Evaluation of
probiotic potential of Saccharomyces spp. isolated from traditional fermented beverages
of Himachal Pradesh by in vitro studies and principal component analysis
Lata Prem, Sharma Bala Kiran, Rangra Shailja and Savitri
Res. J. Biotech.; Vol. 20(6); 48-56;
doi: https://doi.org/10.25303/206rjbt048056; (2025)
Abstract
In the present study, 60 yeast isolates were obtained from traditional fermented
beverages of Himachal Pradesh. After primary screening, only 10 yeast isolates were
selected for further studies. Molecular identification of the isolates revealed
that S. cerevisiae was main microorganism associated with fermented beverages. All
the yeast isolates were found to be tolerant to the stressed conditions of gastrointestinal
tract. All yeast isolates demonstrated excellent autoaggregation ability. Autoaggregation
of the isolates enhanced with time. The variation in the percentage of hydrophobicity
was observed among the isolates. Regarding the beneficial health effects, all the
selected yeast isolates showed antimicrobial activity against the tested pathogens.
S. cerevisiae Y97, S. cerevisiae Y137 and S. cerevisiae Y154 showed excellent cholesterol
assimilation percentage which was more than 85 %.
All the isolates were observed to produce exopolysaccharide. None of the isolates
showed haemolysis and thus were considered as safe. The present study revealed that
Saccharomyces spp. was mainly found in fermented beverages and these microorganisms
have better probiotic potential.
