ArticleProbiotics and antimicrobial proteins2020
Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods.
Article in Probiotics and antimicrobial proteins, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers.
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57 citing papers in PubMed, 119 citations in OpenAlex.
- Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026Review
- In Vitro Study of Probiotic Properties and Safety Aspects ofMolecules (Basel, Switzerland) · 2026Article
- Zygosaccharomyces bailii: A Promising Probiotic Candidate for Functional Food Development.Probiotics and antimicrobial proteins · 2026Article
- The coexistence of Lactiplantibacillus and Wickerhamomyces in sugarcane top silage drives potential pathogen suppression and aerobic stability through enhanced lactic acid and acetic acid production.BMC microbiology · 2026Article
- Preliminary Functional Screening of AutochthonousMicroorganisms · 2026Article
- In vitro characterization of probiotic properties of isolated and grown co-cultures on halophyte-based substrate.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Apple Pomace Fermented with Non-International journal of molecular sciences · 2026Article
- Novel Skin- and Oral-Derived Probiotic Candidates: Functional Evaluation and Application Perspectives.Microorganisms · 2026Article
- Genomic Characterization, Safety Assessment, and Probiotic Potential of a Novel Human-DerivedMicroorganisms · 2026Article
- Characteristics of Two Saccharomyces cerevisiae Strains and Their Extracellular Vesicles as New Candidates for Probiotics.Probiotics and antimicrobial proteins · 2026Article
- Characterization of L. gallinarum Y86: heat-stable antimicrobials and gastrointestinal adaptation.World journal of microbiology & biotechnology · 2025Article
- Article
- Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits.Probiotics and antimicrobial proteins · 2025Article
- In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island.Probiotics and antimicrobial proteins · 2025Article
- New generation probiotics: combining probiotic and biotechnological potential of Kluyveromyces marxianus.Applied microbiology and biotechnology · 2025Article
- A Narrative Review on the Functional Applications, Safety, and Probiotic Characteristics ofNutrients · 2025Review
- Isolation and characterization of probiotic yeasts from traditional fermented horsemeat products in Xinjiang: functional evaluation and potential application.BMC microbiology · 2025Article
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice.Journal of food science and technology · 2025Article
- Screening and Phenotyping of Lactic Acid Bacteria in Boza.Microorganisms · 2025Article
- Fermentation of Sainfoin Seed Flour withMicroorganisms · 2025Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.
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