Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

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• 作者：Anna Greppi<sup>asup><sup> ; sup><sup>anna.greppi@hest.ethz.chsup> ; Fabien Saubade<sup>bsup> ; Cristian Botta<sup>asup> ; Christè ; le Humblot<sup>bsup> ; Jean-Pierre Guyot<sup>bsup> ; Luca Cocolin<sup>asup>
• 关键词：Yeasts ; Pichia kudriavzevii ; Probiotics ; Food enrichment ; Folate ; LAB
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：169-177
• 全文大小：1821 K
• 卷排序：62

文摘

One Pichia kudriavzevii strain with good probiotic potential was selected in vitro. Selected strains increase folate content of pearl millet fermented gruel in situ. Yeast folate production in vitro was mainly intracellular, max at 24 h. Yeast adhesion rate on Caco-2 cells varied between 12 and 40%. Survival rate after simulated in vitro human digestion ranged between 11 and 45%.