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J Genet Eng Biotechnol

Title:		Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria
Author(s):		Ogunremi OR; Agrawal R; Sanni A;
Address:		"Department of Biological Sciences, First Technical University, Ibadan, Nigeria. tadeogunremi@yahoo.com. Food Microbiology Department, Central Food Technological Research Institute, Mysore, India. tadeogunremi@yahoo.com. Food Microbiology Department, Central Food Technological Research Institute, Mysore, India. Department of Microbiology, University of Ibadan, Ibadan, Nigeria"
Journal Title:		J Genet Eng Biotechnol
Year:		2020
Volume:		20200608
Issue:		1
Page Number:		16 -
DOI:		10.1186/s43141-020-00031-z
ISSN/ISBN:		2090-5920 (Electronic) 1687-157X (Print) 1687-157X (Linking)
Abstract:		"BACKGROUND: Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50 degrees C). RESULTS: A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higher-alcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L(-1)). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively. CONCLUSIONS: Results obtained revealed species- and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products"
Keywords:		Fermented food Phytase Probiotics Volatile compounds Yeast;
Notes:		"PubMed-not-MEDLINEOgunremi, Omotade Richard Agrawal, Renu Sanni, Abiodun eng 3240255095/The Academy of Sciences for the Developing World/ Netherlands 2020/06/09 J Genet Eng Biotechnol. 2020 Jun 8; 18(1):16. doi: 10.1186/s43141-020-00031-z"