Please cite this article as: Gil-Rodríguez, A.M., Carrascosa, A.V., Requena, T., Yeasts in foods and beverages: In vitro characterisation of probiotic traits, Abstract 23The possible beneficial properties of food and associated microorganisms for both 24 human and animal health are increasingly investigated. While many bacteria have been 25 characterised as probiotics, only one yeast variety, Saccharomyces cerevisiae var. 26 boulardii, has been recognised to be part of this group, regardless of the importance of 27 yeasts in the food industry. In this work, we have studied the probiotic or health-28 beneficial potential of 130 yeast strains isolated from food belonging to the collection of 29 the Institute of Food Science Research CIAL (CSIC-UAM). To that end, the response of 30 these yeasts to physiological conditions during consumption has been assessed through 31 measuring their capacity to grow at 37 °C and to survive the gastrointestinal transit 32 conditions. Almost 50% of the yeast analysed could thrive at the host intestine 33 temperature, and of these, almost 37% had growth kinetic parameters higher at 37 °C 34 than at 25 °C. In addition, about 95% of the strains could survive the exposition to 35 conditions simulating the gastrointestinal transit. The yeast strains were also analysed 36 for exhibiting auto-aggregation phenotype, antioxidant activity and the production of 37 killer peptides, this only found in 8.5% of the strains analysed. These properties could 38 be regarded as additional interesting features for selecting new probiotic strains.39 40

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