Research on the Probiotic Yeast Saccharomyces cerevisiae var. Boulardii-03 Derived from Traditional Nuruk

Background and Objectives: Staphylococcus aureus, as an opportunistic pathogen, is the cause of a variety of diseases from mild skin infections to severe invasive infections and food poisoning. Increasing antibiotic resistance in S. aureus isolates has become a major threat to public health. The use of compounds produced by probiotics can be a solution to this problem. Thus, the purpose of this study was to investigate the effect of Saccharomyces cerevisiae on some virulence factors (biofilm, α-hemolysin, and enterotoxin A) of S. aureus. Materials and Methods: Supernatant and lysate extracts were prepared from S. cerevisiae S3 culture. Sub-MIC concen- trations of both extracts were separately applied to S. aureus ATCC 29213 (methicillin-sensitive S. aureus; MSSA) and S. aureus ATCC 33591 (methicillin-resistant S. aureus; MRSA) strains. Biofilm formation of these strains was measured by microtiter plate assay and expression level of α-hemolysin and enterotoxin A genes (hla and sea, respectively) using real-time PCR technique. Results: The supernatant extract has reduced both biofilm formation and expression of sea and hla genes, while lysate ex- tract had only anti-biofilm effects. The MRSA strain showed more susceptibility to yeast extracts than MSSA strain in all tests. Conclusion: The present study exhibited favorable antagonistic effects of S. cerevisiae S3, as a probiotic yeast, on MSSA and MRSA strains. Based on the findings of this study, the compounds produced by this yeast can be used to control S. aureus infections; however, further similar studies should be conducted to confirm the findings of the present study.

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Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-020-09680-5 ◽

2020 ◽

Cited By ~ 1

Author(s):

G. Yedid Ramírez-Cota ◽

E. Oliver López-Villegas ◽

Antonio R. Jiménez-Aparicio ◽

Humberto Hernández-Sánchez

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethanol Tolerance ◽

Yeast Saccharomyces Cerevisiae ◽

Probiotic Yeast

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Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Foods ◽

10.3390/foods10061306 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1306

Author(s):

Adam Staniszewski ◽

Monika Kordowska-Wiater

Keyword(s):

Saccharomyces Cerevisiae ◽

Food Production ◽

Health Benefit ◽

Antimicrobial Activities ◽

Fermented Foods ◽

Yeast Saccharomyces Cerevisiae ◽

Food Ingredients ◽

Probiotic Yeast ◽

The Subject ◽

Therapeutic Properties

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

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