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Article

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

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Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates
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Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
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Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan
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Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
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Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
*
Author to whom correspondence should be addressed.
Academic Editor: Laurent Dufossé
J. Fungi 2022, 8(5), 544; https://doi.org/10.3390/jof8050544
Received: 23 April 2022 / Revised: 18 May 2022 / Accepted: 19 May 2022 / Published: 23 May 2022
This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candidaalbicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii. View Full-Text
Keywords: autoaggregation; coaggregation; antimicrobial resistance; probiotics; yeast autoaggregation; coaggregation; antimicrobial resistance; probiotics; yeast
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MDPI and ACS Style

Alkalbani, N.S.; Osaili, T.M.; Al-Nabulsi, A.A.; Obaid, R.S.; Olaimat, A.N.; Liu, S.-Q.; Ayyash, M.M. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. J. Fungi 2022, 8, 544. https://doi.org/10.3390/jof8050544

AMA Style

Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu S-Q, Ayyash MM. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. Journal of Fungi. 2022; 8(5):544. https://doi.org/10.3390/jof8050544

Chicago/Turabian Style

Alkalbani, Nadia S., Tareq M. Osaili, Anas A. Al-Nabulsi, Reyad S. Obaid, Amin N. Olaimat, Shao-Quan Liu, and Mutamed M. Ayyash. 2022. "In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products" Journal of Fungi 8, no. 5: 544. https://doi.org/10.3390/jof8050544

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