Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T033
DOI: https://doi.org/10.24326/ICDSUPL1.T033
Published online: 26 April 2022
ICDSUPL, 1, T033 (2022)
Fermented food as source of yeasts with probiotic potential
Adam Staniszewski1*, Monika Kordowska-Wiater1
1 Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: adam.staniszewski@up.lublin.pl
Abstract
The consumption of various types of fermented food has accompanied mankind for centuries. The fermentation process has a positive effect not only on the taste, but also on the improvement of the nutritional values and health-promoting values of such products. Moreover such foods usually contain live cultures of probiotics. World Health Organization defines probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. As long as aspect of probiotic bacteria is well known, field of probiotic yeasts stays still slightly researched. The aim of our work was isolation of new yeast strains with probiotic potential from variety of spontaneously fermented products. Tested strains were isolated from following fermented products: beer, wine, fermented fruits and vegetables according to PN-ISO 21527-2: 2009 norm. Obtained pure strains were identified by sequencing of ITS region and were examined to check their viability at 37°C and in simulated conditions of gastrointestinal tract to establish their probiotic potential for further research. During experiment total of 113 yeasts pure cultures were obtained. The identification revealed that strains belong to the following genera: Candida, Hanseniaspora, Metschnikowia, Meyerozyma, Pichia, Rhodotorula, Saccharomyces, Starmerella, Yarrowia. During temperature tolerance test twenty nine strains were eliminated due to lack of growth at temperature of human body. Remaining strains have undergone in vitro digestion with result of fifty one strains being unable to survive GI track’s conditions. As result of the research we selected thirty three strains with probiotic potential for further research from one hundred thirteen isolates (29,2% of all primary isolated strains). It allows concluding that fermented food could be source not only for probiotic bacteria but also source of yeasts with probiotic potential.
How to cite
A. Staniszewski, M. Kordowska-Wiater, 2022. Fermented food as source of yeasts with probiotic potential. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T033