Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia

Abstract

Kefir drink is a source of probiotic microorganism with remarkable functional and technological properties. The objective of this work is to isolate yeast strains from Malaysian kefir drink and evaluate them for probiotic potentials. In the present study, nine strains of probiotic yeast were isolated from a Malaysian kefir drink and identified according to their 16S rDNA sequences. Furthermore, their probiotic potential was evaluated. The probiotic properties were tested for aspects of antibiotic susceptibility, antimicrobial activity, and gastrointestinal condition tolerance (pH and temperature). Five isolated strains, M3, Y5, Y9, Y11 and A1, showed good tolerance towards low pH condition while three strains, A1, M1, and M3, showed antimicrobial activity against E. coli, P. aeruginosa, and Salmonella sp. Most isolates were resistant to penicillin, streptomycin, and ampicillin, and grew well at human body temperature. The result of this test indicates that the yeast strains isolated from Malaysian kefir drink have excellent potential for use as probiotics in various products. Lastly, kefir milk is one of the excellent source of probiotic yeast strains and could be used as a new yeast probiotic formulation or in food supplements.

Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis

“…Kefir is a beverage commonly produced from milk and involves a complex fermentative process from the microbiological diversity in “kefir grains” [ 28 ]. Typically, kefir grains are inoculated into milk in proportions of 5% to 10% [ 29 ], which gives characteristics such as a creamy fermented milk with a slightly acidic taste depending on the starter culture and mixture of the inoculated microorganisms [ 1 ].…”

“…Fermentation of a matrix produces kefir. Milk is the matrix generally used, resulting in a beverage acidic, slightly alcoholic, and with a creamy consistency [ 1 ]. It results from milk fermentation by microorganisms that live in symbiosis in kefir grains.…”

Lactiplantibacillus argentoratensis and Candida tropicalis Isolated from the Gastrointestinal Tract of Fish Exhibited Inhibitory Effects against Pathogenic Bacteria of Nile Tilapia

“…In the present study, two species of yeast, K. ohmeri and C. tropicalis, were found to be probiotics. The probiotic potential of these yeast strains was previously found [ 74 , 75 , 76 ]. Although the isolation of these yeasts from several marine fish was reported [ 77 , 78 ], there is no record of isolation of these yeast strains from freshwater fish.…”

Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors

“…On the other hand, the genus Lactobacillus , the second most abundant in the studied, are naturally part of different human microbiotas, and several species/strains are considered probiotic microorganisms [ 78 , 79 , 80 , 81 , 82 ]. The yeast component of these beverages included Saccharomyces and Kazachstania , two genera with proven probiotic features [ 72 , 83 , 84 , 85 , 86 ]. Despite these promissory results, further strain-specific analyses of isolated bacteria and yeast are needed to confirm their probiotic features.…”