Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 225-237 |
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Shams Shargh S, Sadeghi A, Shams Shargh M, Hajinia F, Moayedi A. Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough. FSCT 2025; 22 (165) :225-237
URL: http://fsct.modares.ac.ir/article-7-79661-en.html
URL: http://fsct.modares.ac.ir/article-7-79661-en.html
1- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,sadeghi.gau@gmail.com
3- Department of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. ,
3- Department of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Abstract: (59 Views)
Recently, the investigation of probiotic yeasts isolated from fermented foods has received widespread attention due to their unique functional properties and health benefits. In the present study, the predominant yeast isolated from sprouted soybean sourdough was identified using PCR. Then the probiotic and antimicrobial properties of the yeast isolate were investigated. The survival of the isolated Rhodotorula mucilaginosa in the simulated conditions of the gastrointestinal tract was 49.61%. Moreover, its antibacterial and co-aggregation activity against Escherichia coli was significantly (p<0.05) higher than other studied foodborne bacteria, and in general, yeast isolate showed more inhibitory activity against Gram-negative bacteria than Gram-positive bacteria. The yeast isolate has no hemolytic activity and its auto-aggregation ability was 85.43%, and its hydrophobicity against xylene and hexane was equal to 93.69 and 56.32%, respectively. In addition, the yeast isolate showed sensitivity and relative sensitivity to fluconazole and natamycin, respectively, and it was resistant towards other antifungal compounds and antibiotics studied. Also, the yeast isolate prevented the growth and discoloration of Aspergillus flavus. Based on the mentioned findings, the predominant yeast isolated from the sprouted soybean sourdough has a suitable ability to be used as a protective probiotic culture in the food industry.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2025/02/24 | Accepted: 2025/05/11 | Published: 2025/10/23
Received: 2025/02/24 | Accepted: 2025/05/11 | Published: 2025/10/23
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