Killer yeast isolated from some foods and its biological activity

Yehia, Hany M.; El‐Khadragy, Manal F.; Al-Masoud, Abdulrahman Hamad; Ramadan, Elshahat M.; EL-DIN, Mohamed Ferkry Serag

doi:10.1590/fst.119721

Cited by 1 publication

(1 citation statement)

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“…Yeasts with antagonistic activity against other microorganisms are considered killer yeasts. They have been reported capable of secreting proteinaceous toxins against some pathogenic bacteria, molds and yeasts [55] – [57] . The present finding is consistent with earlier research which found that nine yeast isolates were active against five different pathogens, including Bacillus spp, E. coli , Staphylococcus , Pseudomonas and Klebsiella [22] , [33] .…”

Section: Resultsmentioning

confidence: 99%

Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

et al. 2022

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<abstract> <p>This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were <italic>Candida</italic> (20.3%), <italic>Diutina</italic> (2.9%), <italic>Filobasidium</italic> (1.0%), <italic>Kazachstania</italic> (33.0%), <italic>Pichia</italic> (3.9%), <italic>Saccharomyces</italic> (1.0%), <italic>Starmerella</italic> (28.2%), <italic>Torulaspora</italic> (2.9%), and <italic>Yarrowia</italic> (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, <italic>Kazachstania bulderi</italic> KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.</p> </abstract>

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Section: Resultsmentioning

confidence: 99%