and bacteria. Additionally, those yeasts have been recorded as good plant growth promoting microorganisms. Yeast has an important role in environmental applications such as bioremediation and removal of metals like chromium, mercury, lead etc., from waste water. Probiotic yeasts with their promising antimicrobial, antioxidant, anticancer properties, cholesterol assimilation and immunomodulatory effects can also be utilized as biotherapeutics. In this review article we have made an attempt to address important yeast probiotic attributes.
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Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics. Microorganisms 2022; 10:microorganisms10051073. [PMID: 35630516 PMCID: PMC9146562 DOI: 10.3390/microorganisms10051073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/08/2022] [Accepted: 05/12/2022] [Indexed: 01/21/2023] Open
Abstract
Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and the quality of Feta rely on, among other factors, its overall microbial ecosystem. In this study, we employed 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing, as well as shotgun metagenomics, to investigate the microbiome of artisanal homemade and industrial Feta cheese samples from different regions of Greece, which has very rarely been investigated. 16S rDNA data suggested the prevalence of the Lactococcus genus in the homemade samples, while Streptococcus and Lactobacillus genera prevailed in the industrial control samples. Species identification deriving from shotgun metagenomics corroborated these findings, as Lactococcus lactis dominated two homemade samples while Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found to be dominating one industrial sample. ITS data revealed a complex diversity of the yeast population among the samples analyzed. Debaryomyces, Kluyveromyces, Cutaneotrichosporon, Pichia, Candida, and Rhodotorula were the major genera identified, which were distributed in a rather arbitrary manner among the different samples. Furthermore, a number of potential metagenome-assembled genomes (MAGs) could be detected among assembled shotgun bins. The overall analysis of the shotgun metagenomics supported the presence of different foodborne pathogens in homemade samples (e.g., Staphylococcus aureus, Listeria monocytogenes, Enterobacter cloacae, and Streptococcus suis), but with low to very low abundances. Concluding, the combination of both amplicon sequencing and shotgun metagenomics allowed us to obtain an in-depth profile of the artisanal homemade Feta cheese microbiome.
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Li P, Ju N, Zhang S, Wang Y, Luo Y. Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2054818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Puyu Li
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Ning Ju
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Shengzhuo Zhang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yuanyuan Wang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yulong Luo
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
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Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content. Indian J Microbiol 2022; 62:47-53. [PMID: 35068603 PMCID: PMC8758806 DOI: 10.1007/s12088-021-00967-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 07/31/2021] [Indexed: 10/20/2022] Open
Abstract
Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughput sequencing technology was used to target the v4-v5 interval to analyze the composition of fungal flora in Xinjiang traditional cheese. Our results showed the fungal flora of this cheese is mainly composed of Pichia (65.20%), Kazachstania (9.05%), Galactomyces (7.21%), Zygosaccharomyces (6.56%), Torulaspora (3.13%), Dipodascus (2.11%) and Ogataea (1.64%) belonging to the Ascomycota. PcoA (Principal Co-ordinates Analysis) and an UPGMA (unweighted pair-group method with arithmetic means) based on the OTUs (Optical Transform Unit) horizontal-weighted UniFrac distances, revealed some differences in fungal community structure among 17 cheese samples. At the OTU level, nine dominant OTUs were found in all the samples, for which Pichia was the most important fungal group. Building on this, the moisture content (23.20-59.22%), water distribution, and salt content (1.13-4.84%) in cheese were also determined. We found that six of the seven dominant fungal genera had specific correlations with the above physical and chemical variables, with only Ogataea uncorrelated with any variables. The results provide a theoretical basis for the development and use of cheese microbial resources in Xinjiang, China. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12088-021-00967-x.
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Chelliah R, Kim EJ, Daliri EBM, Antony U, Oh DH. In Vitro Probitotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model. Foods 2021; 10:foods10061428. [PMID: 34203095 PMCID: PMC8235530 DOI: 10.3390/foods10061428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/05/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.
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Affiliation(s)
- Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eun-Ji Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
| | - Usha Antony
- Department of Biotechnology and Food Technology, Anna University, Chennai 600 025, India;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea; (R.C.); (E.-J.K.); (E.B.-M.D.)
- Correspondence: ; Tel.: +82-33-250-6457
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Potential Probiotic Strains of Saccharomyces and Non- Saccharomyces: Functional and Biotechnological Characteristics. J Fungi (Basel) 2021; 7:jof7030177. [PMID: 33801543 PMCID: PMC7999857 DOI: 10.3390/jof7030177] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/25/2022] Open
Abstract
Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (Saccharomyces and non-Saccharomyces) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (S. boulardii CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no Saccharomyces yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the Saccharomyces yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are Hanseniaspora osmophila 1056 and 1094, Lachancea thermotolerans 1039, and S. cerevisiae 3 and 146.
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Agarbati A, Marini E, Galli E, Canonico L, Ciani M, Comitini F. Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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YILDIRAN H, BAŞYİĞİT KILIÇ G, KARAHAN ÇAKMAKÇI AG. Characterization and comparison of yeasts from different sources for some probiotic properties and exopolysaccharide production. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.29818] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hatice YILDIRAN
- Burdur Directorate of Provincial Agriculture and Forestry, Turkey
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Andrade RP, Oliveira DR, Lopes ACA, de Abreu LR, Duarte WF. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Res Int 2019; 125:108620. [PMID: 31554038 DOI: 10.1016/j.foodres.2019.108620] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 12/31/2022]
Abstract
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of Torulaspora delbrueckii B14 and Kluyveromyces lactis B10 as single and mixed inocula for cheese production. These two yeast strains were subjected to simulated gastrointestinal tracts and tested for self-aggregation, hydrophobicity, pathogen inhibition, antibiotic resistance, and β-galactosidase production. The yeast strains were also assessed for their ability to survive in different NaCl concentrations (2.5%, 5%, and 10% w/v), multiple temperatures (4 °C and 40 °C), and used as single and mixed starter cultures for cheese production. Yeasts population levels were monitored by YPD plating and MALDI-TOF and metabolites were analyzed by HPLC and GC-MS over the course of the 21 days cheese maturation process. T. delbrueckii B14 and K. lactis B10 both showed >80% viability after the passage through the simulated gastrointestinal tract, had self-aggregation rates >90%, and displayed β-galactosidase activities of 0.35 U/g and 0.53 U/g, respectively. Both yeasts survived at 2.5%, 5%, and 10% NaCl for 21 days and showed growth at 4 °C. In cheese, the single inoculum of K. lactis B10 and mixed inoculum showed the highest levels of lactose consumption. HS-SPME GC-MS analysis of cheese samples allowed the identification of 38 volatile compounds. The highest concentrations of most of these compounds were observed after 21 days of maturation for the cheese produced with mixed inoculum. The most abundant acids detected were hexanoic and decanoic acid; the most abundant alcohols were 2,3-butanediol, 2-phenylethanol and isoamyl alcohol, and the most prevalent ester compounds were isoamyl acetate and phenethyl acetate. Our results therefore show that T. delbrueckii B14 and K. lactis B10 are interesting yeasts for further studies in the context of probiotics and positively impact the composition of desirable volatile compounds in cheeses, particularly when used as mixed inoculum.
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Helmy EA, Soliman SA, Abdel-Ghany TM, Ganash M. Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese. Heliyon 2019; 5:e01649. [PMID: 31193166 PMCID: PMC6520606 DOI: 10.1016/j.heliyon.2019.e01649] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 04/10/2019] [Accepted: 05/01/2019] [Indexed: 12/19/2022] Open
Abstract
Egyptian traditional cheese has a long history and still represent an important part of the Egyptian diet. A lot of scientific studies in probiotic topic is usually related to bacteria, in particular lactic acid bacteria, and there is lack of information about potentially probiotic yeasts, except Saccharomyces boulardii. In the current study, 50 samples of traditional Egyptian buffalo sweetened cheese randomly were collected from five local Egyptian markets for yeast isolation. Isolated yeast species were identified using API20 kits techniques and the most frequently isolates were genotypically confirmed identified using the variability in the ITS rDNA. Appropriate in vitro assays have been conducted to examine their probiotic potentiality counting acid and bile salts tolerance, stimulated gastrointestinal tract tolerance, cell adhesion/hydrophobic characteristics, killer toxin productivity and antimicrobial activity against some clinical and food borne pathogens. The incidence of the obtained yeast taxa was found to be; S. cerevisiae (25%), Wickerhamomyces anomalus (23%), Pichia kudriavzevii (19%), Kluyveromyces lactis (17%), Geotrichum candidum (6%), Debaryomyces hansenii (4%), Candida tropicalis (3%), Cryptococcus neoformans (1%), Rhodotorula glabrata (1%) and Trichosporon cutaneum (1%). The most frequently isolates (S. cerevisiae, W. anomalus and P. kudriavzevii) exhibited high tolerance to bile salts elevated concentrations up to 2.0 %. W. anomalus could withstand the elevated bile salts concentrations and it was the most tolerable yeast isolate to intestinal juice environment. W. anomalus showed the lowest eradication from intestinal mucosa as indicated by the hydrophobicity average percentage 11.891% to xylene comparing to the P. kudriavzevii which showed the highest hydrophobicity average percentage of 46.185% to chloroform. Yeast isolates S. cerevisiae, W. anomalus and P. kudriavzevii (particularly W. anomalus) were recognized as ideal potentially probiotic model having in vitro properties that make them favorable candidates for probiotic applications.
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Affiliation(s)
- E A Helmy
- The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo, Egypt
| | - S A Soliman
- Dairy Science Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Tarek M Abdel-Ghany
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, Egypt
| | - Magdah Ganash
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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Azhar MA, Abdul Munaim MS. Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0347] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Kefir drink is a source of probiotic microorganism with remarkable functional and technological properties. The objective of this work is to isolate yeast strains from Malaysian kefir drink and evaluate them for probiotic potentials. In the present study, nine strains of probiotic yeast were isolated from a Malaysian kefir drink and identified according to their 16S rDNA sequences. Furthermore, their probiotic potential was evaluated. The probiotic properties were tested for aspects of antibiotic susceptibility, antimicrobial activity, and gastrointestinal condition tolerance (pH and temperature). Five isolated strains, M3, Y5, Y9, Y11 and A1, showed good tolerance towards low pH condition while three strains, A1, M1, and M3, showed antimicrobial activity against E. coli, P. aeruginosa, and Salmonella sp. Most isolates were resistant to penicillin, streptomycin, and ampicillin, and grew well at human body temperature. The result of this test indicates that the yeast strains isolated from Malaysian kefir drink have excellent potential for use as probiotics in various products. Lastly, kefir milk is one of the excellent source of probiotic yeast strains and could be used as a new yeast probiotic formulation or in food supplements.
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Affiliation(s)
- Mohd Akmal Azhar
- Faculty of Engineering Technology , Universiti Malaysia Pahang , Kuantan , Pahang 26300 , Malaysia
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Lohith K, Anu-Appaiah KA. Antagonistic effect of Saccharomyces cerevisiae KTP and Issatchenkia occidentalis ApC on hyphal development and adhesion of Candida albicans. Med Mycol 2019; 56:1023-1032. [PMID: 29340656 DOI: 10.1093/mmy/myx156] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Accepted: 11/30/2017] [Indexed: 12/18/2022] Open
Abstract
The morphological transition from yeast to a hyphal form, as well as the adhesion capability to the gastrointestinal tract, are implicated virulent determinant in Candida albicans and could be potential targets for prevention of the opportunistic pathogen. Based on this rationale, two yeast strains Saccharomyces cerevisiae KTP and Issatchenkia occidentalis ApC along with reference strain Saccharomyces boulardii NCDC 363 were screened for the probiotic potential. Characters like pH, temperature, bile, simulated gastrointestinal juice tolerance tests, and Caco-2 cell line adhesion assay were determined in the present study. Further, the evaluation of its impact on C. albicans morphological transition and adhesion was assessed using microtitre germ tube test. In terms of probiotic characteristics, both the strains were tolerant to pH 2.5 and the presence of bile (0.3 to 0.6%) with an optimum growth temperature of 37°C. The strain KTP was also resistant to simulated gastric and intestinal juices as compared to control (13% and 41%, respectively) and NCDC 363 (55% and 35%, respectively). In contrast, both the yeasts had reduced adhesiveness to Caco-2 monolayer. Candida virulence in in vitro systems indicated that treatment of live probiotic yeast cells (108 ml) effectively reduced the filamentation and adhesion of C. albicans. The S. cerevisiae KTP had a profound effect on the hyphal development and adhesion when compared to the ApC and NCDC 363. The strain significantly reduced (P < .05) the hyphal growth in co-cultivated (93% and 94%, respectively) and pre-existing hyphae (54% and 68%) of strains C. albicans 183 and 1151. Isolates KTP and ApC also reduced the adhesion (≈ 22% and 41%, respectively) and transition of blastoconidia at two hours of incubation in abiotic surface. This study provides knowledge on the effect of potential probiotic yeasts such as Saccharomyces and non- Saccharomyces strains against virulence characteristic of Candida albicans.
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Affiliation(s)
- K Lohith
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru-570020, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR- Central Food Technological Research Institute (CFTRI), Mysuru-570020, India
| | - K A Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru-570020, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR- Central Food Technological Research Institute (CFTRI), Mysuru-570020, India
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Semi-industrial Scale Production of a New Yeast with Probiotic Traits, Cryptococcus sp. YMHS, Isolated from the Red Sea. Probiotics Antimicrob Proteins 2018. [PMID: 28634812 DOI: 10.1007/s12602-017-9291-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
A new yeast strain with promising probiotic traits was isolated from the Red Sea water samples. The isolate (YMHS) was subjected to genetic characterization and identified as Cryptococcus sp. Nucleotide sequence analysis of the rRNA gene internal transcribed spacer regions showed 95% sequence similarity between the isolate and Cryptococcus albidus. Cryptococcus sp. YMHS exhibited desirable characteristics of probiotic microorganisms; it has tolerance to low pH in simulated gastric juice, resistance to bile salts, hydrophobic characteristics, broad antimicrobial activity, and in vitro ability to degrade cholesterol. The isolate grew well in a semi-defined medium composed of yeast extract, glucose, KH2PO4, (NH4)2SO4, and MgSO4, yielding cell mass of 2.32 and 5.82 g/l in shake flask and in bioreactor cultures, respectively. Fed-batch cultivation, with controlled pH, increased the biomass gradually in culture, reaching 28.5 g/l after 32 h cultivation. Beside the feasible use as a probiotic, the new strain also could be beneficial in the development of functional foods or novel food preservatives. To our knowledge, this is the first report of yeast with probiotic properties isolated from the Red Sea.
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Bonatsou S, Karamouza M, Zoumpopoulou G, Mavrogonatou E, Kletsas D, Papadimitriou K, Tsakalidou E, Nychas GJE, Panagou EΖ. Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation. Int J Food Microbiol 2018; 271:48-59. [DOI: 10.1016/j.ijfoodmicro.2018.02.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/06/2018] [Accepted: 02/15/2018] [Indexed: 12/21/2022]
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Prete R, Tofalo R, Federici E, Ciarrocchi A, Cenci G, Corsetti A. Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide. Front Microbiol 2017; 8:2349. [PMID: 29234315 PMCID: PMC5712336 DOI: 10.3389/fmicb.2017.02349] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 11/15/2017] [Indexed: 12/22/2022] Open
Abstract
Lactic acid bacteria and yeasts, representing the prevailing microbiota associated with different foods generally consumed without any cooking, were identified and characterized in vitro for some functional properties, such as acid-bile tolerance and antigenotoxic activity. In particular, 22 Lactobacillus plantarum strains and 14 yeasts were studied. The gastro-intestinal tract tolerance of all the strains was determined by exposing washed cell suspensions at 37°C to a simulated gastric juice (pH 2.0), containing pepsin (0.3% w/v) and to a simulated small intestinal juice (pH 8.0), containing pancreatin (1 mg mL-1) and bile extract (0.5%), thus monitoring changes in total viable count. In general, following a strain-dependent behavior, all the tested strains persisted alive after combined acid-bile challenge. Moreover, many strains showed high in vitro inhibitory activity against a model genotoxin, 4-nitroquinoline-1-oxide (4-NQO), as determined by the short-term method, SOS-Chromotest. Interestingly, the supernatants from bacteria- or yeasts-genotoxin co-incubations exhibited a suppression on SOS-induction produced by 4-NQO on the tester strain Escherichia coli PQ37 (sfiA::lacZ) exceeding, in general, the value of 75%. The results highlight that food associated microorganisms may reach the gut in viable form and prevent genotoxin DNA damage in situ. Our experiments can contribute to elucidate the functional role of food-associated microorganisms general recognized as safe ingested with foods as a part of the diet.
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Affiliation(s)
- Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Ermanno Federici
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aurora Ciarrocchi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanni Cenci
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Lima MDSFD, Souza KMSD, Albuquerque WWC, Teixeira JAC, Cavalcanti MTH, Porto ALF. Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties. Microb Pathog 2017; 110:670-677. [PMID: 28478200 DOI: 10.1016/j.micpath.2017.05.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/17/2017] [Accepted: 05/02/2017] [Indexed: 12/23/2022]
Abstract
The therapeutic use of probiotics for supporting the antibiotic action against gastrointestinal disorders is a current trend and emerging applications have gained popularity because of their support for various microbiological activities in digestive processes. Microorganisms isolated from kefir with great probiotic properties, in addition to high resistance to harsh environmental conditions, have been widely researched. Administration of probiotic yeasts offers a number of advantages, when compared to bacteria, because of particular characteristics as their larger cell size. In the present study, 28 strains of Saccharomyces cerevisiae were isolated, after in vitro digestion of kefir-fermented milk, and identified by molecular based approaches. A screening was performed to determine important quality requirements for probiotics including: antagonistic and antioxidant activities, β-galactosidase synthesis, autoaggregation, surface hydrophobicity and adhesion to epithelial cells. The results showed strains: with antagonistic activity against microbial pathogens such as Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis; able to produce β-galactosidase; with antioxidant activity levels higher than 90%; with hydrophobicity activity and autoaggregation ability (evaluated by adhesion test, where all the strains presented adhesion to mice ileal epithelial cells). These findings are relevant and the strains are recommended for further in vivo studies as well as for potential therapeutic applications.
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Affiliation(s)
| | | | | | | | - Maria Taciana Holanda Cavalcanti
- Laboratory of Immunopathology Keizo Asami (LIKA), Federal University of Pernambuco (UFPE), Recife, Brazil; Department of Morphology and Animal Physiology (DMFA), University Federal Rural of Pernambuco (UFRPE), Recife, Brazil
| | - Ana Lúcia Figueiredo Porto
- Laboratory of Immunopathology Keizo Asami (LIKA), Federal University of Pernambuco (UFPE), Recife, Brazil; Department of Morphology and Animal Physiology (DMFA), University Federal Rural of Pernambuco (UFRPE), Recife, Brazil.
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22
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Díaz-Vergara L, Pereyra CM, Montenegro M, Pena GA, Aminahuel CA, Cavaglieri LR. Encapsulated whey-native yeast Kluyveromyces marxianus as a feed additive for animal production. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:750-759. [PMID: 28277172 DOI: 10.1080/19440049.2017.1290830] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Whey is the main byproduct of the cheese industry. While the composition is variable, it retains up to 55% of milk nutrients. The beneficial features of whey indicates a promising source of new potentially probiotic strains for the development of food additives destined for animal production. The aim of this study was to identify Kluyveromyces spp. isolated from whey, to study some probiotic properties and to select the best strain to be encapsulated using derivatised chitosan. Kluyveromyces marxianus strains (VM003, VM004 and VM005) were isolated from whey and identified by phenotypic and molecular techniques. These three yeast strains were able to survive under gastrointestinal conditions. Moreover, they exhibited weak auto-aggregation and co-aggregation with pathogenic bacteria (Salmonella sp., Serratia sp., Escherichia coli and Salmonella typhimurium). In general the K. marxianus strains had a strong antimicrobial activity against pathogenic bacteria. The potential probiotic K. marxianus VM004 strain was selected for derivatised-chitosan encapsulation. Material treated with native chitosan exhibited a strong antimicrobial activity of K. marxianus, showing a total growth inhibition at 10 min exposure. However, derivatised-chitosan encapsulation showed a reduced antimicrobial activity. This is the first study to show some probiotic properties of whey-native K. marxianus, in vitro. An encapsulation strategy was applied using derivatised chitosan.
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Affiliation(s)
- Ladislao Díaz-Vergara
- a Centro de Investigaciones y Transferencia Villa María, Instituto de Ciencias Básicas y Aplicadas , Universidad Nacional de Villa María , Villa María , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
| | - Carina Maricel Pereyra
- a Centro de Investigaciones y Transferencia Villa María, Instituto de Ciencias Básicas y Aplicadas , Universidad Nacional de Villa María , Villa María , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
| | - Mariana Montenegro
- a Centro de Investigaciones y Transferencia Villa María, Instituto de Ciencias Básicas y Aplicadas , Universidad Nacional de Villa María , Villa María , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
| | - Gabriela Alejandra Pena
- b Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
| | - Carla Ayelen Aminahuel
- a Centro de Investigaciones y Transferencia Villa María, Instituto de Ciencias Básicas y Aplicadas , Universidad Nacional de Villa María , Villa María , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
| | - Lilia R Cavaglieri
- b Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto , Argentina.,c Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) , Argentina
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Poloni V, Salvato L, Pereyra C, Oliveira A, Rosa C, Cavaglieri L, Keller KM. Bakery by-products based feeds borne-Saccharomyces cerevisiae strains with probiotic and antimycotoxin effects plus antibiotic resistance properties for use in animal production. Food Chem Toxicol 2017; 107:630-636. [PMID: 28259658 DOI: 10.1016/j.fct.2017.02.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2017] [Revised: 02/25/2017] [Accepted: 02/28/2017] [Indexed: 11/19/2022]
Abstract
The aim of this study was to select S. cerevisiae strains able to exert probiotic and antimycotoxin effects plus antibiotics resistance properties for use in animal production. S. cerevisiae LL74 and S. cerevisiae LL83 were isolated from bakery by-products intended for use in animal feed and examined for phenotypic characteristics and nutritional profile. Resistance to antibiotic, tolerance to gastrointestinal conditions, autoaggregation and coaggregation assay, antagonism to animal pathogens and aflatoxin B1 binding were studied. S. cerevisiae LL74 and S. cerevisiae LL83 showed resistance to all the antibiotics assayed (ampicillin, streptomycin, neomycin, norfloxacin, penicillin G, sulfonamide and trimethoprim). The analysis showed that exposure time to acid pH had a significant impact onto the viable cell counts onto both yeast strains. Presence of bile 0.5% increased significantly the growth of the both yeast strains. Moreover, they were able to tolerate the simulated gastrointestinal conditions assayed. In general, the coaggregation was positive whereas the autoaggregation capacity was not observed. Both strains were able to adsorb AFB1. In conclusion, selected S. cerevisiae LL74 and S. cerevisiae LL83 have potential application to be used as a biological method in animal feed as antibiotic therapy replacement in, reducing the adverse effects of AFB1 and giving probiotic properties.
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Affiliation(s)
- Valeria Poloni
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km.601. (5800), Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - Lauranne Salvato
- Universidade Federal de Minas Gerais, Escola de Veterinária, Departamento de Medicina Veterinária Preventiva, Avenida Antonio Carlos 6627, Pampulha, 31270901, Belo Horizonte, MG, Brazil
| | - Carina Pereyra
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km.601. (5800), Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - Aguida Oliveira
- Universidade Federal Rural do Rio de Janeiro, Rod. BR465 Km 7, Seropédica, Rio de Janeiro, Brazil
| | - Carlos Rosa
- Universidade Federal Rural do Rio de Janeiro, Rod. BR465 Km 7, Seropédica, Rio de Janeiro, Brazil; Member of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil
| | - Lilia Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km.601. (5800), Río Cuarto, Córdoba, Argentina; Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina.
| | - Kelly Moura Keller
- Universidade Federal de Minas Gerais, Escola de Veterinária, Departamento de Medicina Veterinária Preventiva, Avenida Antonio Carlos 6627, Pampulha, 31270901, Belo Horizonte, MG, Brazil
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Qvirist LA, De Filippo C, Strati F, Stefanini I, Sordo M, Andlid T, Felis GE, Mattarelli P, Cavalieri D. Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan. Front Microbiol 2016; 7:1690. [PMID: 27857705 PMCID: PMC5093317 DOI: 10.3389/fmicb.2016.01690] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Accepted: 10/10/2016] [Indexed: 11/20/2022] Open
Abstract
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented milk, assessing genotypic, and phenotypic properties. The 52 isolates included in this study revealed small species diversity, belonging to Kluyveromyces marxianus, Pichia fermentans, Saccharomyces cerevisiae, and one Kazachstania unispora. The K. marxianus strains showed two different genotypes, one of which never described previously. The two genetically different groups also differed significantly in several phenotypic characteristics, such as tolerance toward high temperatures, low pH, and presence of acid. Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects feces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae. Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. This work is the first ever on yeast diversity from fermented milk of the previously unexplored area of the Yaghnob Valley.
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Affiliation(s)
- Linnea A. Qvirist
- Department of Biology and Biological Engineering, Chalmers University of TechnologyGothenburg, Sweden
| | | | - Francesco Strati
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Irene Stefanini
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Maddalena Sordo
- Department of Computational Biology, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Thomas Andlid
- Department of Biology and Biological Engineering, Chalmers University of TechnologyGothenburg, Sweden
| | | | - Paola Mattarelli
- Department of Agricultural Sciences, University of BolognaBologna, Italy
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25
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Madeeha IR, Ikram A, Imran M. A preliminary insight of correlation between human fecal microbial diversity and blood lipid profile. Int J Food Sci Nutr 2016; 67:865-71. [PMID: 27354183 DOI: 10.1080/09637486.2016.1201791] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The study aimed to evaluate the effect of human gut-derived lactic acid bacteria and yeast on cholesterol levels. Fecal samples from five healthy volunteers were examined for the level and diversity of dominant microbiota. Pichia kudriavzevii (QAUPK01, QAUPK02, QAUPK03, QAUPK04 and QAUPK05) and Candida tropicalis (QAUCT06) were identified by phenotypic methods and DNA sequencing and tested for in vitro cholesterol assimilation ability. Significant correlations (p < 0.05) between fecal microbial diversity, volunteers' age, body mass index (BMI) and serum lipid profile were established. From biochemical tests, eight strains of lactic acid bacteria (M1.1, M1.2, M2.1, M3.1, M3.2, M4.1, M5.1 and M5.2) were identified but no bsh activity was found in them. However, all yeast strains were able to assimilate cholesterol and maximum assimilation ability was shown by QAUPK03 (83.6%) and QAUPK05 (85.2%) after 72 h of growth at 37 °C.
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Affiliation(s)
- Ilyas Rana Madeeha
- a Department of Microbiology, Faculty of Biological Sciences , Quaid-i-Azam University, Islamabad , Pakistan
| | - Aamer Ikram
- b Armed Forces Institute of Pathology (AFIP), National University of Medical Sciences , Rawalpindi , Pakistan
| | - Muhammad Imran
- a Department of Microbiology, Faculty of Biological Sciences , Quaid-i-Azam University, Islamabad , Pakistan ;,c Unité de Recherche Aliments Bioprocédés Toxicologie Environnements EA , Normandie Université, UNICAEN , Caen , France
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26
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Sameh AG, Rehab MAEB, Abo BFA, Gamal FMG. In vitro evaluation of probiotic potential of five lactic acid bacteria and their antimicrobial activity against some enteric and food-borne pathogens. AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH 2016; 10:400-409. [DOI: 10.5897/ajmr2015.7781] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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27
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Yeasts isolated from Algerian infants's feces revealed a burden of Candida albicans species, non-albicans Candida species and Saccharomyces cerevisiae. Arch Microbiol 2015; 198:71-81. [PMID: 26404657 DOI: 10.1007/s00203-015-1152-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2015] [Revised: 09/06/2015] [Accepted: 09/11/2015] [Indexed: 12/19/2022]
Abstract
This study aimed at showing the yeast diversity in feces of Algerian infants, aged between 1 and 24 months, hospitalized at Bejaia hospital (northeast side of the country). Thus, 20 colonies with yeast characteristics were isolated and identified using biochemical (ID32C Api system) and molecular (sequencing of ITS1-5.8S-ITS2 region) methods. Almost all colonies isolated (19 strains) were identified as Candida spp., with predominance of Candida albicans species, and one strain was identified as Saccharomyces cerevisiae. Screening of strains with inhibitory activities unveiled the potential of Candida parapsilosis P48L1 and Candida albicans P51L1 to inhibit the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. Further studies performed with these two Candida strains revealed their susceptibility to clinically used antifungal compounds and were then characterized for their cytotoxicity and hemolytic properties. On the other hand, Saccharomyces cerevisiae P9L1 isolated as well in this study was shown to be devoid of antagonism but resulted safe and overall usable as probiotic.
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28
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Ogunremi OR, Sanni AI, Agrawal R. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. J Appl Microbiol 2015; 119:797-808. [PMID: 26095794 DOI: 10.1111/jam.12875] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 04/27/2015] [Accepted: 06/05/2015] [Indexed: 12/31/2022]
Abstract
AIMS To determine the starter culture and multifunctional potentials of yeast strains from some cereal-based Nigerian traditional fermented food products. METHODS AND RESULTS Yeast isolates were screened for enzyme production and identified by sequencing the D1/D2 region of 26S rDNA. Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, Pichia kudriavzevii OG32, Pichia kudriavzevii ROM11 and Candida tropicalis BOM21 exhibited the highest protease, lipase and phytase activity. They were selected and further evaluated for gastrointestinal survival and adherence ability. Although strain-specific, they retained viability at 37°C and showed survival at pH 2·0., I. orientalis OSL11 showed the highest survival at 2% bile salts concentration and P. kudriavzevii ROM11 showed the least survival. The yeast strains showed strong autoaggregation ability (81·24-91·85%) and hydrophobicity to n-hexadecane (33·61-42·30%). The highest co-aggregation ability was detected for P. kudriavzevii OG32 and Escherichia coli (71·57%). All the yeast strains removed cholesterol in the range of 49·03-74·05% over 48 h and scavenged for free radicals in methanol reaction system. CONCLUSIONS In this study, we isolated new yeast strains with multifunctional potentials that can be used as functional starter cultures to produce cereal-based probiotic products. SIGNIFICANCE AND IMPACT OF THE STUDY The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal-based traditional fermented foods is beneficial.
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Affiliation(s)
- O R Ogunremi
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria.,Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - A I Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | - R Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
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Şanlidere Aloğlu H, Demir Özer E, Öner Z. Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12217] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hatice Şanlidere Aloğlu
- Faculty of Engineering; Food Engineering Department; Kırklareli University; Kırklareli Turkey
| | - Ezgi Demir Özer
- Faculty of Engineering; Food Engineering Department; Niğde University; Niğde Turkey
| | - Zübeyde Öner
- Faculty of Engineering; Food Engineering Department; Süleyman Demirel University; Isparta Turkey
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30
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Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract. Food Microbiol 2015; 53:30-40. [PMID: 26611167 DOI: 10.1016/j.fm.2015.03.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 01/17/2015] [Accepted: 03/05/2015] [Indexed: 12/23/2022]
Abstract
A mixture of nine microorganisms (six bacteria and three yeasts) from the microflora of surface-ripened cheeses were subjected to in vitro digestive stress in a three-compartment "dynamic gastrointestinal digester" (DIDGI). We studied the microorganisms (i) grown separately in culture medium only (ii) grown separately in culture medium and then mixed, (iii) grown separately in culture medium and then included in a rennet gel and (iv) grown together in smear-ripened cheese. The yeasts Geotrichum candidum, Kluyveromyces lactis and Debaryomyces hansenii, were strongly resistant to the whole DIDGI process (with a drop in viable cell counts of less than <1 log CFU mL(-1)) and there were no significant differences between lab cultures and cheese-grown cultures. Ripening bacteria such as Hafnia alvei survived gastric stress less well when grown in cheese (with no viable cells after 90 min of exposure of the cheese matrix, compared with 6 CFU mL(-1) in lab cultures). The ability of Corynebacterium casei and Staphylococcus equorum to withstand digestive stress was similar for cheese and pure culture conditions. When grow in a cheese matrix, Brevibacterium aurantiacum and Arthrobacter arilaitensis were clearly more sensitive to the overall digestive process than when grown in pure cultures. Lactococcus lactis displayed poorer survival in gastric and duodenal compartments when it had been grown in cheese. In vivo experiments in BALB/c mice agreed with the DIDGI experiments and confirmed the latter's reliability.
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Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.08.039] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Živković M, Čadež N, Uroić K, Miljković M, Tolinački M, Doušova P, Kos B, Šušković J, Raspor P, Topisirović L, Golić N. Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia. JOURNAL OF COMPLEMENTARY MEDICINE RESEARCH 2015; 4:12-8. [PMID: 26401378 PMCID: PMC4566759 DOI: 10.5455/jice.20141128051842] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 11/28/2014] [Indexed: 12/30/2022]
Abstract
AIM The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia. MATERIALS AND METHODS Twelve yeast strains isolated from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated. RESULTS The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit (Δ log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains K. lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains K. lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (P < 0.0001) decreased the proliferation of GALT cells, suggesting the possible strain-specific immunomodulatory potential of the isolates. CONCLUSION The dairy yeast isolates exhibit strain-specific probiotic properties, particularly the strain K. lactis ZIM 2408, which appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.
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Affiliation(s)
- Milica Živković
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia
| | - Neža Čadež
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva, Ljubljana, Slovenia
| | - Ksenija Uroić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierrotieva, Zagreb, Croatia
| | - Marija Miljković
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia
| | - Maja Tolinački
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia
| | - Petra Doušova
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia ; Biotechnical Faculty, University of Ljubljana, Jamnikarjeva, Ljubljana, Slovenia ; Faculty of Chemistry, Brno University of Technology, Czech Republic
| | - Blaženka Kos
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierrotieva, Zagreb, Croatia
| | - Jagoda Šušković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierrotieva, Zagreb, Croatia
| | - Peter Raspor
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva, Ljubljana, Slovenia ; Faculty of Health Sciences, The Institute for food, nutrition and health, Polje 42, SI - 6310 Izola, Slovenia
| | - Ljubiša Topisirović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia
| | - Nataša Golić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia
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In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese. Int J Food Microbiol 2014; 197:98-107. [PMID: 25589362 DOI: 10.1016/j.ijfoodmicro.2014.12.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 12/09/2014] [Accepted: 12/14/2014] [Indexed: 11/20/2022]
Abstract
Thirty-six microorganisms (twenty-one bacteria, twelve yeasts and three fungi) were isolated from surface-ripened cheeses and subjected to in vitro digestive stress. The approach mimicked gastric and/or duodenal digestion. Lactobacillus rhamnosus GG, Escherichia coli Nissle 1917 and Saccharomyces boulardii were used as reference strains. We studied the microorganisms grown separately in culture medium and then included (or not) in a rennet gel. The microorganisms' immunomodulatory abilities were also assessed by profiling cytokine induction in human peripheral blood mononuclear cells (PBMCs). The loss of viability was less than 1 log CFU/mL for yeasts under all conditions. In contrast, Gram-negative bacteria survived gastric and/or duodenal stress well but most of the Gram-positive bacteria were more sensitive (especially to gastric stress). Inclusion of sensitive Gram-positive bacteria in rennet gel dramatically improved gastric survival, when compared with a non-included cultured (with a 4 log CFU/mL change in survival). However, the rennet gel did not protect the bacteria against duodenal stress. The PBMC cytokine assay tests showed that the response to yeasts was usually anti-inflammatory, whereas the response to bacteria varied from one strain to another.
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Sagdic O, Ozturk I, Yapar N, Yetim H. Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush ( Viburnum opulus L.) fruit drink. Food Res Int 2014; 64:537-545. [DOI: 10.1016/j.foodres.2014.07.045] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 07/21/2014] [Accepted: 07/24/2014] [Indexed: 10/24/2022]
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Ozturk I, Sagdic O. Biodiversity of yeast mycobiota in "sucuk," a traditional Turkish fermented dry sausage: phenotypic and genotypic identification, functional and technological properties. J Food Sci 2014; 79:M2315-22. [PMID: 25273925 DOI: 10.1111/1750-3841.12662] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Accepted: 08/21/2014] [Indexed: 11/24/2022]
Abstract
In this study, yeasts from Turkish fermented sucuks were identified and their functional and technological properties were evaluated. Two hundred fifty-five yeast isolates were obtained from 35 different sucuk samples from different regions of Turkey. The yeast isolates were determined as genotypic using 2 different polymerase chain reaction (PCR) methods (rep-PCR and RAPD-PCR). Functional and technological properties of including proteolytic, lipolytic, and catalase activities, tolerance to NaCl and bile, as well as growing rates at different temperature and pH conditions selected yeast strains were also evaluated. Candida zeylanoides and Debaryomyces hansenii were dominant strains in sucuk samples. All C. zeylanoides and D. hansenii tested could grow at the condition of 15% NaCl and 0.3% bile salt. However, none of the strains were able to grow at 37 °C, even though catalase activity, weak proteolytic and lipolytic activities was still observed. D. hansenii were able to grow only at pH 3, while some of C. zeylanoides could grow at lower pH levels (pH 2). Three and 4 strains of C. zeylanoides showed β-hemolysis activity and nitrate reduction ability to nitrite, respectively. D. hansenii did not have properties, which are β-hemolysis, nitrate reduction, or hydrogen sulfide production. Overall, diverse yeast mycobiota present in Turkish fermented sucuk and their functional and technological properties were revealed with this study.
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Affiliation(s)
- Ismet Ozturk
- Erciyes Univ, Engineering Faculty, Food Engineering Dept, 38039, Kayseri, Turkey
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Rajkowska K, Kunicka-Styczyńska A. Phenotypic and Genotypic Characterization of Probiotic Yeasts. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.1080/13102818.2009.10818511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Binetti A, Carrasco M, Reinheimer J, Suárez V. Yeasts from autochthonal cheese starters: technological and functional properties. J Appl Microbiol 2013; 115:434-44. [DOI: 10.1111/jam.12228] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 03/01/2013] [Accepted: 04/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Binetti
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - M. Carrasco
- Cátedra de Microbiología, Dpto. Ingeniería en Alimentos (FIQ - UNL); Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - V. Suárez
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
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Salar RK, Certik M, Brezova V, Brlejova M, Hanusova V, Breierová E. Stress influenced increase in phenolic content and radical scavenging capacity of Rhodotorula glutinis CCY 20-2-26. 3 Biotech 2013; 3:53-60. [PMID: 28324345 PMCID: PMC3563748 DOI: 10.1007/s13205-012-0069-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2012] [Accepted: 05/05/2012] [Indexed: 11/28/2022] Open
Abstract
Rhodotorula glutinis CCY 20-2-26 when grown under controlled stress of either NaCl (1–5 %) or H2O2 (1–5 mM) on basal media exhibited a twofold increase in its total phenolic contents. The radical scavenging capacities (RSCs) as determined by ABTS test were found to be highest in 4 mM H2O2 (1.44 mM TEAC mg−1) and 4 % NaCl (1.13 mM TEAC mg−1) as compared to control samples (0.41 mM TEAC mg−1). Similarly, the RSCs as determined by DPPH test were also highest in 4 % NaCl (1.83 mM TEAC mg−1) and 4 mM H2O2 (1.78 mM TEAC mg−1) compared to control (0.48 TEAC mg−1). The relative RSCs from EPR spin-trapping assay for H2O2-stressed cultures were highest in 1 mM H2O2 (56.1 μM TEAC g−1) whereas in NaCl-stressed cultures it was highest in 5 % NaCl (44.6 μM TEAC g−1) as compared to control (30.9 μM TEAC g−1). Five phenolic compounds (gallic acid, benzoic acid, catechin, caffeic acid and ferulic acid) were detected for the first time in R. glutinis CCY 20-2-26.
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Affiliation(s)
- Raj Kumar Salar
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, 125 055, India.
| | - Milan Certik
- Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic
| | - Vlasta Brezova
- Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic
| | - Marta Brlejova
- Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic
| | - Vladimira Hanusova
- Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic
| | - Emília Breierová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovak Republic
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Pedersen LL, Owusu-Kwarteng J, Thorsen L, Jespersen L. Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. Int J Food Microbiol 2012; 159:144-51. [PMID: 23072700 DOI: 10.1016/j.ijfoodmicro.2012.08.016] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2012] [Revised: 07/10/2012] [Accepted: 08/22/2012] [Indexed: 12/12/2022]
Abstract
Fura is a spontaneously fermented pearl millet product consumed in West Africa. The yeast species involved in the fermentation were identified by pheno- and genotypic methods to be Candida krusei, Kluyveromyces marxianus, Candida tropicalis, Candida rugosa, Candida fabianii, Candida norvegensis and Trichosporon asahii. C. krusei and K. marxianus were found to be the dominant species. Survival in pH 2.5 or in the presence of bile salts (0.3% (w/v) oxgall) and growth at 37°C were independently determined as indicators of the survival potential of the isolates during passage through the human gastrointestinal tract. Selected yeast species isolates were assessed for their probiotic potential. All of the examined yeast isolates survived and grew at human gastrointestinal conditions in pH 2.5, 0.3% (w/v) oxgall at 37°C. The effect on the transepithelial electrical resistance (TEER) across polarized monolayers of intestinal epithelial cells of human (Caco-2) and porcine (IPEC-J2) origin, were determined. The Caco-2 cells and IPEC-J2 cells displayed clearly different relative TEER results. The strains of C. krusei, K. marxianus, C. rugosa and T. asahii were able to increase the relative TEER of Caco-2 monolayers after 48h. In comparison, the relative TEER of IPEC-J2 monolayers decreased when exposed to the same yeasts, even though T. asahii did not differ significantly from Saccharomyces cerevisiae var. boulardii which is used as a human probiotic. C. tropicalis resulted in the largest relative TEER decrease for both the human and the porcine cell model assays. Hyphal growth was observed for C. albicans and C. tropicalis after 48h of incubation with polarized Caco-2 monolayers, whereas this was not the case for the remaining yeast species. In the present study new yeast strains with potential probiotic properties have been isolated to be used potentially as starter cultures for fura production.
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Affiliation(s)
- Line Lindegaard Pedersen
- Department of Food Science, Food Microbiology, Faculty of Sciences, University of Copenhagen, Denmark.
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Gluten induces coeliac-like disease in sensitised mice involving IgA, CD71 and transglutaminase 2 interactions that are prevented by probiotics. J Transl Med 2012; 92:625-35. [PMID: 22330344 DOI: 10.1038/labinvest.2012.13] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
Coeliac disease (CD) is a malabsorptive enteropathy resulting from intolerance to gluten. Environmental factors and the microbiota are suggested to have critical roles in the onset of CD. The CD71 IgA receptor on epithelial cells is responsible for abnormal retrotranscytosis of IgA-gluten peptide complexes from the intestinal lumen into the lamina propria, inducing intestinal inflammation. However, understanding the role of gluten in the CD physiopathology has been hindered by the absence of relevant animal models. Here, we generated a mouse model for CD to study the factors controlling its pathogenesis as well as to investigate the influence of oral delivery of probiotics on disease development. Gluten sensitivity was established by feeding three generations of BALB/c mice a gluten-free diet (G-) followed by gluten challenge (G+) for 30 days. The G+ mice developed villous atrophy, crypt hyperplasia and infiltration of T cells and macrophages in the small intestine. Inflammation was associated with an overexpression of CD71 on the apical side of enterocytes and an increase of plasma cells producing IgA, which colocalised with the CD71. Moreover, IgA colocalised with the transglutaminase 2 (TG2), the production of which was increased in the lamina propria of G+ mice. These mice displayed increased production of cyclooxygenase-2 (COX-2), pro-inflammatory cytokines and IL-15, as well as anti-gliadin and anti-TG2 autoantibodies. The commensal flora-isolated presumptive probiotic Saccharomyces boulardii KK1 strain hydrolysed the 28-kDa α-gliadin fraction, and its oral delivery in G+ mice improved enteropathy development in association with decrease of epithelial cell CD71 expression and local cytokine production. In conclusion, the G+ BALB/c mouse represents a new mouse model for human CD based on histopathological features and expression of common biomarkers. The selected probiotic treatment reversing disease development will allow the study of the role of probiotics as a new therapeutic approach of CD.
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Lotfipour F, Mirzaeei S, Maghsoodi M. Evaluation of the effect of CaCl2 and alginate concentrations and hardening time on the characteristics of Lactobacillus acidophilus loaded alginate beads using response surface analysis. Adv Pharm Bull 2012; 2:71-8. [PMID: 24312773 DOI: 10.5681/apb.2012.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 02/29/2012] [Indexed: 11/17/2022] Open
Abstract
PURPOSE This article describes preparation and characterization of beads of alginate containing probiotic bacteria of Lactobacillus acidophilus DMSZ20079. METHODS Fourteen formulations using different alginate (ALG) and CaCl2 concentrations as well as hardening times were prepared using extrusion technique. The prepared beads were characterized in terms of size, morphology, encapsulation efficiency and bacterial viabilities in acid (pH 1.8, 2 hours) condition. RESULTS The results showed that spherical beads with narrow size distribution ranging from 1.32±0.04 to 1.70±0.07 mm were achieved with encapsulation efficiency higher than 98%. Surface response analysis revealed that alginate concentration was the important factor for the size, shape and encapsulation efficiency of prepared beads. Furthermore, survived bacteria after acid exposure in all prepared beads (63-83%) were significantly higher than those of untreated cells (39%) and enhanced by increasing alginate concentration. Surface response analysis revealed that the effect of all three factors of alginate and CaCl2 concentrations as well as hardening times were significant in acid viability, however alginate concentration played the most important role according to its regression coefficient. CONCLUSION Among alginate and CaCl2 concentrations as well as hardening times, alginate concentration was the most variable in the characteristics of Alginate beads.
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Affiliation(s)
- Farzaneh Lotfipour
- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran. ; Gastrointestinal and Liver Disease Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Pizzolitto RP, Armando MR, Combina M, Cavaglieri LR, Dalcero AM, Salvano MA. Evaluation of Saccharomyces cerevisiae strains as probiotic agent with aflatoxin B₁ adsorption ability for use in poultry feedstuffs. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2012; 47:933-941. [PMID: 22938577 DOI: 10.1080/03601234.2012.706558] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In this study the aflatoxin B₁ (AFB₁) removal capacity, the tolerance to salivary and gastrointestinal conditions, autoaggregation and coaggregation with pathogenic bacteria of Saccharomyces cerevisiae strains isolated from broiler feces, were evaluated. Only four of twelve isolated strains were identified as Saccharomyces cerevisiae using molecular techniques. The results obtained in AFB₁ binding studies indicated that the amount of AFB₁ removed was both strain and mycotoxin-concentration dependent. Therefore, a theoretical model was applied in order to select the most efficient strain to remove AFB₁ in a wide range of mycotoxin concentration. The results indicated that S. cerevisiae 08 and S. cerevisiae 01 strains were the most efficient microorganisms in the mycotoxin removal. Viability on simulated salivary and gastrointestinal conditions was investigated and S. cerevisiae 08 strain showed the best results, achieving 98% of total survival whereas S. cerevisiae 01 reached only 75%. Autoaggregation and coaggregation assays showed S. cerevisiae 08 as the most appropriate strain, mainly because it was the unique strain able to coaggregate with the four bacterial pathogens assayed. Consequently, S. cerevisiae 08 is the best candidate for future in vivo studies useful to prevent aflatoxicosis. Further quantitative in vitro and in vivo studies are required to evaluate the real impact of yeast-binding activity on the bioavailability of AFB₁ in poultry. However, this study could be useful in selecting efficient strains in terms of AFB₁ binding and provide an important contribution to research into microorganisms with potential probiotic effects on the host.
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Affiliation(s)
- Romina P Pizzolitto
- Departamento de Biología Molecular, Universidad Nacional de Río Cuarto, Córdoba, Argentina.
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Trotta F, Caldini G, Dominici L, Federici E, Tofalo R, Schirone M, Corsetti A, Suzzi G, Cenci G. Food borne yeasts as DNA-bioprotective agents against model genotoxins. Int J Food Microbiol 2011; 153:275-80. [PMID: 22177230 DOI: 10.1016/j.ijfoodmicro.2011.11.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Revised: 11/09/2011] [Accepted: 11/13/2011] [Indexed: 11/20/2022]
Abstract
Yeasts isolated from Italian beverages and foods (wine and cheeses) were identified as Saccharomyces cerevisiae and Debaryomyces hansenii by sequencing the D1/D2 domain of the 26S rRNA gene and differentiated, at strain level, by microsatellite PCR fingerprinting and RAPD-PCR. All the strains showed antioxidant activity, as demonstrated by their ability to scavenge the free radical diphenyl-1-picrylhydrazyl (DPPH). Furthermore, tested strains revealed high in vitro inhibitory activity against two model genotoxins, 4-nitroquinoline-1-oxide (4-NQO) and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), as showed by short-term methods with different target cells: SOS-Chromotest with Escherichia coli PQ37 and Comet assay with HT-29 enterocytes. High inhibitory activity towards 4-NQO was associated with cell viability, while heat-inactivated cells showed a reduced antigenotoxic capability. Surprisingly, high inhibition of MNNG genotoxicity was observed even with heat-treated cells. Moreover, the strains able to inhibit the genotoxins induced some changes in the spectroscopic properties of the original compound. This result perfectly agrees with the information obtained by the two bioassays. Interestingly, strains characterized for antioxidant and antigenotoxic properties, also presented acid-bile tolerance, indicating that food autochthonous yeasts could be expected to reach gut in viable form and thus prevent genotoxin DNA damage in situ.
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Affiliation(s)
- Francesca Trotta
- Dipartimento Biologia Cellulare e Ambientale, Università di Perugia, Via del Giochetto, I-06122 Perugia, Italy
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Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological characteristics of Greek traditional cheeses. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.022] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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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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Chen LS, Cui J, Ding QB, Ma Y, Chen LJ, Dong JY, Jiang TM, Maubois JL. The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0589-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Armando M, Dogi C, Pizzolitto R, Escobar F, Peirano M, Salvano M, Sabini L, Combina M, Dalcero A, Cavaglieri L. Saccharomyces cerevisiae strains from animal environment with in vitro aflatoxin B1 binding ability and anti-pathogenic bacterial influence. WORLD MYCOTOXIN J 2011. [DOI: 10.3920/wmj2010.1208] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Mycotoxins are metabolites produced by fungi growing on foods or feeds and represent a serious hazard to humans and animals. Concerns related to the negative health impact of aflatoxins have led to the investigation of strategies to prevent, eliminate or reduce the presence of these toxins in contaminated products. Saccharomyces cerevisiae strains are among promising candidates that can be used in animal feed for improving the robustness of animals in the production environment. The aim of this work was to isolate and select S. cerevisiae strains from pig environment with aflatoxin B1 (AFB1) binding ability, able to tolerate gastrointestinal conditions and with some potential beneficial properties to the host. S. cerevisiae strains were isolated from animal feed, faeces and gut and identified by morphological and molecular techniques. AFB1 binding percentages varied among yeast strains according to the AFB1 concentration used. The RC016 strain showed the highest adsorption percentage at the three AFB1 concentrations tested in this work (50, 100 and 500 ng/ml) followed by RC008 strain. All yeast strains were able to survive under gastrointestinal conditions and to strongly adhere to Vero cells. All S. cerevisiae strains showed co-aggregation with pathogenic bacteria (Escherichia coli, Enterobacter cloacae and Salmonella enterica sub sp. enterica). Only RC016 and RC008 strongly inhibited the three pathogens assayed. S. cerevisiae strains RC016 and RC008 are promising microorganisms for inclusion in animal feed.
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Affiliation(s)
- M. Armando
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Agencia Córdoba Ciencia (ACC), Argentina
| | - C. Dogi
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Agencia Córdoba Ciencia (ACC), Argentina
| | - R. Pizzolitto
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Agencia Córdoba Ciencia (ACC), Argentina
| | - F. Escobar
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Agencia Córdoba Ciencia (ACC), Argentina
| | - M. Peirano
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
| | - M. Salvano
- Departamento de Biología Molecular, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
| | - L. Sabini
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
| | - M. Combina
- Instituto Nacional de Tecnología Agropecuaria (INTA), EEA Mendoza, San Martín 3853, 5507 Lujan de Cuyo, Mendoza, Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - A. Dalcero
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - L. Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 km 601, 5800 Río Cuarto, Córdoba, Argentina
- Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
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Chen LS, Ma Y, Chen LJ, Zhao CH, Maubois JL, Jiang TM, Li HM, He SH. Antioxidant activity of two yeasts and their attenuation effect on 4-nitroquinoline 1-oxide inducedin vitrolipid peroxidation. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02165.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chen LS, Ma Y, Maubois JL, He SH, Chen LJ, Li HM. Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010001] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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CHEN LISHUI, MA YING, MAUBOIS JEANLOUIS, CHEN LIJUN, LIU QIAOHONG, GUO JIPING. Identifcation of yeasts from raw milk and selection for some specific antioxidant properties. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2009.00548.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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