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Applied Sciences
Volume 15
Issue 16
10.3390/app15169221
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Article

The Effects of Non-viable Probiotic Lactobacillus Paracasei on the Biotechnological Properties of Saccharomyces Cerevisiae

by
Marina Pihurov
,
Mihaela Cotârleț
,
Daniela Borda
and
Gabriela Elena Bahrim
*
Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domneasca Street, 800201, Galați, Romania
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(16), 9221; https://doi.org/10.3390/app15169221 (registering DOI)
Submission received: 24 July 2025 / Revised: 16 August 2025 / Accepted: 19 August 2025 / Published: 21 August 2025
(This article belongs to the Special Issue Current Trends in Food Microbiology: Food Fermentation, Safety, and Production)
Versions Notes

Abstract

Due to the increasing interest in probiotic components to improve quality of life, this study aimed to investigate the bioactive potential of a paraprobiotic derived from a selected strain of probiotic lactic acid bacteria (Lacticaseibacillus paracasei MIUG BL80) on Saccharomyces cerevisiae MIUG D129, used as a cellular model organism. The paraprobiotics (inactivated cells) were obtained through a combination of ultrasonic and conventional heat treatments. It was observed that adding more than 10 % of the paraprobiotic suspension to the cultivation medium of yeast had a positive influence on the metabolic activity of the starter culture (S. cerevisiae). The specific growth rate increased from 0.227 in the control sample to 0.507 in the sample with 15% paraprobiotic supplementation (S3), while the generation time decreased from 4.403 h to 1.972 h. This suggests that adding probiotics to the cultivation medium enhances the metabolic performance of S. cerevisiae cells. Additionally, an improvement in yeast cell viability during wet biomass storage (from 48 h to 14 days at 4°C) was observed.
Keywords: Lacticaseibacillus paracasei; paraprobiotics; Saccharomyces cerevisiae; synergistic improvements; yeast performance Lacticaseibacillus paracasei; paraprobiotics; Saccharomyces cerevisiae; synergistic improvements; yeast performance

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MDPI and ACS Style

Pihurov, M.; Cotârleț, M.; Borda, D.; Bahrim, G.E. The Effects of Non-viable Probiotic Lactobacillus Paracasei on the Biotechnological Properties of Saccharomyces Cerevisiae. Appl. Sci. 2025, 15, 9221. https://doi.org/10.3390/app15169221

AMA Style

Pihurov M, Cotârleț M, Borda D, Bahrim GE. The Effects of Non-viable Probiotic Lactobacillus Paracasei on the Biotechnological Properties of Saccharomyces Cerevisiae. Applied Sciences. 2025; 15(16):9221. https://doi.org/10.3390/app15169221

Chicago/Turabian Style

Pihurov, Marina, Mihaela Cotârleț, Daniela Borda, and Gabriela Elena Bahrim. 2025. "The Effects of Non-viable Probiotic Lactobacillus Paracasei on the Biotechnological Properties of Saccharomyces Cerevisiae" Applied Sciences 15, no. 16: 9221. https://doi.org/10.3390/app15169221

APA Style

Pihurov, M., Cotârleț, M., Borda, D., & Bahrim, G. E. (2025). The Effects of Non-viable Probiotic Lactobacillus Paracasei on the Biotechnological Properties of Saccharomyces Cerevisiae. Applied Sciences, 15(16), 9221. https://doi.org/10.3390/app15169221

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