Identification and probiotic property of yeasts from Tibet kefir

被引：0
|
作者：
Li Y. [1 ,2 ]
Liu T. [1 ]
Ruan H. [1 ]
He G. [1 ]
机构：
[1] Biosystem Engineering and Food Science of Zhejiang University, Hangzhou
[2] Hanshan Normal University, Chaozhou, 521041, Guangdong
来源：
He, Guoqing (gqhe@zju.edu.cn) | 2016年 / Chinese Institute of Food Science and Technology卷 / 16期
关键词：
Probiotic properties; Tibet kefir; Yeasts;
D O I：
10.16429/j.1009-7848.2016.09.026
中图分类号：
学科分类号：
摘要：
Seven predominant yeast strains were isolated and identified from Tibet kefir, including Saccharomyces cerevisiae K11, Pichia fermentans K14, Debaryomyces hansenii H2, Candida zeylanoides D3, Candida parapsilosis D4, Kluyveromyces marxianus Z17 and Kazachstania unispora K21. The yeast strains were tested for their potential as probiotics. Among the seven strains, K11, K14, H2 and Z17 tolerated low pH in simulated gastric juice and remained high survival rate in simulated intestinal juice. The strain Z17 can grow in 2.0% concentration of bile salt, followed by the K11 and K14 in 1.8%, and H2 in 1.5% bile salt. The four strains were able to degrade cholesterol from the growth medium and with resting cells. The Saccharomyces cerevisiae K11 exhibited higher activity and achieved 65% degradation rate in grow medium and 57% with resting cells. The four strains showed ability to scavenge DPPH (2, 2-diphenyl-1-picrylhydrazyl) and hydroxyl radical. The result indicated that the selected yeast strains from Tibet kefir may be used as probiotics. © 2016, Editorial Office of Journal of CIFST. All right reserved.
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页码：192 / 198
页数：6
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