YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

Pereira, Ermelinda; Ramalhosa, Elsa; Borges, A.L.C.C.; Pereira, José Alberto; Baptista, Paula

doi:10.1016/j.fm.2014.10.003

Cited by 36 publications

(34 citation statements)

References 21 publications

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“…These changes were not observed in benign hyperplastic lesions, suggesting that the presence of this enzyme might be worth in the diagnosis of premalignant lesions of hamster oral mucosa (Pereira et al, 2015). Consistent with the previous results, findings of present study revealed that intense level of activity of LDH was detected in the epithelium layer around the keratotic crypts in addition to basal cell hyperplasia after 3 weeks of DMBA injections.…”

Section: Discussionsupporting

confidence: 91%

“…Many previous studies confirmed the increase of serum LDH levels in both oral premalignant and malignant lesions and have shown that serum LDH estimation may serve as a valuable biochemical marker of malignancy (Pereira et al, 2015). In current study injection of vitamin C in addition to DMBA resulted in an earlier increase the level of LDH in comparison with that obtained in groups C in addition to DMBA resulted in an earlier increase the level of LDH in comparison with that obtained in groups injected with DMBA alone which confirmed the promotional role of vitamin C on the development of oral squamous cell carcinoma.…”

Section: Discussionmentioning

confidence: 66%

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Vitamin C Increases the Level of Lactate Dehydrogenase in Rats ‘Oral Squamous Cell Carcinoma

Hadad¹,

Bioinformatics²

2018

JEBAS

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Since the discovery of vitamin C many studies have illustrated its characteristic effect as a tumor prevention agent. Conversely: the extracellular presence of lactate dehydrogenase (LDH) is associated with cell necrosis and tissue breakdown and is therefore considered as a tumor marker. In present study effects of vitamin C on the levels of oral LDH was estimated during the development of squamous oral carcinoma. Histological findings of study revealed changes in the oral tissue of the animals treated with dimethyl benzanthracene (DMBA) alone or DMBA associated with vitamin C such as moderate dysplasia associated with basal cell hyperplasia. Notably: differentiated oral squamous cell carcinoma was observed in the rats belonging to group injected with DMBA after 6 weeks. Otherwise: anaplastic oral carcinoma was observed after 5 weeks in group treated with DMBA and vitamin C. High levels of LDH were detected throughout the induction of the squamous cell carcinoma phases in comparison to the anaplastic phase. These findings demonstrate that the injection of DMBA in association with vitamin C accelerates the induction of anaplastic carcinoma and that these changes are associated with increased LDH levels in the differentiated squamous carcinoma compared with the undifferentiated carcinomas.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 66%

Vitamin C Increases the Level of Lactate Dehydrogenase in Rats ‘Oral Squamous Cell Carcinoma

Hadad¹,

Bioinformatics²

2018

JEBAS

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“…Arroyo-Lopez et al (2008) referred presence of C. boidinii both in green and black directly brined olives. Farris et al (1986) isolated some strains of C. boidinii in directly brined black olives, while Pereira et al (2015) reported recently the presence of this species in the spontaneous fermentation of green olives.…”

Section: Molecular Study Of the Yeast Population In Bosana Olive Brinesmentioning

confidence: 99%

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

et al. 2018

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Directly brined black table olives of Bosana variety are a traditional food product of Sardinia island (Italy), spontaneously fermented by yeasts among other microorganisms. However, as far as we know, the identification, biotechnological and probiotic potential of this yeast community has not been investigated yet. In this work, a total of 72 yeast isolates previously obtained from Bosana olive brines were first genotyped by Random Amplified Polymorphic DNA (RAPD-PCR) analysis with primer M13, and then identified by sequencing of D1/D2 domains of rDNA 26S gene. The dominant species were Wickerhamomyces anomalus and Nakazawaea molendini-olei, albeit Candida diddensiae, Candida boidinii, Zygotorulaspora mrakii, and Saccharomyces cerevisiae were also present in lower proportions. For the different biotypes of yeasts obtained, the multivariate analysis of their technological (esterase, lipase and β-glucosidase activities, growth in presence of oleuropein, resistance and susceptibility to NaCl) and probiotic (removal of cholesterol, gastric and pancreatic digestions, biofilms assays alone and in co-culture with Lactobacillus pentosus) features, showed that W. anomalus Wa1 exhibited the best technological characteristics, while S. cerevisiae Sc24 and C. boidinii Cb60 showed promising probiotic features. Therefore, they may have potential application as multifunctional starters, alone or in combination with lactic acid bacteria, during olive processing, albeit further studies are necessary to validate these results.

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“…Yeasts are commonly isolated from different foods, including table olives (Bautista-Gallego et al, 2011;Pereira, Ramalhosa, Borges, Pereira, & Baptista, 2015), and several strains were used as biocontrol agents against mold growth in apples, grain, and sorghum (Ädel Druvefors & Schnürer, 2005;Rosa, Tauk-Tornisielo, Rampazzo, & Ceccato-Antonini, 2010;Vero, Mondino, Burgueno, Soubes, & Wisniewski, 2002;Zhang, Spadaro, Garibaldi, & Gullino, 2011). They are considered important microorganisms in table olive fermentation for their technological properties and different beneficial effects for human health (Arroyo-López et al, 2012).…”

Section: Practical Applicationsmentioning

confidence: 99%

Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

Caridi

Panebianco

Scibetta

et al. 2019

J Food Process Preserv

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The growth of molds represents a major problem during table olive fermentation. Molds are recognized as spoilage agents and may reduce the product safety for their ability to produce mycotoxins. Yeasts, instead, are usually found in table olive processing and are generally considered desirable microorganisms for their technological properties. In the present study, a model system to select anti‐mold yeasts usable as protective adjunct cultures in table olive fermentation was developed. Two hundred and ninety‐nine strains of yeasts, isolated from cheese, olive, vinegar, and wine, were tested in vitro for their growth characteristics, fermentative activity, salt tolerance, and antagonistic activity against 10 mold strains isolated from table olives and olive brines. Experimental steps led to the selection of a strain of Yarrowia lipolytica exhibiting all the previously listed characteristics. Practical applications A strain of Yarrowia lipolytica was selected because of its high potentiality as adjunct culture in table olive fermentation to contrast mold growth and increase the product quality and safety. The experimental model system developed in this study may be easily applied to select yeasts usable as adjunct cultures in table olive fermentation in order to contrast mold growth and increase the product safety. These outcomes showed how the use of selected yeasts constitutes a promising way to control mold growth during table olive fermentation.

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YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

Cited by 36 publications

References 21 publications

Vitamin C Increases the Level of Lactate Dehydrogenase in Rats ‘Oral Squamous Cell Carcinoma

Vitamin C Increases the Level of Lactate Dehydrogenase in Rats ‘Oral Squamous Cell Carcinoma

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

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