Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese.

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.