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Front. Microbiol., 27 April 2012 | http://dx.doi.org/10.3389/fmicb.2012.00161

Potential benefits of the application of yeast starters in table olive processing

Francisco N. Arroyo-López1*, Verónica Romero-Gil1, Joaquín Bautista-Gallego1, Francisco Rodríguez-Gómez1, Rufino Jiménez-Díaz1, Pedro García-García1, Amparo Querol2 and Antonio Garrido-Fernández1
  • 1 Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain
  • 2 Food Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain

Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future.

Keywords: yeast starter, probiotic microorganisms, technological characteristics, table olives

Citation: Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A and Garrido-Fernández A (2012) Potential benefits of the application of yeast starters in table olive processing. Front. Microbio. 3:161. doi: 10.3389/fmicb.2012.00161

Received: 20 March 2012; Paper pending published: 06 April 2012;
Accepted: 10 April 2012; Published online: 27 April 2012.

Edited by:

Aldo Corsetti, University of Teramo, Italy

Reviewed by:

Giovanna Suzzi, Università degli Studi di Teramo, Italy
Rosanna Tofalo, University of Teramo, Italy

Copyright: © 2012 Arroyo-López, Romero-Gil, Bautista-Gallego, Rodríguez-Gómez, Jiménez-Díaz, García-García, Querol and Garrido-Fernández. This is an open-access article distributed under the terms of the Creative Commons Attribution Non Commercial License, which permits non-commercial use, distribution, and reproduction in other forums, provided the original authors and source are credited.

*Correspondence: Francisco N. Arroyo-López, Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avda. Padre García Tejero 4, 41012 Seville, Spain. e-mail: fnarroyo@cica.es