Abstract
The study included isolation and identification of Saccharomyces cerevisiae var. boulardii from fresh and dried fruits such as (fig, grape, apricot, lychees, mangosteen) which were available in local markets in Erbil city. Fifty isolates of the yeast were obtained depending on morphological, physiological and biochemical tests. The antibacterial activity of the isolated yeasts against pathogenic bacteria Salmonella enteric sub spp.enterica (Typhimurium) in vitro was determined by Well's Diffusion method. Most of the isolated yeasts showed antibacterial activity against tested bacterium, the highest diameter of inhibition zone was (16 mm) for isolates (S.b32). The ability to tolerate different concentrations of bile salt and gastric acids were also studied. Ten strains of the isolated yeast had the highest inhibitory activity and were used to study physiological properties (bile salt concentration and gastric acidity) which were (S.b6, S.c1, S.b2, S.c36, S.b13, S.b28, S.b32, S.b22, S.b48, and S.b5). The result showed that the isolate (S.b32) was more resistant than other strains when exposed to bile salt and gastric acids.
Highlights
Sacch. cerevisiae var boulardii possesses many properties that make it a potential probiotic survives transit through the GI tract, it's temperature optimum is 37oC, both in vitro and in vivo, it inhibits the growth of a number of microbial pathogens
Sacch. cerevisiae var boulardii belongs to the group of simple eukaryotic cells and, it differs from bacterial probiotics that are prokaryotes
Solution No.2: Prepared by dissolving 6.7gm of Yeast Nitrogen Base (YNB) and 1gm glucose in 100 ml distilled water sterilized by filtration (Millipore filter 0.22 μm), 4.5 ml of solution No.1 was mixed with 0.5 ml of solution No.2 in sterilized test tubes, the tubes were inoculated with yeast isolates, incubated at 28 oC, the tubes were monitored weekly
Summary
Sacch. cerevisiae var boulardii possesses many properties that make it a potential probiotic survives transit through the GI tract, it's temperature optimum is 37oC, both in vitro and in vivo, it inhibits the growth of a number of microbial pathogens. Cerevisiae var boulardii belongs to the group of simple eukaryotic cells and, it differs from bacterial probiotics that are prokaryotes. Cerevisiae var.boulardii release polyamines which help in repairing mucous membranes. These polyamines increase the activity of short chain fatty acids (SCFA) and disaccharide enzymes (lactase, maltase, sucrase). The beneficial properties of Saccharomyces spp. strains are well documented (Rodrigues et al, 1996; Martins et al, 2005). In addition to their nutritive value (e.g. provision of vitamins of the B group), probiotic yeasts are generally resistant to gastrointestinal passage and are resistant to most antibiotics. The recent study aimed to study the isolation and identification of local isolates the yeast Sacch. cerevisiae from different dried and fresh fruits sources in Erbil city; it studyies the ability of using these isolated yeasts as aprobiotics (Edwards-Ingram et al, 2007; DeVrese and Schrezenmeir, 2008)
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