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

• Published in: AIMS microbiology Vol. 8; no. 4; pp. 575 - 594
• Main Authors: Punyauppa-Path, Sukrita, Kiatprasert, Pongpat, Sawaengkaew, Jutaporn, Mahakhan, Polson, Phumkhachorn, Parichat, Rattanachaikunsopon, Pongsak, Khunnamwong, Pannida, Srisuk, Nantana
• Format: Journal Article
• Language: English
• Published: United States AIMS Press 01.01.2022
• Subjects: ascomycetous yeasts; phylogeny; ribosomal dna; yeast probiotics; phylogeny; ribosomal DNA; yeast probiotics; ascomycetous yeasts
• ISSN: 2471-1888; 2471-1888
• DOI: 10.3934/microbiol.2022037

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 (20.3%), (2.9%), (1.0%), (33.0%), (3.9%), (1.0%), (28.2%), (2.9%), and (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, 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.