Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties

Abstract

Significance and Impact of the Study: This study revealed the diversity of yeasts in some traditional kefir samples from Iran. Kluyveromyces marxianus was the dominant yeast species followed by Saccharomyces cerevisiae, P. fermentans and P. kudriavzevii. Three isolates of S. cerevisiae and one isolate of P. fermentans were exhibited high abilities of adherence to different solvents and auto-aggregation and acceptable adhesion to the epithelial intestine-derived cells but no antimicrobial activity against investigated pathogens. Although further studies on their health benefits and in vivo trials are required, these findings suggest that the yeast isolates can be considered as possible probiotic candidates for the development of novel functional foods.

Isolation, functional evaluation of probiotic properties and molecular identification of strains isolated from Iranian poultry’s gut

“…This demonstrates the isolate's capacity to adhere to an enterocyte cell line which is a highly desirable trait in probiotics. FM 3 ( 26 ), M P II ( 4 ), MP 2 ( 6 ), and KF 3 ( 4 ) had the highest adhesion capacity among the isolates evaluated in this investigation. Compared to the previous report, Bacillus spp.…”

“…M PII (4), LP7 (18), MP2 (6), 3H26 and FM3 (26) from Mazandaran, AP12 (4) from Alborz and 5ADL28, Ch. q1 (7) and KF3 ( 4 ) from Lorestan were isolated. Also, the blast results are listed.…”

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

“…Y1, LAB1 and LAB2 isolated from kefir grains adhered to Caco-2 cells o HT-29 cells in 2 h and are depicted in Figure 3A,B. Y1 reached a cell density of 4.85 Lo CFU/mL and 5.78 Log CFU/mL on Caco-2/HT-29 cells, corresponding to 80.83% and 93% adhesion, respectively, values higher than those reported in other studies [41].…”

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

“…On the other hand, co-aggregation is when cells adhere to pathogens, aided by protein compounds on their surfaces. Both mechanisms serve as antimicrobial strategies: auto-aggregation prevents pathogen attachment, while co-aggregation exposes pathogens more effectively to probiotic antimicrobial agents like bacteriocins (Hurtado-Romero et al, 2021;Rahmani et al, 2022;Kanak et al, 2023). As illustrated in Figure 3, all isolates exhibited a significant increase in auto-aggregation over time (p-value < 0.05), reaching 64-73% after 24 h. P. fermentans demonstrated the highest level of auto-aggregation, surpassing even the standard probiotic strain L. casei PTTC 1608, while L. lactis showed the lowest.…”