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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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da Silva Almeida LE, de Assis SA. Application of Immobilized β-Glucosidase from Candida boidinii in the Hydrolysis of Delignified Sugarcane Bagasse. Indian J Microbiol 2024; 64:650-670. [PMID: 39010988 PMCID: PMC11246346 DOI: 10.1007/s12088-024-01223-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 02/07/2024] [Indexed: 07/17/2024] Open
Abstract
Candida boidinii is a methylotrophic yeast with wide geographical distribution. In the present study, the microorganism was isolated from the Bahian semiarid and the enzymatic extract containing β-glucosidase was obtained through submerged fermentation. Response surface methodology was employed to optimize of fermentation medium. The higher production of β-glucosidase was obtained after 71 h of fermentation in an optimized medium composed of 3.35% glucose, 1.78% yeast extract and 1% peptone. The optimum pH and temperature of enzymatic activity were 6.8 (citrate-phosphate buffer) and 71.7 °C, respectively. Salts tested (10 mM) CaCl2, Na2SO4 and ZnSO4 promotes the increase of 91%, 45% and 80% of activity, respectively. The enzyme retained 64% ± 2.3 of its initial activity after 1 h heating at 90 °C. The production of reducing sugars was 95.94% after 24 h of hydrolysis and, with the addition of metal ions, this value increased more than 2 times. Among the supports analyzed for immobilization, chitosan showed higher residual activity during reuse. The immobilized enzyme showed higher activity at 60 °C with pH 6 and preserved almost 100% of the initial activity after 30 min at 70 °C.
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Affiliation(s)
- Larissa Emanuelle da Silva Almeida
- Enzymology and Fermentation Technology Laboratory, Health Department, State University of Feira de Santana, Transnordestina Ave., km 0, BR 116, Feira de Santana, Bahia 44036-900 Brazil
| | - Sandra Aparecida de Assis
- Enzymology and Fermentation Technology Laboratory, Health Department, State University of Feira de Santana, Transnordestina Ave., km 0, BR 116, Feira de Santana, Bahia 44036-900 Brazil
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Foti P, Russo N, Randazzo CL, Choupina AB, Pino A, Caggia C, Romeo FV. Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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NAUREEN ZAKIRA, BONETTI GABRIELE, MEDORI MARIACHIARA, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations. JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E28-E35. [PMID: 36479486 PMCID: PMC9710393 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The Mediterranean diet proved to be one of the healthiest diets in the word. It has several beneficial effects and it prevents many non-communicable diseases, such as cancer, cardiovascular diseases, and obesity. Before being a culinary regime, the Mediterranean diet is characterized by specific cultural heritages and traditions, also influencing the lifestyle of the populations. The Mediterranean diet follows the so-called food pyramid, comprising several food combinations. Indeed, it is mainly composed by vegetables, fish and dairy products, while red meat and sweets are poorly consumed. Processed foods are mainly avoided, apart from lacto-fermented ones, the first processed foods consumed by humans. Food fermentation by microorganisms not only improves the functionality of bioactive metabolites, but also increases the shelf life and organoleptic properties of the food. Lactic acid bacteria play a vital role in transforming the food constituents, thereby enhancing their nutritional and functional properties. In addition, these foods introduce beneficial bacteria into gut microbiota, thus maintaining a healthy gut microbiome and corresponding gut-brain axis, thus providing an overall improvement in health and a reduced risk of non-communicable diseases and metabolic disorders. This review will focus on the Mediterranean diet, on its characterising food pyramid and food combinations, and on lacto-fermented foods, one of the components of the Mediterranean diet with the most beneficial effects.
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Affiliation(s)
| | | | - MARIA CHIARA MEDORI
- MAGI’S LAB, Rovereto (TN), Italy
- Correspondence: Maria Chiara Medori, MAGI’S LAB, Rovereto (TN), 38068, Italy. E-mail:
| | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI EUREGIO, Bolzano, Italy
- MAGI’S LAB, Rovereto (TN), Italy
- MAGISNAT, Peachtree Corners (GA), USA
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Parafati L, Palmeri R, Pitino I, Restuccia C. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiol 2022; 103:103950. [DOI: 10.1016/j.fm.2021.103950] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
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Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Lamzira Z, Salah RBEN, Saalaoui E, Ghabbour N, Asehraou A. Characterization of β-glucosidase of Lactobacillus plantarum FSO1 and Candida pelliculosa L18 isolated from traditional fermented green olive. J Genet Eng Biotechnol 2021; 19:117. [PMID: 34370148 PMCID: PMC8353020 DOI: 10.1186/s43141-021-00213-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
Background Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic compounds. Results Lactobacillus plantarum FSO1 and Candida pelliculosa L18 strains, isolated from natural fermented green olives, were tested for their β-glucosidase production and activity at different initial pH, NaCl concentrations, and temperature. The results showed that strains produced extracellular and induced β-glucosidase, with a molecular weight of 60 kD. The strains demonstrated their biodegradation capacity of oleuropein, associated with the accumulation of hydroxytyrosol and other phenolic compounds, resulting in antioxidant activity values significantly higher than that of ascorbic acid. The highest production value of β-glucosidase was 0.91 U/ml obtained at pH 5 and pH 6, respectively for L. plantarum FSO1 and C. pelliculosa L18. The increase of NaCl concentration, from 0 to 10% (w/v), inhibited the production of β-glucosidase for both strains. However, the β-glucosidase was activated with an increase of NaCl concentration, with a maximum activity obtained at 8% NaCl (w/v). The enzyme activity was optimal at pH 5 for both strains, while the optimum temperature was 45 °C for L. plantarum FSO1 and 35 °C for C. pelliculosa L18. Conclusions L. plantarum FSO1 and C. pelliculosa L18 strains showed their ability to produce an extracellular and induced β-glucosidase enzyme with promising traits for application in the biological processing of table olives.
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Affiliation(s)
- Yahya Rokni
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco.
| | - Houssam Abouloifa
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Ismail Hasnaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Sara Gaamouche
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Zahra Lamzira
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Riadh B E N Salah
- Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, BP: 1177, 3018, Sfax, Tunisia
| | - Ennouamane Saalaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Nabil Ghabbour
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
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Qu X, Ding B, Li J, Liang M, Du L, Wei Y, Huang R, Pang H. Characterization of a GH3 halophilic β-glucosidase from Pseudoalteromonas and its NaCl-induced activity toward isoflavones. Int J Biol Macromol 2020; 164:1392-1398. [PMID: 32763400 DOI: 10.1016/j.ijbiomac.2020.07.300] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/23/2020] [Accepted: 07/29/2020] [Indexed: 02/06/2023]
Abstract
A novel β-glucosidase gene was isolated from Pseudoalteromonas sp. GXQ-1 and heterologously expressed in Escherichia coli. The activity of the encoded enzyme, PABGL, toward p-nitrophenyl-β-D-glucopyranoside was increased 8.74-fold by the presence of 3 M NaCl relative to the absence of added NaCl. PABGL hydrolyzed a variety of soy isoflavone substrates. For the conversion of daidzin to daidzein, the production rate was 1.44 mM/h. The addition of NaCl enhanced the hydrolytic activity of PABGL toward daidzin and genistein; the maximum activation by NaCl was 3.48- and 6.79-fold, respectively. This is the first report of a halophilic β-glucosidase from Pseudoalteromonas spp., and represents the β-glucosidase with the highest multiple of activation by NaCl. PABGL exhibits strong potential for applications in food processing and industrial production.
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Affiliation(s)
- Xiaoyi Qu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Bo Ding
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Jing Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Meng Liang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Liqin Du
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China.
| | - Yutuo Wei
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Ribo Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Hao Pang
- Guangxi Key Laboratory of Bio-refinery, National Engineering Research Center for Non-Food Bio-refinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Academy of Sciences, 98 Daling Road, Nanning 530007, China.
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8
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Penland M, Deutsch SM, Falentin H, Pawtowski A, Poirier E, Visenti G, Le Meur C, Maillard MB, Thierry A, Mounier J, Coton M. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol 2020; 11:586614. [PMID: 33133054 PMCID: PMC7578400 DOI: 10.3389/fmicb.2020.586614] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 09/02/2020] [Indexed: 12/15/2022] Open
Abstract
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dynamics of Nyons olives during a 1.5-year-long spontaneous fermentation to determine the main microbial drivers and link microbial species to key metabolites. Fermentations were monitored at a local producer plant at regular time intervals for two harvests and two olive types (organically and conventionally grown) using culture-dependent and metabarcoding (ITS2 for fungi, V3-V4 region for bacteria) approaches. Olives and brines were also sampled for volatiles, organic acids and phenolic compounds. No major differences in microbiota composition were observed according to olive type or harvest period. Throughout the fermentation, yeasts were clearly the most dominant. ITS2 sequencing data revealed complex fungal diversity dominated by Citeromyces nyonsensis, Wickerhamomyces anomalus, Zygotorulaspora mrakii, Candida boidinii and Pichia membranifaciens species. Bacterial communities were dominated by the Celerinatantimonas genus, while lactic acid bacteria remained scarce. Clear shifts in microbial communities and biochemical profiles were observed during fermentation and, by correlating metabolites and microbiota changes, four different phases were distinguished. During the first 7 days, phase I, a fast decrease of filamentous fungal and bacterial populations was observed. Between days 21 and 120, phase II, W. anomalus and C. nyonsensis for fungi and Celerinatantimonas diazotrophica for bacteria dominated the fermentation and were linked to the pH decrease and citric acid production. Phase III, between 120 and 183 days, was characterized by an increase in acids and esters and correlated to increased abundances of Z. mrakii, P. membranifaciens and C. boidinii. During the last months of fermentation, phase IV, microbial communities were dominated by P. membranifaciens and C. boidinii. Both species were strongly correlated to an increase in fruity esters and alcohol abundances. Overall, this study provides an in-depth understanding about microbial species succession and how the microbiota shapes the final distinct olive characteristics. It also constitutes a first step to identify key drivers of this fermentation.
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Affiliation(s)
- Marine Penland
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France.,STLO, INRAE, Institut Agro, Rennes, France
| | | | | | - Audrey Pawtowski
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Elisabeth Poirier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Giorgia Visenti
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Christophe Le Meur
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Monika Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
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9
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Optimization of bioconversion of oleuropein, of olive leaf extract, to hydroxytyrosol by Nakazawaea molendini-olei using HPLC-UV and a method of experimental design. J Microbiol Methods 2020; 176:106010. [DOI: 10.1016/j.mimet.2020.106010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/19/2020] [Accepted: 07/21/2020] [Indexed: 01/10/2023]
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10
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Chemical hydrolysis of oleuropein affected by the type of organic acid. Food Chem 2020; 316:126351. [DOI: 10.1016/j.foodchem.2020.126351] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023]
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11
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Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Savas E, Kaya MY, Karaagac O, Onat S, Kockar H, Yavas H, Kockar F. Novel debittering process of green table olives: application of β-glucosidase bound onto superparamagnetic nanoparticles. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1469545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Elif Savas
- Department of Food Engineering, Engineering Faculty, Balikesir University, Balikesir, Turkey
| | - Mihrap Yaşar Kaya
- Department of Biology, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Oznur Karaagac
- Department of Physics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Serhat Onat
- Department of Molecular Biology and Genetics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Hakan Kockar
- Department of Physics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
| | - Hakan Yavas
- The Republic of Turkey Ministry of Food, Agriculture and Livestock, Central Research Institute of Food and Feed Control, Bursa, Turkey
| | - Feray Kockar
- Department of Molecular Biology and Genetics, Faculty of Art and Science, Balikesir University, Balikesir, Turkey
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13
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Bonciani T, De Vero L, Giannuzzi E, Verspohl A, Giudici P. Qualitative and quantitative screening of the β
-glucosidase activity in Saccharomyces cerevisiae
and Saccharomyces uvarum
strains isolated from refrigerated must. Lett Appl Microbiol 2018; 67:72-78. [DOI: 10.1111/lam.12891] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 03/16/2018] [Accepted: 03/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- T. Bonciani
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - L. De Vero
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - E. Giannuzzi
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - A. Verspohl
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - P. Giudici
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
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14
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Palmeri R, Restuccia C, Monteleone JI, Sperlinga E, Siracusa L, Serafini M, Finamore A, Spagna G. Bioactivity Improvement of Olea europaea Leaf Extract Biotransformed by Wickerhamomyces anomalus Enzymes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:211-218. [PMID: 28503711 DOI: 10.1007/s11130-017-0612-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Olive leaves represent a quantitatively significant by-product of agroindustry. They are rich in phenols, mainly oleuropein, which can be hydrolyzed into several bioactive compounds, including hydroxytyrosol. In this study, water extract from olive leaves 'Biancolilla' was analyzed for polyphenol profile, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and protective effect on differentiated Caco-2 cells. The efficacy of two enzymatic treatments in promoting the release of bioactive phenols was investigated: a) enzymatic extract from Wickerhamomyces anomalus, characterized by β-glucosidase and esterase activities; b) commercial β-glucosidase. Composition and bioactivity of the resulting extracts were compared. The results showed that the yeast-treated extract presented hydroxytyrosol content and DPPH radical scavenging activity comparable to those obtained using commercial β-glucosidase; however, it was showed the additional presence of hydroxycinnamic acids. In experiments on Caco-2 cells, the leaf extracts promoted the recovery of cell membrane barrier at different minimum effective concentrations. The high specificity of W. anomalus enzymatic extract may represent an effective tool for the release of bioactive phenols from olive by-products.
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Affiliation(s)
- Rosa Palmeri
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123, Catania, Italy
| | - Cristina Restuccia
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123, Catania, Italy.
| | - Julieta Ines Monteleone
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123, Catania, Italy
| | - Elisa Sperlinga
- CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126, Catania, Italy
| | - Laura Siracusa
- CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126, Catania, Italy
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, Faculty of BioSciences and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100, Teramo, Italy
| | - Alberto Finamore
- CREA NUT, Centro di Ricerca per gli Alimenti e la Nutrizione- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Via Ardeatina 546, 00178, Rome, Italy
| | - Giovanni Spagna
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123, Catania, Italy
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15
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Maicas S, Lilao J, Mateo JJ. Characterization of a β-glucosidase isolated from an alpeorujo strain of Candida adriatica. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2017.1303388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sergi Maicas
- Departament de Microbiologia i Ecologia, Universitat de València, Burjassot, Spain
| | - Joaquín Lilao
- Departament de Microbiologia i Ecologia, Universitat de València, Burjassot, Spain
| | - José Juan Mateo
- Departament de Microbiologia i Ecologia, Universitat de València, Burjassot, Spain
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Ramírez E, Brenes M, de Castro A, Romero C, Medina E. Oleuropein hydrolysis by lactic acid bacteria in natural green olives. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters. Food Microbiol 2015; 46:368-382. [DOI: 10.1016/j.fm.2014.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 07/21/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
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Huynh NT, Van Camp J, Smagghe G, Raes K. Improved release and metabolism of flavonoids by steered fermentation processes: a review. Int J Mol Sci 2014; 15:19369-88. [PMID: 25347275 PMCID: PMC4264116 DOI: 10.3390/ijms151119369] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 10/16/2014] [Accepted: 10/20/2014] [Indexed: 01/17/2023] Open
Abstract
This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices.
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Affiliation(s)
- Nguyen Thai Huynh
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University-Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - John Van Camp
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Guy Smagghe
- Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University-Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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Lilao J, Mateo JJ, Maicas S. Biotechnological activities from yeasts isolated from olive oil mills. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2335-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Satora P, Tarko T, Sroka P, Blaszczyk U. The influence ofWickerhamomyces anomaluskiller yeast on the fermentation and chemical composition of apple wines. FEMS Yeast Res 2014; 14:729-40. [DOI: 10.1111/1567-1364.12159] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 03/28/2014] [Accepted: 04/15/2014] [Indexed: 11/29/2022] Open
Affiliation(s)
- Pawel Satora
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture; Krakow Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture; Krakow Poland
| | - Pawel Sroka
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture; Krakow Poland
| | - Urszula Blaszczyk
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture; Krakow Poland
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21
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Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR. Selection of Yeasts as Starter Cultures for Table Olives. J Food Sci 2013; 78:M742-51. [DOI: 10.1111/1750-3841.12117] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Accepted: 02/22/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Luciano Beneduce
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Milena Sinigaglia
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of Agricultural, Food and Environmental Science; Univ. of Foggia; Via Napoli 25; 71122; Foggia; Italy
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Bevilacqua A, Corbo MR, Sinigaglia M. Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure. Front Microbiol 2012; 3:194. [PMID: 22666220 PMCID: PMC3364525 DOI: 10.3389/fmicb.2012.00194] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2012] [Accepted: 05/13/2012] [Indexed: 11/23/2022] Open
Abstract
The selection of yeasts intended as starters for table olives is a complex process, including a characterization step at laboratory level and a validation at lab level and factory-scale. The characterization at lab level deals with the assessment of some technological traits (growth under different temperatures and at alkaline pHs, effect of salt, and for probiotic strains the resistance to preservatives), enzymatic activities, and some new functional properties (probiotic traits, production of vitamin B-complex, biological debittering). The paper reports on these traits, focusing both on their theoretical implications and lab protocols; moreover, there are some details on predictive microbiology for yeasts of table olives and on the use of multivariate approaches to select suitable starters.
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