Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia.

ABSTRACT:

Aim

The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.

Materials and methods

Twelve yeast strains isolated from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.

Results

The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit (Δ log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemical

SUBMITTER: Zivkovic M 

PROVIDER: S-EPMC4566759 | biostudies-literature | 2015 Jan-Mar

REPOSITORIES: biostudies-literature