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Journal articles on the topic 'Probiotic yeasts'
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Staniszewski, Adam, and Monika Kordowska-Wiater. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application." Foods 10, no. 6 (June 7, 2021): 1306. http://dx.doi.org/10.3390/foods10061306.
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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.
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Alkalbani, Nadia S., Tareq M. Osaili, Anas A. Al-Nabulsi, Amin N. Olaimat, Shao-Quan Liu, Nagendra P. Shah, Vasso Apostolopoulos, and Mutamed M. Ayyash. "Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods." Journal of Fungi 8, no. 4 (April 2, 2022): 365. http://dx.doi.org/10.3390/jof8040365.
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Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
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Yıldıran, Hatice, Güldeb Başyiğit Kılıç, and Aynur Gül Karahan. "Probiyotik Mayalar ve Özellikleri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 10 (October 2, 2017): 1148. http://dx.doi.org/10.24925/turjaf.v5i10.1148-1155.1239.
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Probiotics are a group of organism those confer health benefit to consumers. There are lots of studies about health benefits of probiotic treatments. The more commonly used probiotic bacteria are bifidobacteria and lactic acid bacteria, such as lactobacilli, lactococci and streptococci. Microorganisms that are probiotic to humans also include yeasts, bacilli and enterococci. Probiotic yeasts have become a field of interest to scientists in recent years. Several previous studies showed that members of Saccharomyces genus can possess anti-bacterial and probiotic properties. Saccharomyces boulardii is non-pathogenic yeast used for many years as a probiotic agent to prevent or treat a variety of human gastrointestinal disorders. S. boulardii is commonly used in lyophilized form especially in the pharmaceutical industry. In this review, information about the probiotics, properties of probiotic yeasts, their usage fields is provided and the results of researches in this area has been presented.
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Kılıç Kanak, Eda, and Suzan Öztürk Yılmaz. "Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (September 11, 2019): 1268. http://dx.doi.org/10.24925/turjaf.v7i9.1268-1274.2170.
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Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.
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Kunyeit, Lohith, Anu-Appaiah K A, and Reeta P. Rao. "Application of Probiotic Yeasts on Candida Species Associated Infection." Journal of Fungi 6, no. 4 (September 25, 2020): 189. http://dx.doi.org/10.3390/jof6040189.
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Superficial and life-threatening invasive Candida infections are a major clinical challenge in hospitalized and immuno-compromised patients. Emerging drug-resistance among Candida species is exacerbated by the limited availability of antifungals and their associated side-effects. In the current review, we discuss the application of probiotic yeasts as a potential alternative/ combination therapy against Candida infections. Preclinical studies have identified several probiotic yeasts that effectively inhibit virulence of Candida species, including Candida albicans, Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida krusei and Candida auris. However, Saccharomyces cerevisiae var. boulardii is the only probiotic yeast commercially available. In addition, clinical studies have further confirmed the in vitro and in vivo activity of the probiotic yeasts against Candida species. Probiotics use a variety of protective mechanisms, including posing a physical barrier, the ability to aggregate pathogens and render them avirulent. Secreted metabolites such as short-chain fatty acids effectively inhibit the adhesion and morphological transition of Candida species. Overall, the probiotic yeasts could be a promising effective alternative or combination therapy for Candida infections. Additional studies would bolster the application of probiotic yeasts.
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Das, Nilanjana, and Mangala Lakshmi Ragavan. "ISOLATION AND CHARACTERIZATION OF POTENTIAL PROBIOTIC YEASTS FROM DIFFERENT SOURCES." Asian Journal of Pharmaceutical and Clinical Research 10, no. 4 (April 1, 2017): 451. http://dx.doi.org/10.22159/ajpcr.2017.v10i4.17067.
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objective The main objective of the present study is to isolate yeasts from different environmental sources to investigate their potential probiotic characteristics.Methods Appropriate in vitro assays has been conducted to examine their probiotic potentiality, such as acid and bile salt tolerance, temperature resistance, stimulated GIT tolerance, cell adhesion and cholesterol removal. All the yeast isolates were tested under in vitro conditions.Results In the present study, 20 yeast species have been isolated from different sources, screened and their desirable probiotic properties viz. pH tolerance, bile salt tolerance and thermo-tolerance have been evaluated. Screened yeast isolates treated with gastric juices showed increased survival rate above 60%. A further in vitro study investigates cholesterol removal and it showed increased cholesterol removal rate up to 92%. Exopolysaccharide production was estimated for selected yeast isolates and applications are under investigation.Conclusion Among 20 yeast isolates, 5 isolates showed increased growth under stress tolerance. It can be concluded that the screened yeast isolates LM, MR, GOI, GII2 and WI can serve as promising probiotics in various fields of food industry.Key words: Acid tolerance; bile tolerance, cholesterol removal, probiotics, yeast.
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Fernández-Pacheco, Pilar, Cristina Pintado, Ana Briones Pérez, and María Arévalo-Villena. "Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics." Journal of Fungi 7, no. 3 (March 2, 2021): 177. http://dx.doi.org/10.3390/jof7030177.
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Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (Saccharomyces and non-Saccharomyces) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (S. boulardii CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no Saccharomyces yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the Saccharomyces yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are Hanseniaspora osmophila 1056 and 1094, Lachancea thermotolerans 1039, and S. cerevisiae 3 and 146.
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Veisseire, Philippe, Muriel Bonnet, Taous Saraoui, Cyril Poupet, Olivier Camarès, Marylise Gachinat, Cécile Callon, Guy Febvre, Christophe Chassard, and Stéphanie Bornes. "Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium." Microorganisms 8, no. 6 (June 18, 2020): 922. http://dx.doi.org/10.3390/microorganisms8060922.
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The design of multiscale strategies integrating in vitro and in vivo models is necessary for the selection of new probiotics. In this regard, we developed a screening assay based on the investigation of the potential of yeasts from cheese as probiotics against the pathogen Salmonella Typhimurium UPsm1 (ST). Two yeasts isolated from raw-milk cheese (Saccharomyces cerevisiae 16, Sc16; Debaryomyces hansenii 25, Dh25), as well as S. cerevisiae subspecies boulardii (CNCM I-1079, Sb1079), were tested against ST by applying in vitro and in vivo tests. Adherence measurements to Caco-2 and HT29-MTX intestinal cells indicated that the two tested cheese yeasts presented a better adhesion than the probiotic Sb1079 as the control strain. Further, the Dh25 was the cheese yeast most likely to survive in the gastrointestinal tract. What is more, the modulation of the TransEpithelial Electrical Resistance (TEER) of differentiated Caco-2 cell monolayers showed the ability of Dh25 to delay the deleterious effects of ST. The influence of microorganisms on the in vivo model Caenorhabditis elegans was evaluated by measuring the longevity of the worm. This in vivo approach revealed that this yeast increased the worm’s lifespan and protected it against ST infection, confirming that this in vivo model can be useful for screening probiotic cheese yeasts.
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Aggarwal, Sunita, Aparajita Sen, Aayushi Rastogi, and Arti Nigam. "Evaluation of the probiotic potential of yeasts isolated from Indian fermented food items." Research Journal of Biotechnology 16, no. 10 (September 25, 2021): 33–42. http://dx.doi.org/10.25303/1610rjbt3342.
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Probiotics are living microbes that are beneficial to humans. They replenish the human gut microflora after antibiotic usage and also help to fight off pathogenic microbes. Probiotics can be either natural such as curd, or synthesized, such as the Japanese drink Yakult. Most fermented Indian foods contain probiotic microorganisms, however, their properties are not well studied. In this study, different microbial isolates (8 Lactic acid bacteria and 6 yeasts) were isolated from four traditional fermented foods commonly consumed in India. Six yeast isolates were screened for different probiotic attributes. Three yeast strains were found to tolerate highly acidic conditions and bile salt concentrations of 5% and 10%. They were able to grow at 37oC and also showed cell surface-hydrophobicity and auto-aggregation ability. Two of these isolates showed production of proteases but none of them produced amylase. These isolates were also found to be resistant to ampicillin and amoxicillin. These isolates appeared to be potential probiotic candidates and need to be investigated further.
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Homayouni-Rad, Aziz, Aslan Azizi, Parvin Oroojzadeh, and Hadi Pourjafar. "Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1163–69. http://dx.doi.org/10.2174/1573401316666200217113230.
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Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.
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Diguță, Camelia Filofteia, Constanța Mihai, Radu Cristian Toma, Carmen Cîmpeanu, and Florentina Matei. "In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use." Foods 12, no. 1 (December 26, 2022): 124. http://dx.doi.org/10.3390/foods12010124.
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This study aimed to investigate in vitro the probiotic potential of three yeasts strains (BB06, OBT05, and MT07) isolated from agro-food natural sources. Screening was performed, including several functional, technological, and safety aspects of the yeast strains, in comparison to a reference Saccharomyces boulardii, to identify the ones with suitable probiotic attributes in aquaculture. The yeast strains were identified by 5.8S rDNA-ITS region sequencing as Metschnikowia pulcherrima OBT05, Saccharomyces cerevisiae BB06, and Torulaspora delbrueckii MT07. All yeast strains were tolerant to different temperatures, sodium chloride concentrations, and wide pH ranges. S. cerevisiae BB06 showed a strong and broad antagonistic activity. Moreover, the S. cerevisiae strain exhibited a high auto-aggregation ability (92.08 ± 1.49%) and good surface hydrophobicity to hexane as a solvent (53.43%). All of the yeast strains have excellent antioxidant properties (>55%). The high survival rate in the gastrointestinal tract (GIT) can promote yeast isolates as probiotics. All yeast strains presented a resistance pattern to the antibacterial antibiotics. Non-hemolytic activity was detected. Furthermore, freeze-drying with cryoprotective agents maintained a high survival rate of yeast strains, in the range of 74.95–97.85%. According to the results obtained, the S. cerevisiae BB06 strain was found to have valuable probiotic traits.
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Das, Nilanjana, Lakshmi R. Mangala, and Sanjeeb Kumar Mandal. "RECENT ADVANCES ON EFFICACY OF PROBIOTIC YEASTS IN HUMAN WELFARE: AN OVERVIEW." Journal of microbiology, biotechnology and food sciences 12, no. 3 (November 3, 2022): e9277. http://dx.doi.org/10.55251/jmbfs.9277.
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Due to the enormous benefits for human health, probiotics have gained popularity in the current era of science and have received a lot of public interest recently. Many bacterial strains have been used as probiotics for commercial applications. For a long time, the only yeast, Saccharomyces cerevisiae var. boulardii, was referred to be a probiotic. Interest in the probiotic potential of different yeast strains has grown in recent years. The purpose of the present review is to explore the updated information on the efficacy of various yeast strains as probiotics for human welfare.
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Ptaszyńska, Aneta A., Grzegorz Borsuk, Wiesław Mułenko, and Joanna Wilk. "Impact of vertebrate probiotics on honeybee yeast microbiota and on the course of nosemosis." Medycyna Weterynaryjna 72, no. 7 (2016): 430–34. http://dx.doi.org/10.21521/mw.5534.
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The natural intestine microbiota of honeybees is dominated by Gram-negative bacteria from such families as: Enterobacteriaceae, Alcaligenaceae and Pseudomonadaceae, less numerous are Gram-positive bacteria, yeasts and other fungi. Our research was focused on the impact of commercial vertebrae probiotics, on honeybees’ intestine yeast number, hemolymph lysozyme activity and nosemosis development. The diet of honeybees was supplemented with two vertebrate probiotics recommended in beekeeping management. The former consisted of Lactobacillus casei, L. plantarum, Saccharomyces cerevisiae, and Rhodopseudomonas palustris. The latter consisted of L. acidophilus, L. delbrueckii, and Bifidobacterium bifidum. Yeasts isolated from honeybees’ intestine and detected in our research belonged to two genera: Candida and Saccharomyces. The average number of yeast Colony Forming Units (CFUs) in uninfected honeybees fed only sugar syrup was 3850 (±400.33) and after Nosema spp. infection the number rose to 19500 (±1644.40) per one honeybee. The addition of a probiotic decreased the number of detected yeast CFUs in both groups of infected and uninfected honeybees. Nosema infection did not affect lysozyme activity; therefore it was the administration of probiotics that had the main impact on the rise of lysozyme level. Most likely very vivid probiotic bacteria were treated as invaders by honeybees’ immune defense, which resulted in almost 40% rise observed in lysozyme activity. Furthermore, probiotic supplementation accelerated the nosemosis development even twofold. Probably, increased acidity of the honeybees’ intestine, which is a consequence of the uncontrolled growth of lactic acid bacteria, created conditions favorable to faster nosemosis development. Therefore, every administration of diet supplements with live microorganisms whose impact on honeybees biology and physiology is not well studied should be carried out with the greatest caution.
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Reis, S. A., L. L. Conceição, D. D. Rosa, N. P. Siqueira, and M. C. G. Peluzio. "Mechanisms responsible for the hypocholesterolaemic effect of regular consumption of probiotics." Nutrition Research Reviews 30, no. 1 (December 20, 2016): 36–49. http://dx.doi.org/10.1017/s0954422416000226.
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AbstractCVD affect a large proportion of the world’s population, with dyslipidaemia as the major risk factor. The regular consumption of both probiotic bacteria and yeast has been associated with improvement in the serum lipid profile. Thus, the present review aims to describe and discuss the potential mechanisms responsible for the hypocholesterolaemic effect of regular consumption of probiotic bacteria and yeast. Regarding the hypocholesterolaemic effect of probiotic bacteria, the potential mechanisms responsible include: deconjugation of bile salts; modulation of lipid metabolism; and decreased absorption of intestinal cholesterol through co-precipitation of intestinal cholesterol with the deconjugated bile salts, incorporation and assimilation of cholesterol in the cell membrane of the probiotics, intestinal conversion of cholesterol in coprostanol, and inhibition of the expression of the intestinal cholesterol transporter Niemann–Pick C1 like 1 (NPC1L1) in the enterocytes. The potential mechanisms responsible for the hypocholesterolaemic effect of probiotic yeasts include: deconjugation of bile salts; co-precipitation of intestinal cholesterol with the deconjugated bile salts; incorporation and assimilation of cholesterol in the cell membrane; and inhibition of hepatic cholesterol synthesis. The regular consumption of probiotic bacteria and yeast, as a non-pharmaceutical approach to help manage cardiovascular risk, holds promise, according to the beneficial hypocholesterolaemic effects described herein. However, the hypocholesterolaemic effects vary according to the strains used, the physiological state of the host, and the type of diet to which the probiotics are added. Further studies are necessary to fill the gaps with regard to the knowledge related to this topic.
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Imre, Alexandra, Renátó Kovács, Kitti Pázmándi, Dániel Nemes, Ágnes Jakab, Tünde Fekete, Hanna Viktória Rácz, et al. "Virulence Factors and in-Host Selection on Phenotypes in Infectious Probiotic Yeast Isolates (Saccharomyces ‘boulardii’)." Journal of Fungi 7, no. 9 (September 11, 2021): 746. http://dx.doi.org/10.3390/jof7090746.
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Saccharomyces yeast probiotics (S. ‘boulardii’) have long been applied in the treatment of several gastrointestinal conditions. Despite their widespread use, they are rare opportunistic pathogens responsible for a high proportion of Saccharomyces mycosis cases. The potential virulence attributes of S. ‘boulardii’ as well as its interactions with the human immune system have been studied, however, no information is available on how these yeasts may change due to in-host evolution. To fill this gap, we compared the general phenotypic characteristics, cell morphology, virulence factors, epithelial and immunological interactions, and pathogenicity of four probiotic product samples, two mycosis, and eight non-mycosis samples of S. ‘boulardii’. We assessed the characteristics related to major steps of yeast infections. Mycosis and non-mycosis isolates both displayed novel characters when compared to the product isolates, but in the case of most virulence factors and in pathogenicity, differences were negligible or, surprisingly, the yeasts from products showed elevated levels. No isolates inflicted considerable damage to the epithelial model or bore the hallmarks of immune evasion. Our results show that strains in probiotic products possess characteristics that enable them to act as pathogens upon permissive conditions, and their entry into the bloodstream is not due to active mechanisms but depends on the host. Survival in the host is dependent on yeast phenotypic characteristics which may change in many ways once they start evolving in the host. These facts call attention to the shortcomings of virulence phenotyping in yeast research, and the need for a more thorough assessment of probiotic use.
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Bevilacqua, Antonio, Daniela Campaniello, Barbara Speranza, Angela Racioppo, Clelia Altieri, Milena Sinigaglia, and Maria Rosaria Corbo. "Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells." Foods 9, no. 8 (August 4, 2020): 1051. http://dx.doi.org/10.3390/foods9081051.
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Five yeast strains (four wild Saccharomyces cerevisiae strains and a collection strain-S. cerevisiae var. boulardii) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads for 30 days at 4 °C, although the viability was strongly affected during storage at 25 °C (3 log reduction after 7 days). The kinetic of cell release was studied under static and dynamic conditions, but the results suggest that, after 48 h, beads contained a high number of yeasts. Thus, their use is advisable as re-usable carriers of starter cultures or as a vehicle of probiotics into the gut. Finally, some functional properties (biofilm formation, hydrophobicity, auto-aggregation, survival during the transit into the gut) were evaluated on yeasts released by beads to assess if microencapsulation could negatively affect these traits. The results showed that yeasts’ entrapment in beads did not affect probiotic properties.
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Lama, Sonam, and Jyoti Prakash Tamang. "Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics." Fermentation 8, no. 12 (November 23, 2022): 664. http://dx.doi.org/10.3390/fermentation8120664.
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Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Hence, the present study is aimed at screening some probiotic yeasts from dahi and chhurpi. A total of 3438 yeasts were isolated from 40 samples of dahi (1779 isolates) and 40 chhurpi (1659 isolates) and were preliminarily screened for probiotic properties on the basis of survival in low pH, resistance to bile salts and the percentage of hydrophobicity, out of which only 20 yeasts were selected for in vitro and genetic screening of probiotic properties. Saccharomyces cerevisiae DJT-2 and Debaryomyces prosopidis CPA-55 showed the highest hydrophobicity of 97.54% and 98.33%, respectively. S. cerevisiae DRC-42 and S. cerevisiae CGI-29 showed 93.88% and 91.69% auto-aggregation, respectively. All yeasts showed co-aggregation properties against pathogenic bacteria. Kluyveromyces marxianus DPA-41 and Pichia kudriavzevii CNT-3 showed excellent deconjugation activities. Probiotic genes for acid tolerance, bile tolerance, adhesion and antimicrobial activity were detected in S. cerevisiae DAO-17, K. marxianus DPA-41, S. cerevisiae CKL-10 and P. kudriavzevii CNT-3. Based on the results of in vitro and genetic screening of probiotic yeasts strains, S. cerevisiae DAO-17 (dahi), S. cerevisiae CKL-10 (chhurpi), P. kudriavzevii CNT-3 (chhurpi) and K. marxianus DPA-41(dahi) were selected as the potential probiotic yeasts.
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Vohra, Ashima, Poonam Syal, and Anshu Madan. "Probiotic yeasts in livestock sector." Animal Feed Science and Technology 219 (September 2016): 31–47. http://dx.doi.org/10.1016/j.anifeedsci.2016.05.019.
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Pang, Yuanxiang, Hailiang Zhang, Haoyu Wen, Hongbing Wan, Hao Wu, Ying Chen, Shengshuo Li, et al. "Yeast Probiotic and Yeast Products in Enhancing Livestock Feeds Utilization and Performance: An Overview." Journal of Fungi 8, no. 11 (November 11, 2022): 1191. http://dx.doi.org/10.3390/jof8111191.
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The intensive use of antibiotics as growth-promoting agents in animal production has resulted in the spread of animal antibiotic resistance and possibly human antibiotic resistance. Based on this premise, it is significant to explore an alternative approach to preventing infectious diseases and promoting animal growth and health. Yeast as the main natural growth promoter in livestock nutrition has been extensively studied for decades. Numerous yeasts and yeast-containing products are produced, marketed, and used in animal feed as providers of nutrient sources, probiotics, and nutrients or serve distinct nutritional functions. A large amount of scientific research suggests that yeasts and their derivatives may be good for animal growth performance and health, especially when animals are housed in poor sanitation or are suffering from disease. However, when yeasts are used as a surrogate for livestock antibiotics, the results vary according to several factors, including yeast species, yeast product components, feed ingredients, animal category, type of symptoms, and differences in the rearing environment. In this review, the effects of different yeasts on different animals will be reviewed. The types of widely used yeast products, their functional characteristics, and application effects will be discussed in order to provide a reference for the development and application of yeast feed products.
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Altieri, Clelia, Daniela Campaniello, Barbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, and Antonio Bevilacqua. "Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider." Fermentation 5, no. 3 (August 9, 2019): 74. http://dx.doi.org/10.3390/fermentation5030074.
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Three yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers.
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Cai, Jiaming, Lujuan Xing, Wangang Zhang, Lijuan Fu, and Jian Zhang. "Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides." Antioxidants 11, no. 10 (September 30, 2022): 1970. http://dx.doi.org/10.3390/antiox11101970.
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The aim of this study was to select potential probiotic yeasts from dry-cured Xuanwei ham and investigate yeast-derived antioxidant peptides. The results showed that two strains (XHY69 and XHY79) were selected as potential probiotic yeasts and identified as Yamadazyma triangularis. The two yeasts showed tolerance under pH 2.5 and 1% bile salt, in addition to protease activity, auto-aggregation, antibacterial, and antioxidant activities. The peptide fraction (MW < 3 kDa) isolated from XHY69 fermentation broth, named XHY69AP, showed higher radical scavenging activities than glutathione at a concentration of 4.5 mg/mL (p < 0.05). The fraction (AP-D10) was purified from XHY69AP by gel filtration chromatography and reversed-phase high performance liquid chromatography, and then further identified by a UHPLC-LTQ-Orbitrap mass spectrometer. The molecular weight of all 55 purified sequences was distributed between 0.370 and 0.735 kDa. Among these seven novel peptides, Tyr-Pro-Leu-Pro (YPLP), Ala-Gly-Pro-Leu (AGPL), Gly-Pro-Phe-Pro (GPFP), and Ala-Pro-Gly-Gly-Phe (APGGF) were identified. All sequences were abundant in hydrophobic amino acids, especially proline residue. Among these novel peptides, YPLP possessed the highest ABTS scavenging rate (75.48%). The present work selects two new probiotic potential yeasts from dry-cured Xuanwei ham that are effective to yield novel antioxidant peptides.
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Ianieva, O. D. "Halotolerant Yeasts: Biodiversity and Potential Application." Mikrobiolohichnyi Zhurnal 82, no. 5 (October 17, 2020): 65–87. http://dx.doi.org/10.15407/microbiolj82.05.065.
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Halotolerant yeasts represent a heterogeneous group of unicellular fungi able to survive and thrive under hypersaline conditions. This review examines the biodiversity of halotolerant yeasts in various habitats with high salt content and the potential practical applications of this group of microorganisms in industry and agriculture. Halotolerant yeasts are found in various habitats with elevated salt content, including seawater, hypersaline ponds and salterns, saline soils and wastewaters, salt-containing foods. Habitats with moderate salinity, e.g. seawater, food products, olive fermentation wastewaters can boast a comparatively large biodiversity of yeasts both ascomycetes and basidiomycetes. Hypersaline niches are mostly inhabited by pigmented and melanized yeasts and yeast-like fungi. The adaptability and robustness of halotolerant yeasts could be exploited in several biotechnological fields, mainly the food industry and bioremediation. Yeasts isolated from food products with elevated salt content are studied as potential starter cultures in the corresponding fermenting products due to their enzymatic and antimicrobial activity and probiotic characteristics. Marine yeasts are of an increasing interest due to their production of various hydrolytic enzymes, biofuel production using seawater, bioremediation of saline wastewaters and the probiotic potential in aquaculture. Halotolerant yeasts found in various saline wastewaters could be used in bioremediation of wastewaters with high salinity containing various organic pollutants. However more research is required to achieve practical utilization of this group of microorganisms.
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Punyauppa-path, Sukrita, Pongpat Kiatprasert, Jutaporn Sawangkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, and Nantana Srisuk. "Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products." AIMS Microbiology 8, no. 4 (2022): 575–94. http://dx.doi.org/10.3934/microbiol.2022037.
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<abstract> <p>This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were <italic>Candida</italic> (20.3%), <italic>Diutina</italic> (2.9%), <italic>Filobasidium</italic> (1.0%), <italic>Kazachstania</italic> (33.0%), <italic>Pichia</italic> (3.9%), <italic>Saccharomyces</italic> (1.0%), <italic>Starmerella</italic> (28.2%), <italic>Torulaspora</italic> (2.9%), and <italic>Yarrowia</italic> (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, <italic>Kazachstania bulderi</italic> KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.</p> </abstract>
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RAJKOWSKA, KATARZYNA, and ALINA KUNICKA-STYCZYŃSKA. "Probiotic Properties of Yeasts Isolated from Chicken Feces and Kefirs." Polish Journal of Microbiology 59, no. 4 (2010): 257–63. http://dx.doi.org/10.33073/pjm-2010-039.
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The probiotic potential of 3 yeasts strains of Saccharomyces cerevisiae isolated from kefirs and feces was investigated and compared with 3 isolates from medicines and 2 collection strains (ATCC) of Saccharomyces cerevisiae var. boulardii. Genetic identification of yeasts based on karyotypes indicated their affiliation to Saccharomyces spp. although chromosomal polymorphism was observed. Concerning probiotic characteristics survival in simulated gastric and intestinal environment were examined. The survival of all tested yeasts in medium of pH 2.5 was comparable and equaled 86.8-97.1% after 8 hours of incubation at 37 degrees C. The fecal isolate, probiotic and collection yeasts showed also high resistance to pH 1.5 and their survival was 85.3-92.1%, whereas for kefir strains it amounted to 33.1 and 38.9%. All yeasts tested demonstrated high resistance to synthetic bile salts as well. In the presence of 0.1% sodium cholate and sodium deoxycholate the reduction of cell number by only 1 log unit after 4 hours of incubation at 37 degrees C was observed. However, 1.0% addition of ox bile did not affect their viability. In simulated gastric and intestinal environment survival of fecal, probiotic and collection strains was 86.3-93.7% after 4 hours of incubation in media with addition of 3 g/l pepsin and 1 g/l pancreatin. Kefir isolates were more sensitive to these conditions and a further 10% reduction of cell number in relation to probiotic yeasts was observed. The tested strains, except for kefir isolates, were able to grow at 37 degrees C. All the tested strains survived in sufficient number to create the possibility of proper action in the human body, although fecal, probiotic and collection strains tolerated the conditions of the human gastrointestinal tract better than food-borne yeasts.
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Agarbati, Alice, Maurizio Ciani, Laura Canonico, Edoardo Galli, and Francesca Comitini. "Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium." Fermentation 8, no. 1 (December 28, 2021): 9. http://dx.doi.org/10.3390/fermentation8010009.
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Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.
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Agarbati, Alice, Laura Canonico, Enrica Marini, Emanuele Zannini, Maurizio Ciani, and Francesca Comitini. "Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods." Foods 9, no. 3 (March 4, 2020): 287. http://dx.doi.org/10.3390/foods9030287.
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In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.
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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (November 15, 2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.
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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.
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Quach, Tinh Duc, Trung Thanh Tong, Duy Ngoc Nguyen, and Huong Thuy Nguyen. "Survey of some probiotic activity of traditional passionfruit-Kefir and Lactobacillus casei VTCC186 – supplemented passion fruit – Kefir." Science and Technology Development Journal 16, no. 3 (September 30, 2013): 40–47. http://dx.doi.org/10.32508/stdj.v16i3.1637.
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Kefir is fermented from lactic acid bacteria (LAB), yeasts and some other groups. It’s is considered as a natural probiotic products. However, there is no clear evidence that proves the probiotic activity of traditional products In this study, we demonstrated its probiotic activity and made an effort to increase the probiotic activity by adding Lactobacillus casei VTCC186 into passionfruit-Kefir. The density of LAB and yeast density increased 1,99 and 2,01 lg(cfu/mL) respectively compared with traditional passionfruitKefir.In addition, we also examined the gastric and bile salt tolerance of products’ microbial flora. Gastric survival rate of traditional Kefir is 39,36% and enrichedprobiotic Kefir is 52,01% after 2 hours. Moreover, products had strong antimicrobial activity and reduced cholesterol.
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Huchchannanavar, Shilpa, D. Vijayalakshmi, Y. B. Rajeshwari, Suvarna Chavannavar, and Usha Ravindra. "Effect of Feeding Probioticated Functional Food Mixture on Serum Cholesterol Levels in Albino Rats." Indian Journal of Nutrition and Dietetics 53, no. 3 (June 10, 2016): 321. http://dx.doi.org/10.21048/ijnd.2016.53.3.5315.
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Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. These probiotics promote good health and have therapeutic value. In this regard a study has been conducted to find the effect of probioticated millet mix on cholesterol levels in albino rats. Forty eight male Wistar rats were divided into six groups, all groups showed normal growth. Normal levels of serum hematological and serum values were observed where as Composite Mix Single Probiotic (CMSP) diet showed better results. Reduction in serum cholesterol, triglycerides, VLDL, LDL and improvement in the HDL levels were observed over a period of 45 days in experimental animals. CMSP was found to have good effect when compared to Composite Mix with Mixed Probiotic (CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP diet.
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Zullo, Biagi Angelo, and Gino Ciafardini. "Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil." Microorganisms 8, no. 5 (May 1, 2020): 663. http://dx.doi.org/10.3390/microorganisms8050663.
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This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.
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Zolfaghari, Hajar, Arezou Khezerlou, Ali Ehsani, and Ahmad Yari Khosroushahi. "Detoxification of Aflatoxin B1 by Probiotic Yeasts and Bacteria Isolated From Dairy Products of Iran." Advanced Pharmaceutical Bulletin 10, no. 3 (May 11, 2020): 482–87. http://dx.doi.org/10.34172/apb.2020.060.
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Purpose : The present study was conducted to assess the ability of probiotic bacteria and yeasts strains to reduce aflatoxin B1 (AFB1) in gastrointestinal simulated conditions. Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to a high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. It is anticipated that consumption of probiotic microorganisms capable of binding aflatoxins can reduce the risk of AFB1 on human health to a certain extent. Methods: For this purpose, the bacteria (1 × 1010 cfu/mL) and yeasts count (2 × 108 cells/mL) and AFB1 concentration (10 ppb) were adjusted. Then, the samples were incubated in the simulated medium, human gastric secretions and small intestine. The concentration of residual AFB1 was determined using enzyme-linked immunosorbent assay (ELISA). The results were statistically analyzed by SPSS 16 software. Results: The native isolated bacteria and yeasts in the simulated gastrointestinal tract condition showed a significant effect on AFB1 reduction (P<0.05). The AFB1 reduction ability of native probiotic microorganisms was strain dependent. The highest binding ability in bacteria belonged to Lactobacillus rhamnosus (31.14%) and at yeasts belonged to Saccharomyces cerevisiae (30.46%). Conclusion: The use of probiotic strains is the appropriate biological method to reduce AFB1 in the human gastrointestinal tract. Probiotic bacteria could help to decrease the harmful effects of AFB1 in humans through enhancing the food safety.
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Sarwar, Abid, Tariq Aziz, Sam Al-Dalali, Xiao Zhao, Jian Zhang, Jalal ud Din, Chao Chen, Yongqiang Cao, and Zhennai Yang. "Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin." Foods 8, no. 10 (October 10, 2019): 468. http://dx.doi.org/10.3390/foods8100468.
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Saccharomyces boulardii is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date. Inulin is one of the most common prebiotics that exhibit twisted hydrocolloidal properties in dairy products. The present study was designed to develop a synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), comparing with the probiotic and control plain yogurts. Microrheological, microstructural, microbiological, sensory properties, and volatile compounds of the yogurt samples were evaluated. Microrheological analysis showed that addition of inulin to yogurt slightly reduced the values of G′ and G″, while solid–liquid balance (SLB) values confirmed more solid properties of the synbiotic yogurt (0.582~0.595) than the plain yogurt (0.503~0.518). A total of 18 volatile compounds were identified in the synbiotic yogurt, while only five and six compounds were identified in plain and probiotic yogurts, respectively. Physiochemical parameters such as pH, acidity, and protein content were in the normal range (as with the control), while fat content in the synbiotic yogurt decreased significantly. Addition of 1% inulin not only reduced syneresis but also maintained viability of S. boulardii after 28 days of storage. Microstructural and microrheological studies confirmed the dense, compressed, homogeneous structure of the synbiotic yogurt. Thus, addition of inulin improved the textural and sensory properties of the synbiotic yogurt, as well as survival of S. boulardii with viable count above 6.0 log CFU/g in yogurt, as generally required for probiotics. Therefore, novel synbiotic yogurt with desirable quality was developed as an effective carrier for delivery of the probiotic yeast exerting its beneficial health effects.
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Campa-Córdova, Angel I., Yenni-Morales Cristóbal, María A. Guzmán-Murillo, and Gabriel Aguirre-Guzman. "Evaluación de la respuesta productiva e inmune en juveniles de camarón Litopenaeus vannamei alimentado con mezclas probióticas." Revista de Biología Marina y Oceanografía 55, no. 1 (August 14, 2020): 73. http://dx.doi.org/10.22370/rbmo.2020.55.1.2394.
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Shrimp diets with mixtures of probiotics (bacilli or yeasts) were evaluated on the production response and immunological effect on juvenile shrimp (Litopenaeus vannamei). The results showed a significant effect in growth, food consumption and feed conversion rate when probiotic diet was used. In addition, experimental diets with yeast mixture [C. insectorum (DH5), D. hansenii (DH6, and L1)] had a significantly higher amount of circulating haemocytes than those with bacilli [B. tequilensis (YC5-2), B. endophyticus (YC3-b) and B. endophyticus (C2-2)]. Shrimp fed both experimental diets (3x107 CFU mL-1) had a significantly higher growth and immune parameters when compared with the commercial diet. Both elements can contribute to the sustainable development and health of shrimp farming.
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Rajkowska, K., and A. Kunicka-Styczyńska. "Phenotypic and Genotypic Characterization of Probiotic Yeasts." Biotechnology & Biotechnological Equipment 23, sup1 (January 2009): 662–65. http://dx.doi.org/10.1080/13102818.2009.10818511.
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Ragavan, Mangala Lakshmi, and Nilanjana Das. "Process optimization for microencapsulation of probiotic yeasts." Frontiers in Biology 13, no. 3 (June 2018): 197–207. http://dx.doi.org/10.1007/s11515-018-1495-1.
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Sjofjan, Osfar, Danung Nur Adli, Rakhmad Perkasa Harahap, Anuraga Jayanegara, Dicky Tri Utama, and Ainun Pizar Seruni. "The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis." F1000Research 10 (October 13, 2021): 183. http://dx.doi.org/10.12688/f1000research.51219.3.
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Introduction: The number of publications in Scopus on this topic increased from less than 50 in 1995 to more than 250 in 2015. In other hand, inconsistency in results about the correlation between yeast and lactic acid bacteria as probiotics has been evident since the early publications on use in broilers. Methods: A meta-analysis was conducted to determine relationship between lactic acid bacteria and yeast as probiotics to broiler diets on the growth performance, relative organ weight, blood parameters, and immune response of the broiler. A database was designed based on published data that reported the use of probiotics on the broiler. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA) method. Articles selected were taken from PubMed, Web of science, Scopus, Google Scholar, and Science direct databases as well as individual. Results: The final database consists of 49 in vivo articles, 93 studies, and 225 treatments. The analysis statement in the system was a PROC MIXED procedure of SAS software. The level of probiotic increased (p <0.001) body weight, body weight gain, and feed intake of broiler. There was a reduction (p <0.01) on feed conversion ratio and mortality on the level probiotic given to broiler. Supplementation of probiotics in broiler diet increased (p <0.001) the weight of liver, spleen, gizzard, bursa of fabricius and carcass yield, while reduced (p<0.001) abdominal fat weight. The probiotic given increased the total of red and white blood cells (both at p < 0.001) but did not affect lymphocyte. Discussion: It can be concluded the yeast act as supporting agent that serves lactic acid bacteria as probiotic increases the growth performance, relative organ weight, blood parameters, and immune response of the broiler.
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Sjofjan, Osfar, Danung Nur Adli, Rakhmad Perkasa Harahap, Anuraga Jayanegara, Dicky Tri Utama, and Ainun Pizar Seruni. "The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis." F1000Research 10 (August 19, 2021): 183. http://dx.doi.org/10.12688/f1000research.51219.2.
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Introduction: The number of publications in Scopus on this topic increased from less than 50 in 1995 to more than 250 in 2015. In other hand, inconsistency in results about the correlation between yeast and lactic acid bacteria as probiotics has been evident since the early publications on use in broilers. Methods: A meta-analysis was conducted to determine relationship between lactic acid bacteria and yeast as probiotics to broiler diets on the growth performance, relative organ weight, blood parameters, and immune response of the broiler. A database was designed based on published data that reported the use of probiotics on the broiler. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA) method. Articles selected were taken from PubMed, Web of science, Scopus, Google Scholar, and Science direct databases as well as individual. Results: The final database consists of 49 in vivo articles, 93 studies, and 225 treatments. The analysis statement in the system was a PROC MIXED procedure of SAS software. The level of probiotic increased (p <0.001) body weight, body weight gain, and feed intake of broiler. There was a reduction (p <0.01) on feed conversion ratio and mortality on the level probiotic given to broiler. Supplementation of probiotics in broiler diet increased (p <0.001) the weight of liver, spleen, gizzard, bursa of fabricius and carcass yield, while reduced (p<0.001) abdominal fat weight. The probiotic given increased the total of red and white blood cells (both at p < 0.001) but did not affect lymphocyte. Discussion: It can be concluded the yeast act as supporting agent that serves lactic acid bacteria as probiotic increases the growth performance, relative organ weight, blood parameters, and immune response of the broiler.
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Sjofjan, Osfar, Danung Nur Adli, Rakhmad Perkasa Harahap, Anuraga Jayanegara, Dicky Tri Utama, and Ainun Pizar Seruni. "The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis." F1000Research 10 (March 5, 2021): 183. http://dx.doi.org/10.12688/f1000research.51219.1.
Full textAbstract:
Introduction: The number of publications in Scopus on this topic increased from less than 50 in 1995 to more than 250 in 2015. In other hand, Inconsistency in results about the correlation between yeast and lactic acid bacteria as probiotics has been evident since the early publications on use in broilers. Methods: A meta-analysis was conducted to determine relationship between lactic acid bacteria and yeast as probiotics to broiler diets on the growth performance, relative organ weight, blood parameters, and immune response of the broiler. A database was designed based on published data that reported the use of probiotics on the broiler. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA) method. Articles selected were taken from PubMed, Web of science, Scopus, Google Scholar, and Science direct databases as well as individual. Results: The final database consists of 49 in vivo articles, 93 studies, and 225 treatments. The analysis statement in the system was a PROC MIXED procedure of SAS software. The level of probiotic increased (p <0.001) body weight, body weight gain, and feed intake of broiler. There was a reduction (p <0.01) on feed conversion ratio and mortality on the level probiotic given to broiler. Supplementation of probiotics in broiler diet increased (p <0.001) the weight of liver, spleen, gizzard, bursa of fabricius and carcass yield, while reduced (p<0.001) abdominal fat weight. The probiotic given increased the total of red and white blood cells (both at p < 0.001) but did not affect lymphocyte. Discussion: It can be concluded the yeast act as supporting agent that serves lactic acid bacteria as probiotic increases the growth performance, relative organ weight, blood parameters, and immune response of the broiler.
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Gallina, Darlila Aparecida, and Paula de Paula Menezes Barbosa. "Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp." Research, Society and Development 11, no. 3 (February 18, 2022): e19511325975. http://dx.doi.org/10.33448/rsd-v11i3.25975.
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The aim of this study was to evaluate the viability of commercial probiotic bacteria (bifidobacteria) in symbiotic beverages made with symbiotic yoghurts and berries pulp, after manufacturing and refrigerated storage. Six beverage formulations were prepared using symbiotic yogurt (60%) containing inulin or fructooligosaccharides (FOS) and commercial probiotic cultures (Bifidobacterium spp.) and berries pulp (40%), as follows: F1 (Howaru HN 019, inulin); F2 (Howaru HN 019, FOS); F3 (Lafti B 94, inulin); F4 (Lafti B 94, FOS); F5 (Kit Bifi, inulin); F6 (Kit Bifi, FOS). The beverages were evaluated for microbiological quality (total and thermotolerant coliforms, molds and yeasts), viability of probiotics, pH and titratable acidity. The pH, acidity and probiotic counts were investigated during 30 days of storage. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The beverages elaborated showed appropriate sanitary hygienic quality, decreased pH and increased acidity, which is common in fermented dairy products. The probiotic Howaru HN019 exhibited better stability in the beverage than Lafti B4 and Kit Bifi. The highest level of bifidobacteria was found in F1 and F2 beverages containing B. animalis (Howaru HN019) and inulin or FOS, remained around 8 log CFU.mL-1 for up to 30 days, whereas levels of 6 to 7 log CFU.mL-1 were maintained in the other beverages. The beverages made with symbiotic yogurt and berries pulp can be considered an appropriate vehicle for the incorporation of probiotics and fibers, whereas, the probiotics remain at a satisfactory level throughout storage.
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Agregán-Pérez, Rubén, Elisa Alonso-González, Juan Carlos Mejuto, and Nelson Pérez-Guerra. "Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties." International Journal of Molecular Sciences 22, no. 18 (September 16, 2021): 10004. http://dx.doi.org/10.3390/ijms221810004.
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Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.
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Free, Rolien H., G. Jolanda Elving, Ranny van Weissenbruch, Henk J. Busscher, Henny C. vander Mei, and Frans W. J. Albers. "Biofilm Formation on Voice Prostheses: In vitro Influence of Probiotics." Annals of Otology, Rhinology & Laryngology 110, no. 10 (October 2001): 946–51. http://dx.doi.org/10.1177/000348940111001010.
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In order to determine the influence of probiotic bacteria on biofilm formation on Groningen and Provox 2 voice prostheses in an artificial throat, we grew biofilms on both types of voice prostheses and exposed them 3 times daily to a probiotic bacterial suspension. As a control, we perfused an artificial throat with phosphate-buffered saline solution. Perfusion with Lactococcus lactis 53 suspension reduced the percentage numbers of bacteria and yeasts, respectively, on the Groningen prostheses to 17% and 22% and on the Provox 2 prostheses to 19% and 45%, compared to the number of colony-forming units on the control prosthesis, which was set at 100%. A suspension of Streptococcus thermophilus b reduced the percentage numbers of bacteria and yeasts, respectively, on the Groningen prostheses to 53% and 33% and on the Provox 2 prostheses to 14% and 0%, as compared to the control prosthesis. All other probiotic strains tested caused some reduction in the percentages of bacteria or yeasts, but strong differences between the types of prostheses were observed. In conclusion, L lactis 53 and S thermophilus b strongly reduce the occurrence of yeasts and bacteria in voice prosthetic biofilms.
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Masoumi, Behzad, Azam Abbasi, Seyed Mohammad Mazloomi, and Samaneh Shaghaghian. "Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets." Journal of Food Quality 2022 (January 7, 2022): 1–8. http://dx.doi.org/10.1155/2022/5625114.
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Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly ( P < 0.05 ) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.
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Bright, Jeberlin Prabina, Kumutha Karunanadham, Hemant S. Maheshwari, Eraivan Arutkani Aiyanathan Karuppiah, Sugitha Thankappan, Rajinimala Nataraj, Durga Pandian, Fuad Ameen, Peter Poczai, and Riyaz Z. Sayyed. "Seed-Borne Probiotic Yeasts Foster Plant Growth and Elicit Health Protection in Black Gram (Vigna mungo L.)." Sustainability 14, no. 8 (April 12, 2022): 4618. http://dx.doi.org/10.3390/su14084618.
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Black gram is one of the most indispensable components of the world food basket and the growth and health of the crop get influenced by biotic and abiotic factors. Beneficial phyto-microbes are one among them that influence the crop growth, more particularly the seed borne microbes are comparatively beneficial, that they pass from generation to generation and are associated with the plants from establishment to development. In the present study, twenty seed-borne yeasts were characterized and tested for growth promotion of black gram and their antagonism against black gram phytopathogens. Two yeasts, Pichia kudriavzevii POY5 and Issatchenkia terricola GRY4, produced indole acetic acid (IAA), siderophore, 1-amino cyclopropane-1-carboxylic acid deaminase (ACCD), and plant defense enzymes. They solubilized phosphate and zinc and fixed atmospheric nitrogen. Inoculation of these two yeast isolates and Rhizobium BMBS1 improved the seed germination, physiological parameters and yield of black gram. Inoculation of Rhizoctonia solani-challenged plants with plant growth-promoting yeasts, resulted in the synthesis of defense-related enzymes such as peroxidases (POD), chitinases, catalase (CAT), and polyphenol oxidases (PPO). Thus, the seed-borne yeasts, Pichia kudriavzevii POY5 and Issatchenkia terricola GRY4, could be used as plant probiotics for black gram.
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Mendonça, Fabio Henrique Boarini Pacheco, Silvana Soléo Ferreira dos Santos, Ivan da Silva de Faria, Célia Regina Gonçalves e Silva, Antônio Olavo Cardoso Jorge, and Mariella Vieira Pereira Leão. "Effects of probiotic bacteria on Candida presence and IgA anti-Candida in the oral cavity of elderly." Brazilian Dental Journal 23, no. 5 (October 2012): 534–38. http://dx.doi.org/10.1590/s0103-64402012000500011.
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Imbalance in the resident microbiota may promote the growth of opportunistic microorganisms, such as yeasts of Candida genus and the development of diseases, especially in aged people. This study evaluated whether the consumption of the probiotic Yakult LB® (Lactobacillus casei and Bifidobacterium breve) was able to influence on the specific immunological response against Candida and on the presence of these yeasts in the oral cavity of 42 healthy aged individuals. Saliva samples were collected before and after the probiotic use for 30 days, 3 times a week. The samples were plated in Dextrose Saboraud Agar with chloramphenicol, the colony-forming units (CFU/mL) were counted and the Candida species were identified. Anti-Candida IgA analysis was conducted using the ELISA technique. ANOVA and Student's t-test were used for normally distributed data and the Wilcoxon test was used for data with non-normal distribution (α=0.05). The results showed a statistically significant reduction (p<0.05) in Candida prevalence (from 92.9% to 85.7%), in CFU/mL counts of Candida and in the number of non-albicans species after consumption of the probiotic. Immunological analysis demonstrated a significant increase (p<0.05) in anti-Candida IgA levels. In conclusion, probiotic bacteria reduced Candida numbers in the oral cavity of the elderly and increased specific secretory immune response against these yeasts, suggesting its possible use in controlling oral candidosis.
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Rybarczyk, Artur, Elżbieta Bogusławska-Wąs, and Bogumiła Pilarczyk. "Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic." Animals 11, no. 12 (December 18, 2021): 3590. http://dx.doi.org/10.3390/ani11123590.
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The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.
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Anggraeni, A. S., L. Istiqomah, E. Damayanti, M. Anwar, A. A. Sakti, and M. F. Karimy. "Cellulolytic yeast from gastrointestinal tract of muscovy duck (Anas moscata) as probiotic candidate." Journal of the Indonesian Tropical Animal Agriculture 43, no. 4 (December 11, 2018): 361. http://dx.doi.org/10.14710/jitaa.43.4.361-372.
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Cellulose is one of limiting factors in local poultry feed. Yeast exploration of local poultry gastrointestinal tract and its utilization as a probiotic candidate has not been widely studying. A total of 112 isolates of yeast were obtained from the digestive tract of Muscovy Duck, Javanesse Duck and Indonesian Native Chicken in the small intestine, cecum, and colon. Yeast with cellulolytic activity was quantitatively selected using CYG agar + 1% CMC medium with an incubation time of 30 ° C for 48 hours under anaerobic conditions. A total of 107 isolates of yeasts have cellulolytic activity. M41 yeast isolates of Mentok cecum possess highest clear zones cellulolytic activity (0.64 cm). M41 yeast characterization includes molecular identification, growth ability testing in CMC and glucose combination medium, CMCase activity, and viability test of probiotic ability with time variation. The results showed that yeast M41 had 98% proximity with Saccharomyces cerevisiae based on 26S sRNA gene sequence analysis, optimum growth on medium containing 1% CMC and 0.1% glucose (b / v), CMCase activity of 42.98 U / mL, and has a viability of 91.91; 66.22; 42.00; 42.00; 1.83 and 42.13 (%) respectively on bile salts 2 hours and 3 hours, gastric juice 45 minutes and 2 hours, pH 2 and pH 3 for 90 minutes. Based on results of the study, it was concluded that S. cerevisiae M41 potentially as a probiotic candidate for poultry with cellulolytic activity.
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Imre, Alexandra, Renátó Kovács, Zoltán Tóth, László Majoros, Zsigmond Benkő, Walter P. Pfliegler, and István Pócsi. "Heme Oxygenase-1 (HMX1) Loss of Function Increases the In-Host Fitness of the Saccharomyces ‘boulardii’ Probiotic Yeast in a Mouse Fungemia Model." Journal of Fungi 8, no. 5 (May 18, 2022): 522. http://dx.doi.org/10.3390/jof8050522.
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The use of yeast-containing probiotics is on the rise; however, these products occasionally cause fungal infections and possibly even fungemia among susceptible probiotic-treated patients. The incidence of such cases is probably underestimated, which is why it is important to delve deeper into the pathomechanism and the adaptive features of S. ‘boulardii’. Here in this study, the potential role of the gene heme oxygenase-1 (HMX1) in probiotic yeast bloodstream-derived infections was studied by generating marker-free HMX1 deletion mutants with CRISPR/Cas9 technology from both commercial and clinical S. ‘boulardii’ isolates. The six commercial and clinical yeasts used here represented closely related but different genetic backgrounds as revealed by comparative genomic analysis. We compared the wild-type isolates against deletion mutants for their tolerance of iron starvation, hemolytic activity, as well as kidney burden in immunosuppressed BALB/c mice after lateral tail vein injection. Our results reveal that the lack of HMX1 in S. ‘boulardii’ significantly (p < 0.0001) increases the kidney burden of the mice in most genetic backgrounds, while at the same time causes decreased growth in iron-deprived media in vitro. These findings indicate that even a single-gene loss-of-function mutation can, surprisingly, cause elevated fitness in the host during an opportunistic systemic infection. Our findings indicate that the safety assessment of S. ‘boulardii’ strains should not only take strain-to-strain variation into account, but also avoid extrapolating in vitro results to in vivo virulence factor determination.
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Galli, Viola, Manuel Venturi, Eleonora Mari, Simona Guerrini, and Lisa Granchi. "Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk." Fermentation 8, no. 8 (August 19, 2022): 407. http://dx.doi.org/10.3390/fermentation8080407.
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Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence, the aim of this work was to isolate and select yeasts from spontaneous milk fermentations to be used as inoculum, together with LAB, for manufacturing a potentially probiotic acidic low-alcohol fermented milk. Six yeast species were detected from the spontaneous milk fermentation. A screening of 13 yeast strains and 14 previously isolated LAB strains, based on the resistance to bile salts and to acidic conditions, was carried out. The best performing strains were successively tested for in vitro gastrointestinal tolerance. A strain of Kluyveromyces marxianus and a strain of Lactococcus lactis were selected for the manufacturing of two different fermented milk. The values of the main technological and microbiological parameters (pH, organic acids, ethanol, and microbial concentrations) of the experimental milk were in the range of those reported for this category of products. The evaluation of microorganism survival in fermented milk samples subjected to simulated gastrointestinal conditions highlighted a high resistance of both strains. In conclusion, the selected microbial starter culture enabled the setting up of potential probiotic fermented milk.
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Diosma, Gabriela, David E. Romanin, María F. Rey-Burusco, Alejandra Londero, and Graciela L. Garrote. "Yeasts from kefir grains: isolation, identification, and probiotic characterization." World Journal of Microbiology and Biotechnology 30, no. 1 (July 4, 2013): 43–53. http://dx.doi.org/10.1007/s11274-013-1419-9.
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Terekhova, Valeria E., and Natalia L. Bel’Kova. "Prospects of studies on the yeast flora of sturgeons for monitoring of their state in aquaculture." Izvestiya TINRO 189, no. 2 (June 30, 2017): 171–76. http://dx.doi.org/10.26428/1606-9919-2017-189-171-176.
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Seasonal changes in abundance and species composition of the yeast flora from organs of juvenile sturgeons were traced during their growing in the warm-water ponds of Luchegorsk Research Station of the Pacific Fish. Res. Centre (TINRO) in 2008-2009. The fungal community of the sturgeons was represented by whey, brewers, and wine yeasts, mostly with probiotic properties. Naganishia albida, Papiliotrema laurentii, Saccharomyces cerevisiae, Trichomonascus ciferrii , and fungi of the genus Candida were found in the intestines and gills of kaluga and siberian sturgeon juveniles, but they came from the water and are usual for microflora of cages for fish cultivation. Cryptococcus neoformans and Ogataea angusta were found in the water only. Rhodotorula mucilaginosa , Cystobasidium minuta and fungi of the genus Hanseniaspora were associated with the sturgeon organs. Generally the yeast heterotrophic microbiota in the cages showed inhibitory effect against mould and enterobacteria. Colonization of the sturgeon mucous membranes by yeasts had seasonal dynamics that definitely affected on local immunity of the juveniles. Complete elimination of the yeasts from the sturgeon mucous membranes should be considered as a predictor of worsening of their physiological state and anti-epizootic measures are necessary in this case.