Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products

Ogunremi, O.R. and Sanni, A. I. and Renu, Agrawal (2015) Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119 (3). pp. 797-808.

PDF Journal of Applied Microbiology Volume 119, Issue 3, September 2015, Pages 797–808.pdf - Published Version Restricted to Registered users only Download (405kB)

Abstract

Aims: To determine the starter culture and multifunctional potentials of yeast strains from some cereal-based Nigerian traditional fermented food products. Methods and Results: Yeast isolates were screened for enzyme production and identified by sequencing the D1/D2 region of 26S rDNA. Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, Pichia kudriavzevii OG32, Pichia kudriavzevii ROM11 and Candida tropicalis BOM21 exhibited the highest protease, lipase and phytase activity. They were selected and further evaluated for gastrointestinal survival and adherence ability. Although strain-specific, they retained viability at 37°C and showed survival at pH 2�0., I. orientalis OSL11 showed the highest survival at 2% bile salts concentration and P. kudriavzevii ROM11 showed the least survival. The yeast strains showed strong autoaggregation ability (81�24–91�85%) and hydrophobicity to n-hexadecane (33�61–42�30%). The highest co-aggregation ability was detected for P. kudriavzevii OG32 and Escherichia coli (71�57%). All the yeast strains removed cholesterol in the range of 49�03–74�05% over 48 h and scavenged for free radicals in methanol reaction system. Conclusions: In this study, we isolated new yeast strains with multifunctional potentials that can be used as functional starter cultures to produce cerealbased probiotic products. Significance and Impact of the Study: The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal-based traditional fermented foods is beneficial.

Item Type:	Article
Uncontrolled Keywords:	cereal-based fermented food, cholesterol, enzymes, probiotics, yeast
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Nov 2015 12:41
Last Modified:	30 Nov 2015 12:41
URI:	http://ir.cftri.res.in/id/eprint/12012

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