Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents

, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacteria...

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Bibliographic Details
Published in:Food science and biotechnology 2024-12, Vol.33 (15), p.3527-3540
Main Authors: Sukmawati, Dalia, Adisyahputra, Adisyahputra, Al-Ani, Laith Khalil Tawfeeq, Al Husna, Shabrina Nida, Afifah, Zakiah Nur, Sriherwanto, Catur, Surono, Surono, Setiarto, R Haryo Bimo, Nurjayadi, Muktiningsih, Rahman, Roshanida A
Format: Article
Language:English
Subjects:
Antibacterial activity
Bile salts
Candida tropicalis
Durio zibethinus
Fruits
Gastric juice
Pichia kudriavzevii
Probiotics
Survival
Yeast
Yeasts
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Summary:, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacterial activity against and , and hemolytic activity on blood agar medium. The results showed that 40 yeasts isolated from Lai durian fruit and 34 of these isolates grew on YMA medium. The two isolates showed high significance in the probiotic tests. These two isolates were able to grow on bile salt up to a concentration of 2% and gastric acid for up to 6 h, with survival rates of 99.06% and 100%, respectively. Two isolates were identified as UNJCC Y-137 and UN-JCC Y-140 Therefore, these two yeast isolates can be used as potential probiotic agents.
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-024-01609-w