%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Greppi, A.
%A Saubade, Fabien
%A Botta, C.
%A Humblot, Christèle
%A Guyot, Jean-Pierre
%A Cocolin, L.
%T Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food
%D 2017
%L fdi:010068801
%G ENG
%J Food Microbiology
%@ 0740-0020
%K Yeasts ; Pichia kudriavzevii ; Probiotics ; Food enrichment ; Folate ; LAB
%K AFRIQUE
%M ISI:000390499900024
%P 169-177
%R 10.1016/j.fm.2016.09.016
%U https://www.documentation.ird.fr/hor/fdi:010068801
%> https://www.documentation.ird.fr/intranet/publi/2017/01/010068801.pdf
%V 62
%W Horizon (IRD)
%X 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.
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