Department of Microbiology, Goa University, Taleigao Plateau, Goa-403206, India.
National Fungal Culture Collection of India (NFCCI), Biodiversity and Palaeobiology Group, MACS-Agharkar Research Institute, G.G. Agarkar Road, Pune, 411004, India.
Probiotics Antimicrob Proteins. 2021 Jun;13(3):796-808. doi: 10.1007/s12602-020-09734-8. Epub 2021 Jan 17.
Bollo is a traditional Goan fermented food in which coarse wheat/wheat and finger millet is leavened with toddy. We here isolated 42 yeast strains from Bollo batter. Initial screening of the isolates with probiotic properties yielded four yeast isolates (DABRP1, DABRP2, DABRP5 and DABRP12). These isolates exhibited tolerance to high bile salt concentration and acidic pH and resistance to various antibiotics, which indicated their probiotic nature. All these yeast isolates were identified as Saccharomyces cerevisiae through D1D2-LSU-rDNA sequencing. These yeast isolates also showed higher percent hydrophobicity towards chloroform followed by n-hexadecane and o-xylene indicating their mucosal surface-adhesive property. To evaluate the safety of the isolates for them to be called as generally recognized as safe, the pathogenic behavior of the isolates determined through the in vitro hemolysis assay and evaluation of DNase and gelatinase activities. None of the isolates exhibited hemolysis or produced DNase or gelatinase and thus were considered potentially safe. In terms of beneficial effects, the most potent isolate S. cerevisiae DABRP5 showed antibacterial activity against the test pathogens. It also showed excellent antioxidant activity with DPPH free radical scavenging activity of 68.85 ± 0.69%, anti-inflammatory activity with 60.39 ± 0.34% inhibition of protein denaturation, and antidiabetic activity with 71.75 ± 0.45% inhibition of α-amylase activity. The isolate produced α-amylase, lipase, and β-galactosidase. The probiotic potential of the isolate S. cerevisiae DABRP5 was similar to that of the reference strain (Saccharomyces boulardii CNCM I-745) used in this study. The results thus indicate that yeast isolates from Bollo batter have probiotic potential.
Bollo 是一种传统的果阿发酵食品，其中粗麦/小麦和手指小米用棕榈酒发酵。我们从 Bollo 面糊中分离出 42 株酵母菌株。对具有益生菌特性的分离株进行初步筛选，得到了 4 株酵母分离株（DABRP1、DABRP2、DABRP5 和 DABRP12）。这些分离株表现出对高胆汁盐浓度和酸性 pH 的耐受性以及对各种抗生素的抗性，这表明它们具有益生菌特性。通过 D1D2-LSU-rDNA 测序，所有这些酵母分离株均被鉴定为酿酒酵母。这些酵母分离株对氯仿的疏水性也更高，其次是正十六烷和邻二甲苯，表明它们具有黏膜表面粘附性。为了评估分离株的安全性，以便将其称为一般公认安全，通过体外溶血试验和 DNase 和明胶酶活性评估来确定分离株的致病性行为。没有分离株表现出溶血或产生 DNase 或明胶酶，因此被认为具有潜在安全性。就有益效果而言，最有效的分离株酿酒酵母 DABRP5 对测试病原体表现出抗菌活性。它还表现出出色的抗氧化活性，DPPH 自由基清除活性为 68.85±0.69%，抗炎活性为蛋白质变性抑制率 60.39±0.34%，抗糖尿病活性为α-淀粉酶活性抑制率 71.75±0.45%。该分离株产生α-淀粉酶、脂肪酶和β-半乳糖苷酶。分离株酿酒酵母 DABRP5 的益生菌潜力与本研究中使用的参考菌株（布拉氏酵母 CNCM I-745）相似。结果表明，来自 Bollo 面糊的酵母分离株具有益生菌潜力。
