Horizon / Plein textes La base de ressources documentaires de l'IRD

IRD

 

Publications des scientifiques de l'IRD

Greppi A., Saubade Fabien, Botta C., Humblot Christèle, Guyot Jean-Pierre, Cocolin L. (2017). Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food. Food Microbiology, 62, 169-177. ISSN 0740-0020

Accès réservé (Intranet IRD) Demander le PDF

Lien direct chez l'éditeur doi:10.1016/j.fm.2016.09.016

Titre
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food
Année de publication2017
Type de documentArticle référencé dans le Web of Science WOS:000390499900024
AuteursGreppi A., Saubade Fabien, Botta C., Humblot Christèle, Guyot Jean-Pierre, Cocolin L.
SourceFood Microbiology, 2017, 62, p. 169-177. ISSN 0740-0020
RésuméWith 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.
Plan de classementNutrition, alimentation [054] ; Biotechnologies [084]
Descr. géo.AFRIQUE
LocalisationFonds IRD [F B010068801]
Identifiant IRDfdi:010068801
Lien permanenthttp://www.documentation.ird.fr/hor/fdi:010068801

Export des données

Disponibilité des documents

Télechargment fichier PDF téléchargeable

Lien sur le Web lien chez l'éditeur

Accès réservé en accès réservé

HAL en libre accès sur HAL


Accès aux documents originaux :

Le FDI est labellisé CollEx

Accès direct

Bureau du chercheur

Site de la documentation

Espace intranet IST (accès réservé)

Suivi des publications IRD (accès réservé)

Mentions légales

Services Horizon

Poser une question

Consulter l'aide en ligne

Déposer une publication (accès réservé)

S'abonner au flux RSS

Voir les tableaux chronologiques et thématiques

Centres de documentation

Bondy

Montpellier (centre IRD)

Montpellier (MSE)

Cayenne

Nouméa

Papeete

Abidjan

Dakar

Niamey

Ouagadougou

Tunis

La Paz

Quito