Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

LWT

Volumn 44, Issue 6, 2011, Pages 1349-1354

  Silva, T ^a   Reto, M ^a   Sol, M ^a   Peito, A ^a   Peres, C M ^b   Peres, C ^a   Malcata, F Xavier ^b,c  

^a P 1649 038 Lisboa   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

Antimicrobial activity; Microorganisms; Mycocin; Plant cultivars; Starter cultures; Technological features

Indexed keywords

LACTIC ACID; MICROORGANISMS; MOLECULAR BIOLOGY; PROBIOTICS;

ANTI-MICROBIAL ACTIVITY; MYCOCIN; PLANT CULTIVARS; STARTER CULTURES; TECHNOLOGICAL FEATURE;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA OLEOPHILA; OLEACEAE; PICHIA; PICHIA FERMENTANS; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE;

EID: 79953024987     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.029     Document Type: Article

References (41)

1. Aponte M., Ventorino V., Blaiotta G., Volpe G., Farina V., Avellone G., et al. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiolology 2010, 27:162-170.
2. Arroyo-López F.N., Querol A., Bautista-Gallego J., Garrido-Fernández A. Role of yeasts in table olive production. International Journal of Food Microbiology 2008, 128:189-196.
3. Asehraou A., Peres C., Brito D., Faid M., Serhrouchni M. Characterization of yeast strains isolated from bloaters of fermented green table olives during storage. Grasas y Aceites 2000, 51:225-229.
4. Baleiras-Couto M.M., Reizinho R.G., Duarte F.L. Partial 26SrDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations. International Journal of Food Microbiology 2005, 102:49-56.
5. Barnett J.A., Payne R.W., Yarrow D. Yeasts - characteristics and identification 1990, Cambridge University Press, London.
6. Ciafardini G., Zullo B.A., Cioccia G. Effect of lipase-producing yeast on the oily fraction of microbiologically debittered table olives. European Journal of Lipid Science and Technology 2005, 107:851-856.
7. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology 1999, 49:329-337.
8. Fleet G.H. The commercial and community significance of yeasts in food and beverage production. Yeasts in food and beverages 2006, 1-12. Springer-Verlag, Heidelberg. A. Querol, G.H. Fleet (Eds.).
9. Fryer T.F., Reiter B. Lipolytic activity of lactic acid bacteria. Journal of Dairy Science 1967, 50:388-389.
10. Goerges S., Aigner U., Silakowski B., Scherer S. Inhibition of Listeria monocytogenes by food-borne yeasts. Applied and Environmental Microbiology 2006, 72:313-318.
11. Gómez A.H.S., García P.G., Navarro L.R. Elaboration of table olives. Grasas y Aceites 2006, 57:86-94.
12. Hernandéz A., Martín A., Aranda E., Pérez-Nevado F., Górdoba M. Identification and characterization of yeasts isolated from the elaboration of seasoned green table olives. Food Microbiology 2007, 24:346-351.
13. Hernández A., Martín A., Córdoba M.G., Benito M.J., Aranda E., Pérez-Nevado F. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. International Journal of Food Microbiology 2008, 121:178-188.
14. Kreger-van Rij N.Y.W. The yeasts - a taxonomic study 1984, Elsevier, Amesterdam.
15. Kumura H., Tanoue Y., Tsukahara M., Tanaka T., Shimazaki K. Screening of dairy yeast strains for probiotic applications. Journal of Dairy Science 2004, 87:4050-4056.
16. Kurtzman C.P., Robnett C.J. Identification and phylogeny of Ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 1998, 73:331-373.
17. Lages F., Silva-Graça M., Lucas C. Active glycerol uptake is a mechanism underlying halotolerance in yeasts: a study of 42 species. Microbiology 1999, 145:2577-2585.
18. de Llanos F.R., Fernandez-Espinar M.T., Querol A. Identification of species of the genus Candida by analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Antonie van Leeuwenhoek 2004, 85:175-185.
19. Marquina D., Peres C., Caldas F.V., Marques J.F., Peinado J.M., Spencer-Martins I. Characterization of the yeast population in olive brines. Letters in Applied Microbiology 1992, 14:279-283.
20. Marquina D., Santos A.J.F., Peinado J.M. Biology of killer yeasts. International Microbiology 2002, 5:65-71.
21. Nisiotou A.A., Chorianopoulos N., Nychas G.J.E., Panagou E.Z. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions. Journal of Applied Microbiology 2009, 108:396-405.
22. Nychas G.-J.E., Panagou M.L., Waldron K.W., Tassou C.C. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Letters in Applied Microbiology 2002, 34:173-177.
23. Oliveira M., Brito D., Catulo L., Leitão F., Gomes L., Silva S., et al. Biotechnology of olive fermentation of "Galega" Portuguese variety. Grasas y Aceites 2004, 55:219-226.
24. Özay G., Borcakli M. Effect of brine replacement and salt concentration on the fermentation of naturally black olives. Food Research International 1996, 28:553-559.
25. Peito A., Lopes T., Aleixo C., Reto M., Cordeiro A.I., Peres C. Evaluation of microflora and yeast characterization present in "Galega" and "Cordovil de Castelo Branco" Portuguese varieties of table olives during fermentation with starter cultures. Melhoramento 2006, 41:244-251.
26. Pennacchia C., Blaiotta G., Pepe O., Villani F. Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics. Journal of Applied Microbiology 2008, 105:1919-1928.
27. Psani M., Kotzekidou P. Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World Journal of Microbiology and Biotechnology 2006, 22:1329-1336.
28. Psomas E., Andrighetto C., Litopoulou-Tzanetaki E., Lombardi A., Tzanetakis N. Some probiotic properties of yeast isolates from infant faeces and Feta cheese. International Journal of Food Microbiology 2001, 69:125-133.
29. Restuccia C., Palmeri R., Muccilli S., Randazzo C.L., Caggia C., Spagna G. Preliminary characterization of a β-glucosidase from a Pichia anomala yeast strain of olive brine. New Biotechnology 2009, 25:S60-S61.
30. Reto M., Peito A., Lopes T., Cordeiro A.I., Peres C. Teores de vitaminas do complexo B presentes em salmouras de azeitona de mesa de diversas cultivares. Melhoramento 2006, 41:297-302.
31. Rozés N., Peres C. Effect of oleuropein and sodium chloride on viability and metabolism of Lactobacillus plantarum. Applied Microbiology and Biotechnology 1996, 45:839-843.
32. Ruiz-Barba J.L., Brenes-Balbuena M., Jiménez-Diáz R., Garcia-Garcia P., Garrido-Fernández A. Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine. Journal of Applied Bacteriology 1993, 74:15-19.
33. Ruiz-Barba J.L., Jiménez-Diáz R. Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Applied and Environmental Microbiology 1995, 61:1294-1297.
34. Santos A., Marquina D. Killer toxin of Pichia membranofaciens and its possible use as a biocontrol agent against grey mould disease of grapevine. Microbiology 2004, 150:2527-2534.
35. Santos A., Marquina D., Leal J.A., Peinado J.M. (1→6)-β-D-glucan as cell wall receptor for Pichia membranofaciens killer toxin. Applied and Environmental Microbiology 2000, 66:1809-1813.
36. Schwan R.F., Cooper R.M., Wheals A.E. Endopolygalacturonase secretion by Kluyveromyces marxianus and other cocoa pulp-degrading yeasts. Enzyme and Microbial Technology 1997, 21:234-244.
37. Tassou C.C., Panagou E.Z., Katsaboxakis K.Z. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiology 2002, 19:605-615.
38. Tiago F.C.P., Martins F.S., Rosa C.A., Nardi R.M.D., Cara D.C., Nicoli J.R. Physiological Characterization of non-Saccharomyces yeasts from agro-industrial and environmental origins with possible probiotic function. World Journal of Microbiology and Biotechnology 2009, 25:657-666.
39. Vaughn R.H., Stevenson K.E., Dave B.A., Park H.C. Fermenting yeasts associated with softening and gas-pocket formation in olives. Applied Microbiology 1972, 23:316-320.
40. Viljoen B.C. Yeast ecological interactions. Yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeasts as biocontrol agents. Yeasts in food and beverages 2006, 83-110. Springer-Verlag, Heidelberg. A. Querol, G.H. Fleet (Eds.).
41. Villa-Carvajal M., Querol A., Belloch C. Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene. Antonie van Leeuwenhoek 2006, 90:171-181.