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

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

[No abstract available]