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Indigenous sourdough (SD) yeasts have promising potential applications as starter culture in processing of the baked goods. In the present study, techno-functional capabilities of the predominant yeasts isolated from barley SD were characterized to select a proper starter culture for type IV SD. Accordingly, techno-functional characteristics of the produced barley bread including textural features using a texture analyzer, sensory properties through evaluation of the panelist's scores, mold-free shelf-life using a challenge test, and their antioxidant capacity based on the DPPH free radical scavenging activity were compared to each other. According to the results, crumb hardness of the barley bread produced with BSY 3 isolate was significantly (P

Although several fundamental applications have been reported for yeast cells and their components as functional vehicles or promising structural ingredients in encapsulation of bioactive compounds; meanwhile, potential applications of encapsulated yeasts (EYs) have been less reviewed. Recently, EYs have received increasing attention for industrial applications in different areas of biotechnology such as bioremediation of toxins or heavy metals, bio-filtration, and biocatalyst or bioethanol production. Yeast cells are mostly encapsulated within alginate, chitosan, and some other polysaccharide-based coating materials. These platforms enable us to enhance survivability of probiotic yeasts in food, feed and gastrointestinal transit, as well as to improve their mucoadhesion and targeted delivery. Furthermore, increased thermo-tolerance and stability of yeasts towards high concentrations of alcohols, as well as their improved yield during industrial processing of different fermented foods have been revealed using encapsulation strategies. These cost-effective and scalable matrices have also several innovative potentials to construct composite of living cells and engineered polymers or cell-in-shell hybrids in order to modify techno-functional and sensory properties of the product, as well as cell immobilization, cell-surface engineering and programmed intelligent coating formation and/or degradation.

[1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used in sufficient numbers, help the microbial balance of the gastrointestinal tract and improve its function. Probiotics are also used as a substitute for antibiotics and synthetic preservatives in the prevention and treatment of complications of many infectious and pathogenic gastrointestinal pathogens. Probiotic microorganisms include lactic acid bacteria (LAB) and yeasts, and despite numerous reports on the probiotic properties of LAB, the probiotic properties of yeasts are less reported. Probiotic yeasts are organisms resistant to antibacterial compounds and effective against pathogens, which can rapidly increase their population in the gastrointestinal tract. These yeasts have several properties such as antimicrobial effects, resistance to acid and bile, binding to mucosal surfaces, inhibitory activity against pathogens and also the inability to transmit antibiotic resistance genes. In the present study, after isolation of the predominant yeast from buckwheat sourdough, the probiotic and antifungal properties of the isolate were investigated. Based on the literature review, no study has been presented to evaluate the probiotic and antifungal capabilities of yeasts isolated from buckwheat sourdough. Materials and Methods: In the present study, predominant yeast was isolated from buckwheat sourdough, and then it was identified using PCR. Subsequently, probiotic properties of the isolate including survival in present of low pH and bile salt, antibacterial effect, antibiotic susceptibility assay, aggregation, hydrophobicity, haemolytic activity as well as its antifungal activity against Aspergillus niger and Aspergillus flavus were studied. After spontaneous fermentation of buckwheat, predominant yeast was isolated using ten-fold dilution of the sourdough sample and its spread plating. The predominant isolate was identified through PCR amplification of a 650 bp target sequence from its ribosomal gene and sequencing of the PCR product. Then, survival of the yeast was determined at pH=2 and 0.3% bile salt as simulated gastrointestinal conditions. Subsequently, simultaneous culture of the yeast with some food-borne indicator bacteria in chromogenic media was used to investigate the inhibitory activity of the isolate against the studied bacteria. After that, resistance of the yeast isolate against the common antibiotics and some antimycotic agents was evaluated using disc method. Co-aggregation ability and hydrophobicity capability of the isolate were also determined based on the absorbance tests. In vitro safety of the yeast isolate was checked through its cultivation on blood agar containing sheep blood. Next stage, overlay bioassay was conducted to investigate antifungal effect of the yeast on the selected fungi. Finally, one way analysis of variance (ANOVA) with the least significant differences (LSD) post hock at p