Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products
Yeasts isolated from fermented plant-based sources—boza, pickles, and chickpeas—were evaluated for probiotic potential. Among 18 colonies, seven isolates showing no hemolytic activity were selected and identified: <i>Pichia kudriavzevii</i> (four isolates), <i>Kazachstania exigua&l...
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MDPI AG
2025-05-01
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| author | Dilara Devecioglu Anı Kuscu Funda Karbancioglu-Guler |
| author_facet | Dilara Devecioglu Anı Kuscu Funda Karbancioglu-Guler |
| author_sort | Dilara Devecioglu |
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| description | Yeasts isolated from fermented plant-based sources—boza, pickles, and chickpeas—were evaluated for probiotic potential. Among 18 colonies, seven isolates showing no hemolytic activity were selected and identified: <i>Pichia kudriavzevii</i> (four isolates), <i>Kazachstania exigua</i>, <i>Hanseniaspora uvarum,</i> and <i>Saccharomyces cerevisiae</i>. Most isolates were able to survive under low pH and bile salt conditions, simulating the environment of the gastrointestinal tract (5.62–8.59 log CFU/mL) and tolerated NaCl concentrations up to 6–8% (<i>w</i>/<i>v</i>). All isolates exhibited antibiotic resistance; however, their susceptibility to antifungals varied. While <i>P. kudriavzevii</i> DD_B_M88 exhibited the highest hydrophobicity (63.07%), isolate auto-aggregation increased to 53–95% after 24 h. Most isolates showed a great capability to co-aggregate with pathogens and inhibited them significantly (up to 98.72%), except for <i>S. cerevisiae</i> DD_NB_M90. The selected three isolates and their cell-free supernatants, up to a certain concentration, showed no significant cytotoxicity on Caco-2 cell line. Eventually, six isolates, excluding <i>S. cerevisiae</i> DD_NB_M90, fulfilled the probiotic criteria, and can serve as probiotic starter cultures for alternative food production. |
| format | Article |
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| institution | Matheson Library |
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| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-a4e07201b31142c7853cfb51a2e7edc92025-06-25T13:48:54ZengMDPI AGFermentation2311-56372025-05-0111630510.3390/fermentation11060305Isolation and Functional Characterization of Yeasts from Fermented Plant Based ProductsDilara Devecioglu0Anı Kuscu1Funda Karbancioglu-Guler2Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, TürkiyeDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, TürkiyeDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, TürkiyeYeasts isolated from fermented plant-based sources—boza, pickles, and chickpeas—were evaluated for probiotic potential. Among 18 colonies, seven isolates showing no hemolytic activity were selected and identified: <i>Pichia kudriavzevii</i> (four isolates), <i>Kazachstania exigua</i>, <i>Hanseniaspora uvarum,</i> and <i>Saccharomyces cerevisiae</i>. Most isolates were able to survive under low pH and bile salt conditions, simulating the environment of the gastrointestinal tract (5.62–8.59 log CFU/mL) and tolerated NaCl concentrations up to 6–8% (<i>w</i>/<i>v</i>). All isolates exhibited antibiotic resistance; however, their susceptibility to antifungals varied. While <i>P. kudriavzevii</i> DD_B_M88 exhibited the highest hydrophobicity (63.07%), isolate auto-aggregation increased to 53–95% after 24 h. Most isolates showed a great capability to co-aggregate with pathogens and inhibited them significantly (up to 98.72%), except for <i>S. cerevisiae</i> DD_NB_M90. The selected three isolates and their cell-free supernatants, up to a certain concentration, showed no significant cytotoxicity on Caco-2 cell line. Eventually, six isolates, excluding <i>S. cerevisiae</i> DD_NB_M90, fulfilled the probiotic criteria, and can serve as probiotic starter cultures for alternative food production.https://www.mdpi.com/2311-5637/11/6/305probiotic potentialyeastbozapicklechickpea |
| spellingShingle | Dilara Devecioglu Anı Kuscu Funda Karbancioglu-Guler Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products Fermentation probiotic potential yeast boza pickle chickpea |
| title | Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products |
| title_full | Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products |
| title_fullStr | Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products |
| title_full_unstemmed | Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products |
| title_short | Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products |
| title_sort | isolation and functional characterization of yeasts from fermented plant based products |
| topic | probiotic potential yeast boza pickle chickpea |
| url | https://www.mdpi.com/2311-5637/11/6/305 |
| work_keys_str_mv | AT dilaradevecioglu isolationandfunctionalcharacterizationofyeastsfromfermentedplantbasedproducts AT anıkuscu isolationandfunctionalcharacterizationofyeastsfromfermentedplantbasedproducts AT fundakarbanciogluguler isolationandfunctionalcharacterizationofyeastsfromfermentedplantbasedproducts |