Objective: The objective of this study was to identify the potential yeast isolates at themolecular level and to evaluate their probiotic characteristics.Methods: Molecular characterization was done for five potential probiotic yeast strains. In vitro assays have been conducted to evaluate the probiotic properties such as NaCl tolerance, autoaggregation, and coaggregation. Hemolytic activity, urease activity, and cytotoxicity tests were carried out for safety assay during the characterization of yeast strains.
Results:In this study, the yeast strains, viz., LM, MR, GOI, GII2, and WI was identified at the molecular level and named as Yarrowia lipolytica VIT-MN01, Kluyveromyces lactis VIT-MN02, Lipomyces starkeyi VIT-MN03, Saccharomycopsis fibuligera VIT-MN04, Brettanomyces custersianus VIT-MN05, respectively. Maximum autoaggregation (92%) and coaggregation (97 %) were noted in case of L. starkeyi VIT-MN03. All yeast strains showed nonhemolytic activity. In vitro toxicity assay was performed and all the yeast strains showed nontoxic nature.
Conclusion:Five yeast strains have been studied for their probiotic characteristics and identified at molecular level. Out of five yeast strains, three strains showed maximum adhesion ability, which is a prerequisite for colonization and protection of gastrointestinal tract. All the yeast strains are validated as a safe bioresources because of their nonhemolytic activities and nonproduction of urease. It can be concluded that the identified yeast strains can serve as promising probiotics in various fields of food industry.