Objective: The main objective of this study is to isolate yeasts from different environmental sources to investigate their potential probiotic characteristics.Methods: Appropriate in vitro assays has been conducted to examine their probiotic potentiality such as acid and bile salt tolerance, temperature resistance, stimulated gastrointestinal tract tolerance, cell adhesion, and cholesterol removal. All the yeast isolates were tested under in vitro conditions.
Results:In this study, 20 yeast strains have been isolated from different sources, screened and their desirable probiotic properties, viz., pH tolerance, bile salt tolerance, and thermotolerance have been evaluated. Screened yeast isolates treated with gastric juices showed increased survival rate above 60%. A further in vitro study investigates cholesterol removal and it showed increased cholesterol removal rate up to 92%. Exopolysaccharide production was estimated for selected yeast isolates and applications are under investigation.
Conclusion:Among 20 yeast isolates, 5 isolates showed increased growth under stress tolerance. It can be concluded that the screened yeast isolates lemon, millet root, goat intestine outer, goat intestine inner, and wine industry can serve as promising probiotics in various fields of food industry.