Potential benefits of the application of yeast starters in table olive processing
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,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2012-04-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00161/full |
| _version_ | 1818179811934208000 |
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| author | Francisco Noé eArroyo López Veronica eRomero Gil Joaquin eBautista Gallego Francisco eRodriguez Gomez Rufino eJimenez Diaz Pedro eGarcía García Amparo eQuerol Simon Antonio eGarrido Fernandez |
| author_facet | Francisco Noé eArroyo López Veronica eRomero Gil Joaquin eBautista Gallego Francisco eRodriguez Gomez Rufino eJimenez Diaz Pedro eGarcía García Amparo eQuerol Simon Antonio eGarrido Fernandez |
| author_sort | Francisco Noé eArroyo López |
| collection | DOAJ |
| description | 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 favourable 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 (Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, 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. |
| first_indexed | 2024-12-11T21:09:49Z |
| format | Article |
| id | doaj.art-560fba9e0bf24f1cbb7a8e20e8f9e6b6 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-11T21:09:49Z |
| publishDate | 2012-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-560fba9e0bf24f1cbb7a8e20e8f9e6b62022-12-22T00:50:46ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2012-04-01310.3389/fmicb.2012.0016125934Potential benefits of the application of yeast starters in table olive processingFrancisco Noé eArroyo López0Veronica eRomero Gil1Joaquin eBautista Gallego2Francisco eRodriguez Gomez3Rufino eJimenez Diaz4Pedro eGarcía García5Amparo eQuerol Simon6Antonio eGarrido Fernandez7Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC)IATA (CSIC)Instituto de la Grasa (CSIC)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 favourable 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 (Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, 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.http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00161/fullTable Olivesprobiotic microorganismstechnological characteristicsYeast starter |
| spellingShingle | Francisco Noé eArroyo López Veronica eRomero Gil Joaquin eBautista Gallego Francisco eRodriguez Gomez Rufino eJimenez Diaz Pedro eGarcía García Amparo eQuerol Simon Antonio eGarrido Fernandez Potential benefits of the application of yeast starters in table olive processing Frontiers in Microbiology Table Olives probiotic microorganisms technological characteristics Yeast starter |
| title | Potential benefits of the application of yeast starters in table olive processing |
| title_full | Potential benefits of the application of yeast starters in table olive processing |
| title_fullStr | Potential benefits of the application of yeast starters in table olive processing |
| title_full_unstemmed | Potential benefits of the application of yeast starters in table olive processing |
| title_short | Potential benefits of the application of yeast starters in table olive processing |
| title_sort | potential benefits of the application of yeast starters in table olive processing |
| topic | Table Olives probiotic microorganisms technological characteristics Yeast starter |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00161/full |
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