Article
Biotechnology & Applied Microbiology
Sonam Lama, Jyoti Prakash Tamang
Summary: This study screened four potential probiotic yeast strains from dahi and chhurpi in Sikkim, India. These yeast strains showed survival in low pH, resistance to bile salts, hydrophobicity, co-aggregation with pathogenic bacteria, and antimicrobial activity.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
B. Rahmani, N. Alimadadi, B. Attaran, S. Nasr
Summary: This study isolated 26 yeast strains from eight kefir samples from three different cities in Iran. The potential probiotic characteristics of the strains were evaluated, and four strains showed resistance to gastrointestinal conditions and the ability to adhere to intestinal cells, suggesting they could be used as probiotic yeast strains for novel functional foods.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Microbiology
Hye-Young Youn, Dong-Hyeon Kim, Hyeon-Jin Kim, Dongryeoul Bae, Kwang-Young Song, Hyunsook Kim, Kun-Ho Seo
Summary: This study evaluated the survivability of Kluyveromyces marxianus in a simulated gastrointestinal environment and compared it with commercial probiotic yeast. The results showed that K. marxianus has better survivability and greater ability to adapt to the host gastrointestinal tract.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Shou-Chen Lo, Chia-Yin Yang, Dony Chacko Mathew, Chieh-Chen Huang
Summary: The study found that Kluyveromyces marxianus grown with lactate as the sole carbon source showed optimal growth and released protein under different pH conditions. Lactate induced the autolysis of K. marxianus, leading to the release of proteins and peptides. These findings are crucial for future probiotic and kefir studies involving K. marxianus.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Adam Staniszewski, Monika Kordowska-Wiater
Summary: One approach to maintaining a healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. This study examined the probiotic potential of yeast strains isolated from Polish wines. The tested strains belonged to six different species and were evaluated for their probiotic properties, safety, enzymatic activity, and antioxidant properties. The results showed that certain strains of H. uvarum, M. pulcherrima, and S. cerevisiae exhibited promising probiotic characteristics.
Article
Biotechnology & Applied Microbiology
Hye-Young Youn, Dong-Hyeon Kim, Hyeon-Jin Kim, Yong-Seok Jang, Kwang-Young Song, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo
Summary: This study evaluated the safety of Kluyveromyces marxianus strains A4 and A5 in comparison with Saccharomyces boulardii. The results showed that A4 and A5 had similar virulence properties to S. boulardii and did not have negative effects on blood parameters in mice. Additionally, A5 exhibited anti-inflammatory potential.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Food Science & Technology
Adam Staniszewski, Monika Kordowska-Wiater
Summary: The paper discusses the concept of probiotic yeasts and their application in functional foods, emphasizing their positive impact on health, and pointing out future research directions.
Review
Microbiology
Francesca Comitini, Laura Canonico, Alice Agarbati, Maurizio Ciani
Summary: This paper reviews the recent re-evaluation of non-Saccharomyces yeasts (NSYs) in terms of their bio-protectant and biocontrol activity, with a focus on their antimicrobial power and various application modalities in food preparation.
Review
Biotechnology & Applied Microbiology
Jyoti Prakash Tamang, Sonam Lama
Summary: This review article provides information on the presence of potential probiotic yeasts in some traditional fermented foods and beverages.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biology
Abraham Majak Gut, Todor Vasiljevic, Thomas Yeager, Osaana N. Donkor
Summary: The study focused on comparing adhesion properties and antibacterial metabolites produced by Kluyveromyces lactis and Saccharomyces unisporus isolated from traditional kefir grains with Saccharomyces boulardii strains. It was found that Kluyveromyces lactis and Saccharomyces unisporus have anti-Salmonella effects comparable to Saccharomyces boulardii strains, indicating their potential in controlling Salmonella infection.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Article
Food Science & Technology
Claudia Patricia Larralde-Corona, Francisco Javier De la Torre-gonzalez, Pedro Alberto Vazquez-Landaverde, Dittmar Hahn, Jose Alberto Narvaez-Zapata
Summary: The study tested 25 yeast strains isolated from mezcal musts, finding differential patterns in sugar consumption and fermentation performance between Saccharomyces and non-Saccharomyces strains, with some Torulospora, Kluyveromyces, and Zygosaccharomyces strains showing high ethanol productivity.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Food Science & Technology
Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo
Summary: This study evaluated the potential probiotic properties of kefir yeast, Kluyveromyces marxianus, including its survivability, non-pathogenicity, and antioxidant and anti-microbial activities. The results showed that kefir yeast strains exhibited higher intestinal cell adhesion and modulated gut microbiota in healthy mice. These findings suggest that kefir yeast may have beneficial effects on gut health.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd Azuraidi Osman, Sharifah Alawieyah Syed Mortadza, Noorjahan Banu Alitheen
Summary: Kefir is a fermented beverage rich in probiotics that offer various nutraceutical benefits, leading to a growing global interest. Due to its potential nutritional advantages, kefir and similar products have a promising future in commercialization.
Article
Biotechnology & Applied Microbiology
Shannon M. Hoffman, Maria Alvarez, Gilad Alfassi, Dmitry M. Rein, Sergio Garcia-Echauri, Yachin Cohen, Jose L. Avalos
Summary: The use of cellulose emulsions has been shown to enhance cellulose hydrolysis quickly at temperatures tolerated by yeast, increasing saccharification rate. The development of an eSSF process allows for rapid and efficient production of cellulosic biofuels in short processing times, and can be extended to the production of other chemicals such as isobutanol. The transferability of this technology establishes the eSSF process as a platform for sustainable production of biofuels and chemicals.
BIOTECHNOLOGY FOR BIOFUELS
(2021)
Article
Food Science & Technology
Camelia Filofteia Diguta, Constanta Mihai, Radu Cristian Toma, Carmen Cimpeanu, Florentina Matei
Summary: This study aimed to investigate the probiotic potential of three yeast strains isolated from agro-food natural sources, comparing them with a reference Saccharomyces boulardii. The yeast strains showed tolerance to different temperatures, salt concentrations, and pH ranges. S. cerevisiae BB06 exhibited strong antagonistic activity, high auto-aggregation ability, good surface hydrophobicity, and excellent antioxidant properties. The yeast strains also demonstrated resistance to antibacterial antibiotics and high survival rates during freeze-drying. Among them, S. cerevisiae BB06 was found to have valuable probiotic traits.
Review
Biotechnology & Applied Microbiology
A. A. Bengoa, C. Iraporda, G. L. Garrote, A. G. Abraham
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Review
Biotechnology & Applied Microbiology
M. Elisa Fait, Laura Bakas, Graciela L. Garrote, Susana R. Morcelle, Mario C. N. Saparrat
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Nina Gagliarini, Gabriela Diosma, Graciela L. Garrote, Analia G. Abraham, Judith Piermaria
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Ana A. Bengoa, Carolina Iraporda, Leonardo B. Acurcio, Savio H. de Cicco Sondes, Karen Costa, Gabriele Moreira Guimaraes, Rosa M. Esteves Arantes, Elisabeth Neumann, Alvaro Cantini Nunes, Jaques R. Nicoli, Graciela L. Garrote, Analia G. Abraham
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Microbiology
Ana Agustina Bengoa, Carolina Dardis, Nina Gagliarini, Graciela L. Garrote, Analia G. Abraham
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Food Science & Technology
Ana A. Bengoa, Agustina J. Errea, Martin Rumbo, Analia G. Abraham, Graciela L. Garrote
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Biotechnology & Applied Microbiology
Maria Dolores Pendon, Jose V. Madeira, David E. Romanin, Martin Rumbo, Andreas K. Gombert, Graciela L. Garrote
Summary: The study demonstrates that K. marxianus CIDCA 9121 efficiently ferments lactose in whey permeate to ethanol, while the remaining yeast biomass has probiotic properties, enabling an integrated process for obtaining whey protein, fuel ethanol, and probiotics from cheese whey.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Food Science & Technology
Ana Agustina Bengoa, Carolina Dardis, Graciela L. Garrote, Analia G. Abraham
Summary: Recent reports have focused on the health-promoting properties of Lacticaseibacillus paracasei isolated from kefir and water kefir, even though it is not the predominant species in these fermented beverages. The study discusses the importance of selecting an adequate method for identifying L. paracasei to avoid mislabeling in products and publications.
Article
Critical Care Medicine
Leandro Emmanuel Vecchio Dezillio, David Emmanuel Romanin, Ivana Mariel Ivanoff Marinoff, Julieta Vernengo, Juan Cruz Abate Zarate, Mariana Alejandra Machuca, Gabriel Eduardo Gondolesi, Natalia Raquel Lausada, Pablo Luis Stringa, Martin Rumbo
Summary: This study compared the effects of NE and DA on intestinal graft quality in a rat brain-dead donation model. The results favor the use of DA to manage hemodynamic instability associated with brain death, as it may contribute to improving the quality of the intestinal graft.
JOURNAL OF TRAUMA AND ACUTE CARE SURGERY
(2022)
Article
Biotechnology & Applied Microbiology
Carolina Iraporda, Irene A. Rubel, Nicole Manago, Guillermo D. Manrique, Graciela L. Garrote, Analia G. Abraham
Summary: This study aimed to develop non-dairy products containing probiotics and inulin. The fermented soy-based beverages were shown to support the growth of lactic acid bacteria and exhibited bioactive properties such as antioxidant activity and bactericidal effect against pathogens. The addition of inulin after fermentation increased the bacterial count and improved the resistance of probiotic strains to gastrointestinal conditions. These findings have significant implications for the development of non-dairy functional foods.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Juan Ignacio Bertucci, Lucia Salese, Constanza Silvina Liggieri, Graciela Liliana Garrote, Mariela Anahi Bruno
Summary: A proteolytic extract from fruits of Bromelia hieronymi was found to hydrolyze bovine whey proteins, resulting in a decrease in the main whey proteins and hydrophobic peptides. The 180-min hydrolysate exhibited a hydrolysis degree of 15.2% and showed inhibition against angiotensin-converting enzyme with an IC50 of 0.17 mg/mL. Bioinformatics analysis suggested the presence of ACE-inhibitory peptides in the hydrolysate. These findings indicate that proteolytic extracts from B. hieronymi can be used to prepare whey hydrolysates for potential use as bioactive ingredients in functional foods.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2023)
Article
Veterinary Sciences
Juan Cruz Abate, Natalia Lausada, Leandro Vecchio Dezillio, Jeremias Moreira, Ivana Ivanoff Marinoff, Maria Malena Ferreyra Compagnucci, Ane Miren Andres Moreno, Carlota Largo, Martin Rumbo, Francisco Hernandez Oliveros, David Romanin, Pablo Stringa
Summary: In order to reduce and refine the use of animals in disease research, we have developed and applied a new surgical technique in the field of intestinal research. This technique has successfully reduced the number of animals used and improved the overall success and clinical recovery rate of the surgical procedures.
LABORATORY ANIMALS
(2023)
Article
Biochemistry & Molecular Biology
M. Elisa Fait, Patricia D. Grillo, Graciela L. Garrote, Eduardo D. Prieto, Romina F. Vazquez, Mario C. N. Saparrat, Susana R. Morcelle
Summary: Amino-acid-based surfactants, particularly arginine-based ones, have low environmental impact and exhibit broad-spectrum biocidal properties. This study investigated the antifungal mechanism of N-& alpha;-benzoyl arginine decyl- and dodecylamide against Candida spp. The compounds effectively inhibited the growth of Candida strains and caused changes in the yeast's exomorphologic structure, potentially impacting membrane permeability and viability loss.
Article
Biotechnology & Applied Microbiology
Diego Lisboa Rios, Patricia Costa Lima da Silva, Cesar Silva Santana Moura, Camila Nair Batista Couto Villanoeva, Gabriel da Rocha Fernandes, Ana Agustina Bengoa, Graciela Liliana Garrote, Analia Graciela Abraham, Jacques Robert Nicoli, Elisabeth Neumann, alvaro Cantini Nunes
Summary: This study compared the bacterial and fungal diversity of kefir beverages produced using milk or sugared water as propagation matrices. The results showed that milk and water kefir have different microbial communities, but share similar main functional processes with slight quantitative variations.
INTERNATIONAL MICROBIOLOGY
(2023)