Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

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• 作者：Marianne Perricone ; Antonio Bevilacqua ; Maria Rosaria Corbo ; Milena Sinigaglia
• 关键词：Multifunctional starter ; Multivariate analyses ; Sourdough ; Survival into the gut ; Yeasts
• 刊名：Food Microbiology
• 出版年：April, 2014
• 年：2014
• 卷：38
• 期：Complete
• 页码：26-35
• 全文大小：918 K

文摘

The main topic of this research was to select some suitable functional starter cultures for cereal-based food or beverages. This aim was achieved through a step-by step approach focused on the technological characterization, as well as on the evaluation of the probiotic traits of yeasts; the technological characterization relied on the assessment of enzymatic activities (catalase, urease, 尾-glucosidase), growth under various conditions (pH, temperature, addition of salt, lactic and acetic acids) and leavening ability. The results of this step were used as input data for a Principal Component Analysis; thus, the most technologically relevant 18 isolates underwent a second selection for their probiotic traits (survival at pH 2.5 and with bile salts added, antibiotic resistance, antimicrobial activity towards foodborne pathogens, hydrophobic properties and biofilm production) and were identified through genotyping. Two isolates (Saccharomyces cerevisiae strain 2 and S.聽cerevisiae strain 4) were selected and analyzed in the last step for the simulation of the gastric transit; these isolates showed a trend similar to S.聽cerevisiae var. boulardii ATCC MYA-796, a commercial probiotic yeast used as control.