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

Autores
Diosma, Gabriela; Romanin, David Emmanuel; Rey Burusco, María Florencia; Londero, Alejandra; Garrote, Graciela Liliana
Año de publicación
2014
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Laboratorio de Investigaciones del Sistema Inmune
Materia
Biología
Ciencias Agrarias
Probiotics
Yeasts
Saccharomyces
Kluyveromyces
Kefir
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/139392
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/139392
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Yeasts from kefir grains: isolation, identification, and probiotic characterizationDiosma, GabrielaRomanin, David EmmanuelRey Burusco, María FlorenciaLondero, AlejandraGarrote, Graciela LilianaBiologíaCiencias AgrariasProbioticsYeastsSaccharomycesKluyveromycesKefirKefir—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—<i>Saccharomyces cerevisiae</i> (15 strains), <i>Saccharomyces unisporus</i> (6 strains), <i>Issatchenkia occidentalis</i> (4 strains), and <i>Kluyveromyces marxianus</i> (9 strains)—and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, <i>Kluyveromyces marxianus</i> CIDCA 8154 and <i>Saccharomyces cerevisiae</i> 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Agrarias y ForestalesLaboratorio de Investigaciones del Sistema Inmune2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf43-53http://sedici.unlp.edu.ar/handle/10915/139392enginfo:eu-repo/semantics/altIdentifier/issn/1573-0972info:eu-repo/semantics/altIdentifier/issn/0959-3993info:eu-repo/semantics/altIdentifier/doi/10.1007/s11274-013-1419-9info:eu-repo/semantics/altIdentifier/pmid/23824665info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-10T12:34:38Zoai:sedici.unlp.edu.ar:10915/139392Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-10 12:34:39.192SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Biología
Ciencias Agrarias
Probiotics
Yeasts
Saccharomyces
Kluyveromyces
Kefir
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 Burusco, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author Diosma, Gabriela
author_facet Diosma, Gabriela
Romanin, David Emmanuel
Rey Burusco, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author_role author
author2 Romanin, David Emmanuel
Rey Burusco, María Florencia
Londero, Alejandra
Garrote, Graciela Liliana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biología
Ciencias Agrarias
Probiotics
Yeasts
Saccharomyces
Kluyveromyces
Kefir
topic Biología
Ciencias Agrarias
Probiotics
Yeasts
Saccharomyces
Kluyveromyces
Kefir
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—<i>Saccharomyces cerevisiae</i> (15 strains), <i>Saccharomyces unisporus</i> (6 strains), <i>Issatchenkia occidentalis</i> (4 strains), and <i>Kluyveromyces marxianus</i> (9 strains)—and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, <i>Kluyveromyces marxianus</i> CIDCA 8154 and <i>Saccharomyces cerevisiae</i> 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Laboratorio de Investigaciones del Sistema Inmune
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—<i>Saccharomyces cerevisiae</i> (15 strains), <i>Saccharomyces unisporus</i> (6 strains), <i>Issatchenkia occidentalis</i> (4 strains), and <i>Kluyveromyces marxianus</i> (9 strains)—and selected 13 strains on the basis of resistance to low pH and bile salts. Among the strains selected, <i>Kluyveromyces marxianus</i> CIDCA 8154 and <i>Saccharomyces cerevisiae</i> 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 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/139392
url http://sedici.unlp.edu.ar/handle/10915/139392
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1573-0972
info:eu-repo/semantics/altIdentifier/issn/0959-3993
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11274-013-1419-9
info:eu-repo/semantics/altIdentifier/pmid/23824665
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
43-53
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.993085

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