NDLI: Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

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Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

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Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Perricone, Marianne Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena
Description	Country affiliation: Italy Author Affiliation: Perricone M ( Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy.)
Abstract	The main topic of this research was to select some suitable functional starter cultures for cereal-based food or beverages. This aim was achieved through a step-by step approach focused on the technological characterization, as well as on the evaluation of the probiotic traits of yeasts; the technological characterization relied on the assessment of enzymatic activities (catalase, urease, ß-glucosidase), growth under various conditions (pH, temperature, addition of salt, lactic and acetic acids) and leavening ability. The results of this step were used as input data for a Principal Component Analysis; thus, the most technologically relevant 18 isolates underwent a second selection for their probiotic traits (survival at pH 2.5 and with bile salts added, antibiotic resistance, antimicrobial activity towards foodborne pathogens, hydrophobic properties and biofilm production) and were identified through genotyping. Two isolates (Saccharomyces cerevisiae strain 2 and S. cerevisiae strain 4) were selected and analyzed in the last step for the simulation of the gastric transit; these isolates showed a trend similar to S. cerevisiae var. boulardii ATCC MYA-796, a commercial probiotic yeast used as control.
File Format	HTM / HTML
ISSN	07400020
Volume Number	38
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2014-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bread Microbiology Cereals Probiotics Isolation & Purification Yeasts Metabolism Fermentation Food Microbiology Fungal Proteins Genetics Classification Enzymology Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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