Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

Journal of Functional Foods

Thomas Yeager¹  Todor Vasiljevic²  Abraham Majak Gut²  Osaana N. Donkor² 

[1] Institute for Sustainable Industries and Livable Cities, College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia;Institute for Sustainable Industries and Livable Cities, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia;

关键词: Kluyveromyces lactis;    Probiotics;    Kefir;    Saccharomyces unisporus;    Yeasts;   

DOI  :  

来源: DOAJ

【 摘 要 】

Kefir is a mixed fermented product with numerous attributed health benefits due to presence of a complex culture composed of bacteria and yeasts in an exopolysaccharide matrix. This work aimed at isolating and identifying yeast species from two types of traditional kefir grains and establishing some potential probiotic properties including survival in the gastrointestinal tract, auto-aggregation, hydrophobicity and hydrolytic enzymes production. All the isolates showed good survival rates in simulated gastrointestinal tract solution, with <0.5 log10 reduction. Kluyveromyces lactis was characterized with a high level of hydrophobicity (88.75%) but moderate auto-aggregation whereas S. unisporus showed moderate hydrophobicity and auto-aggregation. Indicator enteric bacteria adhered onto both viable and non-viable yeast isolates and controls. In comparison to Saccharomyces boulardii strains used as controls, both kefir yeast strains showed low alpha hemolytic and proteolytic activities, but exhibited no phospholipase activity. Kluyveromyces lactis and Saccharomyces unisporus isolated, were identified on the basis of 26s rDNA and ITS region sequencing. Overall, the yeast isolates showed some potential probiotic properties.

【 授权许可】

Unknown