ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2023
Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese.
Article in Brazilian journal of microbiology : [publication of the Brazilian 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, 20 citations in OpenAlex.
- Zygosaccharomyces bailii: A Promising Probiotic Candidate for Functional Food Development.Probiotics and antimicrobial proteins · 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
- Technological and functional potentials of indigenous yeasts from traditional Tulum cheese.World journal of microbiology & biotechnology · 2025Article
- Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products.Microorganisms · 2025Article
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.Foods (Basel, Switzerland) · 2024Review
- Probiotic Yeasts and How to Find Them-Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts.Foods (Basel, Switzerland) · 2023Article
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6 authors at 2 institutions in 1 country.
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Abstract
Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment (pingo - whey or rala - grated ripened cheese). In the present study, 91 yeast strains were isolated and identified from pingo and rala. Eight yeast species were identified by the MALDI-TOF mass spectrometry and confirmed by sequencing of the ITS region. The yeasts' protease and lipase activities were evaluated in addition to probiotic properties such as tolerance to low pH and bile salts, hydrophobicity, autoaggregation, co-aggregation with pathogens, and antimicrobial susceptibility. The rala ferment showed a greater variety of species. Yarrowia lipolytica was the dominant specie (52.7% of isolates), followed by the Kluyveromyces lactis and Kodamaea ohmeri (9.9 and 6.6%, respectively). From the total yeasts evaluated, 74 strains showed positive enzymatic activity: 52 strains showed lipolytic (51 Y. lipolytica and one Trichosporon japonicum) and 44 proteolytic activities (18 Y. lipolytica, 13 K. ohmeri, 11 K. lactis, and 2 Wickerhamiella sp.). All evaluated isolates demonstrated tolerance to pH 2.0, and 69 isolates supported the presence of bile salts. From them, 12 isolates showed the capacity of autoaggregation (> 30%) and hydrophobicity (> 90.0%) and were then selected for co-aggregation and antibiotic resistance assays. All selected isolates showed co-aggregation with Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes greater than 30%. None of the yeast showed sensibility to the evaluated antibiotics and antagonistic activity against the evaluated pathogens. The results demonstrated that pingo and rala have different yeast composition with different enzymatic activity, which may affect the characteristics of the cheese. Furthermore, some yeast strains: Y. lipolytica (9 strains isolated from rala) and K. ohmeri (3 strains isolated from pingo) demonstrated attractive probiotic potential.
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