Physiological characterization of non-Saccharomyces yeasts from agro-industrial and environmental origins with possible probiotic function

Tiago, Fabiana C. P.; Martins, Flaviano S.; Rosa, Carlos A.; Nardi, Roberta De; Cara, Denise Carmona; Nicoli, Jacques R.

doi:10.1007/s11274-008-9934-9

Cited by 21 publications

(10 citation statements)

References 42 publications

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“…Two to 5 days after intake stop of S. boulardii, the yeast was no longer found in the feces of the host (Blehaut et al 1989). Among the 103 candidate yeasts, the probiotics evaluated by Tiago et al (2009), including 48 of the genus Pichia, only three (Pichia kluyveri, Metschnikowia reukaufii, and Zygosaccharomyces fermentati) were found in the feces 4 days after interrupting the supply (Vieira et al 1998).…”

Section: Discussionmentioning

confidence: 99%

Pichia pastoris X-33 has probiotic properties with remarkable antibacterial activity against Salmonella Typhimurium

França

Conceição

Mendonça

et al. 2015

Appl Microbiol Biotechnol

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Probiotics are live microorganisms which are beneficial for the host when ingested at high enough concentrations. The methylotrophic yeast Pichia pastoris is widely used as heterologous protein production platform. However, its use as probiotic is poorly studied. The objective of this study was to evaluate some probiotic properties of the P. pastoris strain X-33 wild type. The resistance to in vitro and in vivo gastrointestinal conditions, stability in feed, safety, and antibacterial activity against Salmonella Typhimurium were evaluated. The yeast remained viable and persisted at appropriate concentration in the diet for at least 2 months, survived the stresses of the gastrointestinal tract in vitro and in vivo, caused no behavioral changes or lesions when administered to mice, inhibited the growth of S. Typhimurium in culture media, and reduced adhesion of the bacteria to the intestinal cells HCT-116. In the challenge experiment with a LD50 of virulent S. Typhimurium strain, mice supplemented with the yeast had a higher survival rate (50 % when administered by gavage and 80 % via the diet, compared with 20 and 50 %, respectively, in the control group). In addition, the S. Typhimurium concentration in the intestine of the surviving mice was lower; the score of intestinal lesions, lower; and the pathogen, not detected in the liver, spleen, and feces when compared to the control group (p < 0.05). It was concluded that the yeast Pichia pastoris X-33 has probiotic properties with remarkable antibacterial activity against S. Typhimurium.

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Section: Discussionmentioning

confidence: 99%

Pichia pastoris X-33 has probiotic properties with remarkable antibacterial activity against Salmonella Typhimurium

França

Conceição

Mendonça

et al. 2015

Appl Microbiol Biotechnol

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“…Additional biotechnological applications of P . kluyveri include: shaping chocolate flavour profile during cocoa fermentation (Crafack et al ., , ); potential for tequila fermentation (Amaya‐Delgado et al ., ); and a role as a probiotic (Tiago et al ., ). Additionally, a novel killer protein produced by P .…”

Section: Pichia Sppmentioning

confidence: 97%

“…Additional biotechnological applications of P. kluyveri include: shaping chocolate flavour profile during cocoa fermentation (Crafack et al, 2013(Crafack et al, , 2014; potential for tequila fermentation (Amaya-Delgado et al, 2013); and a role as a probiotic (Tiago et al, 2009). Additionally, a novel killer protein produced by P. kluyveri has been shown to inhibit the growth of some food and beverage spoilage yeasts (Labbani et al, 2015).…”

Section: Pichia Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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“…Furthermore, S. boulardii was subjected to lactophenol cotton blue staining and observed budding. The yeast strain was initially identified based on physiological and morphological views and finally confirmed by biochemical characteristics (3,40,41), as well as BIOLOG TM identification system. The result of the biochemical tests indicated that the selected strain can utilize the majority of carbon and nitrogen sources ( Table 1).…”

Section: In-vivo Antidiarrheal Activities For Safety Evaluationmentioning

confidence: 99%

Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste

et al. 2020

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The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the purpose of being used as human medicine. Currently, little is known about their multiple mechanisms of actions. The S. boulardii yeast strain is isolated and identified by using the BIOLOG TM microarray identification system and morphologically. To understand its functional roles, the present study investigates the ability of this yeast to tolerate different concentrations of bile salt up to 2.5%, cell hydrophobicity, antioxidants, autoaggregation activity, and simulated gastrointestinal digestion. The effect of temperatures (up to 50 • C), pH (up to 8.0), and salinity (at best 7%) was also monitored on the growth and survival of the yeast cell. The physicochemical analyses revealed that S. boulardii could survive in stomach conditions at pH 2.5, temperature 37 • C, and 2% bile salt. Antibiotic susceptibility of S. boulardii was carried out using commercial antibiotic discs. The antimicrobial activity of the isolated S. boulardii against bacterial pathogens related to diarrhea diseases was in-vitro determined by the Well Diffusion method. The biosafety assay findings also claimed S. boulardii could be a potential probiotic. The experimental findings suggest that the isolated S. boulardii possesses excellent probiotic capacities as a biotherapeutic agent for antidiarrheal and gastrointestinal disorders.

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Physiological characterization of non-Saccharomyces yeasts from agro-industrial and environmental origins with possible probiotic function

Cited by 21 publications

References 42 publications

Pichia pastoris X-33 has probiotic properties with remarkable antibacterial activity against Salmonella Typhimurium

Pichia pastoris X-33 has probiotic properties with remarkable antibacterial activity against Salmonella Typhimurium

Yeasts found in vineyards and wineries

Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste

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