Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter

Abstract

The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose-utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto-aggregation as well as co-aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95°C for 2 h. The cell-free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co-culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well.

Preliminary evaluation of probiotic potential of yeasts isolated from bovine milk and curd of Sri Lanka

“…a, b, c and d. At pH 8 isolates showed gradual growth and survival in gastric and pancreatic juices. At pH 2 isolates exhibited a slow growth compared to pH 8 and reached stationary phase earlier (within 3-4 hours).These findings correlate well with the earlier findings of Chelliah et al (2016) and Díaz-Vergara et al (2017).…”

Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach

“…Other authors showed good results for W. anomalus (García-Hernández et al, 2012), P. kudriavzevii that tolerated physiological concentrations of bile salts, pepsin and pancreatin (Chelliah, Ramakrishnan, Prabhu, & Antony, 2016) or a large number of T. delbrueckii and D. hansenii strains tolerated high bile salt concentrations (Psani & Kotzekidou, 2006).…”

“…Cell aggregation between microorganisms of the same strain (auto-aggregation) or between different strains (coaggregation) is of considerable importance in several ecological niches. Recent studies have demonstrated that there are many yeast strains with very high auto-aggregation rates (Arévalo-Villena et al, 2018;Binetti, Carrasco, Reinheimer, & Suárez, 2013;Chelliah, Ramakrishnan, Prabhu, & Antony, 2016).…”

“…Besides Saccharomyces sp., recent studies have demonstrated the existence of other yeast species with probiotic potential, such as Wickerhamomyces anomalus (García-Hernández et al, 2012), Candida krusei, Kluyveromyces marxianus, Candida rugosa and Trichosporon asahii (Pedersen, Owusu-Kwarteng, Thorsen, & Jespersen, 2012) or Pichia kudriavzevii (Chelliah, Ramakrishnan, Prabhu, & Antony, 2016). Psani and Kotzekidou (2006) found that a large majority of Torulaspora delbrueckii and Debaryomyces hansenii strains tolerated high bile salt concentrations and inhibited the growth of several pathogens (Psani & Kotzekidou, 2006).…”

Association of probiotic potential of strains of Pichia kudriavzevii isolated from ogi with the number of open reading frame (ORF) in the nucleotide sequences

“…The two major types of microorganisms associated with traditional fermented foods and beverages are yeasts and bacteria. Yeasts are found in different classes of foods ranging from plant to animal origins where they have a notable impact on food safety and organoleptic properties (FAO and WHO, 2001;Chelliah et al, 2016). Various studies have reported the occurrence of different yeast genera such as Saccharomyces, Candida, Debaryomyces, Kluyveromyces, and Pichia species, in African traditional fermented food (Kumura et al, 2004;Mahasneh and Abbas, 2010).…”