Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter. Issue 8 (August 2016)

• Record Type: Journal Article
• Authors: Chelliah, Ramachandran; Ramakrishnan, Sudha Rani; Prabhu, Prince R.; Antony, Usha
• Other Names: Buzzini Pietro guestEditor.
• Is Part Of: Yeast. Volume 33:Issue 8(2016:Aug.)
• Page Start: 385
• Page End: 401
• Publication Date: 2016-08
• Subjects: Pichia kudriavzevii -- probiotics -- idli batter -- thermoresistant -- xylose; Yeast -- Periodicals; Yeasts -- Periodicals; Yeasts -- genetics -- Periodicals; Electronic journals; 547
• DOI: 10.1002/yea.3181
• Languages: English
• ISSNs: 0749-503X

Abstract

Abstract: The present research was undertaken to study the probiotic characteristics of Pichia kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with 18S rRNA primers confirmed Pichia kudriavzevii, a xylose‐utilizing probiotic strain. It was resistant to physiological concentrations of bile salts, pepsin and pancreatic enzyme. It also showed efficient auto‐aggregation as well as co‐aggregation ability with four commercial probiotic yeasts and exhibited good hydrophobicity in xylene and toluene. The strain inhibited the growth of 13 enteropathogens and showed a commensal relationship with four commercial probiotic yeast and bacteria. Moreover, it was resistant to 30 antibiotics with different modes of action. The yeast exhibited thermotolerance up to 95 °C for 2 h. The cell‐free supernatants were also found to be heat stable, indicating the presence of thermostable secondary metabolites. Hence it could be exploited as starter culture, co‐culture or probiotic in the preparation of fermented products or incorporated in heatable foods as well. Copyright © 2016 John Wiley & Sons, Ltd.