Characterisation of probiotic properties of yeast strains isolated from kefir samples

Yükleniyor...
Küçük Resim

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.