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

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,...

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Autores: Bonatsou, S., Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco J., Panagou, Efstathios Z., Arroyo López, Francisco Noé
Formato: artículo
Fecha de publicación:2015
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/116283
Acesso em linha:http://hdl.handle.net/10261/116283
Access Level:acceso abierto
Palavra-chave:Multifunctional starters
Growth modelling
Principal component analysis
Table olives
Yeasts
Enzymatic spectrophotometric assays
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spelling Selection of yeasts with multifunctional features for application as starters in natural black table olive processingBonatsou, S.Benítez-Cabello, AntonioRodríguez-Gómez, Francisco J.Panagou, Efstathios Z.Arroyo López, Francisco NoéMultifunctional startersGrowth modellingPrincipal component analysisTable olivesYeastsEnzymatic spectrophotometric assaysYeasts 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. © 2014 Elsevier Ltd.The research leading to these results has received funding from the Spanish Government (Ramón y Cajal program), and the Junta de Andalucía (through financial support to group AGR-125). S. Bonatsou and F.N. Arroyo-López wish to express thanks to the European Erasmus program and Ramón y Cajal postdoctoral research contract (Spanish Government), respectively.Peer ReviewedAcademic Press2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/116283reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1162832026-05-22T06:33:51Z
dc.title.none.fl_str_mv Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
title Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
spellingShingle Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
Bonatsou, S.
Multifunctional starters
Growth modelling
Principal component analysis
Table olives
Yeasts
Enzymatic spectrophotometric assays
title_short Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
title_full Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
title_fullStr Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
title_full_unstemmed Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
title_sort Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
dc.creator.none.fl_str_mv Bonatsou, S.
Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco J.
Panagou, Efstathios Z.
Arroyo López, Francisco Noé
author Bonatsou, S.
author_facet Bonatsou, S.
Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco J.
Panagou, Efstathios Z.
Arroyo López, Francisco Noé
author_role author
author2 Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco J.
Panagou, Efstathios Z.
Arroyo López, Francisco Noé
author2_role author
author
author
author
dc.subject.none.fl_str_mv Multifunctional starters
Growth modelling
Principal component analysis
Table olives
Yeasts
Enzymatic spectrophotometric assays
topic Multifunctional starters
Growth modelling
Principal component analysis
Table olives
Yeasts
Enzymatic spectrophotometric assays
description 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. © 2014 Elsevier Ltd.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/116283
url http://hdl.handle.net/10261/116283
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Academic Press
publisher.none.fl_str_mv Academic Press
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413076602716160
score 15.812455

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