ArticleJournal, genetic engineering & biotechnology2022
In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle.
Article in Journal, genetic engineering & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
- Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026Review
- Zygosaccharomyces bailii: A Promising Probiotic Candidate for Functional Food Development.Probiotics and antimicrobial proteins · 2026Article
- Preliminary Functional Screening of AutochthonousMicroorganisms · 2026Article
- Comprehensive in vitro probiotic screening and ITS-based molecular identification and characterization of yeast strains isolated from agro-industrial and rumen sources.BMC microbiology · 2026Article
- Probiotic properties ofFrontiers in microbiology · 2026Article
- Antagonistic activity of two yeasts against Penicillium expansum in stone fruits.Journal of the science of food and agriculture · 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
- Probiotic potential and phytase-producing capacity of yeast isolated from Thai traditional fermentation starter (Look-pang).Folia microbiologica · 2025Article
- Article
- Probiotic Properties and Safety Evaluation in the Invertebrate Model Host Galleria mellonella of the Pichia kudriavzevii YGM091 Strain Isolated from Fermented Goat Milk.Probiotics and antimicrobial proteins · 2024Article
- Potential probiotic and functional properties ofFrontiers in microbiology · 2024Article
- In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods.Current microbiology · 2023Article
- Article
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5 authors.
Funding
Abstract
backgroundFermented foods are the results of metabolic activities of various microorganisms. People have traditionally known how to culture desirable microorganisms, primarily lactic acid bacteria, yeasts, and filamentous molds, for the manufacture of edible foods. Yeast isolated from home-made mango pickle from Hamirpur, Himachal Pradesh, was assessed for probiotic properties and their enzymatic profiling.
resultsFour yeast isolates were isolated out of which P. kudriavzevii Y33 was selected on the basis of high acid tolerance as well as broadest antimicrobial activity. The selected isolate was observed to have high acid tolerance at pH 2 and show strong antimicrobial activity against all the pathogens examined. P. kudriavzevii Y33 can also withstand high bile concentration and showed high viability index, i.e., 95% at concentration of 2% of bile. The isolate was able to demonstrate high cholesterol assimilation in medium containing ox bile and taurocholate, at 88.58 and 86.83%, respectively. The autoaggregation ability of isolate increases with increasing the time of incubation and showed 87% of autoaggregation after 24 h of incubation. P. kudriavzevii Y33 exhibited resistance towards different antibiotics, found to be positive for exopolysaccharide production and showed no hemolytic activity. The isolate was observed to produce several enzymes such as β-galactosidase, protease, amylase, phytase, and lipase.
conclusionsThe results of the current study revealed that P. kudriavzevii Y33 has various beneficial qualities that suggest it could be used as probiotics. Enzymes produced by yeast isolate help in improving flavor and mineral availability in the fermented products.
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