Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality

Alper Aydın; Başar Uymaz Tezel; Mustafa Öğütcü

doi:10.51539/biotech.1848314

Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality

Abstract

This study investigated the survival of probiotic Saccharomyces boulardii in filtered (F) and unfiltered (nF) virgin olive oils over 90 days and their short-term effects on fundamental olive oil quality indicators. S. boulardii was inoculated into autoclave-sterilized F and nF samples, both directly and after reactivation. Samples incubated at 25°C for four days were stored under olive oil conditions for three months. S. boulardii growth was monitored after incubation and at 30-day intervals during storage at 25°C. Microbial counts were performed by plating dilutions with 5% (v/v) Tween-80 in 0.85% NaCl on Yeast Extract Glucose Chloramphenicol (YGC) agar and incubating at 25°C for three days. Viable microorganisms were calculated as Log CFU/mL. Every 30 days during storage, the free fatty acid (FFA), peroxide value (PV), and UV absorbance values (K232 and K270) were determined. The results showed that S. boulardii was able to maintain viability in olive oil over a three-month storage period. Survival was preserved in nFi after three months, while viability decreased by approximately 2 log in filtered olive oil samples inoculated with S. boulardii (Fi). Pre-activation did not increase the long-term survival rates. This method provides a scheme for reliable yeast enumeration in a hydrophobic oil matrix. FFA, PV, and K270 values of the inoculated oils remained within the legal limits during storage. The findings show that S. boulardii maintains viability in olive oil without significant adverse effects on the physicochemical quality. This suggests that probiotic microorganisms in olive oil could expand the range of probiotic products and serve as an alternative for consumers seeking diverse probiotic options.

Keywords

Thanks

This study was published as an abstract paper in 8th International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2025) held from 17 to 19 December, 2025, in Ankara, Türkiye.

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Details

Primary Language

English

Subjects

Food Microbiology, Oil Technology

Journal Section

Research Article

Authors

Alper Aydın
0000-0002-6870-0367
Türkiye

Başar Uymaz Tezel
Türkiye

Mustafa Öğütcü ^*
0000-0001-8686-2768
Türkiye

Publication Date

June 29, 2026

Submission Date

December 24, 2025

Acceptance Date

May 30, 2026

Published in Issue

Year 2026 Volume: 7 Number: 1

DOI

https://doi.org/10.51539/biotech.1848314

IZ

https://izlik.org/JA44YM56KG

Cite

RIS / Bibtex

APA

Aydın, A., Uymaz Tezel, B., & Öğütcü, M. (2026). Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality. Bulletin of Biotechnology, 7(1), 48-53. https://doi.org/10.51539/biotech.1848314

AMA

1.Aydın A, Uymaz Tezel B, Öğütcü M. Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality. Bull. Biotechnol. 2026;7(1):48-53. doi:10.51539/biotech.1848314

Chicago

Aydın, Alper, Başar Uymaz Tezel, and Mustafa Öğütcü. 2026. “Viability of the Probiotic Microorganism Saccharomyces Boulardii in Olive Oil and Its Effects on Oil Quality”. Bulletin of Biotechnology 7 (1): 48-53. https://doi.org/10.51539/biotech.1848314.

EndNote

Aydın A, Uymaz Tezel B, Öğütcü M (June 1, 2026) Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality. Bulletin of Biotechnology 7 1 48–53.

IEEE

[1]A. Aydın, B. Uymaz Tezel, and M. Öğütcü, “Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality”, Bull. Biotechnol., vol. 7, no. 1, pp. 48–53, June 2026, doi: 10.51539/biotech.1848314.

ISNAD

Aydın, Alper - Uymaz Tezel, Başar - Öğütcü, Mustafa. “Viability of the Probiotic Microorganism Saccharomyces Boulardii in Olive Oil and Its Effects on Oil Quality”. Bulletin of Biotechnology 7/1 (June 1, 2026): 48-53. https://doi.org/10.51539/biotech.1848314.

JAMA

1.Aydın A, Uymaz Tezel B, Öğütcü M. Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality. Bull. Biotechnol. 2026;7:48–53.

MLA

Aydın, Alper, et al. “Viability of the Probiotic Microorganism Saccharomyces Boulardii in Olive Oil and Its Effects on Oil Quality”. Bulletin of Biotechnology, vol. 7, no. 1, June 2026, pp. 48-53, doi:10.51539/biotech.1848314.

Vancouver

1.Alper Aydın, Başar Uymaz Tezel, Mustafa Öğütcü. Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality. Bull. Biotechnol. 2026 Jun. 1;7(1):48-53. doi:10.51539/biotech.1848314