Characterisation of probiotic properties of yeast strains isolated from kefir samples

Hamza Goktas*, Hilal Dikmen, Fatmanur Demirbas, Osman Sagdic, Enes Dertli

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

This study aimed to isolate and identify yeast species from kefir samples and to determine their probiotic characteristics in comparison with commercial probiotic yeast Saccharomyces boulardii. The microbial flora of traditional kefir samples were dominated by Saccharomyces cerevisiae and Kluyveromyces marxianus. Kefir isolates demonstrated higher auto-aggregation, hydrophobicity and antioxidant properties compared to S. boulardii although S. boulardii demonstrated the highest survival rate under in␣vitro gastrointestinal digestion conditions followed by two kefir yeasts K. marxianus and Kazachstania unispora. Importantly, kefir isolates revealed strong antifungal activities against mould species except Penicillium roqueforti. These findings suggest probiotic and functional roles of yeast strains isolated from traditional kefir samples.

Original languageEnglish
Pages (from-to)715-722
Number of pages8
JournalInternational Journal of Dairy Technology
Volume74
Issue number4
DOIs
Publication statusPublished - Nov 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2021 Society of Dairy Technology

Keywords

  • Auto-aggregation
  • FT-IR
  • Hydrophobicity
  • Kefir
  • Probiotic
  • Saccharomyces

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