Probiotic properties of yeasts isolated from Brazilian fermented table olives

Abstract

Aims To investigate the probiotic potential of yeasts isolated from naturally fermented Brazilian table olives. Methods and Results Eighteen yeast strains were tested in terms of: safety; survival of gastrointestinal and digestion conditions; antimicrobial activity; cellular hydrophobicity; autoaggregation ability and adhesion to epithelial cells; coaggregation and inhibition of pathogenic bacteria adhesion. Six yeasts showed favourable results for all probiotic attributes: Saccharomyces cerevisiae CCMA 1746, Pichia guilliermondii CCMA 1753, Candida orthopsilosis CCMA 1748, Candida tropicalis CCMA 1751, Meyerozyma caribbica CCMA 1758 and Debaryomyces hansenii CCMA 1761. These yeasts demonstrated resistance to 37°C, pH 2·0 and bile salts, and survived in vitro digestion (≥106 CFU per ml). Furthermore, the yeasts exhibited a hydrophobic cell surface (42·5–92·2%), autoaggregation capacity (41·0–91·0%) and adhesion to Caco‐2 (62·0–82·8%) and HT‐29 (57·6–87·3%) epithelial cell lines. Also, the strains showed antimicrobial activity against Salmonella Enteritidis as well as the ability to coaggregate and reduce the adhesion of this pathogen to intestinal cells. Conclusions Autochthonous yeasts from naturally fermented Brazilian table olives have probiotic properties, with potential for development of new probiotic food products. Significance and Impact of Study These data are important and contribute to the knowledge of new potential probiotic yeasts capable of surviving gastrointestinal tract conditions and inhibiting pathogenic bacteria.

Exploring biotechnological and functional characteristics of probiotic yeasts: A review

“…Non- Saccharomyces strains isolated from the wine Lachancea thermotolerans (1039) and Candida vini (1063) and Saccharomyces cerevesiae (3) adhered to the cells with percentage of 78.30±0.49%, 75.52±2.96% and 76.37±2.10% respectively [37] . The adhesion capacity of yeasts Meyerozyma caribacca, Debaryomyces hansenii, Pichia guillermondii, Candida orthopsilosis are 82±6.82%, 76±1.88%, 72±3.01%, 71±1.30% whereas the adhesion percentage of Saccharomyces boulardii was 57±3.16% [24] . The two strains of Debaryomyces hansenii DIO2 and DIO9 has the strongest adherence to the surfaces of mucins and Caco-2 cells [38] .…”

“…Cell surface hydrophobicity and auto aggregation assay are considered as direct screening tools to assess and select the adhesion capability of the probiotic isolate. The cell surfaces of yeast with high hydrophobicity afford both the greater aggregation capacity and also the adhesion capacity Debaryomyces hansenii in the cell surface hydrophobicity assay with 92.23±1.2% of hydrophobicity showed noticeable results when compared to control strain [24] . Lipomyces starkeyi VIT-MNO3 revealed good probiotic assets with 85% hydrophobicity [35] .…”

“…To select the probable probiotic microbes, the selection criteria include the capability of the microorganisms to tolerate the digestive tract conditions, ability to adhere abdominal epithelial cells and also immunomodulating effects [23] . However, some authors reported many other attributes like hydrophobicity, antibiotic resistance, antagonistic activity against pathogens, good antioxidant properties are the selection criteria to select a potential probiotic [ 24 , 25 ].…”

“…The two strains of Kluyveromyces marxianus FS14KM1 and 6688KM exhibited 100% survival rate in the gastric juice conditions after 3 h of incubation and these strains are not been affected by the high bile salt concentration which is higher than 1% used in the assay [28] . In another study, 18 yeast cultures were isolated from table olives, namely Candida orthopsilosis, Candida tropicalis, Debaryomyces hansenii, Pichia guillermondii, Meyerozyma caribacca and 15 out of 18 isolates survived in gastrointestinal conditions with low pH and bile salt concentrations showing the final count of 7 log CFU/ml [24] . Research revealed that Debaryomyces hansenii, Saccharomyces cerevesiae and Debaryomyces occidentalis have the capability to survive at pH 2 in 0.5 sodium chloride solution which contains 1 M Hcl for 3 h [29] .…”

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

“…For all the aforementioned, last decade, the interest of the scientific community was focused on the isolation of autochthonous microbes, to study beyond their technological characteristics described above, their potential probiotic properties. Indeed, there are several studies dealing with the probiotic characterization of LAB ( Bevilacqua et al, 2010 ; Ghabbour et al, 2011 ; Abriouel et al, 2012 ; Argyri et al, 2013 ; Bautista-Gallego et al, 2013a ; Bleve et al, 2014 , 2015 ; Botta et al, 2014 ; Montoro et al, 2016 ; Anagnostopoulos et al, 2018 ; Guantario et al, 2018 ; Yalçınkaya and Kılıç, 2019 ; El Issaoui et al, 2021 ) and yeast/mold ( Hernández et al, 2007 ; Bevilacqua et al, 2009 , 2013 ; Silva et al, 2011 ; Bonatsou et al, 2015 , 2018a ; Bavaro et al, 2017 ; Oliveira et al, 2017 ; Porru et al, 2018 ; Mujdeci and Ozbas, 2020 ; Simões et al, 2021 ) strains, isolated from several olive varieties, in order to select and use those with the most promising features to produce table olives with potential health benefits. It is crucial to point out that in the majority of the studies, strain selection is based on the most combined range of both technological and probiotic features.…”