We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technological traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters positively affected the physical stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives. Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcohols and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the minimum dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiology and the link between biofilm and cell viability that still deserve to be more in depth investigated.

中文翻译：

---

量身定制的潜在益生菌酵母发酵剂的设计，用于制备山茱cherry（Cornus mas L.）功能性饮料。

我们进行了分步准确的程序，以设计具有益生菌和技术特性的酵母发酵剂，以发酵山茱cherry樱桃果泥（CP）。由于其代谢特性和低乙醇收率，选择了库氏毕赤酵母DCNa1和次生柳条柳条DFNb6作为二元发酵剂。所选发酵剂的发酵对CP的物理稳定性产生积极影响。CP发酵过程中对数酸和山茱ide酸的消耗使我们推测，酵母可能参与了类环烷烃向生物活性衍生物的转化。与未发酵的CP相比，发酵还影响CP挥发物的分布，从而导致醇和酯的含量更高，醛和烷烃的含量更低。在4°C下储存21天以及体外模拟消化后，CP中选定酵母的存活细胞数仍高于建议的益生菌饮料最低剂量。在模拟消化过程的体外胃肠道批次下，我们提供了有关发酵CP输送的酵母调节肠道菌群的能力的原始证据。我们还面临着与酵母生理以及生物膜和细胞活力之间的联系有关的一些问题，这些问题仍然值得进一步深入研究。