National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The general objective of this work was to contribute to the improvement of the nutritional quality of food. Thus, the resistance of yeast strains isolated from cassava ferments to gastrointestinal conditions including pH (acid and basic), NaCl, bile salts, temperatures, digestive enzymes (pepsin and pancreatin) and adhesion (self-aggregation and hydrocarbons) as well that their degradation of phytates were evaluated. The results showed that the highest growth at acidic pH was obtained with strains S1fbvp at pH 2 (3.7±0.3) × 107 CFU/mL after 24 hours of incubation. The highest growth was obtained with the S4fbvp strains (6.7±0.8) × 107 CFU/mL at 42°C followed by the S4ff strain (5.2±0.4) × 107 CFU/mL at 37°C and of the S5fbs strain (5.1±2.7) × 107 CFU/mL at 30°C. The S4fbvp strain showed the best growth (4.7±0.4) × 107 CFU/mL at 1% NaCL and (5.3± 0.4) × 107 CFU/mL at 2% NaCL, (5.0±0.7) × 107 CFU/mL, (5.0±0.3) × 107 CFU/mL and (4.3±0.3) × 107 CFU/mL at 0.3%, 0, 6% and 0.9% bile salts respectively. The S3fbr strain had the highest adhesion to chloroform (85.06±2.74%) and viability in the presence of pancreatin (98.30±2.07%) unlike the S5fbs strains (52.94±1. 49%) to xylene and S4ff (95.93±0.40%) to pepsin. The strains S4fbvp (84.96±0.1%) and S5fbs (94.49±0.73%) had the highest rates of auto-aggregations at 4 hours and 24 hours of incubation respectively. The strains studied degraded phytates in rice and white corn flours from 47.07 ± 0.11% to 93.82 ± 0.32% with the highest degradation obtained with the S4fbvp strain.
Agarbati, A., Canonico, L., Marini, E., Zannini, E., Ciani, M., and Comitini F. Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods, 2020, 9(3): e287. https://doi.org/10.3390/foods9030287
Andrade R. P., Oliveira D. R., Lopes A. C. A., De Abreu L. R. and Duarte W. F.. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Research International, 2019, 125: e108620.
https://doi.org/10.1016/j.foodres.2019.108620
Anonyme (2022). Classement des états du monde par rapport au manioc. Consulté le 21/02/2024 à 12h30. Disponible sur internet : https://atlasocio.com/classements/economie/agriculture/classement-etats-par-production-manioc-monde.php
Begley, M., Roy, D. S., Cormac, G. M. and Hill, C. Contribution de trois loci associés à la bile, bsh, pva et btlB, à la persistance gastro-intestinale et à la tolérance à la bile de Listeria monocytogenes. Infection et immunité, 2005, 73(2):894-904. https://doi.org/10.1128/iai.73.2.894-904.2005
Bellon-Fontaine, M. N., Rault, J. and Van Oss C. J. Microbial adhesion to solvents, a novelmethod to determine the electron–donor/electron–acceptor or Lewis acid–base properties of microbialcells. Colloidal Surface, 1996, 7(1-2):47-53. https://doi.org/10.1016/0927-7765(96)01272-6
Biesta-Peters, E. G., Reij, M. W., Joosten, H., Gorris, L. G. and Zwietering, M. H. Comparison of two optical-density-based methods and a plate count method for estimation of growth parameters of Bacillus cereus. Applied and Environmental Microbiology, 2010, 76(5):1399-1405. https://doi.org/10.1128/AEM.02336-09
Boli, Z. B. I. A., Bouatenin, K. M. J-P., Kouamé, K. A., Coulibaly, W. H., Kakou, A. C., Koffi-nevry, R. and Dje, K. M. Technical Sheet of the Preparation of Traditional Cassava Starters used for Attieke Production in Côte d'Ivoire. Biotechnology Journal International, 2020, 24(4):11-20.
https://doi.org/10.9734/bji/2020/v24i430108
Chen, P., Zhang, Q., Dang, H., Liu, X., Tian, F., Zhao, J., Chen, Y., Zhang, H. and Chen, W. Screening for potential new probiotic based on probiotic properties and a -glucosidase inhibitory activity. Food Control, 2014, 35:65-72.
Collado M. C., Meriluoto J. and Salminen S. (2008). Adhesion and aggregationproperties of probiotic and pathogenstrains. East African Medical Journal, 2008, 226(5):1065-73.
https://doi.org/10.1007/s00217-007-0632-x
Cotton, P. B., Elta, G. H., Carter, C. R. and Corazziari, E. Gallbladder and sphincter of Oddi disorders. Gastroenterology, 2016, 150(6):1420-1249. https://doi.org/10.1053/j.gastro.2016.02.033
Dessalegna, M. and Andualem, B. (2023). In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia. International Journal of Food Properties, 2023, 26(2):3048-3064. https://doi.org/10.1080/10942912.2023.2270177
Diguta C. F., Mihai C., Toma R. C., Cîmpeanu C. and Matei F. (2023). In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use. Foods, 2023, 12(1): e124.
https://doi.org/10.3390/foods12010124
Egbune, E. O., Aganbi, E., Anigboro, A. A., Ezedom, T., Onojakpor, O., Amata, A.-I. and Tonukari, N. J. Biochemical characterization of solid-state fermented cassava roots (Manihot esculenta Crantz) and its application in broiler feed formulation. World Journal of Microbiology and Biotechnology, 2023, 39(2): e62. https://doi.org/10.1007/s11274-022-03496-x
Fang, L., Wang, W., Dou, Z., Chen, J., Men, Y., Cai, L and Li, Y. Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT Food Science and Technology, 2023, 174: e114438.
https://doi.org/10.1016/j.lwt.2023.114438
FAO/WHO. Guidelines for the evaluation of probiotics in foods, Food and Agricultural Organization of the United Nations and World Health Organization Working Group Report. London, Ontario, Canada, 2002, 56p.
Fekri, A., Torbati, M., Khosrowshahi, A. T., Shamloo, H. B. and Azadmard-Damirchi, S. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chemistry, 2020, 306(15): e125620.
https://doi.org/10.1016/j.foodchem.2019.125620
Fernández-Pacheco, P., Arévalo-Villena, M., Bevilacqua, A., Corbo, M. R. and Pérez, A. B. Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries. Food Science and Technology, 2018, 97:332-340. https://doi.org/10.1016/j.lwt.2018.07.007
Foisnet, E. l. (2020). Acide Phytique : Fermentation et réduction de la quantité d'acide phytique dans les produits alimentaires à base de céréales ou de protéagineux. PhD diss., Université de Rennes 1, France, 23p.
Guira, F., Somda, N. S., Compaoré, H., Kaboré, D., Hama, C., Muandze, N. J. U., Tankoano, A., Sawadogo-Lingani, H. and Savadogo, A. (2021). Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties. American Journal of Food Science and Technology, 2021, 9(4):173-184. https://doi.org/10.12691/ajfst-9-4-9
Helmy, E. A., Soliman, S. A., Abdel-Ghany, T. M. and Ganash, M. (2019). Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese. Heliyon, 2020, 5(5): e01649.
https://doi.org/10.1016/j.heliyon.2019.e01649
Hossain, M. N., Afrin, S., Humayun, S., Ahmed, M. M. and Saha, B. K. Identification and growth characterization of a novel strain of Saccharomyces boulardii isolated from soya paste. Frontiers in Nutrition, 2020, 7 : e27. https://doi.org/10.3389/fnut.2020.00027
Hsu, S.-A. and Chou, J.-Y. Yeasts in fermented food and kefir: in Vitro characterization of probiotic traits. The Journal of Animal & Plant Sciences, 2021, 31(2):567-582. https://doi.org/10.36899/JAPS.2021.2.0245
Jara, C., Laurie, V. F., Mas, A. and Romero, J. Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast. Frontiers in Microbiology, 2016, 7 : e663. https://doi.org/10.3389/fmicb.2016.00663
Jeong, W.-S., Kong, H.-R., Kim, S.-Y. and Yeo, S.-H. Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains. Microorganisms, 2023, 11(16): e1503. https://doi.org/10.3390/microorganisms11061503
Kakou, A. C., Boli, Z. B. I. A., Kambiré, O., Koussemon, M. et Koffi-Nevry, R. Cinétique de fermentation de trois méthodes de production de ferments de racines de manioc. European Scientific Journal, 2017, 13(33):473-487.
https://doi.org/10.19044/esj.2017.v13n33p473
Karaman, K., Sagdic, O. and Durak, M. Z. Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT Food Science and Technology, 2018, 91:557-567. https://doi.org/10.1016/j.lwt.2018.01.055
Konan, M. K., Assamoi, A. A. and Karou, T. G. Diversity of yeast strains isolated from the “magnan’’ a traditional ferment used for the production of “attiéké” a cassava food in Côte d'Ivoire. Journal of Applied Biosciences, 2019, 136(1): 13861-13867.
https://doi.org/10.4314/jab.v136i1.2
Kouamé, A. K., Djeni, T. N., N’guessan, F. K. and Dje, M. K. Post processing microflora of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire. Letters in Applied Microbiology, 2013, 56(1):44-50.
https://doi.org/10.1111/lam.12014
Kumar, V. and Sinha, A. K. Chapter 3 - General aspects of phytases. In: Enzymes in Human and Animal Nutrition. Academic Press, 2018, 53?72. https://doi.org/10.1016/B978-0-12-805419-2.00003-4
Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T. and Shimazaki, K. Criblage de souches de levures laitières pour des applications probiotiques. Journal des sciences laitières, 2004, 87(12):4050-4056.
Kwon, D.-A., Park, S., Kwon, D., Kim, K.-H., Oh, B.-C. and Auh, J.-H. Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11. Food Science and Biotechnology, 2014, 23(4):1067?1072. https://doi.org/10.1007/s10068-014-0146-9
Lacour, B. et Belon, J. P. (2015). Physiologie du système digestif. In: Lacour B, Belon JP. Physiologie. Issy-les-Moulineaux: Elsevier Masson, p. 225-259.
Lara-Hidalgo, C. E., Dorantes-Álvarez, L., Hernández-Sánchez, H., Santoyo-Tepole, F., Martínez-Torres, A., Villa-Tanaca, L. and Hernández-Rodríguez, C. Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics. Probiotics and Antimicrobial Proteins, 2019, 11(3):748-764. https://doi.org/10.1007/s12602-018-9415-x
Latta, M. and Eskin, N. A. M. A simple and rapid colorimeric method for phytate determination. Journal of Agricultural Food and chemical, 1980, 28(6):1313-1315. https://doi.org/10.1021/jf60232a049
Lazo-Vélez, M. A., Serna-Saldívar, S. O., Rosales-Medina, M. F., Tinoco-Alvear, M. and Briones-García, M. (2018). Application of Saccharomyces cerevisiae var. boulardii in food processing: A review. Journal Applied of Microbiology, 2018, 125(4):943-951. https://doi.org/10.1111/jam.14037
Leite, M. O., Miguel, M. and Peixoto, R. S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, 2015, 98(6):3622-3632. https://doi.org/10.3168/jds.2014-9265
Lohith, K. and Anu-Appaiah, K. A. In vitro Probiotic of yeasts of food and environnemental origin. International Scientific Association for Probiotics and Prebiotics, 2014, 9(3):87-92.
Maione, A., Imparato, M., Buonanno, A., Salvatore, M. M., Carraturo, F., De Alteriis, E., Guida, M. and Galdiero, E. Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir. Foods, 2024, 13(7): e1013. https://doi.org/10.3390/foods13071013
Mangala, L. and Nilanjana, D. Molecular identification of probiotic yeast strains and their characterization. Asian Journal of Pharmaceutical and Clinical Research, 2017, 10 (10): 339-343.
https://doi.org/10.22159/ajpcr.2017.v10i10.20052
Mendez, D. V. P., Adaye, A., Tran, T., Allagba, K. et Bancal, V. Analyse de la chaîne de Manioc en Côte d’Ivoire. Rapport pour l’Union Européenne, DG-DEVCO, 2017, 169p.
https://agritrop.cirad.fr/588006/
Menezes, A. G. T., Ramos, C. L., Cenzi, G., Melo, D. S., Dias, D. R. and Schwan, R. F. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods. Probiotics and Antimicrobial Proteins, 2020, 1(12):280-288. https://doi.org/10.1007/s12602-019-9518-z
Menezes, E. V. A., Sampaio, H. A. D. C., Carioca, A. A. F., Parente, N. A., Brito, F. O., Moreira, T. M. M. and Arruda, S. P. M. Influence of Paleolithic diet on anthropometric markers in chronic diseases: systematic review and meta-analysis. Nutrition Journal, 2019, 18(1): e41.
https://doi.org/10.1186/s12937-019-0457-z
Oguntoyinbo, F. A., Fusco, V., Cho, G.-S., Kabisch, J., Neve, H., Bockelmann, W., Huch, M., Frommherz, L., Trierweiler, B., Becker, B., Benomar, N., Gálvez, A., Abriouel, H., Holzapfel, W. H. and Franz, C. M. A. P. Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Frontiers in Microbiology, 2016, 7 : e981.
Oliveira, T., Ramalhosa, E. Nunes, l., Pereira, J. A., Colla, E. and Pereira, E. L. Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies, 2017, 44:167-172.
https://doi.org/10.1016/j.ifset.2017.06.003
Palla, M., Agnolucci, M., Calzone, A., Giovannetti, M., Di Cagno, R., Gobbetti, M., Rizzello, C. G. and Pontonio, E. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. International Journal of Food and Microbiology, 2019, 302:59-68. https://doi.org/10.1016/j.ijfoodmicro.2018.08.004
Park, Y. J., Park, J., Park, K.-H., Oh, B.-C. and Auh, J.-H. Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility. Journal of Food Science, 2011, 76(6):791?794. https://doi.org/10.1111/j.1750-3841.2011.02206.x
Porru, C., Rodríguez-Gómez, F., Benítez-Cabello, A., Jiménez-Díaz, R., Zara, G., Budroni, M., Mannazzu, I. and Arroyo-López, F. N. (2018). Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations. Food Microbiology, 2018, 69:33-42. https://doi.org/10.1016/j.fm.2017.07.010
Ramos, C. L., De Sousa, E. S. O., Ribeiro, J., T. Almeida, M. M., Do Santos, C. C. A., Abegg, M. A. and Schwan, R. F. Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food microbiology, 2015, 49:182-188. https://doi.org/10.1016/j.fm.2015.02.005
Ranjan, K. and Sahay, S. Identification of phytase producing yeast and optimization, characterization of extracellular phytase from candida parapsilosis. International Journal of Science and Nature, 2013, 4(4):583-590.
Reale, A., Mannina, L., Tremonte, P., Sobolev, A. P., Succi, M., Sorrentino, E. and Coppola, R. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation. Journal of Agricultural and Food Chemistry, 2004, 52(20):6300-6305. https://doi.org/10.1021/jf049551p
Sambrani, R., Abdolalizadeh, J., Kohan, L. and Jafari, B. Recent advances in the application of probiotic yeasts, particularly Saccharomyces, as an adjuvant therapy in the management of cancer with focus on colorectal cancer. Molecular Biology Reports, 2021, 48(1):951-960.
https://doi.org/10.1007/s11033-020-06110-1
Sawadogo, A. Guira, F. and Tapsoba, F. Probiotics microorganisms involved in cassava fermentation for Gari and Attiéké production. Journal of advances in biotechnology, 2016, 6(2):858-866. https://doi.org/10.24297/jbt.v6i2.4798
Scaria, S. S., Balasubramanian, B., Meyyazhagan, A., Gangwar, J., Jaison, J. P., Kurian, J. T., Pushparaj, K., Pappuswamy, M., Park, S. and Kadanthottu, S. J. Cassava (Manihot esculenta Crantz)-A potential sourceof phytochemicals, food, and nutrition-An updated review. eFood, 2024, 5(1): e127. https://doi.org/10.1002/efd2.127
Schlemmer, U., Frølich, W., Prieto, R. M. and Grases, F. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 2009, 53(2):330-375. https://doi.org/10.1002/mnfr.200900099
Sen, S. and Mansell, T. J. Yeasts as probiotics: Mechanisms, outcomes, and future potential. Fungal Genetics Biology, 2020, 137 : : e103333. https://doi.org/10.1016/j.fgb.2020.103333
Song, H.-Y., El sheikha, A. F. and Hu, D.-M. The positive impacts of microbial phytase on its nutritional applications. Trends in Food Science & Technology, 2019, 86:553?562. https://doi.org/10.1016/j.tifs.2018.12.001
Tamang, J. P. and Lama, S. (2022). Probiotic properties of yeasts in traditional fermented foods an beverages. Journal of Applied Microbiology, 2022, 132(1):3533-3542. https://doi.org/10.1111/jam.15467
Tran, T, Romanet, R, Roullier-Gall, C, Verdier, F, Martin, A, Schmitt-Kopplin, P, Alexandre, H, Grandvalet, C. and Tourdot-Maréchal, R. Non-Targeted Metabolomic Analysis of the Kombucha Production Process. Metabolites, 2022, 12(2): e160. https://doi.org/10.3390/metabo12020160
Traoré S. M. A., Oumarou D. H., Issoufou B. et Balla A. (2020). Offre et demande en céréales au sahel et en Afrique de l’ouest. Agronomie Africaine, 32 (3): 251-264.
Wang, B., Rutherfurd-Markwick, K., Liu, N., Zhang, X.-X. and Mutukumira, A. N. Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand. Current Research in Food Science, 2024, 8: e100711. https://doi.org/10.1016/j.crfs.2024.100711
Wulan, R., Astuti, R. I., Rukayadi, Y. and Meryandini, A. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas Journal of Biological Diversity, 2021, 22(3):1317-1325. https://doi.org/10.13057/biodiv/d220331
Citations |
 |
 |
 |
 |
