Abstract
Twenty yeast strains were isolated from traditional Indian fermented foods (idli and jalebi batter) and were screened for various probiotic properties. Seven of these isolates could survive in conditions similar to the gut with a survival rate as high as 100% at pH 2.0-2.5 and bile salt concentration of 1%. They were able to grow at 37oC and were resistant to commonly used antibiotics. Auto-aggregation ability and cell surface hydrophobicity was observed to be high for all of the isolates. Antimicrobial action was exhibited by these isolates against enteric pathogens (i.e., E. coli, Salmonella sp., Staphylococcus aureus, Vibrio cholerae and Pseudomonas sp.). Further, they were observed to produce phytase, β-galactosidase, L-asparaginase, protease and lipase, thus could be useful in degrading anti-nutrients and improving digestion. Most of them were vitamin B12 (except J15) and exopolysaccharide producers. All of them had the ability to assimilate cholesterol in the range 57-88.5%. None of the strains produced DNase and gelatinase, thus ascertaining their safe use. These isolates were identified as Saccharomyces cerevisiae, Candida tropicalis, Aureobasidium sp. and Pichia manschuria.
Highlights
One of the oldest forms of food processing and preservation is fermentation
Three major types of microorganisms are associated with traditional fermented foods and beverages, i.e., filamentous fungi, yeasts and bacteria
Several features contribute to the success of yeasts as probiotics such as their robust size, morphological diversity, nutritional flexibility, stress tolerance ability, enzyme secreting potency, antioxidative/antitumor/antimicrobial activity, and ability to produce several other useful metabolites [7]
Summary
Three major types of microorganisms are associated with traditional fermented foods and beverages, i.e., filamentous fungi, yeasts and bacteria. Several of these non-pathogenic microorganisms, classified in the status of Generally Recognized As Safe (GRAS), are used as probiotics because of their beneficial effects on the host [1,2,3]. Out of the several yeasts isolated from fermented products Saccharomyces cerevisiae according to EFSA (Europian Food Safety Authority) has a QPS (Qualified Presumption of Safety) status (Parma, Italy 2005) and is practically the only yeast commercialized as probiotic in human medicine [8,9]. It has been reported to be efficacious in the prevention or recurrence of different types of diarrhoea and colitis in humans and has been found effective in the treatment of acute diarrhoea in children and other gastrointestinal disorders [10,11,12]
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