Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies

Probiotics and Antimicrobial Proteins
Haydee Eliza Romero-LunaGloria Dávila-Ortiz

Abstract

Artisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as "Tibicos." These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos. The probiotic potential of microorganisms has been widely studied, mainly in lactic acid bacteria, while despite the wide distribution of yeasts, these have not been so studied. Therefore, the aim of this study was to evaluate in vitro the probiotic potential properties of a yeast isolated from Tibicos. For this, the yeast was identified by molecular techniques as Saccharomyces cerevisiae, which showed a good resistance to pH 2.0, bile salts and in vitro digestion. The results also showed a good ability to form cellular aggregates as a result of having a hydrophobic surface. In addition, it can be considered as safe since it does not show hemolytic activity and is sensitive to nystatin. Additionally, the yeast presented an excellent antioxidant ca...Continue Reading

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Citations

May 31, 2020·Probiotics and Antimicrobial Proteins·Ruo-Ting HsiungJui-Yu Chou
May 7, 2020·Current Microbiology·Haydee Eliza Romero-LunaGloria Dávila-Ortiz

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