Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporus

Abstract

Kefir yeasts were investigated for their possible virulence using an in vitro system. Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis of 46 biochemical traits showed that all kefir isolates formed clusters distinct from Candida albicans. No isolate showed N‐acetylglucosaminidase activity, which is involved in resistance against host immune systems. All Kluyveromyces marxianus isolates formed pseudohyphae and grew at 42 °C, whereas Saccharomyces unisporus isolates did not. None of the kefir yeasts had proteolytic or haemolytic activities. All K. marxianus isolates were susceptible to fluconazole, whereas S. unisporus isolates were classified as resistant.

Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

“…parakefiri , and yeasts, such as Saccharomyces spp. and Kluyveromyces marxianus (Lim et al ). Next to other unidentified species, they presented metabolic activities that could enable the production of compounds with antibacterial and antifungal activities and mycotoxin‐binding capabilities (Erdogan et al ).…”

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

“…were also shown to be presented in kefir grains (Kesmen and Kacmaz, ; Leite et al ; Nalbantoglu et al ; Walsh et al ; Dertli and Çon, ). Additionally, kefir grains have a diverse fungal microbiota in which yeast species such as Saccharomyces , Kazachstania , Kluyveromyces and Pichia were shown to be presented (Zhou et al ; Marsh et al ; Lim et al ). Several factors can affect the microbiota of kefir grains.…”

Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

“…Based on our results, it can be theorized that the antimicrobial activity of A. fabarum species contributes to that of kefir in establishing a self‐protective system, thereby providing strong barriers against contamination by various pathogenic and spoilage bacteria during kefir fermentation (Chang et al, ). Given that kefir has been used in the treatment of various gastrointestinal infectious diseases in humans and industrial animals anecdotally (Silva, Rodrigues, Filho, & Lima, ; Zacconi, Scolari, Vescovo, & Sarra, ), A. fabarum DH1801 can be further developed into a sole probiotic agent after its survivability in the host gastrointestinal tract and safety to the host are thoroughly evaluated (Lim, Kim, Jeong, Kang, & Seo, ).…”