ArticleProbiotics and antimicrobial proteins2025
Probiotic and Functional Attributes of Yeasts Isolated from Different Traditional Fermented Foods and Products.
Article in Probiotics and antimicrobial proteins, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations.Journal of fungi (Basel, Switzerland) · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Non-Saccharomyces yeasts contribute to longevity, mitigated protein toxicity, and protection against abiotic stress in Caenorhabditis elegans.Archives of microbiology · 2026Article
- From discovery to application: twenty years of Meyerozyma caribbica.FEMS yeast research · 2026Review
- Native microorganisms as natural enhancers in craft beer and wine production.Frontiers in microbiology · 2026Review
- Isolation and characterization of probiotic yeasts from traditional fermented horsemeat products in Xinjiang: functional evaluation and potential application.BMC microbiology · 2025Article
- Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria AgainstFoods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
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Abstract
Though numerous bacteria have been used as probiotics by industries, at present, Saccharomyces boulardii and Saccharomyces cerevesiae are the only yeast probiotics which are industrially exploited. In view of this, yeast probiotics were isolated from traditional fermented foods and products collected from different parts of Karnataka, India. In this work, we have studied the probiotic attributes of ten yeast isolates isolated from different traditionally fermented foods and products. About 73 yeast isolates were initially isolated by serially diluting the samples and plating on the Potato Dextrose Agar (PDA) plates. The spot assay was performed to screen the yeast isolates against test pathogens. Ten isolates were selected based on their significant antimicrobial activity. These isolates were subjected to biochemical characterization and then assessed for probiotic properties. The ability of probiotics to endure at pH 2.0 and tolerate bile conditions (0.3%) are crucial attributes for the survival in the gastrointestinal tract (GIT). The yeast isolates were also assessed for cell surface hydrophobicity and autoaggregation capabilities. All the ten isolates showed endurance in GIT tract and > 40% of adhesion. The study further examined cholesterol assimilation, antioxidant and antagonistic properties of the yeasts. Subsequently, the molecular characterization was performed by isolating the DNA of yeast isolates by phenol-chloroform method and identified molecularly through sequencing of D1/D2 regions. The isolates tested negative for gelatinase and DNase and were non-haemolytic indicating they are safe for consumption. Among ten isolates, Meyerozyma guillermondii (MYSY23), Meyerozyma caribbica (MYSY22) and Meyerozyma guillermondii (MYSY19) showed significant results for all probiotic and functional characteristics with greater than 65% survivability in GIT tract and > 50% of antagonistic activity against test pathogens and also proved non-cytotoxic and safe. These findings suggest that yeasts with significant probiotic attributes could be recommended for various probiotic application.
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Registered trials
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