Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

• Anna Greppi ^[2] ; Fabien Saubade ^[1] ; Cristian Botta ^[2] ; Christèle Humblot ^[1] ; Jean-Pierre Guyot ^[1] ; Luca Cocolin ^[2]
  1. [1] Institute of Research for Development (IRD), UMR 204 Nutripass, IRD/University of Montpellier/SupAgro, France
  2. [2] Department of Agricultural, Forest and Food Science, University of Torino, Italy
• Localización: Food microbiology, ISSN 0740-0020, Vol. 62 (April), 2017, págs. 169-177
• Idioma: inglés
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• Resumen

  • With the aim of selecting starter cultures with interesting probiotic potential and with the ability to produce folate in a food matrix, yeast strains isolated from fermented cereal-based African foods were investigated. A total of 93 yeast strains were screened for their tolerance to pH 2 and 0.3% of bile salts. Pichia kudriavzevii isolates gave the best results. Selected P. kudriavzevii strains were tested for survival to the simulated human digestion and for adhesion to Caco-2 cells. Moreover, presence of folate biosynthesis genes was verified and production of extra and intra-cellular folate determined during growth in culture medium. 31% of yeast strains could tolerate pH 2, while 99% bile salts. Survival rate after simulated digestion ranged between 11 and 45%, while adhesion rate between 12 and 40%. Folate production was mainly intracellular, maximum after 24 h of growth. To be closer to traditional cereal-based fermentations, a P. kudriavzevii strain with good probiotic potential was co-inoculated with Lactobacillus fermentum strains in a pearl millet gruel. This resulted in in situ folate production that peaked after 4 h. The use of strains with both probiotic and nutritional enrichment properties may have a greater impact for the consumers.