Yeasts from kefir grains: isolation, identification, and probiotic characterization

Autores
Diosma, Gabriela; Romanin, David Emmanuel; Rey, María Florencia; Londero, Alejandra; Garrote, Graciela Liliana
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Kefir?a traditional beverage whose consumption has been associated with health benefits?is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment?length polymorphisms). We identified 4 species belonging to 3 genera?Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)?and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods.
Fil: Diosma, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Romanin, David Emmanuel. Universidad Nacional de la Plata. Facultad de Cs.exactas. Departamento de Ciencias Biologicas. Laboratorio de Investigacionesdel Sistema Inmune; Argentina
Fil: Rey, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Materia
Probiotics.
Yeasts.
Saccharomyces
Kluyveromyces
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10213
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10213
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yeasts from kefir grains: isolation, identification, and probiotic characterizationDiosma, GabrielaRomanin, David EmmanuelRey, María FlorenciaLondero, AlejandraGarrote, Graciela LilianaProbiotics.Yeasts.SaccharomycesKluyveromyceshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Kefir?a traditional beverage whose consumption has been associated with health benefits?is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment?length polymorphisms). We identified 4 species belonging to 3 genera?Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)?and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods.Fil: Diosma, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Romanin, David Emmanuel. Universidad Nacional de la Plata. Facultad de Cs.exactas. Departamento de Ciencias Biologicas. Laboratorio de Investigacionesdel Sistema Inmune; ArgentinaFil: Rey, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaSpringer2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10213Diosma, Gabriela; Romanin, David Emmanuel; Rey, María Florencia; Londero, Alejandra; Garrote, Graciela Liliana; Yeasts from kefir grains: isolation, identification, and probiotic characterization; Springer; World Journal of Microbiology; 30; 1; 7-2013; 43-530959-39931573-0972enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11274-013-1419-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s11274-013-1419-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:46:05Zoai:ri.conicet.gov.ar:11336/10213instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:46:05.993CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Yeasts from kefir grains: isolation, identification, and probiotic characterization
title Yeasts from kefir grains: isolation, identification, and probiotic characterization
spellingShingle Yeasts from kefir grains: isolation, identification, and probiotic characterization
Diosma, Gabriela
Probiotics.
Yeasts.
Saccharomyces
Kluyveromyces
title_short Yeasts from kefir grains: isolation, identification, and probiotic characterization
title_full Yeasts from kefir grains: isolation, identification, and probiotic characterization
title_fullStr Yeasts from kefir grains: isolation, identification, and probiotic characterization
title_full_unstemmed Yeasts from kefir grains: isolation, identification, and probiotic characterization
title_sort Yeasts from kefir grains: isolation, identification, and probiotic characterization
dc.creator.none.fl_str_mv Diosma, Gabriela
Romanin, David Emmanuel
Rey, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author Diosma, Gabriela
author_facet Diosma, Gabriela
Romanin, David Emmanuel
Rey, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author_role author
author2 Romanin, David Emmanuel
Rey, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Probiotics.
Yeasts.
Saccharomyces
Kluyveromyces
topic Probiotics.
Yeasts.
Saccharomyces
Kluyveromyces
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Kefir?a traditional beverage whose consumption has been associated with health benefits?is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment?length polymorphisms). We identified 4 species belonging to 3 genera?Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)?and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods.
Fil: Diosma, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Romanin, David Emmanuel. Universidad Nacional de la Plata. Facultad de Cs.exactas. Departamento de Ciencias Biologicas. Laboratorio de Investigacionesdel Sistema Inmune; Argentina
Fil: Rey, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
description Kefir?a traditional beverage whose consumption has been associated with health benefits?is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment?length polymorphisms). We identified 4 species belonging to 3 genera?Saccharomyces cerevisiae (15 strains), Saccharomyces unisporus (6 strains), Issatchenkia occidentalis (4 strains), and Kluyveromyces marxianus (9 strains)?and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, Kluyveromyces marxianus CIDCA 8154 and Saccharomyces cerevisiae CIDCA 8112 were further studied. Both strains evidenced the capacity to adhere to epithelial intestine-derived cells in vitro and to survive passage through the gastrointestinal tract of BALB/c mice. The investigation of the potential probiotic features of these kefir-yeast strains should be useful for the development of novel functional foods.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10213
Diosma, Gabriela; Romanin, David Emmanuel; Rey, María Florencia; Londero, Alejandra; Garrote, Graciela Liliana; Yeasts from kefir grains: isolation, identification, and probiotic characterization; Springer; World Journal of Microbiology; 30; 1; 7-2013; 43-53
0959-3993
1573-0972
url http://hdl.handle.net/11336/10213
identifier_str_mv Diosma, Gabriela; Romanin, David Emmanuel; Rey, María Florencia; Londero, Alejandra; Garrote, Graciela Liliana; Yeasts from kefir grains: isolation, identification, and probiotic characterization; Springer; World Journal of Microbiology; 30; 1; 7-2013; 43-53
0959-3993
1573-0972
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11274-013-1419-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11274-013-1419-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.046268

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