Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera)

BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preserva...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2021-04, Vol.101 (6), p.2201-2209
Main Authors: Fernández‐Pacheco, Pilar, García‐Béjar, Beatriz, Jiménez‐del Castillo, Marina, Carreño‐Domínguez, Javier, Briones Pérez, Ana, Arévalo‐Villena, María
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
biocontrol
Biofilms
Biological control
Carbon
Carbon sources
Cell surface
Food
Food production
Gastrointestinal Tract - microbiology
Humans
Hydrophobicity
Microorganisms
Nuts
Nuts - microbiology
Phylogeny
pistachio
Pistacia - microbiology
Pistacia vera
Preservatives
probiotic capability
Probiotics
Probiotics - chemistry
Probiotics - classification
Probiotics - isolation & purification
Spoilage
Strains (organisms)
Yeast
Yeasts
Yeasts - chemistry
Yeasts - classification
Yeasts - genetics
Yeasts - isolation & purification
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Summary:BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. RESULTS Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10839