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

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.