Limits...
Potential benefits of the application of yeast starters in table olive processing.

Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A - Front Microbiol (2012)

Bottom Line: Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host.In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity.Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties.

View Article: PubMed Central - PubMed

Affiliation: Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.

ABSTRACT
Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

No MeSH data available.


Related in: MedlinePlus

Comparison of classifications of paddy soil pmoA sequence data (Lüke and Frenzel, 2011) using the naïve Bayesian and BLAST/LCA methods. The datasets were generated from three different soils (young Chinese, old Chinese, and Italian) and with two different PCR primer combinations (A189f/A682r, A189f/mb661r) as indicated. The number of sequences assigned to each taxon is plotted. Only pmoA taxa detected in at least one dataset are shown.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC3927136&req=5

Figure 2: Comparison of classifications of paddy soil pmoA sequence data (Lüke and Frenzel, 2011) using the naïve Bayesian and BLAST/LCA methods. The datasets were generated from three different soils (young Chinese, old Chinese, and Italian) and with two different PCR primer combinations (A189f/A682r, A189f/mb661r) as indicated. The number of sequences assigned to each taxon is plotted. Only pmoA taxa detected in at least one dataset are shown.

Mentions: We found good agreement in the classification of the rice paddy soil datasets using the naïve Bayesian and BLAST/LCA approaches (Figure 2). Subsamples from each classification were analyzed in ARB by NJ and in general confirmed the assignments (results not shown). Some minor differences between the methods were also observed. For example, seven sequences in the China (old) A189f-A682r dataset were classified as gp23 whereas these seven sequences did not produce significant hits using BLAST/LCA. A close inspection indicated that the seven sequences were either highly divergent pmoA or non-specific PCR products related to an alpha-glucan branching protein or a peptidase. An analysis of the Riganqiao samples also showed a tendency for the naïve Bayesian classifier to assign contaminant sequences to gp23 (not shown). This is likely a result of gp23 only being represented by a single sequence in the database and being relatively divergent from other pmoA taxa (Lüke and Frenzel, 2011). This erroneous classification of non-target sequences as gp23 using the naïve Bayesian classifier could be reduced by increasing the kmer size to 10, but at a cost of decreased sensitivity in classifying bona fide pmoA sequences. In spite of this, both the naïve Bayesian and BLAST/LCA methods identified genuine gp23 sequences present in the China (young) A189f-A682r dataset (Figure 2). Previous studies also reported higher accuracies of classifications obtained by BLAST/LCA for 16S rRNA sequences (Lanzén et al., 2012), fungal LSU rRNA sequences (Porter and Golding, 2012) and rRNA internal transcribed spacer sequences (Porter and Golding, 2011). However, one clear advantage of the naïve Bayesian classifier was speed; on our system it could classify thousands of pmoA sequences per second compared to approximately 200 sequences per min for the MEGABLAST query.


Potential benefits of the application of yeast starters in table olive processing.

Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A - Front Microbiol (2012)

Comparison of classifications of paddy soil pmoA sequence data (Lüke and Frenzel, 2011) using the naïve Bayesian and BLAST/LCA methods. The datasets were generated from three different soils (young Chinese, old Chinese, and Italian) and with two different PCR primer combinations (A189f/A682r, A189f/mb661r) as indicated. The number of sequences assigned to each taxon is plotted. Only pmoA taxa detected in at least one dataset are shown.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3927136&req=5

Figure 2: Comparison of classifications of paddy soil pmoA sequence data (Lüke and Frenzel, 2011) using the naïve Bayesian and BLAST/LCA methods. The datasets were generated from three different soils (young Chinese, old Chinese, and Italian) and with two different PCR primer combinations (A189f/A682r, A189f/mb661r) as indicated. The number of sequences assigned to each taxon is plotted. Only pmoA taxa detected in at least one dataset are shown.
Mentions: We found good agreement in the classification of the rice paddy soil datasets using the naïve Bayesian and BLAST/LCA approaches (Figure 2). Subsamples from each classification were analyzed in ARB by NJ and in general confirmed the assignments (results not shown). Some minor differences between the methods were also observed. For example, seven sequences in the China (old) A189f-A682r dataset were classified as gp23 whereas these seven sequences did not produce significant hits using BLAST/LCA. A close inspection indicated that the seven sequences were either highly divergent pmoA or non-specific PCR products related to an alpha-glucan branching protein or a peptidase. An analysis of the Riganqiao samples also showed a tendency for the naïve Bayesian classifier to assign contaminant sequences to gp23 (not shown). This is likely a result of gp23 only being represented by a single sequence in the database and being relatively divergent from other pmoA taxa (Lüke and Frenzel, 2011). This erroneous classification of non-target sequences as gp23 using the naïve Bayesian classifier could be reduced by increasing the kmer size to 10, but at a cost of decreased sensitivity in classifying bona fide pmoA sequences. In spite of this, both the naïve Bayesian and BLAST/LCA methods identified genuine gp23 sequences present in the China (young) A189f-A682r dataset (Figure 2). Previous studies also reported higher accuracies of classifications obtained by BLAST/LCA for 16S rRNA sequences (Lanzén et al., 2012), fungal LSU rRNA sequences (Porter and Golding, 2012) and rRNA internal transcribed spacer sequences (Porter and Golding, 2011). However, one clear advantage of the naïve Bayesian classifier was speed; on our system it could classify thousands of pmoA sequences per second compared to approximately 200 sequences per min for the MEGABLAST query.

Bottom Line: Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host.In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity.Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties.

View Article: PubMed Central - PubMed

Affiliation: Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.

ABSTRACT
Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

No MeSH data available.


Related in: MedlinePlus