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alliedacademies
Archives of Industrial Biotechnology | Volume 2
May 14-15, 2018 | Montreal, Canada
World Yeast Congress
Yeasts not only play an important role in flavor and texture
development during the production of cheese, also have
shown probiotic effects on human health. In this study, four
yeast isolates from Turkish cheeses were characterized to
species level by phenotypic criteria using API ID 32 microbial
identification kits and 18S rRNA sequence analysis. Three
of them identified as Pichia kudriavzevii (M16, M17 and
M57), while another one was Kluyveromyces marxianus
(M29). Yeast strains were tested for their ability to survive
in simulated gastric juice and intestinal environment. The
survival of all tested yeasts was 88.9-145% after 4 hours of
incubation in media with the addition of 1 g/L pancreatin
and 46.3-80.4% after 3 hours of incubation in media with
the addition of 3 g/L pepsin (pH 1.5). All yeast strains were
able to assimilate cholesterol in the range of 9.3-28.8% over
48 hour’s incubation. The DPPH radical scavenging activity
of yeast strains was ranging between 75.1-80.5%. According
to these results, the yeast strains could be considered as co-
culture or probiotic in the preparation of fermented dairy
products for contributing to the quality and health related
functional properties of products.
e:
Identification of some probiotic properties of yeast isolates from Turkish cheeses
Abudureyimu Maihebubai, Yavuz Beyatli and Zehranur Yüksekdağ
Gazi University Faculty of Science, Turkey