Isolation and Identification of Saccharomyces cerevisiae from Caterpillar Frass and their Probiotic Characterization

Probiotics are live microorganisms which upon ingestion confer health benefits to the host and are widely applied for human and animal welfare. The present study reports the isolation of yeast cells from caterpillar frasses and its probiotic characterization. Out of four yeast cultures isolated, all...

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Bibliographic Details
Published in:Biosciences, biotechnology research Asia biotechnology research Asia, 2019-03, Vol.16 (1), p.179-186
Main Authors: Vinayak Khisti, Ujwala, Arun Kathade, Suyash, Arjun Aswani, Mayur, Kaur Anand, Pashmin, Kunchirman Bipinraj, Nirichan
Format: Article
Language:English
Subjects:
Agglomeration
Animal welfare
Antimicrobial agents
Bacteria
Baking yeast
Bile
Cell culture
Cholesterol
Deoxyribonucleic acid
DNA
Epithelial cells
Exploration
Food
Fungi
Gastrointestinal tract
Identification methods
Ingestion
Intestine
Microorganisms
Probiotics
Saccharomyces cerevisiae
Temperature
Temperature tolerance
Toxicity
Yeast
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Summary:Probiotics are live microorganisms which upon ingestion confer health benefits to the host and are widely applied for human and animal welfare. The present study reports the isolation of yeast cells from caterpillar frasses and its probiotic characterization. Out of four yeast cultures isolated, all found to be non-hemolytic and cultures designated as CV-I, CV-II CV-III and CV-IV showed good bile tolerance at 1.2%. These cultures possessed the ability to grow pH range of 1.5 – 10, exhibited auto-aggregation and co-aggregation capabilities, which are essential for growth in alimentary canal and reduction of pathogen adherence on the intestinal epithelial cells. All cultures exhibited good tolerance to temperature up to 42°C. Isolate CV-I showed wide range of antimicrobial activities against pathogenic bacteria and fungi. This study is the first report of isolation and characterization of probiotic yeast from caterpillar frass. The isolate CV-I has been identified as Saccharomyces cerevisiae by molecular methods. This culture is an ideal candidate for further probiotic exploration.
ISSN:0973-1245
2456-2602
DOI:10.13005/bbra/2735