Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments

Azhar, M. A. and M.S., Munaim (2023) Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments. International Journal of Chemical and Biochemical Sciences, 23 (3). pp. 63-67. ISSN 2226-9614. (Published)

[img]
Preview
Pdf
Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments.pdf

Download (174kB) | Preview

Abstract

Probiotic yeast is one of the most important probiotics in kefir drinks and has been shown to have positive effects on gut health. The abundance of probiotic yeast strains in kefir drinks provides an opportunity to identify potential probiotic yeast as dietary supplements or functional food. Currently, yeast products are not as widely available as bacterial strains, but this is expected to change in the near future. Probiotics must resist acid and bile and adhere to the intestinal surface to thrive and colonise the gastrointestinal tract. Therefore, this study aims to investigate the ability of locally isolated yeast strains to resist acid and bile stress. An in vitro experiment was conducted using sample strains isolated from kefir beverages such as Kodamaea ohmeri, Kazachstania unispora, Saccharomyces cerevisiae, and Saccharomyces boulardii. Acid tolerance was determined by varying the pH of YEPD broth from 2 to 7, and bile tolerance was determined using YEPD broth with bile salt concentrations of 0%, 0.3%, 0.5%, and 1%. The study findings show that most isolated yeast strains survive acidic and bile environments. They were able to survive pH 3 for 24 hours (about log 6 CFU/mL). Only Saccharomyces boulardii and Kodamea ohmeri could survive for 24 hours in 1% bile acid (log 6.41 to log 7.34 CFU/mL), whereas all strains survive in 0.3% bile salt (log 3.42 to 8.95 CFU/mL). This study shows that all isolated yeasts have remarkable potential probiotic properties.

Item Type: Article
Additional Information: Indexed by Scopus
Uncontrolled Keywords: Probiotics; yeast; acid tolerance; bile tolerance; Saccharomyces
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical and Process Engineering Technology
Depositing User: Miss Amelia Binti Hasan
Date Deposited: 16 Oct 2023 05:00
Last Modified: 16 Oct 2023 05:00
URI: http://umpir.ump.edu.my/id/eprint/38884
Download Statistic: View Download Statistics

Actions (login required)

View Item View Item