Evaluation of probiotic and antimicrobial properties of the predominant yeast isolated from barley sourdough

Subject Areas : Experimental Studies

Sara Shahryari ¹ , Fahimeh Hajinia ² , Hossein purabdolah ³ , Maryam Ebrahimi ⁴ , Alireza Sadeghi ⁵

1 - Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 - Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 - Food, Drug & Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, Iran
5 - عضو هیات علمی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده صنایع غذایی

Received: 2023-10-27 Accepted : 2024-11-02 Published : 2024-11-10

Keywords: Probiotic yeasts, Barley sourdough, Antimicrobial effect, Protective culture.,

Abstract :

It is very important to evaluate the probiotic and antimicrobial properties of yeasts isolated from fermented cereals in order to prepare starter, probiotic or functional cultures. Therefore, the present study was conducted with the aim of investigating the probiotic and antimicrobial properties of the predominant yeast isolated from barley sourdough. For this purpose, the yeast with the highest survival in the simulated conditions of the gastrointestinal tract among the predominant yeasts isolated from barley sourdough was identified using PCR technique. Then, other probiotic properties and antimicrobial effects of the selected yeast isolate were investigated. Sequencing results of the PCR products led to the identification of Cyberlindnera fabianii as the selected yeast isolate. Furthermore, the survival rate of the yeast isolate after continuous acid and bile treatment was equal to 60% compared to the control sample. In addition, the yeast isolate was able to reduce 5 Log of Escherichia coli population, which was significantly (p<0.05) higher than those of the other studied foodborne bacteria. The isolate was also able to reduce the growth of Listeria monocytogenes and Salmonella enterica up to 4 Log, but it did not have an obvious inhibitory effect on Staphylococcus aureus. The auto-aggregation ability of the isolate was about 40%. The isolated yeast was also resistant to all of the investigated antibiotics and relatively sensitive to ketoconazole and fluconazole antimycotic agents. The isolate had no hemolytic activity, and its antifungal activity against Aspergillus niger was also verified. In conclusion, the selected isolated yeast (C. fabianii) has a potential to be used as a probiotic and protective culture in fermentation industries.

 

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