In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics

Abstract

In this work, six Kluyveromyces strains isolated from artisanal Fiore Sardo cheese were evaluated for some functional properties relevant to their use as probiotics. All strains were able to grow in the presence of conjugated bile salts after 72 h of incubation, and four were able to hydrolyse both sodium glycodeoxycholate and taurodeoxycholate. All strains survived well under simulated gastric conditions (pH 3.0), but Kl. marxianus strains presented the best survival rates values (83–100%) after exposure to artificial duodenum juice. Autoaggregation ability showed a certain variability with mean values ranging between 39.1 and 59.2%, while the hydrophobicity index was higher than 50% in five strains. All strains were able to adhere to Caco-2 cells (values ranging from 4 to 68%), with two Kl. lactis strains exhibiting significantly higher percentage adhesion than S. boulardii Codex used as control (P < 0.05). Kl. lactis strains also showed the broadest inhibitory range against pathogens. Finally, all strains were non-hemolytic and sensitive to the antimycotic agents tested. In conclusion, our results indicate that Kluyveromyces strains isolated from artisanal cheese possess interesting functional traits and absence of undesirable properties, and could be considered appropriate probiotic candidates

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

“…A criterion for determining which LAB can be considered as probiotic is the bacteria’s capacity to attach itself to the epithelium of the intestinal mucosal [ 25 ]. Hydrophobicity is related to the presence of cell wall components, such as phospholipids, polysaccharides, and other external components on the bacterial cell surface [ 34 ]. The presence of proteins and lipoteichoic acids on cell surfaces provides cells with hydrophobic properties, whereas the presence of polysaccharides produces hydrophilic properties [ 24 ].…”

Microbiological characterization of Gioddu, an Italian fermented milk

“…The detection of such yeast species is in accordance with preliminary studies carried out by Maoloni et al (2019) in Gioddu samples through PCR-DGGE. Moreover, K. marxianus strains with potential probiotic features have recently been isolated by Fadda et al (2017) from Fiore Sardo, a typical Sardinian hard cheese. K. marxianus has also been detected in homemade Chinese koumiss (Ni et al, 2007), in different French cheeses produced with raw milk (Callon et al, 2006), in African artisanal yoghurt and in traditionally fermented milks (Maïworé et al, 2019).…”

Enhancement of bile resistance by maltodextrin supplementation in Lactobacillus plantarum Lp‐115

“…; Fadda et al . ) with some modifications. The cells were harvested at logarithmic growth phase, washed twice with PBS and resuspended in PBS to an OD 600 of about 0·6.…”