Preliminary selection of dairy and sourdough yeast strains based on probiotic properties tested in vitro

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000055" target="_blank" >RIV/26722861:_____/16:N0000055 - isvavai.cz</a>

Výsledek na webu

<a href="http://yeastconference.sk/wp-content/uploads/2016/05/Abstractbook2016.pdf" target="_blank" >http://yeastconference.sk/wp-content/uploads/2016/05/Abstractbook2016.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Preliminary selection of dairy and sourdough yeast strains based on probiotic properties tested in vitro

Popis výsledku v původním jazyce

The utilisation of yeast as the probiotics in dairy products and fermented food is limited by selection of suitable yeast strains able to persist in the gastrointestinal tract. The aim of study was to select the yeast strains demonstrating properties such as tolerance to bile salt, the persistence and viability in gastric and duodenal medium and possibly the assimilation of cholesterol from media. The yeast strains belonging to Kluyveromyces lactis(CCDM 268 and 742), K. marxianus (CCDM 269), P. membranifaciens, P. fermentans(CCDM 2012), Kazachstania unispora (2007) and Debaryomyces hansenii were provided by CCDM Laktoflora®. The tolerance to bile salt in range from 0.1% to 0.5% was tested in YPD broth at 25°C and 37°C. The viability of yeast cells was evaluated as logCFU/mL after 24, 48 and 72 hours. The bile salt inhibited significantly the growth and viability of yeast strains, but some strains belonging to Kluyveromyces lactis, K. marxianus, Pichia fermentans and P. membranifaciens performed 52-58% of the viability after 72 hrs in comparison with cultivation in YPD broth without bile salt at 37°C. Both strains of Debaryomyces hansenii showed higher viability when cultivated at 37°C in duodenal and gastric medium whereas the viability of strains belonging to Kazachstania unispora decreased at 37°C significantly. Pichia membranifaciens, Kluyveromyces lactis and K. marxianus increased the viability in both media significantly. The ability of yeast strains to assimilate cholesterol varied significantly during experimental time. The highest level of cholesterol in yeast cells were detected in case of strains CCDM 2012, CCDM 2007, CCDM 1054 and 742 and CCDM 270. According these results and the additional tests on the adhesiveness and cholesterol reduction directly in milk media, we can propose that the strains CCDM 2012, CCDM 2007, CCDM 1054 and 742 and CCDM 270 can be used as the probiotics.

Název v anglickém jazyce

Preliminary selection of dairy and sourdough yeast strains based on probiotic properties tested in vitro

Popis výsledku anglicky

The utilisation of yeast as the probiotics in dairy products and fermented food is limited by selection of suitable yeast strains able to persist in the gastrointestinal tract. The aim of study was to select the yeast strains demonstrating properties such as tolerance to bile salt, the persistence and viability in gastric and duodenal medium and possibly the assimilation of cholesterol from media. The yeast strains belonging to Kluyveromyces lactis(CCDM 268 and 742), K. marxianus (CCDM 269), P. membranifaciens, P. fermentans(CCDM 2012), Kazachstania unispora (2007) and Debaryomyces hansenii were provided by CCDM Laktoflora®. The tolerance to bile salt in range from 0.1% to 0.5% was tested in YPD broth at 25°C and 37°C. The viability of yeast cells was evaluated as logCFU/mL after 24, 48 and 72 hours. The bile salt inhibited significantly the growth and viability of yeast strains, but some strains belonging to Kluyveromyces lactis, K. marxianus, Pichia fermentans and P. membranifaciens performed 52-58% of the viability after 72 hrs in comparison with cultivation in YPD broth without bile salt at 37°C. Both strains of Debaryomyces hansenii showed higher viability when cultivated at 37°C in duodenal and gastric medium whereas the viability of strains belonging to Kazachstania unispora decreased at 37°C significantly. Pichia membranifaciens, Kluyveromyces lactis and K. marxianus increased the viability in both media significantly. The ability of yeast strains to assimilate cholesterol varied significantly during experimental time. The highest level of cholesterol in yeast cells were detected in case of strains CCDM 2012, CCDM 2007, CCDM 1054 and 742 and CCDM 270. According these results and the additional tests on the adhesiveness and cholesterol reduction directly in milk media, we can propose that the strains CCDM 2012, CCDM 2007, CCDM 1054 and 742 and CCDM 270 can be used as the probiotics.

Druh

O - Ostatní výsledky

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310256" target="_blank" >QJ1310256: Nové produkty na bázi mléka a obilovin pro potřeby lidské výživy s využitím biotechnologických postupů a mikroorganismů selektovaných pomocí genomických metod</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů