Biochemical Characterization and Enzymatic profiling of Potential Probiotic Yeast Strains

In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.

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Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0347 ◽

2019 ◽

Vol 15 (7) ◽

Cited By ~ 1

Author(s):

Mohd Akmal Azhar ◽

Mimi Sakinah Abdul Munaim

Keyword(s):

Antimicrobial Activity ◽

Probiotic Properties ◽

E Coli ◽

Probiotic Potential ◽

Rdna Sequences ◽

Yeast Strains ◽

16S Rdna Sequences ◽

Human Body Temperature ◽

Probiotic Yeast ◽

New Yeast

AbstractKefir drink is a source of probiotic microorganism with remarkable functional and technological properties. The objective of this work is to isolate yeast strains from Malaysian kefir drink and evaluate them for probiotic potentials. In the present study, nine strains of probiotic yeast were isolated from a Malaysian kefir drink and identified according to their 16S rDNA sequences. Furthermore, their probiotic potential was evaluated. The probiotic properties were tested for aspects of antibiotic susceptibility, antimicrobial activity, and gastrointestinal condition tolerance (pH and temperature). Five isolated strains, M3, Y5, Y9, Y11 and A1, showed good tolerance towards low pH condition while three strains, A1, M1, and M3, showed antimicrobial activity against E. coli, P. aeruginosa, and Salmonella sp. Most isolates were resistant to penicillin, streptomycin, and ampicillin, and grew well at human body temperature. The result of this test indicates that the yeast strains isolated from Malaysian kefir drink have excellent potential for use as probiotics in various products. Lastly, kefir milk is one of the excellent source of probiotic yeast strains and could be used as a new yeast probiotic formulation or in food supplements.

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Potentiation of the effect of a commercial animal feed additive mixed with different probiotic yeast strains on the adsorption of aflatoxin B1

Food Additives & Contaminants Part A ◽

10.1080/19440049.2015.1024761 ◽

2015 ◽

Vol 32 (6) ◽

pp. 970-976 ◽

Cited By ~ 11

Author(s):

Valeria Poloni ◽

Cecilia Dogi ◽

Carina Maricel Pereyra ◽

Maria G. Fernández Juri ◽

Pablo Köhler ◽

...

Keyword(s):

Aflatoxin B1 ◽

Animal Feed ◽

Feed Additive ◽

Yeast Strains ◽

Probiotic Yeast

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Isolation and Molecular Identification of Potential Probiotic Yeast Strains Found in Malaysian Kefir Drinks Samples

International Journal of Pharma Medicine and Biological Sciences ◽

10.18178/ijpmbs.8.4.128-131 ◽

2019 ◽

Vol 8 (4) ◽

pp. 128-131

Author(s):

Mohd Akmal Azhar ◽

◽

Mimi Sakinah Abdul Munaim

Keyword(s):

Molecular Identification ◽

Yeast Strains ◽

Probiotic Yeast

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Isolation, Identification and In vitro Characterisation of Probiotic Yeast Strains

Research Journal of Pharmacy and Technology ◽

10.5958/0974-360x.2017.00136.6 ◽

2017 ◽

Vol 10 (3) ◽

pp. 726

Author(s):

Abhirup Dey ◽

Mangala Lakshmi Ragavan ◽

Sanjeeb Kumar Mandal ◽

Nilanjana Das

Keyword(s):

Yeast Strains ◽

Probiotic Yeast

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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods ◽

10.3390/foods9030287 ◽

2020 ◽

Vol 9 (3) ◽

pp. 287 ◽

Cited By ~ 4

Author(s):

Alice Agarbati ◽

Laura Canonico ◽

Enrica Marini ◽

Emanuele Zannini ◽

Maurizio Ciani ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Species ◽

Food Choices ◽

Natural Environments ◽

Processed Foods ◽

Wild Yeast ◽

Yeast Strains ◽

Probiotic Yeast ◽

Future Direction ◽

Yeast Isolation

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.

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Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Biotechnology Research International ◽

10.1155/2017/1925820 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10

Author(s):

Tika B. Karki ◽

Parash Mani Timilsina ◽

Archana Yadav ◽

Gyanu Raj Pandey ◽

Yogesh Joshi ◽

...

Keyword(s):

Ethanol Tolerance ◽

Biochemical Characterization ◽

Selective Medium ◽

Baker’S Yeast ◽

Baker's Yeast ◽

Yeast Strains ◽

Leavening Ability ◽

Lactose Utilization ◽

Physiological And Biochemical

The study aims to isolate the yeast strains that could be used effectively as baker’s yeast and compare them with the commercial baker’s yeast available in the market of Nepal. A total of 10 samples including locally available sources like fruits, Murcha, and a local tree “Dar” were collected from different localities of Bhaktapur, Kavre, and Syangja districts of Nepal, respectively. Following enrichment and fermentation of the samples, 26 yeast strains were isolated using selective medium Wallerstein Laboratory Nutrient Agar. From the differential tests which included morphological and microscopic observation and physiological and biochemical characterization such as nitrate reduction and lactose utilization tests, 8 strains were selected as possible Saccharomyces strain. The selected strains were further assessed for their efficient leavening ability by tests such as ethanol tolerance, osmotolerance, invertase test, and stress exclusion test. The three most potent strains ENG, MUR3B, and SUG1 isolated from grape, Murcha, and sugarcane, respectively, were used in the fermentation and baking of dough. These strains also carried a possibility of being used as industrial baker’s yeast.

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Suhomyces drosophilae sp. nov., isolated from Drosophila flies feeding on a stinkhorn mushroom

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ◽

10.1099/ijsem.0.004358 ◽

2020 ◽

Vol 70 (9) ◽

pp. 4908-4913

Author(s):

Reshma Jadhav ◽

Snigdha Tiwari ◽

Rameshwar Avchar ◽

Marizeth Groenewald ◽

Abhishek Baghela

Keyword(s):

Sequence Variation ◽

Biochemical Characterization ◽

Novel Species ◽

Large Subunit ◽

Its Region ◽

Rrna Gene ◽

The Novel ◽

Nucleotide Substitutions ◽

Yeast Strains ◽

Large Subunit Rrna

The majority of Suhomyces species have been isolated from fungus-feeding insects and particularly from the gut of beetles. In the present study, seven yeast strains were isolated from the gut of Drosophila species feeding on gleba, the spore-bearing inner mass, of a stinkhorn mushroom belonging to the family Phallaceae. Based on phenotypic, biochemical characterization and sequence analysis of the D1/D2 region of the large subunit rRNA gene and the internal transcribed spacer (ITS) region, two of these yeast strains, DGY3 and DGY4, represented a novel species of the genus Suhomyces. The novel species is closely related to an undescribed species of Candida ST-370 (DQ404513) and with Suhomyces canberraensis, wherein, the novel species differs from S. canberraensis by 40 nucleotide substitutions and three gaps (7.7 % sequence variation) in the D1/D2 region and 50 nucleotide substitutions and seven gaps (13.7 % sequence variation) in the ITS region. Several morphological and physiological differences were also observed between S. canberraensis and the strains obtained during this study. These data support the proposal of Suhomyces drosophilae as a novel species, with DGY3T as the holotype and CBS 16329T and MCC 1871T as ex-type strains.

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MOLECULAR IDENTIFICATION OF PROBIOTIC YEAST STRAINS AND THEIR CHARACTERIZATION

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i10.20052 ◽

2017 ◽

Vol 10 (10) ◽

pp. 339 ◽

Cited By ~ 3

Author(s):

Mangala Lakshmi Ragavan ◽

Nilanjana Das

Keyword(s):

Molecular Level ◽

Kluyveromyces Lactis ◽

In Vitro Assays ◽

In Vitro Toxicity ◽

Probiotic Properties ◽

Lipomyces Starkeyi ◽

Adhesion Ability ◽

Yeast Strains ◽

Probiotic Yeast

Objective The objective of the present study was to identify the potential yeast isolates at themolecular level and evaluate their probiotic characteristics.MethodsMolecular characterization was done for 5 potential probiotic yeast strains. In vitro assays have been conducted to evaluate the probiotic properties such as NaCl tolerance, autoaggregation and co-aggregation. Haemolyticactivity, urease activity and cytotoxicity tests were carried out for safety assay during the characterization of yeast strains.ResultsIn this study, the yeast strains viz. LM,MR,GOI,GII2and WI were identified at molecular level and named as Yarrowialipolytica VIT-MN01, Kluyveromyces lactis VIT-MN02, Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligera VIT-MN04, Brettanomyces custersianus VIT-MN05 respectively. Maximum autoaggregation and coaggregationwere noted in case of Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligeraVIT-MN04, and Brettanomyces custersianus VIT-MN05. In vitro toxicity assay was performed and all the yeast strains showednon-toxic nature.ConclusionFive yeast strains have been studied for their probiotic characteristics and identified at molecular level. Out offive yeast strains, three strains showed maximum adhesion ability,which is a prerequisite for colonization and protection of gastrointestinal tract. All the yeast strains are validated as a safe bioresources because of their non - hemolytic activities and non-production of urease. It can be concluded that the identified yeast strainscan serve as promising probiotics in various fields offood industry.

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