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

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. Current...

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Main Authors: Azhar, M. A., M.S., Munaim
Format: Article
Language:English
Published: International Scientific Organization 2023
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/38884/1/Survival%20of%20Isolated%20Probiotic%20Yeast%20Strains%20from%20Kefir%20Towards%20Bile%20and%20Acidic%20Environments.pdf
http://umpir.ump.edu.my/id/eprint/38884/
https://www.iscientific.org/wp-content/uploads/2023/08/10-IJCBS-23-23-3-3-done.pdf
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spelling my.ump.umpir.388842023-10-16T05:00:25Z http://umpir.ump.edu.my/id/eprint/38884/ Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments Azhar, M. A. M.S., Munaim TP Chemical technology 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. International Scientific Organization 2023 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/38884/1/Survival%20of%20Isolated%20Probiotic%20Yeast%20Strains%20from%20Kefir%20Towards%20Bile%20and%20Acidic%20Environments.pdf 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) https://www.iscientific.org/wp-content/uploads/2023/08/10-IJCBS-23-23-3-3-done.pdf
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Azhar, M. A.
M.S., Munaim
Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
description 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.
format Article
author Azhar, M. A.
M.S., Munaim
author_facet Azhar, M. A.
M.S., Munaim
author_sort Azhar, M. A.
title Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
title_short Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
title_full Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
title_fullStr Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
title_full_unstemmed Survival of Isolated Probiotic Yeast Strains from Kefir Towards Bile and Acidic Environments
title_sort survival of isolated probiotic yeast strains from kefir towards bile and acidic environments
publisher International Scientific Organization
publishDate 2023
url http://umpir.ump.edu.my/id/eprint/38884/1/Survival%20of%20Isolated%20Probiotic%20Yeast%20Strains%20from%20Kefir%20Towards%20Bile%20and%20Acidic%20Environments.pdf
http://umpir.ump.edu.my/id/eprint/38884/
https://www.iscientific.org/wp-content/uploads/2023/08/10-IJCBS-23-23-3-3-done.pdf
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score 13.23648

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