ArticleInternational microbiology : the official journal of the Spanish Society for Microbiology2023
Characterization of kefir yeasts with antifungal capacity against Aspergillus species.
Article in International microbiology : the official journal of the Spanish Society for Microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 15 citations in OpenAlex.
- Biocontrol of Aspergillus flavus growth and aflatoxin production by kefir-derived microorganisms under simulated storage conditions.World journal of microbiology & biotechnology · 2025Article
- Biocontrol of Cheese Spoilage Moulds Using Native Yeasts.Foods (Basel, Switzerland) · 2025Article
- The Biotherapeutic Potential of a Novel ProbioticJournal of fungi (Basel, Switzerland) · 2025Article
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Effects of the Tobacco Defensin NaD1 Against Susceptible and Resistant Strains ofPathogens (Basel, Switzerland) · 2024Article
- The Main Features and Microbiota Diversity of Fermented Camel Milk.Foods (Basel, Switzerland) · 2024Review
- Addressing the Concern of Orange-Yellow Fungus Growth on Palm Kernel Cake: Safeguarding Dairy Cattle Diets for Mycotoxin-Producing Fungi.Microorganisms · 2024Article
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Authors and funding
7 authors at 4 institutions in 3 countries.
Funding
Abstract
Kefir is a fermented probiotic drink obtained by placing kefir granules in a suitable substrate. The kefir granules are a consortium of bacteria and yeasts embedded in a exopolysaccharide matrix. The aim of this research was the isolation and identification of yeasts from kefir of different origin, the evaluation of their antifungal capacity against Aspergillus spp., and the characterization of virulence related traits. Using RFLP of ITS1/ITS4 region, D1/D2 region sequencing, and RAPD techniques, 20 kefir isolates were identified as Geotrichum candidum, Pichia kudriavzevii, Pichia membranifaciens, Saccharomyces cerevisiae, and Candida ethanolica. Their antifungal capacity was evaluated by their conidia germination reduction, which allowed the selection of eight isolates with high to moderate conidia germination reduction against Aspergillus flavus and Aspergillus parasiticus. Furthermore, these selected isolates showed growth inhibition on contact in the dual culture assay for both Aspergillus species and 3 of them-belonging to S. cerevisiae and P. kudriavzevii species-generated volatile organic compounds which significantly affected the growth of both fungi. For the evaluation of virulence-related traits, growth at high temperatures, enzymatic activities, and the adhesion to Caco-2 cells were analyzed. The isolates did not present more than one positive virulence-related trait simultaneously. In particular, it is important to highlight that the adhesion capacity to the model of intestinal barrier was extremely low for all of them. According to the results obtained, further studies would be of interest for the possible use of these promising yeasts as biocontrol agents against fungi in food.
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