ArticleProbiotics and antimicrobial proteins2021
In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan.
Article in Probiotics and antimicrobial proteins, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 49 citations in OpenAlex.
- From Yeast Probiotics to Postbiotics: A Continuum Model and Yeast-Specific Functional Perspective.Cells · 2026Review
- In Vitro Study of Probiotic Properties and Safety Aspects ofMolecules (Basel, Switzerland) · 2026Article
- Preliminary Functional Screening of AutochthonousMicroorganisms · 2026Article
- 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
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice.Journal of food science and technology · 2025Article
- Probiotic Yeast and How to Use Them-Combining Traditions and New Waves in Fermented Beverages.Foods (Basel, Switzerland) · 2025Article
- Exploring the probiotic potential of yeast strains isolated from ripe banana and plantain peels: in vitro and in vivo assessment.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Complete genome sequence, metabolic profiling and functional studies revealFrontiers in microbiology · 2025Article
- Article
- Advances in Yeast Probiotic Production and Formulation for Preventative Health.Microorganisms · 2024Review
- Unveiling the overlooked fungi: the vital of gut fungi in inflammatory bowel disease and colorectal cancer.Gut pathogens · 2024Review
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- In Vitro Characterisation Revealed Himalayan Dairy Kluyveromyces marxianus PCH397 as Potential Probiotic with Therapeutic Properties.Probiotics and antimicrobial proteins · 2023Article
- Exploring biotechnological and functional characteristics of probiotic yeasts: A review.Biotechnology reports (Amsterdam, Netherlands) · 2022Review
- BioprospectingFrontiers in bioengineering and biotechnology · 2022Review
- Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products.AIMS microbiology · 2022Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Probiotics are live microorganisms that may be able to help prevent and treat some illnesses. Most probiotics on the market are bacterial, primarily Lactobacillus. Yeast are an inevitable part of the microbiota of various fermented foods and beverages and have several beneficial properties that bacteria do not have. In this study, yeast strains were isolated from fermented food and beverages. Various physiological features of the candidate probiotic isolates were preliminarily investigated, including bile salt and acid tolerance, cell surface hydrophobicity, autoaggregation, antioxidant activity, and β-galactosidase activity. Several yeast strains with probiotic potential were selected. Overall, Kluyveromyces marxianus JYC2614 adapted well to the bile salt and acid tolerance test; it also had favorable autoaggregation and good cell-surface hydrophobicity. Klu. marxianus JYC2610 grew well according to the bile salt and acid tolerance test and performed well regarding cell surface hydrophobicity and β-galactosidase activity. Selected yeast species can survive in a gastrointestinal environment and should be further evaluated in vivo as probiotics in the future. Our findings should encourage further studies on the application of the strains in this study as food and feed supplements.
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