Diguță Camelia Filofteia, Mihai Constanța, Toma Radu Cristian, Cîmpeanu Carmen, Matei Florentina
Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania.
Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania.
Foods. 2022 Dec 26;12(1):124. doi: 10.3390/foods12010124.
This study aimed to investigate in vitro the probiotic potential of three yeasts strains (BB06, OBT05, and MT07) isolated from agro-food natural sources. Screening was performed, including several functional, technological, and safety aspects of the yeast strains, in comparison to a reference Saccharomyces boulardii, to identify the ones with suitable probiotic attributes in aquaculture. The yeast strains were identified by 5.8S rDNA-ITS region sequencing as Metschnikowia pulcherrima OBT05, Saccharomyces cerevisiae BB06, and Torulaspora delbrueckii MT07. All yeast strains were tolerant to different temperatures, sodium chloride concentrations, and wide pH ranges. S. cerevisiae BB06 showed a strong and broad antagonistic activity. Moreover, the S. cerevisiae strain exhibited a high auto-aggregation ability (92.08 ± 1.49%) and good surface hydrophobicity to hexane as a solvent (53.43%). All of the yeast strains have excellent antioxidant properties (>55%). The high survival rate in the gastrointestinal tract (GIT) can promote yeast isolates as probiotics. All yeast strains presented a resistance pattern to the antibacterial antibiotics. Non-hemolytic activity was detected. Furthermore, freeze-drying with cryoprotective agents maintained a high survival rate of yeast strains, in the range of 74.95−97.85%. According to the results obtained, the S. cerevisiae BB06 strain was found to have valuable probiotic traits.
本研究旨在体外研究从农业食品天然来源分离出的三株酵母菌株（BB06、OBT05和MT07）的益生菌潜力。与参考菌株布拉迪酵母相比，对酵母菌株的几个功能、技术和安全方面进行了筛选，以确定在水产养殖中具有合适益生菌特性的菌株。通过5.8S rDNA-ITS区域测序将酵母菌株鉴定为美丽梅奇酵母OBT05、酿酒酵母BB06和德氏有孢圆酵母MT07。所有酵母菌株都能耐受不同的温度、氯化钠浓度和较宽的pH范围。酿酒酵母BB06表现出强烈且广泛的拮抗活性。此外，酿酒酵母菌株表现出高自聚集能力（92.08±1.49%），对己烷作为溶剂具有良好的表面疏水性（53.43%）。所有酵母菌株都具有优异的抗氧化性能（>55%）。在胃肠道（GIT）中的高存活率可促进酵母分离株作为益生菌。所有酵母菌株对抗菌抗生素均呈现耐药模式。未检测到溶血活性。此外，用冷冻保护剂进行冷冻干燥可使酵母菌株保持较高的存活率，范围为74.95−97.85%。根据获得的结果，发现酿酒酵母BB06菌株具有有价值的益生菌特性。
