Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-21 DOI:10.1007/s10068-024-01609-w

Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi, Roshanida A. Rahman

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Abstract

Durio kutejensis, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacterial activity against Listeria monocytogenes and Salmonella enteriditis, and hemolytic activity on blood agar medium. The results showed that 40 yeasts isolated from Lai durian fruit and 34 of these isolates grew on YMA medium. The two isolates showed high significance in the probiotic tests. These two isolates were able to grow on bile salt up to a concentration of 2% and gastric acid for up to 6 h, with survival rates of 99.06% and 100%, respectively. Two isolates were identified as Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UN-JCC Y-140 Therefore, these two yeast isolates can be used as potential probiotic agents.

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从 Durio kutejensis 分离出的 Pichia kudriavzevii UNJCC Y-137 和 Candida tropicalis UNJCC Y-140 是潜在的益生菌剂

俗称 "黎榴 "的榴莲（Durio kutejensis）具有独特的奶油质地和甜苦结合的口味。本研究旨在从水果中分离和筛选酵母，作为潜在的益生菌剂。测试包括对胆盐和 pH 值为 2 的胃酸的耐受性、对李斯特菌和肠炎沙门氏菌的抗菌活性，以及在血液琼脂培养基上的溶血活性。结果表明，从荔枝果中分离出 40 种酵母菌，其中 34 种在 YMA 培养基上生长。其中两个分离物在益生菌测试中表现出了很高的重要性。这两种分离物能在浓度达 2% 的胆盐和胃酸中生长长达 6 小时，存活率分别为 99.06% 和 100%。因此，这两种酵母分离物可用作潜在的益生菌制剂。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.