Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil.
Federal Institute of Paraná, 87703-536 Paranavaí, Paraná, Brazil.
Food Chem. 2023 Feb 1;401:134200. doi: 10.1016/j.foodchem.2022.134200. Epub 2022 Sep 12.
Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics concentration and bioaccessibility, and maintaining counts above 7 log CFU/mL after fermentation and/or in vitro digestion. H. opuntiae 125 showed the highest counts (8.43-8.76 log CFU/mL; p < 0.05) in pulps and, higher organic acids production, increased survival to digestion, and higher bioaccessibility of various phenolics (p < 0.05) in the umbu-cajá pulp.I. terricola129 andH. opuntiae 148 showed higher metabolic activity, concentration and bioaccessibility of specific phenolics in umbu-cajá and soursop pulps, respectively (p < 0.05). Volatiles varied (p < 0.05) with the yeast strain. Generally, the yeast biotechnological performance for pulp fermentation was better on its fruit source.
卡汀加生物群落的果实作为生物技术酵母的来源尚未得到充分探索。本研究从天然发酵的卡汀加果实中分离出酵母，并评估了汉逊酵母 125、地霉 129 和汉逊酵母 148 在发酵刺果番荔枝和余甘子果肉中的应用。所有菌株都能够发酵果肉（72 小时），增加（p<0.05）乙酸、酚类浓度和生物可及性，并在发酵和/或体外消化后保持 7 个对数 CFU/mL 以上的计数。H. opuntiae 125 在果肉中表现出最高的计数（8.43-8.76 log CFU/mL；p<0.05），并产生更高的有机酸，提高消化存活率，以及更高的各种酚类的生物可及性（p<0.05）在余甘子果肉中。I. terricola129 和 H. opuntiae 148 分别在余甘子和刺果番荔枝果肉中表现出更高的代谢活性、浓度和特定酚类的生物可及性（p<0.05）。挥发物随酵母菌株而异（p<0.05）。一般来说，酵母对果肉发酵的生物技术性能与其果实来源有关。
