Probiotic attributes of a yeast-like fungus, Geotrichum klebahnii

Abstract

Geotrichum klebahnii, a filamentous yeast-like fungus, was isolated from a cheese sample. Several in vitro tests were carried out for its probiotic characterization. This isolate showed high survival rate of 100 ± 1.8% at low pH (pH 2) and 100 ± 0.9% at high oxbile concentration (1%) and also grew well at 37°C. It showed an auto-aggregation ability of 100.00 ± 1.5% after 20 h of incubation at 37°C, as well as 36.43 ± 0.70% and 52.13 ± 1.50% cell surface hydrophobicity with xylene and n-hexadecane, respectively. It had inhibitory activity against food-borne pathogens such as Salmonella sp., Vibrio sp. and Staphylococcus aureus. G. klebahnii produced the enzymes phytase and inulinase. It was a producer of vitamin B 12 and exoploysaccharides. It assimilated up to 29.42 ± 2.1% cholesterol after 48 h of incubation at 37°C. The organism did not produce gelatinase and DNase assay, indicating its safety as a probiotic microorganism. This is the first report of the probiotic potential of yeast like fungus, G. klebahnii.

Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic

“…bouldardii from fruits with probiotic properties (antimicrobial activity, bile salt and gastric acid tolerance). Syal and Vohra [52] reported probiotic attributes of Geotrichum klebahnii , a yeast like fungus isolated from cheese.…”

“…It can produce organic acid and showed resistance against tetracycline, ampicillin, gentamycin, penicillin, polymixin B and nalidixic acid. The resistance of the yeast strain to antibiotics make it suitable for use in patients undergoing antibiotic treatment [52]. Higher resistance to antibiotic provides the yeast strain advantage over bacteria for therapeutic use.…”

“…It can assimilate cholesterol (33%), can produce killer toxin, vitamin B12, glutathione, siderophore and strong biofilm. Vitamins play key role in numerous metabolic processes of the body and yeasts have been reported to be able to produce vitamins, especially vitamin B complex, which is a distinctive advantage for yeast to be used as a probiotic over bacteria [52]. Dubash et al [53] reported a number of yeast strains belonging to Sachharomyces cerevisiae, Candida pintolopesii, Candida tropicalis, Pichia anomala and Dekkera spp.…”

Evaluation of yeast and bacterial based probiotics for early rearing of Labeo rohita (Hamilton, 1822)

“…Scanty of literature is available on the comparative effect of bacteria and yeast on early rearing of fish. Nevertheless, the higher efficiency of G. candidum could be explained by the better adherence ability to the GI tract of host (Keily & Olson, 2000;Syal and & Vohra, 2014), their components like chitin and β-glucans (Sietsma & Wouter, 1971) which can stimulate the antioxidant and immune system of host (see review Ibrahem, 2015), larger cell volume and ability to produce diverse enzymes, that is, α amylases, cellulases, β-glucanases, xylanases, proteases and lipases (Ghosh, Sen, & Ray, 2002) as compared to B. cereus.…”