Probiotic potentials of yeasts isolated from some cereal‐based Nigerian traditional fermented food products

• Published in: Journal of applied microbiology 2015-09, Vol.119 (3), p.797-808
• Main Authors: Ogunremi, O.R., Sanni, A.I., Agrawal, R.
• Format: Article
• Language: English
• Subjects: Candida tropicalis; cereal‐based fermented food; cholesterol; Cholesterol - metabolism; Edible Grain - microbiology; enzymes; Escherichia coli; Fermentation; Food Microbiology; Food products; Issatchenkia orientalis; Microbiology; Molecular Sequence Data; Nigeria; Pichia; Pichia kluyveri; Probiotics; Probiotics - classification; Probiotics - isolation & purification; Probiotics - metabolism; Yeast; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification; Yeasts - metabolism
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.12875

Aims To determine the starter culture and multifunctional potentials of yeast strains from some cereal‐based Nigerian traditional fermented food products. Methods and Results Yeast isolates were screened for enzyme production and identified by sequencing the D1/D2 region of 26S rDNA. Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, Pichia kudriavzevii OG32, Pichia kudriavzevii ROM11 and Candida tropicalis BOM21 exhibited the highest protease, lipase and phytase activity. They were selected and further evaluated for gastrointestinal survival and adherence ability. Although strain‐specific, they retained viability at 37°C and showed survival at pH 2·0., I. orientalis OSL11 showed the highest survival at 2% bile salts concentration and P. kudriavzevii ROM11 showed the least survival. The yeast strains showed strong autoaggregation ability (81·24–91·85%) and hydrophobicity to n‐hexadecane (33·61–42·30%). The highest co‐aggregation ability was detected for P. kudriavzevii OG32 and Escherichia coli (71·57%). All the yeast strains removed cholesterol in the range of 49·03–74·05% over 48 h and scavenged for free radicals in methanol reaction system. Conclusions In this study, we isolated new yeast strains with multifunctional potentials that can be used as functional starter cultures to produce cereal‐based probiotic products. Significance and Impact of the Study The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal‐based traditional fermented foods is beneficial.