Research Article
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Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties

Year 2025, Volume: 46 Issue: 1, 73 - 78, 25.03.2025

Serap Çetinkaya

https://doi.org/10.17776/csj.1519803

Abstract

The aim of this study was to evaluate the probiotic potential of Kluyveromyces marxianus K3 yeast strain isolated from cow yogurt. Kluyveromyces marxianus yeast strain was isolated from yogurt and identified based on ITS sequences. The isolated strain showed high tolerance to low pH conditions. This feature can be associated with the ability of the strain to survive in acidic environments such as stomach acid. In addition, the strain showed tolerance to simulated human gastric and intestinal fluids, indicating that it can move healthily in the digestive system. It was determined that the isolate was resistant to antibiotics, indicating its potential to help protect the intestinal flora. It was determined that the strain grew well at human body temperature, exhibited hydrophobic properties and had deconjugation ability against bile salts. The research findings indicate that Kluyveromyces marxianus strain obtained from yogurt has the potential to be used as a probiotic in different food products. This species is an important candidate that can be included in food supplements or new probiotic formulations. In conclusion, this study reveals that yogurt is a rich source of probiotic yeast species and Kluyveromyces marxianus K3 strain may play an important role in this field

Keywords

Immunity Isolation Yeast Probiotic Yoghurt

Supporting Institution

Scientific Research Projects of Sivas Cumhuriyet University

Project Number

F-2022-658

Thanks

The research was financially supported by the Scientific Research Projects of Sivas Cumhuriyet University, Turkey

References

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  • [3] Gurunathan S., Thangaraj P., Kim J.H., Postbiotics: functional food materials and therapeutic agents for cancer, diabetes, and inflammatory diseases, Foods, 13 (1) (2023) 89.
  • [4] Rima H., Steve L., Ismail F., Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications, Front Microbiol., 421 (3) (2012).
  • [5] Lloyd-Price J., Abu-Ali G., Huttenhower C., The healthy human microbiome, Genome medicine, 8 (2016) 1-11.
  • [6] Holzapfel W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries, Int. J. Food Microbiol., 75 (3) (2002) 197–212.
  • [7] Leroy F., De Vuyst L., Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends in Food Science & Technology, 15(2) (2004) 67-78.
  • [8] Lipke P.N., Ovalle R., Cell wall architecture in yeast: new structure and new challenges, Int. J. Bacteriol., 180 (15) (1998) 3735–3740.
  • [9] Ghassemi N., Poulhazan A., Deligey F., Mentink-Vigier F., Marcotte I., Wang T., Solid-state NMR investigations of extracellular matrixes and cell walls of algae, bacteria, fungi, and plants, Chemical reviews, 122(10) (2021) 10036-10086.
  • [10] Amorim J.C., Piccoli R.H., Duarte W.F., Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages, Food Res. Int., 107 (2018) 518–527.
  • [11] El-Baz A.F., El-Enshasy H.A., Shetaia Y.M., Mahrous H., Othman N.Z., Yousef A.E., Semiindustrial scale production of a new yeast with probiotic traits, Cryptococcus sp. YMHS, isolated from the Red Sea, Probiotics Antimicrob. Proteins, 10 (1) (2018) 77–88.
  • [12] Sartor R.B., Therapeutic manipulation of the enteric microflora in inflammatory bowel diseases: antibiotics, probiotics, and prebiotics, Gastroenterol., 126 (6) (2004) 1620–1633.
  • [13] Glassner K. L., Abraham B. P., Quigley E. M., The microbiome and inflammatory bowel disease, Journal of Allergy and Clinical Immunology, 145(1) (2020) 16-27.
  • [14] Bisson J.F., Hidalgo S., Rozan P., Messaoudi M., Preventive effects of different probiotic formulations on travelers diarrhea model in wistar rats, Dig. Dis. Sci., 55 (4) (2010) 911–919.
  • [15] Ooi C.Y., Dilley A.V., Day A.S., Saccharomyces boulardii in a child with recurrent Clostridium difficile, Pediatr. Int., 51 (1) (2009) 156–158.
  • [16] Swidsinski A., Loening-Baucke V., Verstraelen H., Osowska S., Doerffel Y., Biostructure of fecal microbiota in healthy subjects and patients with chronic idiopathic diarrhea, Gastroenterology, 135 (2) (2008) 568–579.
  • [17] Czerucka D., Piche T., Rampal P., Yeast as probiotics–Saccharomyces boulardii, Aliment Pharmacol. Ther., 26 (6) (2007) 767–778.
  • [18] Azhar M.A., Abdul Munaim M.S., Identification and evaluation of probiotic potential in yeast strains found in kefir drink samples from Malaysia, Int. J. Food Eng., 15 (7) (2019) 20180347.
  • [19] Gut A.M., Vasiljevic T., Yeager T., Donkor, O.N., Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties, J. Funct. Foods, 58 (2019) 56-66.
  • [20] de Oliveira Coelho B., Fiorda-Mello F., de Melo Pereira G.V., Thomaz-Soccol V., Rakshit S.K., de Carvalho J.C., Soccol C.R., In vitro probiotic properties and DNA protection activity of yeast and lactic acid bacteria isolated from a honey-based kefir beverage, Foods, 8 (10) (2019) 485.
  • [21] Kocabay S., Çetinkaya S., Probiotic properties of a Lactobacillus fermentum isolated from new-born faeces, Journal of oleo science, 69 (12) (2020) 1579-1584.
  • [22] Borah T., Gogoi B., Khataniar A., Gogoi M., Das A., Borah D., Probiotic characterization of indigenous Bacillus velezensis strain DU14 isolated from Apong, a traditionally fermented rice beer of Assam, Biocatalysis and agricultural biotechnology, 18 (2019) 101008.
  • [23] Iyer R., Tomar S.K., Kapila S., Mani J., Singh R., Probiotic properties of folate producing Streptococcus thermophilus strains, Int. Food Res., 43 (2010) 103-110.
  • [24] Çetinkaya S., Kocabay S., Yenidunya A., An investigation of the probiotic properties of Lactobacillus fermentum, Int J. Life Sci. Biotechnol., 3 (2) (2020) 180-191.
  • [25] Çakır İ., Determination of some probiotic properties on Lactobacilli and Bifidobacteria, PhD Thesis, Ankara University, Ankara (2003).
  • [26] Bhatt V.D., Vaidya Y.H., Kunjadia P.D., Kunjadia, A.P., Isolation, characterization of probiotic bacteria from human milk, International Journal of Pharmaceutical Science and Health Care, 3 (2012) 62-70.
  • [27] Vinderola G., Capellini B., Villarreal F., Suarez V., Quıberoni A., Reinheimer J., Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use, LWT-Food Science and Technology, 41 (2008) 1678-1688.
  • [28] Draksler D., Gonzálesa S., Olıver G., Preliminary assays for the development of a probiotic for goats, Reprod. Nutr. Dev., 44 (2004) 397–405.
  • [29] Nikolic M., Jovcic B., Kojic, M., Topsirovic, L., Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto- aggregation ability, Eur. Food Res. Technol., 231 (2010) 925-931.
  • [30] Mathara J.M., Schillinger U., Guigas C., Franz C., Kutima P.M., Mbugua S.K., Shin H.K., Holzapfel W.H., Functional characteristics of Lactobacilus ssp. From traditional Maasai fermented milk products in Kenya, Int. J. Food Microbiol., 126 (2008) 57-64.

Year 2025, Volume: 46 Issue: 1, 73 - 78, 25.03.2025

Serap Çetinkaya

https://doi.org/10.17776/csj.1519803

Abstract

Project Number

F-2022-658

References

  • [1] Yeşilyurt N., Yılmaz B., Ağagündüz D., Capasso, R., Involvement of probiotics and postbiotics in the immune system modulation, Biologics, 1 (2) (2021) 89-110.
  • [2] Yoo J.Y., Groer M., Dutra S.V.O., Sarkar A., McSkimming D.I, Gut microbiota and immune system interactions, Microorganisms, 8 (10) (2020) 1587.
  • [3] Gurunathan S., Thangaraj P., Kim J.H., Postbiotics: functional food materials and therapeutic agents for cancer, diabetes, and inflammatory diseases, Foods, 13 (1) (2023) 89.
  • [4] Rima H., Steve L., Ismail F., Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications, Front Microbiol., 421 (3) (2012).
  • [5] Lloyd-Price J., Abu-Ali G., Huttenhower C., The healthy human microbiome, Genome medicine, 8 (2016) 1-11.
  • [6] Holzapfel W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries, Int. J. Food Microbiol., 75 (3) (2002) 197–212.
  • [7] Leroy F., De Vuyst L., Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends in Food Science & Technology, 15(2) (2004) 67-78.
  • [8] Lipke P.N., Ovalle R., Cell wall architecture in yeast: new structure and new challenges, Int. J. Bacteriol., 180 (15) (1998) 3735–3740.
  • [9] Ghassemi N., Poulhazan A., Deligey F., Mentink-Vigier F., Marcotte I., Wang T., Solid-state NMR investigations of extracellular matrixes and cell walls of algae, bacteria, fungi, and plants, Chemical reviews, 122(10) (2021) 10036-10086.
  • [10] Amorim J.C., Piccoli R.H., Duarte W.F., Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages, Food Res. Int., 107 (2018) 518–527.
  • [11] El-Baz A.F., El-Enshasy H.A., Shetaia Y.M., Mahrous H., Othman N.Z., Yousef A.E., Semiindustrial scale production of a new yeast with probiotic traits, Cryptococcus sp. YMHS, isolated from the Red Sea, Probiotics Antimicrob. Proteins, 10 (1) (2018) 77–88.
  • [12] Sartor R.B., Therapeutic manipulation of the enteric microflora in inflammatory bowel diseases: antibiotics, probiotics, and prebiotics, Gastroenterol., 126 (6) (2004) 1620–1633.
  • [13] Glassner K. L., Abraham B. P., Quigley E. M., The microbiome and inflammatory bowel disease, Journal of Allergy and Clinical Immunology, 145(1) (2020) 16-27.
  • [14] Bisson J.F., Hidalgo S., Rozan P., Messaoudi M., Preventive effects of different probiotic formulations on travelers diarrhea model in wistar rats, Dig. Dis. Sci., 55 (4) (2010) 911–919.
  • [15] Ooi C.Y., Dilley A.V., Day A.S., Saccharomyces boulardii in a child with recurrent Clostridium difficile, Pediatr. Int., 51 (1) (2009) 156–158.
  • [16] Swidsinski A., Loening-Baucke V., Verstraelen H., Osowska S., Doerffel Y., Biostructure of fecal microbiota in healthy subjects and patients with chronic idiopathic diarrhea, Gastroenterology, 135 (2) (2008) 568–579.
  • [17] Czerucka D., Piche T., Rampal P., Yeast as probiotics–Saccharomyces boulardii, Aliment Pharmacol. Ther., 26 (6) (2007) 767–778.
  • [18] Azhar M.A., Abdul Munaim M.S., Identification and evaluation of probiotic potential in yeast strains found in kefir drink samples from Malaysia, Int. J. Food Eng., 15 (7) (2019) 20180347.
  • [19] Gut A.M., Vasiljevic T., Yeager T., Donkor, O.N., Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties, J. Funct. Foods, 58 (2019) 56-66.
  • [20] de Oliveira Coelho B., Fiorda-Mello F., de Melo Pereira G.V., Thomaz-Soccol V., Rakshit S.K., de Carvalho J.C., Soccol C.R., In vitro probiotic properties and DNA protection activity of yeast and lactic acid bacteria isolated from a honey-based kefir beverage, Foods, 8 (10) (2019) 485.
  • [21] Kocabay S., Çetinkaya S., Probiotic properties of a Lactobacillus fermentum isolated from new-born faeces, Journal of oleo science, 69 (12) (2020) 1579-1584.
  • [22] Borah T., Gogoi B., Khataniar A., Gogoi M., Das A., Borah D., Probiotic characterization of indigenous Bacillus velezensis strain DU14 isolated from Apong, a traditionally fermented rice beer of Assam, Biocatalysis and agricultural biotechnology, 18 (2019) 101008.
  • [23] Iyer R., Tomar S.K., Kapila S., Mani J., Singh R., Probiotic properties of folate producing Streptococcus thermophilus strains, Int. Food Res., 43 (2010) 103-110.
  • [24] Çetinkaya S., Kocabay S., Yenidunya A., An investigation of the probiotic properties of Lactobacillus fermentum, Int J. Life Sci. Biotechnol., 3 (2) (2020) 180-191.
  • [25] Çakır İ., Determination of some probiotic properties on Lactobacilli and Bifidobacteria, PhD Thesis, Ankara University, Ankara (2003).
  • [26] Bhatt V.D., Vaidya Y.H., Kunjadia P.D., Kunjadia, A.P., Isolation, characterization of probiotic bacteria from human milk, International Journal of Pharmaceutical Science and Health Care, 3 (2012) 62-70.
  • [27] Vinderola G., Capellini B., Villarreal F., Suarez V., Quıberoni A., Reinheimer J., Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use, LWT-Food Science and Technology, 41 (2008) 1678-1688.
  • [28] Draksler D., Gonzálesa S., Olıver G., Preliminary assays for the development of a probiotic for goats, Reprod. Nutr. Dev., 44 (2004) 397–405.
  • [29] Nikolic M., Jovcic B., Kojic, M., Topsirovic, L., Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto- aggregation ability, Eur. Food Res. Technol., 231 (2010) 925-931.
  • [30] Mathara J.M., Schillinger U., Guigas C., Franz C., Kutima P.M., Mbugua S.K., Shin H.K., Holzapfel W.H., Functional characteristics of Lactobacilus ssp. From traditional Maasai fermented milk products in Kenya, Int. J. Food Microbiol., 126 (2008) 57-64.
There are 30 citations in total.

Details

Primary Language English
Subjects Industrial Biotechnology (Other)
Journal Section Natural Sciences
Authors

Serap Çetinkaya 0000-0001-7372-1704

Project Number F-2022-658
Publication Date March 25, 2025
Submission Date July 21, 2024
Acceptance Date February 12, 2025
Published in Issue Year 2025Volume: 46 Issue: 1

Cite

APA Çetinkaya, S. (2025). Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. Cumhuriyet Science Journal, 46(1), 73-78. https://doi.org/10.17776/csj.1519803
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