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Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

2017Journal article Open access
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dc.contributor.authorOliveira, Tatiane C.G.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorNunes, Luís
dc.contributor.authorPereira, J.A.
dc.contributor.authorColla, Eliane
dc.contributor.authorPereira, Ermelinda
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:35Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:35Z
dc.date.issued2017
dc.description.abstractThe aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolated during the natural fermentation of table olives Negrinha de Freixo cultivar, in relation to enzymatic activities; ability to grow at 37 °C; antimicrobial activity; autoaggregation capacity; antioxidant activity and survival in gastrointestinal tract conditions. The highest antioxidant activity was observed for Saccharomyces cerevisiae, similar to the reference strain S. boulardii. Candida norvegica 7A and Galactomyces reessii 34A showed antifungal ability to the pathogenic microorganism Cryptococcus neoformans. Regarding the autoaggregation capacity, S. cerevisiae 15A, C. tropicalis 1A and C. norvegica 7A showed > 80% after 24 h. Pichia guilliermondii 25A and C. norvegica 7A were the most resistant to the simulated digestive conditions, similar to the reference strain (S. boulardii). Thus, these results suggest that some yeast strains involved in the fermentation of table olives have probiotic potential. Industrial relevance In this study, we highlight the probiotic potential of yeast microbiota usually found in green table olives. These yeast strains could be used as culture starters for the development of new functional products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, Tatiane; Ramalhosa, Elsa; Nunes, Luís; Pereira, J.A.; Colla, Eliane; Pereira, Ermelinda (2017). Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies. ISSN 1466-8564. 44, p. 167-172
dc.identifier.doi10.1016/j.ifset.2017.06.003pt_PT
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10198/15065
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.subjectAutoaggregation
dc.subjectIn vitro digestive simulation
dc.subjectTable olives
dc.subjectProbiotics
dc.titleProbiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugalen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyName Oliveira
person.familyNameRamalhosa
person.familyNameNunes
person.familyNamePereira
person.familyNamePereira
person.givenNameTatiane C. G.
person.givenNameElsa
person.givenNameLuís
person.givenNameJosé Alberto
person.givenNameErmelinda
person.identifier.ciencia-id8412-9342-DFCA
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id3916-218E-1629
person.identifier.orcid0000-0002-2117-7943
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-8913-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9431-5059
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id35222136600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id35222107200
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication424f1193-1938-4362-93e6-2f07ec7604f5
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublicatione5a7d07d-f55c-4068-a4ec-258574539652
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication.latestForDiscoverye5a7d07d-f55c-4068-a4ec-258574539652

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