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Archives of Industrial Biotechnology | Volume 2
May 14-15, 2018 | Montreal, Canada
World Yeast Congress
T
he possible beneficial properties of dairy foods and
associated microorganisms for both human and animal
health are increasingly investigated. In this study,
three Pichia
kudriavzeii
(M16, M17 and M57) and one
Kluyveromyces
marxianus
(M29) strains isolated from Turkish cheeses
were evaluated for some functional properties relevant to
their use as probiotic. All strains were able to grow under
low acid condition (pH 3) and survived well (61.4-100%) in
the presence of conjugated bile salts (0.3%) after 48 h of
incubation, while producing exopolysaccharide (EPS) ranging
between 55.3-130.7 mg/L. All yeast strains presented high
auto-aggregation ability in the range of 70.6-88.7%. All
strains also showed higher hydrophobic activities in acidic
chloroform and toluene solvents compared with the neutral
p-xylane solvent and basic ethyl acetate solvent. Only
P.
kudriavzeii
M57 showed inhibitory activities on Bacillus
cereus RSKK 863 (11.7 mm) and Pseudomonas aeruginosa
ATCC 27853 (11.9 mm). In conclusion, the presented results
indicate that both
Pichia kudriavzeii and Kluyveromyces
marxianus strains
isolated from cheeses could be regarded
as appropriate candidate for new probiotic yeast strains,
they could be used as adjunct cultures for contributing to
the quality and health related functional properties of dairy
products.
Speaker Biography
Abudureyimu Maihebubai has recently completed her PhD from Gazi University and
preparing for her Post-doctoral Program in Abroad. During her graduate studies, she
has published 6 papers in reputed journals and has attended many international
Congress.
e:
mehbubem@gmail.comEvaluation of some probiotic properties of yeasts isolated from Turkish cheeses
Abudureyimu Maihebubai, Yavuz Beyatli, Zehranur Yüksekdağ
and
Maimaiti Akepaer
Gazi University Faculty of Science, Turkey