Helmy E A, Soliman S A, Abdel-Ghany Tarek M, Ganash Magdah
The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo, Egypt.
Dairy Science Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
Heliyon. 2019 May 14;5(5):e01649. doi: 10.1016/j.heliyon.2019.e01649. eCollection 2019 May.
Egyptian traditional cheese has a long history and still represent an important part of the Egyptian diet. A lot of scientific studies in probiotic topic is usually related to bacteria, in particular lactic acid bacteria, and there is lack of information about potentially probiotic yeasts, except . In the current study, 50 samples of traditional Egyptian buffalo sweetened cheese randomly were collected from five local Egyptian markets for yeast isolation. Isolated yeast species were identified using API20 kits techniques and the most frequently isolates were genotypically confirmed identified using the variability in the ITS rDNA. Appropriate assays have been conducted to examine their probiotic potentiality counting acid and bile salts tolerance, stimulated gastrointestinal tract tolerance, cell adhesion/hydrophobic characteristics, killer toxin productivity and antimicrobial activity against some clinical and food borne pathogens. The incidence of the obtained yeast taxa was found to be; (25%), (23%) (19%), (17%), (6%), (4%), (3%), (1%), (1%) and (1%). The most frequently isolates (, and ) exhibited high tolerance to bile salts elevated concentrations up to 2.0 %. could withstand the elevated bile salts concentrations and it was the most tolerable yeast isolate to intestinal juice environment. showed the lowest eradication from intestinal mucosa as indicated by the hydrophobicity average percentage 11.891% to xylene comparing to the which showed the highest hydrophobicity average percentage of 46.185% to chloroform. Yeast isolates , and (particularly ) were recognized as ideal potentially probiotic model having properties that make them favorable candidates for probiotic applications.
埃及传统奶酪历史悠久，至今仍是埃及饮食的重要组成部分。关于益生菌主题的许多科学研究通常都与细菌有关，特别是乳酸菌，除了……之外，关于潜在益生菌酵母的信息匮乏。在本研究中，从埃及当地五个市场随机采集了50份传统埃及水牛甜奶酪样本用于酵母分离。使用API20试剂盒技术鉴定分离出的酵母种类，并利用ITS rDNA的变异性对最常见的分离株进行基因分型确认。已进行适当的试验来检测它们的益生菌潜力，包括计算酸和胆盐耐受性、模拟胃肠道耐受性、细胞粘附/疏水性特征、杀伤毒素产生能力以及对一些临床和食源性病原体的抗菌活性。所获得的酵母分类群的发生率为；（25%），（23%）（19%），（17%），（6%），（4%），（3%），（1%），（1%）和（1%）。最常见的分离株（，和）对高达2.0%的胆盐浓度表现出高耐受性。能够承受升高的胆盐浓度，并且是对肠液环境耐受性最强的酵母分离株。与对氯仿的疏水性平均百分比最高为46.185%的相比，通过对二甲苯的疏水性平均百分比11.891%表明从肠粘膜上的清除率最低。酵母分离株，和（特别是）被认为是理想的潜在益生菌模型，具有使其成为益生菌应用的有利候选者的特性。
