Saccharomyces Cerevisiae Var Research Articles

Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii

Probiotics can be defined as living microorganisms that positively contribute to human health by regulating the intestinal flora of a host and stimulating the immune system. As stated in many studies carried out in recent years, probiotic microorganisms are known to be very useful for human health. Saccharomyces cerevisiae var. boulardii is the only probiotic yeast that has been patented. In this study, it was aimed to determine the physical, rheological, chemical, and microbiological quality parameters of probiotic yogurts manufactured using this yeast microencapsulated via extrusion method during storage. Black cherry jam was used in order to enrich the sensory properties of products and the products were stored for 21 days. Microbiological characteristics such as total mesophilic aerobic bacteria, total coliform, total lactic acid bacteria, total yeast-mold, and viability of the S. boulardii were determined by analyzing the samples. We also investigated sensory properties such as external appearance, consistency (with spoon and by mouth), odor, flavor, and overall acceptability throughout the storage to evaluate the acceptability of the product by consumers.

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

For brewers, alcohol-free beers (AFBs) are an economically attractive segment of the beer market. At the same time, it is a category of beer that allows breweries to offer innovative products to customers. So far, the use of probiotic yeast in AFB production has not been studied. In this work, the growth characteristics of probiotic yeast in the presence of wort sugars, ethanol and iso-α-bitter acids were quantified. The highest specific growth rate (μ) of probiotic yeast was observed on glucose (0.44 ± 0.03 1/h at 30 °C), while on maltose and maltotriose it was lower by 34 and 89%, respectively. Ethanol (5% v/v) and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C) by 20 and 23%, respectively. Response surface methodology was used to identify the main fermentation conditions affecting the formation of esters and higher alcohols. Statistical analysis of the experimental data revealed that the fermentation temperature and pitching rate had the most significant effects on flavour formation. High pressure processing was shown to be a suitable method for inactivating the probiotic yeast.

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients characterized by a pleasant taste and widely consumed in several countries. It is used to produce juice, jams and wine. In this work, 150 yeasts isolates were obtained from peel (18) and spontaneously fermented pineapple pulp (132). The probiotic potential of 50 isolates was studied. Survival at pH 2.0, pepsin 3.0 g/L, and tolerance of bile salts (0.1 and 1% (w/v) were determined as indicators of survival potential of the isolates during the passage through the human gastrointestinal tract in simulated conditions. The selected isolates were also evaluated for their resistance to 6 antibiotics, antimicrobial activity against 6 pathogenic bacteria and autoaggregation and hydrophobicity properties. Five of them survived to gastrointestinal conditions, showed antibiotic resistance and autoaggregation properties. They were identified by MALDI-TOF MS and sequencing of ITS region as Candida lusitaniae (3) and Meyerozyma caribbica (2). Among these isolates, M. caribbica 9 D was evaluated in the production of a fermented pineapple beverage. The Saccharomyces cerevisiae var. boulardii was used as control, due to the fact that it is the only commercially available probiotic yeast. With M. caribbica inoculum, the beverage produced showed higher concentrations of residual glucose (24.19 g/L) and fructose (8.67 g/L), lower concentration of acetic acid (0.22 g/L); higher total phenolic compounds (196.93 mg/L), catechin (155.56 mg/L), chlorogenic acid (3.64 mg/L), vanillin (0.18 mg/L) and ferulic acid (33.2 mg/L). It was observed that M. caribbica population remained stable during refrigerated storage with cell counts greater than 7.00 log CFU/mL over 21 days. Compared to beverage produced with S. cerevisiae var. boulardii, the one produced with M. caribbica presented greater acceptance in the sensorial analysis for taste, aroma and general acceptance. The fermented pineapple beverage prepared with M. caribbica proved to be a good alternative in development of a potential probiotic beverage with different sensory and nutritional properties.

Optimization of juice extraction from custard apple and fermentation to ethanol

Custard apple is a most popular tropical fruit known for its sweet taste, rich flavour and pleasant aroma with creamy juicy flesh. The fresh fruit is enriched with precious nutrients which have great potential for nutraceutical. Though the fruit is nutritionally balanced, it is highly perishable in nature due to high respiration rate and therefore there is a great need to explore alternate methods for its utilization. Preparation of beverages could be an alternative to value addition and its economic utilization. In this study, an attempt was made to optimize the process juice juice extraction from custard apple and its further processing to ethanol production. Different concentrations of enzyme pectinase and time of incubation were explored to achieve the desired yield of ethanol. The juice thus obtained was evaluated for total soluble solids, titratable acidity, ascorbic acid, pH and sugars and used as raw for ethanol production using Saccharomyces cerevisiae var. ellipsoideus. The inoculum of yeast was also optimized during the value addition. The maximum production of ethanol (10.05%, v/v) was achieved at 10% (v/v) inoculum level with low reducing sugar (2.01% w/v), total sugars 5.96% (w/v), titratable acidity (0.61%, w/v) and pH (3.6), respectively. The ethanol so produced was without amelioration as the juice contained total soluble solids of 24o B.

Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiae

ABSTRACTThe effects of the inoculum ratio of Williopsis saturnus var. saturnus NCYC22 and Saccharomyces cerevisiae var. bayanus EC-1118 at 1:200 and 1:800 on the chemical and volatile compositions of grape wine were studied in sequential fermentation. The grape juice was first inoculated with Williopsis (W.) saturnus for 9 d; thereafter, Saccharomyces (S.) cerevisiae was inoculated to continue the fermentation until d 19. The cell population of W. saturnus disappeared by d 13, with S. cerevisiae dominating until the end of the fermentation in both inoculum ratios. The changes in yeast count, pH, total soluble solids, sugars, organic acids, and amino acids were similar between the two inoculum ratios. A range of volatile compounds was formed, including alcohols, esters, fatty acids, aldehydes, and terpenes. There were significant differences between both inoculum ratios for medium-chain fatty acids (C8, C10, and C12), ethyl esters of fatty acids of C6, C10, C12, and C14 as well as isoamyl octanoate, while other volatiles were statistically the same.

Saccharomyces cerevisiae var. boulardii fungemia following probiotic treatment

Probiotics are commonly prescribed as an adjuvant in the treatment of antibiotic-associated diarrhea caused by Clostridium difficile. We report the case of an immunocompromised 73-year-old patient on chemotherapy who developed Saccharomyces cerevisiae var. boulardii fungemia in a central venous catheter during treatment of antibiotic-associated pseudomembranous colitis with the probiotic Saccharomyces cerevisiae var. boulardii. Fungemia was resolved after interruption of probiotic administration without the need to replace the central venous line.

Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus, consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non-significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling

Different specificities of two aldehyde dehydrogenases from Saccharomyces cerevisiae var. boulardii.

Aldehyde dehydrogenases play crucial roles in the detoxification of exogenous and endogenous aldehydes by catalysing their oxidation to carboxylic acid counterparts. The present study reports characterization of two such isoenzymes from the yeast Saccharomyces cerevisiae var. boulardii (NCYC 3264), one mitochondrial (Ald4p) and one cytosolic (Ald6p). Both Ald4p and Ald6p were oligomeric in solution and demonstrated positive kinetic cooperativity towards aldehyde substrates. Wild-type Ald6p showed activity only with aliphatic aldehydes. Ald4p, on the contrary, showed activity with benzaldehyde along with a limited range of aliphatic aldehydes. Inspection of modelled structure of Ald6p revealed that a bulky amino acid residue (Met177, compared with the equivalent residue Leu196 in Ald4p) might cause steric hindrance of cyclic substrates. Therefore, we hypothesized that specificities of the two isoenzymes towards aldehyde substrates were partly driven by steric hindrance in the active site. A variant of wild-type Ald6p with the Met177 residue replaced by a valine was also characterized to address to the hypothesis. It showed an increased specificity range and a gain of activity towards cyclohexanecarboxaldehyde. It also demonstrated an increased thermal stability when compared with both the wild-types. These data suggest that steric bulk in the active site of yeast aldehyde dehydrogenases is partially responsible for controlling specificity.

Supplementing a yeast probiotic to pre-weaning Holstein calves: Feed intake, growth and fecal biomarkers of gut health

Diarrhea, resulting from gastrointestinal infection by pathogens, is a common cause of the high mortality and morbidity of neonatal calves. The objective of this study was to evaluate the effects of supplementing a yeast product in milk replacer (MR) on growth and health of calves, and on fecal populations of some targeted microorganisms related to calf health and growth (i.e., total bacteria, Escherichia coli, Clostridium cluster XIVa, Faecalibacterium prausnitzii and Bifidobacterium spp.). We hypothesized that feeding a Saccharomyces cerevisiae var boulardii (SCB) product would improve gastrointestinal health and growth performance of calves. Forty-two Holstein bull calves (42.6±0.77kg at birth) were randomly assigned on day 2 of age to either a control or SCB treatment. The SCB was supplemented in MR and fed at 5g/d per head to supply 10 billion colony-forming units per day. All calves received high quality colostrum (>50mg/mL of immunoglobulin G) during the first 24h of life, and were fed with 8L MR (150g/L mixed with 40°C water) daily from day 2–35, and 4L daily from day 35–42. Calves were also fed calf starter ad libitum from day 7–56. Daily MR and starter offered and refused, daily fecal scores, nasal scores, ear scores, and weekly body weight of calves were recorded. Fecal samples were collected on day 7, 35 and 56 after the first feeding of that day for microbial targets analysis. Overall, there is no serious disease challenge for all the calves during the entire experimental period. No differences were observed in MR intake, starter intake, metabolizable energy (ME) intake, average daily gain, ME intake to gain ratio, fecal score, nasal score, eye score or any targeted microorganisms between treatments throughout the experiment. These results suggest that supplementing SCB in MR has no additive effects on animal growth or fecal biomarkers of gut health when calves do not show deteriorated health status.

Development and validation of a new dynamic in vitro model of the piglet colon (PigutIVM): application to the study of probiotics.

For ethical, technical, regulatory, and cost reasons, in vitro methods are increasingly used as an alternative to in vivo experimentations. The aim of the present study was to validate, according to in vivo data in living animals, a new in vitro model of the piglet colon, the PigutIVM, under both control conditions and antibiotic disturbance by the widely used colistin. The PigutIVM reproduces the main biotic and abiotic parameters of the piglet colon: temperature, pH, retention time, supply of ileal effluents, complex, and metabolically active microbiota and self-maintained anaerobiosis. Under both control and antibiotic-treated conditions, qPCR analyses showed that the main bacterial populations of piglet gut microbiota were similar in vitro and in vivo, with Pearson correlation coefficient higher than 0.9. During colistin administration, both in piglets and in the in vitro model, a significant decrease in Escherichia coli populations was observed together with changes in microbial composition of subdominant populations. SCFA concentrations were similar in vitro and in vivo and were not modified by colistin. Interestingly, the administration of the probiotic Saccharomyces cerevisiae var. boulardii CNCM I-1079 led in vitro to a decrease in E. coli levels, as previously observed when the antibiotic treatment was applied. This new in vitro model of the piglet colon provides a flexible, reproducible, and cost-effective tool for the screening of drugs or new dietary compounds, such as pre- or probiotics. It will be helpful for researchers, feed producers, or veterinarians when developing innovative non-antibiotic strategies.

Antioxidant properties and global metabolite screening of the probiotic yeast Saccharomyces cerevisiae var. boulardii

Saccharomyces cerevisiae var. boulardii is the only yeast species with probiotic properties. It is considered to have therapeutic significance in gastrointestinal disorders. In the present study, a comparative physiological study between this yeast and Saccharomyces cerevisiae (BY4742) was performed by evaluating two prominent traits of probiotic species, responses to different stress conditions and antioxidant capacity. A global metabolite profile was also developed aiming to identify which therapeutically important secondary metabolites are produced. Saccharomyces cerevisiae var. boulardii showed no significant difference in growth patterns but greater stress tolerance compared to S. cerevisiae. It also demonstrated a six- to 10-fold greater antioxidant potential (judged by the 1,1-diphenyl-2-picrylhydrazyl assay), with a 70-fold higher total phenolic content and a 20-fold higher total flavonoid content in the extracellular fraction. These features were clearly differentiated by principal component analysis and further indicated by metabolite profiling. The extracellular fraction of the S. cerevisiae var. boulardii cultures was found to be rich in polyphenolic metabolites: vanillic acid, cinnamic acid, phenyl ethyl alcohol (rose oil), erythromycin, amphetamine and vitamin B6 , which results in the antioxidant capacity of this strain. The present study presents a new perspective for differentiating the two genetically related strains of yeast, S. cerevisiae and S. cerevisiae var. boulardii by assessing their metabolome fingerprints. In addition to the correlation of the phenotypic properties with the secretory metabolites of these two yeasts, the present study also emphasizes the potential to exploit S. cerevisiae var. boulardii in the industrial production of these metabolites. © 2016 Society of Chemical Industry.

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

The aim of this study was to compare the chemical and volatile composition of mango wines fermented with Saccharomyces cerevisiae var. bayanus EC1118, S. cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. cerevisiae MERIT.ferm. Strains EC1118 and MERIT.ferm showed similar growth patterns but strain CICC1028 grew slightly slowly. The ethanol level reached about 8% (v/v) for each mango wine and sugars (glucose, fructose and sucrose) were almost exhausted at the end of fermentation. There were only negligible changes in the concentrations of citric, succinic and tartaric acids, except for malic acid (decreased significantly). Different volatile compounds were produced, which were mainly fatty acids, alcohols and esters. Most volatiles that were present in the juice were consumed to trace amounts. The kinetic changes of volatiles were similar among the three yeasts but the concentrations of some volatiles varied with yeast. Strain MERIT.ferm produced higher amounts of higher alcohols, isoamyl and 2-phenylethyl acetates, whereas strain CICC1028 produced higher amounts of medium-chain fatty acids and ethyl esters of decanoate and dodecanoate. These results suggest that it may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains.

In vitro investigation of Debaryomyces hansenii strains for potential probiotic properties.

In this study, 23 Debaryomyces hansenii strains, isolated from cheese and fish gut, were investigated in vitro for potential probiotic properties i.e. (1) survival under in vitro GI (gastrointestinal) conditions with different oxygen levels, (2) adhesion to Caco-2 intestinal epithelial cells and mucin, and (3) modulation of pro- and anti-inflammatory cytokine secretion by human monocyte-derived dendritic cells. As references two commercially available probiotic Saccharomyces cerevisiae var. boulardii (S. boulardii) strains were included in the study. Our results demonstrate that the different D. hansenii yeast strains had very diverse properties which could potentially lead to different probiotic effects. One strain of D. hansenii (DI 09) was capable of surviving GI stress conditions, although not to the same degree as the S. boulardii strains. This DI 09 strain, however, adhered more strongly to Caco-2 cells and mucin than the S. boulardii strains. Additionally, two D. hansenii strains (DI 10 and DI 15) elicited a higher IL-10/IL-12 ratio than the S. boulardii strains, indicating a higher anti-inflammatory effects on human dendritic cells. Finally, one strain of D. hansenii (DI 02) was evaluated as the best probiotic candidate because of its outstanding ability to survive the GI stresses, to adhere to Caco-2 cells and mucin and to induce a high IL-10/IL-12 ratio. In conclusion, this study shows that strains of D. hansenii may offer promising probiotic traits relevant for further study.

Colony development of laser printed eukaryotic (yeast and microalga) microorganisms in co-culture

 Laser Induced Forward Transfer (LIFT) bioprinting is one of a group of techniques that have been largely applied for printing mammalian cells so far. Bioprinting allows precise placement of viable cells in a defined matrix with the aim of directed three-dimensional development of tissues. In this study, laser bioprinting is used to precisely place eukaryotic microorganisms in specific patterns that allow growth and microscopic observation of the organisms’ micro-colonies. Saccharomyces cerevisiae var. bayanus and Chlorella vulgaris are used as model organisms for this purpose. Growth and development of the micro-colonies are studied via confocal microscopy and the colonies’ growth rates are determined by image analysis. The developed protocols for printing of microorganisms and growth-rate determination of the micro-colonies are very promising for future studies of colony growth and development.

Effect of feed supplements on the occurrence of Coccidia oocysts in the digestive tract of pheasants

Received: 2015-07-16 | Accepted: 2016-05-20 | Available online: 2016-05-30 dx.doi.org/10.15414/afz.2016.19.02.51-53 The occurrence of coccidiosis is an enormous problem of pheasant farming. The aim of this study is to show, that this disease can be cured by unconventional dietary supplements. Dietary supplements which were used in this study were as follows: prebiotics (Ascophyllum nodosum), probiotics (Lactobacillus thermophilus) and homeopathics. Four groups of pheasants were made - three experimental groups and one control group. All groups were consisted of 12 individuals. The pheasant Phasianus colchicus was used in this experiment. Dietary supplements were served for 30days. The favourable effect of homeopatics (P < 0.05) and Lactobacillus thermophilus (P < 0.05) on the intestinal tract of pheasant was statistical significant. Keywords : Eimeria tenella , homeopatics, prebiotics, probiotics, Phasianus colchicus References Ayed, M.H. and Ghaoui, F. (2011) Efficiency of supplementing Saccharomyces cerevisiae var. ellipsoideus for improved growth performance and carcass yield in broilers. Research Opinions in Animal and Veterinary Sciences , vol. 1, pp. 371-374. Berchieri, A. et al. (2006) Evaluation of isopathic treatment of Salmonella enteritidis in poultry. Homeopathy , vol. 95, pp. 4-97. Dibaji, S.M., Seidavi, A. and Asadpour, L. (2012) Effect of dietary inclusion of the synbiotic Biomin IMBO on broilers’ some blood metabolites. Research Opinions in Animal and Veterinary Sciences , vol. 2, pp. 10-13. FULLER, R. (1989) Probiotics in man and animals. Journal of Applied Bacteriology , vol. 66, pp. 365-378. doi: http://dx.doi.org/10.1111/j.1365-2672.1989.tb05105.x GASSAL, S. (2003) Untersuchungen zum Ekto- und Endoparasitenbefall von Fasanhahnen ( Phasianus colchicus ). Dissertation, Veterinarmedizinische Fakultat der Universitat Leipzig, p 255. Houndonougbo, M.F., Chrysostome, C.A.A.M. and Amoussa, Z.L.A.O. (2011) Tchoukoutou residue and yogurt as feed additives in broilers feed. Research Opinions in Animal and Veterinary Sciences , vol. 1, pp. 597-600. KALAC, P. (2003) Functional foods – Steps to Health. Czech Budejovice, Dona, p. 130 (in Czech). Khan, R.U., Rahman, Z., Javed, I. and Muhammad, F. (2012) Effect of vitamins, probiotics and protein on semen traits in post-molt male broiler breeders. Animal Reproduction Science , vol. 135, no. 4, pp. 85-90. Panda, A.K. et al. (2003) Production performance, serum/yolk cholesterol and immune competence of white leghorn layers as influenced by dietary supplementation with probiotic. Tropical Animal Health and Production , vol. 35, pp. 85-94. ROCHA, D.R.A. and PACHECO, R.D.L. (2006) Amarante AFT, Efficacy of homeopathic treatment against natural infection of sheep by gastrointestinal nematodes. Brasilia Journal Parasitology Veteterinaria , vol. 16, no. 1, pp. 24-27. Sojoudi, M.R., Dadashbeiki, M. and Bouyeh, M. (2012) Effects of different levels of symbiotic. Research Opinions in Animal and Veterinary Sciences , vol. 2, pp. 243-248. STREITZ, E. (2006) Alternative additives – an area with great potential. DGS Magazin , vol. 26, no. 1, pp. 30-33. Velkers, F.C. et al. (2005) Isopathic and pluralist homeopathic treatment of commercial broilers with experimentally induced colibacillosis. Research Veterinary Science , vol. 78, pp. 77-83. doi: http://dx.doi.org/10.1016/j.rvsc.2004.06.005

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains S. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).

Saccharomyces boulardii and bismuth subsalicylate as low-cost interventions to reduce the duration and severity of cholera

We conducted a randomised single-blinded clinical trial of 100 cholera patients in Port-au-Prince, Haiti to determine if the probiotic Saccharomyces cerevisiae var. boulardii and the anti-diarrhoeal drug bismuth subsalicylate (BS) were able to reduce the duration and severity of cholera. Subjects received either: S. boulardii 250 mg, S. boulardii 250 mg capsule plus BS 524 mg tablet, BS 524 mg, or two placebo capsules every 6 hours alongside standard treatment for cholera. The length of hospitalisation plus the number and volume of emesis, stool and urine were recorded every 6 hours until the study subject was discharged (n = 83), left against medical advice (n = 11), or requested removal from the study (n = 6). There were no reported deaths or adverse study-related events. There were no statistically significant differences between the study arms and the outcomes of interest.

Saccharomyces cerevisiae var. boulardii preserves the integrity of intestinal mucosa in gilthead seabream, Sparus aurata subjected to a bacterial challenge with Vibrio anguillarum

Aquaculture ResearchVolume 48, Issue 2 p. 725-728 Short Communication Saccharomyces cerevisiae var. boulardii preserves the integrity of intestinal mucosa in gilthead seabream, Sparus aurata subjected to a bacterial challenge with Vibrio anguillarum Giulia Maricchiolo, Corresponding Author Giulia Maricchiolo giulia.maricchiolo@iamc.cnr.it Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalyCorrespondence: G Maricchiolo, Institute for Coastal Marine Environment (IAMC), CNR, Spianata S. Raineri, 86, Messina 98122, Italy. E-mail: giulia.maricchiolo@iamc.cnr.itSearch for more papers by this authorLetteria Caccamo, Letteria Caccamo Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorMonique Mancuso, Monique Mancuso Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorGiovanni Marco Cusimano, Giovanni Marco Cusimano Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorFrancesco Gai, Francesco Gai Institute of Science of Food Production, CNR, UOS Torino, Grugliasco, ItalySearch for more papers by this authorMaria Genovese, Maria Genovese Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorAbdallah Ghonimy, Abdallah Ghonimy National Institute of Oceanography and Fishery (NIOF), Cairo, EgyptSearch for more papers by this authorLucrezia Genovese, Lucrezia Genovese Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this author Giulia Maricchiolo, Corresponding Author Giulia Maricchiolo giulia.maricchiolo@iamc.cnr.it Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalyCorrespondence: G Maricchiolo, Institute for Coastal Marine Environment (IAMC), CNR, Spianata S. Raineri, 86, Messina 98122, Italy. E-mail: giulia.maricchiolo@iamc.cnr.itSearch for more papers by this authorLetteria Caccamo, Letteria Caccamo Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorMonique Mancuso, Monique Mancuso Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorGiovanni Marco Cusimano, Giovanni Marco Cusimano Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorFrancesco Gai, Francesco Gai Institute of Science of Food Production, CNR, UOS Torino, Grugliasco, ItalySearch for more papers by this authorMaria Genovese, Maria Genovese Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this authorAbdallah Ghonimy, Abdallah Ghonimy National Institute of Oceanography and Fishery (NIOF), Cairo, EgyptSearch for more papers by this authorLucrezia Genovese, Lucrezia Genovese Institute for Coastal Marine Environment, CNR, U.O.S. Messina, Messina, ItalySearch for more papers by this author First published: 31 July 2015 https://doi.org/10.1111/are.12862Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume48, Issue2February 2017Pages 725-728 RelatedInformation

Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying

Saccharomyces cerevisiae var. boulardii have probiotic properties which are beneficial for human health. It has been commonly used as a drug against gastrointestinal disorders. Saccharomyces boulardii has been used in some food formulations in recent years, due to its probiotic properties. However, it is not sufficiently stable for food processing and gastrointestinal systems. In this study, S. boulardii was microencapsulated with six different wall materials (gelatin, whey protein concentrate, modified starch, maltodextrin, pea protein isolate and gum Arabic) and spray dried using two different inlet temperatures (80 °C and 125 °C). The highest product yield was obtained with whey protein concentrate and gum Arabic. Survivability of the S. boulardii did not change with the wall materials, but it increased at the lower drying temperature. Survivability in a simulated gastric solution test at different pH levels and durations showed that gum Arabic is the best wall material followed by gelatin and pea protein. The microcapsules produced at the higher drying temperature (125 °C) showed, a higher resistance to the gastric solution than those of the lower drying temperature (80 °C). In addition, survivability was decreased by increasing exposure time to the simulated gastric solution.

Fermentative activity of promising yeasts for cereal-based beverages using CO&lt;sub&gt;2&lt;/sub&gt; headspace analysis

This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and maltose) and sugars to screen promising yeasts for cereal-based beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO2 production (kmax), and the maximum concentration of CO2 [(CO2)max]. Kl. lactis showed the lowest value of (CO2)max, which suggests an "attenuated" metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO2 in the presence of maltose; however, the decrease of (CO2)max was not related to an increase of λ.