Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

Bonatsou, Stamatoula; Karamouza, Marina; Ζουμποπούλου, Γεωργία; Mavrogonatou, Eleni; Kletsas, Dimitris; Papadimitriou, Konstantinos; Tsakalidou, Effie; Nychas, George‐John E.; Panagou, Efstathios Ζ.

doi:10.1016/j.ijfoodmicro.2018.02.018

Cited by 50 publications

(42 citation statements)

References 47 publications

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“…In Italy, current legislation requires the iodization of salt for direct human consumption or as an ingredient in the preparation and storage of food products (Law n.55 of 21 March 2005). Moreover, table olives are mostly fermented, so they contain a good quantity of yeasts and bacteria involved in the fermentation processes [10][11][12] that could have a probiotic activity on human organisms [13][14][15]. Little information is available on the effects of iodine in the fermentation process and associated microbiota [16].…”

Section: Introductionmentioning

confidence: 99%

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Lanza¹,

Marco²,

Simone³

et al. 2020

Foods

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This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI "Sale marino di Trapani", a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO 3 . PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 µg/100 g (Carolea cv.) and 38 µg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren't significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.

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Section: Introductionmentioning

confidence: 99%

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Lanza¹,

Marco²,

Simone³

et al. 2020

Foods

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“…Several authors have reported the probiotic potentials of yeast strains from several indigenous fermented foods and beverages: burukutu, cheese, fura, gowe, kunu-zaki, mawe, nunu, kefir, ogi, olives, and wines [4][5][6][7][8][9][10][11]. Most of these yeasts are non-Saccharomyces species, including strains of Debaryomyces hansenii, Issatchenkia orientalis, Galactomyces geotrichum, Kluyveromyces marxianus, K. lactis, Pichia farinosa, P. anomala, P. kudriavzevii, and Yarrowia lipolytica.…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Ogunremi

Agrawal

Sanni

2020

Journal of Genetic Engineering and Biotechnology

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Background: Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strainspecific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50°C). Results: A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higheralcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L −1). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively. Conclusions: Results obtained revealed species-and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.

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“…The addition of 0.5% and 1% seemed to be low, but on the other hand, 4% and 5% seemed to be very high and might cause enzyme precipitation. The use of intermediate NaCl concentration (2% and 3%) however, seemed to improve the efficiency of total phenols and o-diphenols removal [38,39].…”

Section: Resultsmentioning

confidence: 99%

Phenolics decontamination of olive mill wastewater using onion solid by-products homogenate

Reheem¹,

Yılmaz²,

Elhag³

2019

Desalination and Water Treatment

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a b s t r a c tThe aim of this article was to treat olive oil mill waste with onion peroxidase with regard to the removal of polyphenols and decolonization. Determination of the optimum conditions for the treatment of olive mill wastewater was another objective of this study. Results showed a pH optimum of around 2.65 and a concentration of H 2 O 2 of around 2.58 mM. Moreover, o-diphenols could be removed in a short period of time in comparison to the total phenols. The results showed that three hours were sufficient for 75% removal of o-diphenols. Dilution 1 over 20 of the olive mill wastewaters and the addition of some additives (NaCl and polyethylene glycol) in the treatment of olive mill wastewater (OMW) could enhance the efficiency of total phenol removal as well as, a decrease in the color intensity of the olive oil wastewater. In addition, high performance liquid chromatography (HPLC) analyzes were carried out on samples representing OMW before and after the treatment. Results showed that the degradation of some phenols was carried out with the use of onion peroxidase, as well as with the use of the optimal conditions regarding the pH and the concentration of hydrogen peroxide. It was concluded that onion peroxidase could catalyze the degradation of total phenols and o-diphenols and that such degradation could also influence the change in color and the antioxidant activity of the olive oil mill wastewater.

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Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

Cited by 50 publications

References 47 publications

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Phenolics decontamination of olive mill wastewater using onion solid by-products homogenate

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