In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle

Abstract

Background Fermented foods are the results of metabolic activities of various microorganisms. People have traditionally known how to culture desirable microorganisms, primarily lactic acid bacteria, yeasts, and filamentous molds, for the manufacture of edible foods. Yeast isolated from home-made mango pickle from Hamirpur, Himachal Pradesh, was assessed for probiotic properties and their enzymatic profiling. Results Four yeast isolates were isolated out of which P. kudriavzevii Y33 was selected on the basis of high acid tolerance as well as broadest antimicrobial activity. The selected isolate was observed to have high acid tolerance at pH 2 and show strong antimicrobial activity against all the pathogens examined. P. kudriavzevii Y33 can also withstand high bile concentration and showed high viability index, i.e., 95% at concentration of 2% of bile. The isolate was able to demonstrate high cholesterol assimilation in medium containing ox bile and taurocholate, at 88.58 and 86.83%, respectively. The autoaggregation ability of isolate increases with increasing the time of incubation and showed 87% of autoaggregation after 24 h of incubation. P. kudriavzevii Y33 exhibited resistance towards different antibiotics, found to be positive for exopolysaccharide production and showed no hemolytic activity. The isolate was observed to produce several enzymes such as β-galactosidase, protease, amylase, phytase, and lipase. Conclusions The results of the current study revealed that P. kudriavzevii Y33 has various beneficial qualities that suggest it could be used as probiotics. Enzymes produced by yeast isolate help in improving flavor and mineral availability in the fermented products.

In vitro assessment for the probiotic potential of Pichia kudriavzevii

“…The hemolytic activity was determined by inoculating the yeast isolate on blood agar plates containing sheep blood and incubated for 48 h at 30°C. The development of a clear zone around the colony indicates a positive result [ 14 ]. Antibiotic resistance of the yeast isolate was performed by the disc diffusion method using different antibiotic discs such as Nystatin (50µg), Miconazole (10 µg), Clotrimazole (10 µg), Fluconazole (10µg), Ketoconazole (50 µg), Itraconazole (10 µg), Cefmetazole (10 µg) (Sigma Aldrich).The antibiotic discs were placed on yeast-inoculated YPD agar plates and incubated for 48 h at 30°C, and a zone of inhibition was observed [ 15 ].…”

“…A similar result was observed by Lata et al . [ 14 ] where P kudrivenzii isolated from mango pickle showed 87% auto aggregation after 24 hrs. High hydrophobicity-exhibiting strains have good adhesion properties to intestinal cells.…”

Fundamentals of Food Science and Beyond

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