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

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 capacity to reduce the DPPH radical. The S. cerevisiae strain C41 isolated from Tibicos was successfully compared by means of in vitro tests with the only recognized probiotic yeast, S. boulardii. These findings point Saccharomyces cerevisiae C41 as a potentially probiotic yeast; nevertheless, it is necessary to consider further in vitro and in vivo studies that establish the benefits that this yeast could provide.

journal_name

Probiotics Antimicrob Proteins

journal_title

Probiotics and antimicrobial proteins

authors

Romero-Luna HE,Hernández-Sánchez H,Ribas-Aparicio RM,Cauich-Sánchez PI,Dávila-Ortiz G

doi

10.1007/s12602-018-9471-2

subject

Has Abstract

pub_date

2019-09-01 00:00:00

pages

794-800

issue

3

eissn

1867-1306

issn

1867-1314

pii

10.1007/s12602-018-9471-2

journal_volume

11

pub_type

杂志文章

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