@article{fdi:010068801, title = {{P}otential probiotic {P}ichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based {A}frican fermented food}, author = {{G}reppi, {A}. and {S}aubade, {F}abien and {B}otta, {C}. and {H}umblot, {C}hrist{\`e}le and {G}uyot, {J}ean-{P}ierre and {C}ocolin, {L}.}, editor = {}, language = {{ENG}}, abstract = {{W}ith 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 {A}frican foods were investigated. {A} total of 93 yeast strains were screened for their tolerance to p{H} 2 and 0.3% of bile salts. {P}ichia kudriavzevii isolates gave the best results. {S}elected {P}. kudriavzevii strains were tested for survival to the simulated human digestion and for adhesion to {C}aco-2 cells. {M}oreover, 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 p{H} 2, while 99% bile salts. {S}urvival rate after simulated digestion ranged between 11 and 45%, while adhesion rate between 12 and 40%. {F}olate production was mainly intracellular, maximum after 24 h of growth. {T}o be closer to traditional cereal-based fermentations, a {P}. kudriavzevii strain with good probiotic potential was co-inoculated with {L}actobacillus fermentum strains in a pearl millet gruel. {T}his resulted in in situ folate production that peaked after 4 h. {T}he use of strains with both probiotic and nutritional enrichment properties may have a greater impact for the consumers.}, keywords = {{Y}easts ; {P}ichia kudriavzevii ; {P}robiotics ; {F}ood enrichment ; {F}olate ; {LAB} ; {AFRIQUE}}, booktitle = {}, journal = {{F}ood {M}icrobiology}, volume = {62}, numero = {}, pages = {169--177}, ISSN = {0740-0020}, year = {2017}, DOI = {10.1016/j.fm.2016.09.016}, URL = {https://www.documentation.ird.fr/hor/fdi:010068801}, }