Characterisation of probiotic properties of yeast strains isolated from kefir samples
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Kefir, Probiotic, FT-IR, Saccharomyces, Hydrophobicity, Auto-Aggregation
Kaynak
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
Sayı
Künye
Goktas, H., Dikmen, H., Demirbas, F., Sagdic, O., & Dertli, E. Characterisation of probiotic properties of yeast strains isolated from kefir samples. International Journal of Dairy Technology.
