Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”

In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and the loss of many potentially interesting yeast strains. In this study, we have screened multiple spoilage yeast strains from various spoiled food products and assessed their potential as probiotic candidates. Within this research, we identified two promising probiotic candidates, 113_Metsch_pulcherrima and 101_Pich_kudriavzevii.

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Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”

Cited by 3 publications

References 34 publications

Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms

Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms

Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage

Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic

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