ArticleCurrent microbiology2026
Technological and In Vitro Probiotic Characterization of Yeasts Isolated from Makdous for Plant-Based Fermentations.
Article in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Traditional fermented foods represent an underexplored reservoir of non-Saccharomyces yeasts with potential technological and probiotic relevance. This study aimed to isolate, identify, and functionally characterize multifunctional yeasts from traditional makdous, a spontaneously fermented eggplant product. Yeasts were isolated from 20 makdous samples and identified using SCoT polymorphism-based fingerprinting combined with ITS sequencing. Technological characterization included growth index (GI) in different temperatures, salt and acetic acid concentrations, acidic pH, carbon assimilation profiles, and enzymatic activities, followed by multivariate analyses to select technologically relevant strains. Selected isolates were further evaluated for in vitro probiotic properties, including simulated gastrointestinal survival, autoaggregation capacity, cell surface hydrophobicity, antibacterial activity, and antioxidant activity. A total of 39 endogenous yeasts were identified as P. kudriavzevii (n = 16), 14 P. manshurica (n = 14), P. membranifaciens (n = 7), P. fermentans (n = 1), and W. anomalus (n = 1). Multivariate analyses highlighted P. kudriavzevii SY5 and SY15, P. manshurica SY34, and W. anomalus SY60 as distinct and relevant candidates for further probiotic evaluation, mainly due to their moderate to high GI under multiple stress conditions (25 < GI < 75 to GI > 75), non-aggressive lactic acid assimilation patterns, and low esterase activity. Among them, P. kudriavzevii SY5 and SY15 showed superior performance, with high viability under simulated gastrointestinal conditions (> 70%), stronger autoaggregation (> 60%), greater surface hydrophobicity (> 30%), and enhanced ABTS radical scavenging activity (> 50%) (P < 0.05). The results demonstrate that makdous is a valuable source of multifunctional non-Saccharomyces yeasts. In particular, P. kudriavzevii SY5 and SY15 are promising candidates for enhancing technological suitability for plant-based fermentations and for health-related functional properties.
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