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

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dc.contributor.authorÇetinkaya, Serap
dc.date.accessioned2025-05-04T16:18:50Z
dc.date.available2025-05-04T16:18:50Z
dc.date.issued2025
dc.departmentSivas Cumhuriyet Üniversitesi
dc.descriptionF2022658
dc.description.abstractThe 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
dc.description.abstract[No abstract available]
dc.description.sponsorshipScientific Research Projects of Sivas Cumhuriyet University
dc.identifier.doi10.17776/csj.1519803
dc.identifier.doihttps://doi.org/10.17776/csj.1519803
dc.identifier.endpage78
dc.identifier.issn2587-2680
dc.identifier.issn2587-246X
dc.identifier.issue1
dc.identifier.startpage73
dc.identifier.urihttps://hdl.handle.net/20.500.12418/31154
dc.identifier.volume46
dc.institutionauthorÇetinkaya, Serap
dc.language.isoen
dc.publisherSivas Cumhuriyet Üniversitesi
dc.relation.ispartofCumhuriyet Science Journal
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250504
dc.subjectImmunity
dc.subjectIsolation
dc.subjectYeast
dc.subjectProbiotic
dc.subjectYoghurt
dc.titleIsolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties
dc.typeResearch Article

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