Erdem Belgin, Kaya Halil İbrahim, Tulumoğlu Şener, Coteli Ebru, Şimşek Ömer
Departments of Medical Services and Techniques, Health Services Vocational College, University of Kırşehir Ahi Evran, Kırşehir, Türkiye, Turkey.
Department of Hotel, Restaurant and Catering, University of Bayburt, Bayburt, 69010, Türkiye, Turkey.
Braz J Microbiol. 2025 Jul 9. doi: 10.1007/s42770-025-01728-4.
Fermented foods constitute a valuable source of probiotics for both bacteria and yeasts. To date, however, there has been a limited amount of research conducted on Saccharomyces cerevisiae, Kazakhstania servazzi, Kluyveromyces marxianus and Torulaspora delbrueckii isolated from tarhana. The objective of the research is to identify additional probiotic characteristics other than the leavening activity exhibited by yeasts that were previously isolated from tarhana fermentation. In this study, yeasts were subjected to subsequent acid and bile salt tolerance, bile salt hydrolysis, antagonistic activity, aggregation activity (auto-aggregation and co-aggregation), cholesterol assimilation, folate production, biofilm production, and hemolysis activity. S. cerevisiae PCF122, S. cerevisiae PCF107, and S. cerevisiae PCF134 strains grew at pH 2 and 2,5 but remained at pH 3. Except for S. cerevisiae PCF115 and T. delbrueckii PCF150, all yeasts were found to be 0,5% and 1,0% oxalate tolerant. All yeasts hydrolyze oxalate (bile salt), but only S. cerevisiae PCF115 and T. delbrueckii PCF150 produced EPS. Yeasts also exhibited significant amounts of autoaggregation (46-87%). After 24 and 48 h incubation, all strains assimilated cholesterol at rates ranging from 10,4% to 87,5% and 10,6-91%, respectively. The highest folate production was determined at S. cerevisiae PCF108 (56 µg/mL) and the lowest was at S. cerevisiae PCF110 and K. marxianus PFC120 (18 µg/mL). In conclusion, yeasts that existed in tarhana fermentation showed cholesterol assimilation, folate production, and aggregation activity which are additional probiotic attributes that would have consumer health promotion, beside these yeast leaven the tarhana dough.
发酵食品是细菌和酵母益生菌的宝贵来源。然而，迄今为止，对从塔尔哈纳（tarhana）分离出的酿酒酵母、塞尔瓦齐哈萨克酵母、马克斯克鲁维酵母和德氏有孢圆酵母的研究还很有限。该研究的目的是确定除先前从塔尔哈纳发酵中分离出的酵母所表现出的发酵活性之外的其他益生菌特性。在本研究中，对酵母进行了后续的耐酸和耐胆盐、胆盐水解、拮抗活性、聚集活性（自聚集和共聚集）、胆固醇同化、叶酸产生、生物膜产生和溶血活性测试。酿酒酵母PCF122、酿酒酵母PCF107和酿酒酵母PCF134菌株在pH 2和2.5条件下生长，但在pH 3时停止生长。除酿酒酵母PCF115和德氏有孢圆酵母PCF150外，所有酵母均能耐受0.5%和1.0%的草酸盐。所有酵母都能水解草酸盐（胆盐），但只有酿酒酵母PCF115和德氏有孢圆酵母PCF150产生胞外多糖。酵母还表现出大量的自聚集（46 - 87%）。孵育24小时和48小时后，所有菌株对胆固醇的同化率分别为10.4%至87.5%和10.6%至91%。叶酸产量最高的是酿酒酵母PCF108（56μg/mL），最低的是酿酒酵母PCF110和马克斯克鲁维酵母PFC120（18μg/mL）。总之，塔尔哈纳发酵中存在的酵母表现出胆固醇同化、叶酸产生和聚集活性，这些都是除了使塔尔哈纳面团发酵之外，还能促进消费者健康的额外益生菌属性。
