Identification of additional probiotic attributes in yeasts isolated from tarhana fermentation

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dc.authorid0000-0002-1837-5682
dc.contributor.authorErdem, Belgin
dc.contributor.authorKaya, Halil Ibrahim
dc.contributor.authorTulumoglu, Sener
dc.contributor.authorCoteli, Ebru
dc.contributor.authorSimsek, Omer
dc.date.accessioned2026-02-28T12:17:46Z
dc.date.available2026-02-28T12:17:46Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractFermented foods constitute a valuable source of probiotics for both bacteria and yeasts. To date, however, there has been a limited amount of research conducted on Saccharomyces cerevisiae, Kazakhstania servazzi, Kluyveromyces marxianus and Torulaspora delbrueckii isolated from tarhana. The objective of the research is to identify additional probiotic characteristics other than the leavening activity exhibited by yeasts that were previously isolated from tarhana fermentation. In this study, yeasts were subjected to subsequent acid and bile salt tolerance, bile salt hydrolysis, antagonistic activity, aggregation activity (auto-aggregation and co-aggregation), cholesterol assimilation, folate production, biofilm production, and hemolysis activity. S. cerevisiae PCF122, S. cerevisiae PCF107, and S. cerevisiae PCF134 strains grew at pH 2 and 2,5 but remained at pH 3. Except for S. cerevisiae PCF115 and T. delbrueckii PCF150, all yeasts were found to be 0,5% and 1,0% oxalate tolerant. All yeasts hydrolyze oxalate (bile salt), but only S. cerevisiae PCF115 and T. delbrueckii PCF150 produced EPS. Yeasts also exhibited significant amounts of autoaggregation (46-87%). After 24 and 48 h incubation, all strains assimilated cholesterol at rates ranging from 10,4% to 87,5% and 10,6-91%, respectively. The highest folate production was determined at S. cerevisiae PCF108 (56 mu g/mL) and the lowest was at S. cerevisiae PCF110 and K. marxianus PFC120 (18 mu g/mL). In conclusion, yeasts that existed in tarhana fermentation showed cholesterol assimilation, folate production, and aggregation activity which are additional probiotic attributes that would have consumer health promotion, beside these yeast leaven the tarhana dough.
dc.identifier.doi10.1007/s42770-025-01728-4
dc.identifier.endpage1773
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue3
dc.identifier.pmid40632463
dc.identifier.scopus2-s2.0-105010443001
dc.identifier.scopusqualityQ3
dc.identifier.startpage1765
dc.identifier.urihttps://doi.org/10.1007/s42770-025-01728-4
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5969
dc.identifier.volume56
dc.identifier.wosWOS:001527815000001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBrazilian Journal of Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectProbiotic yeasts
dc.subjectS. cerevisiae
dc.subjectK. servazzi
dc.subjectK. marxianus
dc.subjectCholesterol assimilation
dc.titleIdentification of additional probiotic attributes in yeasts isolated from tarhana fermentation
dc.typeArticle

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