Isolation and characterization of probiotic yeasts from traditional fermented horsemeat products in Xinjiang: functional evaluation and potential application.

ABSTRACT: Traditional fermented horsemeat and horsemeat sausages in Xinjiang are rich in microbial resources, mainly including lactic acid bacteria and yeasts. Although the probiotic effects of lactic acid bacteria have been widely studied, there is relatively little research on the probiotic properties of yeasts, which limits their application in functional food development. This study isolated 44 yeast strains from traditional fermented horsemeat products in Xinjiang, and 16 strains exhibiting strong tolerance to temperature, acidic pH, simulated gastrointestinal fluids, and high bile salt solution were screened. Molecular identification revealed that these strains belonged to Candida zeylanoides (C-5, C-8, C-13, C-15, C-21, C-22, C-24, R-8), Candida parapsilosis (R-10, R-12, R-14, R-19, R-20), Ca

SUBMITTER: Sun X 

PROVIDER: S-EPMC12495793 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature