Evaluation of Probiotic Attributes of Isolated Yeast Strains from Fruits and Bread
Malashree L, Anushree Y K, Akshaykumar
European Journal of Nutrition & Food Safety · pp. 110–116 · Published 25 Jul 2024
10.9734/ejnfs/2024/v16i81499Abstract
Aims: To characterize the probiotic attributes of yeasts obtained from fruit and bread samples. Study Design: Isolation, characterization amd performance evaluation for probiotic attributes. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India, between June 2022 and March 2023. Methodology: 3 samples (Litchi, orange and bread) were taken to isolate yeasts using pour plate method. The obtainedcolonies were isolated, purified and cultured on YMM (Yeast maintenance media) and checked for prelimenary identification, biochemical tests followed by probiotic characterization using acid and bile test. Results: The yeast counts were only obtained from litchi and orange but not in bread sample. The counts were 4.20, 3.3 and 0 log10cfu/g for litchi, orange and bread respectively with significant difference (P=.05). Isolated yeasts of 5 numbers were identified as Saccharomyces species and those were subjected for acid and bile tolerance test to check probiotic attributes. All the isolates showed tolerance to both acid and bile with significant difference. Conclusion: The isolated yeast strain possess some probiotic characteristics and use of probiotic yeasts by humans through food gives biotherapeutic value.
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