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. 2022 Dec 26;8(4):575-594.
doi: 10.3934/microbiol.2022037. eCollection 2022.

Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

Sukrita Punyauppa-Path  1 , Pongpat Kiatprasert  1 , Jutaporn Sawaengkaew  2 , Polson Mahakhan  2 , Parichat Phumkhachorn  3 , Pongsak Rattanachaikunsopon  3 , Pannida Khunnamwong  4   5 , Nantana Srisuk  4   5
Affiliations

Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

Sukrita Punyauppa-Path et al. AIMS Microbiol. .

Abstract

This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were Candida (20.3%), Diutina (2.9%), Filobasidium (1.0%), Kazachstania (33.0%), Pichia (3.9%), Saccharomyces (1.0%), Starmerella (28.2%), Torulaspora (2.9%), and Yarrowia (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, Kazachstania bulderi KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.

Keywords: ascomycetous yeasts; phylogeny; ribosomal DNA; yeast probiotics.

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Conflict of interest statement

Conflict of interest: The authors declare no conflict of interest.

Figures

Figure 1.
Figure 1.. Examples of fermented food products used for yeast isolation: (a) fermented shrimp; (b) fermented fish; (c) fermented meat; (d) fermented pork; (e) fermented crab.
Figure 2.
Figure 2.. Phylogenetic tree constructed by the neighbor-joining method showing the position of strains and related yeast species based on 28S rDNA sequences and the bootstrap consensus tree inferred from 1000 replicates of the fermented food in four provinces: (a) Surin province 40 isolates; (b) Khon Kaen province 37 isolates; (c) Ubon Ratchathani province 20 isolates; (d) Srisaket province 6 isolates.
Figure 3.
Figure 3.. Survival rates of selected acid resistant (pH 3.0) and bile salt tolerant (0.3%) yeasts under stimulated conditions.
Figure 4.
Figure 4.. The percentage of adhesion of potential yeast strains to xylene.
See this image and copyright information in PMC

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