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

Sukrita Punyauppa-path; Pongpat Kiatprasert; Jutaporn Sawaengkaew; Polson Mahakhan; Parichat Phumkhachorn; Pongsak Rattanachaikunsopon; Pannida Khunnamwong; Nantana Srisuk; Sukrita Punyauppa-path; Pongpat Kiatprasert; Jutaporn Sawaengkaew; Polson Mahakhan; Parichat Phumkhachorn; Pongsak Rattanachaikunsopon; Pannida Khunnamwong; Nantana Srisuk

doi:10.3934/microbiol.2022037

AIMS Microbiology

2022, Volume 8, Issue 4: 575-594. doi: 10.3934/microbiol.2022037

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

1.
Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand
2.
Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
3.
Department of Biological Science, Faculty of Science Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand
4.
Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
5.
Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand

Received: 18 October 2022 Revised: 16 December 2022 Accepted: 19 December 2022 Published: 26 December 2022

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.
- yeast probiotics,
- ascomycetous yeasts,
- phylogeny,
- ribosomal DNA
Citation: Sukrita Punyauppa-path, Pongpat Kiatprasert, Jutaporn Sawaengkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Nantana Srisuk. Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products[J]. AIMS Microbiology, 2022, 8(4): 575-594. doi: 10.3934/microbiol.2022037

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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.

Acknowledgments

We would like to thank Kasetsart University Research and Development Institute (KURDI) for the grant no. FF(KU)18.64.

Conflict of interest

The authors declare no conflict of interest.

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