Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties

Serap Çetinkaya

doi:10.17776/csj.1519803

EN

Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties

Abstract

The aim of this study was to evaluate the probiotic potential of Kluyveromyces marxianus K3 yeast strain isolated from cow yogurt. Kluyveromyces marxianus yeast strain was isolated from yogurt and identified based on ITS sequences. The isolated strain showed high tolerance to low pH conditions. This feature can be associated with the ability of the strain to survive in acidic environments such as stomach acid. In addition, the strain showed tolerance to simulated human gastric and intestinal fluids, indicating that it can move healthily in the digestive system. It was determined that the isolate was resistant to antibiotics, indicating its potential to help protect the intestinal flora. It was determined that the strain grew well at human body temperature, exhibited hydrophobic properties and had deconjugation ability against bile salts. The research findings indicate that Kluyveromyces marxianus strain obtained from yogurt has the potential to be used as a probiotic in different food products. This species is an important candidate that can be included in food supplements or new probiotic formulations. In conclusion, this study reveals that yogurt is a rich source of probiotic yeast species and Kluyveromyces marxianus K3 strain may play an important role in this field

Keywords

Immunity, Isolation, Yeast, Probiotic, Yoghurt

Supporting Institution

Scientific Research Projects of Sivas Cumhuriyet University

Project Number

F-2022-658

Thanks

The research was financially supported by the Scientific Research Projects of Sivas Cumhuriyet University, Turkey

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Details

Primary Language

English

Subjects

Industrial Biotechnology (Other)

Journal Section

Research Article

Authors

Serap Çetinkaya ^*
0000-0001-7372-1704
Türkiye

Publication Date

March 25, 2025

Submission Date

July 21, 2024

Acceptance Date

February 12, 2025

Published in Issue

Year 2025 Volume: 46 Number: 1

DOI

https://doi.org/10.17776/csj.1519803

IZ

https://izlik.org/JA23DY86CR

APA

Çetinkaya, S. (2025). Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. Cumhuriyet Science Journal, 46(1), 73-78. https://doi.org/10.17776/csj.1519803

AMA

1.Çetinkaya S. Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. CSJ. 2025;46(1):73-78. doi:10.17776/csj.1519803

Chicago

Çetinkaya, Serap. 2025. “Isolation of Traditional Yogurt Yeast Kluyveromyces Marxianus and Investigation of Major Probiotic Properties”. Cumhuriyet Science Journal 46 (1): 73-78. https://doi.org/10.17776/csj.1519803.

EndNote

Çetinkaya S (March 1, 2025) Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. Cumhuriyet Science Journal 46 1 73–78.

IEEE

[1]S. Çetinkaya, “Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties”, CSJ, vol. 46, no. 1, pp. 73–78, Mar. 2025, doi: 10.17776/csj.1519803.

ISNAD

Çetinkaya, Serap. “Isolation of Traditional Yogurt Yeast Kluyveromyces Marxianus and Investigation of Major Probiotic Properties”. Cumhuriyet Science Journal 46/1 (March 1, 2025): 73-78. https://doi.org/10.17776/csj.1519803.

JAMA

1.Çetinkaya S. Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. CSJ. 2025;46:73–78.

MLA

Çetinkaya, Serap. “Isolation of Traditional Yogurt Yeast Kluyveromyces Marxianus and Investigation of Major Probiotic Properties”. Cumhuriyet Science Journal, vol. 46, no. 1, Mar. 2025, pp. 73-78, doi:10.17776/csj.1519803.

Vancouver

1.Serap Çetinkaya. Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties. CSJ. 2025 Mar. 1;46(1):73-8. doi:10.17776/csj.1519803

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Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut

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https://doi.org/10.1002/mnfr.70460

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