Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives

Tofalo, Rosanna; Schirone, Maria; Perpetuini, Giorgia; Suzzi, Giovanna; Corsetti, Aldo

doi:10.1016/j.foodcont.2011.07.032

Cited by 27 publications

(11 citation statements)

References 43 publications

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“…guilliermondii is another yeast species usually also found in table olive processing (Nisiotou et al, 2010;Tofalo et al, 2012) and according to results obtained in this work with the Y16 isolate, showed interesting potential probiotic properties. According to FAO/WHO (2001), probiotics are "live microorganisms which, when administered in adequate amounts, confer a health benefit to the host".…”

Section: Discussionsupporting

confidence: 67%

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

et al. 2015

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Yeasts are unicellular eukaryotic microorganisms with a great importance in the elaboration on many foods and beverages. In the last years, researches have focused their attention to determine the favourable effects that these microorganisms could provide to table olive processing. In this context, the present study assesses, at laboratory scale, the potential technological (resistance to salt, lipase, esterase and β-glucosidase activities) and probiotic (phytase activity, survival to gastric and pancreatic digestions) features of 12 yeast strains originally isolated from Greek natural black table olive fermentations. The multivariate classification analysis carried out with all information obtained (a total of 336 quantitative input data), revealed that the most promising strains (clearly discriminated from the rest of isolates) were Pichia guilliermondii Y16 (which showed overall the highest resistance to salt and simulated digestions) and Wickerhamomyces anomalus Y18 (with the overall highest technological enzymatic activities), while the rest of strains were grouped together in two clearly differentiated clusters. Thus, this work opens the possibility for the evaluation of these two selected yeasts as multifunctional starters, alone or in combination with lactic acid bacteria, in real table olive fermentations.

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Section: Discussionsupporting

confidence: 67%

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

et al. 2015

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“…Candida boindii and W. anomlus were the species mostly isolated from trials A and B. The highest diversity of yeasts was detected in trial C. Yeast species isolated in the present work are commonly associated with olive environment (Tofalo et al, 2012a) mostly with the fermentation phase (Aponte et al, 2010;Tofalo et al, 2012b;Bleve et al, 2014).…”

Section: Isolation Identification and Distribution Of Yeastsmentioning

confidence: 53%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

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“…In all PCR runs, negative control (sterilized water), positive control and samples were run in triplicate. Sensitivity of qPCR assays was evaluated with reference to other reports (Tofalo and others 2012). …”

Section: Methodsmentioning

confidence: 99%

Detection of Brettanomyces spp. in Red Wines Using Real‐Time PCR

Tofalo¹,

Schirone²,

Corsetti³

et al. 2012

Journal of Food Science

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Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives

Cited by 27 publications

References 43 publications

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

An innovative method to produce green table olives based on “pied de cuve” technology

Detection of Brettanomyces spp. in Red Wines Using Real‐Time PCR

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