Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMenezes, Aline Galvão Tavares-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorCenzi, Gisele-
Autor(es): dc.creatorMelo, Dirceu Sousa-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:02:21Z-
Data de disponibilização: dc.date.available2026-02-09T12:02:21Z-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39829-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s12602-019-9518-z-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1152986-
Descrição: dc.descriptionWhile many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceProbiotics and Antimicrobial Proteins-
Título: dc.titleProbiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.