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Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese

Nayara Martins Zille de Miranda1, Angélica Cristina de Souza2, Paulo de Souza Costa Sobrinho3

  • 1Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valeys, Rodovia MGT 367 - km 583, no. 5000 - Alto da Jacuba - Diamantina, Minas Gerais, 39100-000, Brazil.

Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|May 10, 2023
PubMed

Insights

This study identified diverse yeast species in artisanal Minas cheese ferments, revealing distinct enzymatic activities and probiotic potential in strains like Yarrowia lipolytica and Kodamaea ohmeri.

Area of Science:

  • Food Microbiology
  • Dairy Science
  • Yeast Taxonomy

Background:

  • Artisanal Minas cheese (QMA) relies on raw milk and endogenous ferments (pingo or rala).
  • Understanding the yeast composition of these ferments is crucial for cheese quality and safety.

Purpose of the Study:

  • To isolate and identify yeast strains from pingo and rala ferments.
  • To evaluate the enzymatic (protease, lipase) and probiotic properties of these yeast strains.

Main Methods:

  • Yeast isolation and identification using MALDI-TOF mass spectrometry and ITS sequencing.
  • Assays for protease, lipase, tolerance to low pH and bile salts, hydrophobicity, autoaggregation, co-aggregation with pathogens, and antimicrobial susceptibility.

Main Results:

  • Eight yeast species were identified, with Yarrowia lipolytica dominating the rala ferment.
  • Many strains exhibited protease and lipase activities, with Y. lipolytica and K. ohmeri showing significant potential.
  • Selected strains demonstrated tolerance to low pH and bile salts, autoaggregation, co-aggregation with pathogens (Salmonella, E. coli, Listeria), and antibiotic resistance.

Conclusions:

  • Pingo and rala ferments harbor distinct yeast populations with varying enzymatic profiles, influencing QMA characteristics.
  • Specific yeast strains, notably Yarrowia lipolytica and Kodamaea ohmeri, possess promising probiotic attributes for potential application in food products.
Keywords:
Endogenous fermentMALDI-TOFPingoProbioticRala

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