RT Journal T1 YEASTS IN FERMENTED FOOD AND KEFIR: IN VITRO CHARACTERIZATION OF PROBIOTIC TRAITS JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 31 IS 2 SP 567 OP 582 YR 2020 FD 2020/10/03 DO DOI https://doi.org/10.36899/JAPS.2021.2.0245 AB

The probiotics are live microorganisms that, when administered in adequate amounts, confer a beneficial effect on host’s health. Although most probiotics are bacteria, however, one yeast species (Saccharomyces boulardii) has also been characterized as probiotic. In this study, yeasts have been very important in the food industry and have several beneficial properties that bacteria do not have. In this study, yeast strains were isolated from fermented food and beverage. Various physiological features of the candidate probiotic isolates were preliminarily investigated, including bile salt and acid tolerance, cell surface hydrophobicity, autoaggregation, antioxidant activity, and β-galactosidase activity. We demonstrated several yeast strains have potential as probiotics. For example, Saccharomyces cerevisiae JYC2508 adapted well in a bile salt and acid tolerance test and also had good autoaggregation ability. Moreover, Kluyveromyces marxianus JYC2528 grew well in the bile salt and acid tolerance test and also had good performance with antioxidant activity, cell surface hydrophobicity, and β-galactosidase activity. The overall findings of this study showed that these yeast strains may offer promising probiotic traits relevant for further study.

K1 autoaggregation, antioxidant activity, β-galactosidase activity, bile salt and acid tolerance, cell surface hydrophobicity, probiotic, yeast PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=Food_19-0003