Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits.

ABSTRACT: Traditional fermented foods and beverages are important sources of probiotic microbes. The purpose of this study was to isolate yeast from Ethiopian fermented beverages and assess their probiotic activity in an in vitro setting. Yeast isolation, identification, and in vitro probiotic trait screening were conducted in accordance with established protocols. Eleven isolates were obtained. Of them, GB1D5, RTj3D3 and DMTD2 were low hydrogen sulfide producers and were selected. The D1/2 genotyping of selected isolates revealed that they were strains of Saccharomyces cerevisiae. All strains grew well at low pH, body temperature, bile salt concentrations (0.3-0.6 (w/v)) and survived at simulated gastrointestinal conditions with survival percentages of 12.8 ± 4.9 to 14.4 ± 5.0 

SUBMITTER: Bitew D 

PROVIDER: S-EPMC11626069 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature