Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

Research output: Contribution to journalArticle

57 Citations (Scopus)

Abstract

The functional properties of the dominant adventitious yeast strains in Portuguese cultivars of brined olives were evaluated. Identification followed traditional taxonomic methods, complemented with molecular biology approaches. The yeast population ranged in 3-5 log(10) (cfu/mL), and included chiefly Pichia membranaefaciens, Pichia fermentans, Saccharomyces cerevisiae and Candida oleophila. A few strains exhibited desirable technological features, viz, absence of pectinolytic and lipolytic activities, positive catalase response, high osmotolerance, ability to uptake oleuropein and lactic acid, and capacity to produce B-complex vitamins. Furthermore, antimicrobial activity against selected food-borne bacterial pathogens was observed, as well as release of mycocin. P. membranaefaciens and C. oleophila appeared as the most promising candidates for eventual inclusion in tailor-made probiotic starter/adjunct cultures.
Original languageUnknown
Pages (from-to)1349-1354
JournalLwt-Food Science And Technology
Volume44
Issue number6
DOIs
Publication statusPublished - 1 Jan 2011

Cite this