Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast ca...

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Autores principales:	Rahayu Wulan, Rika Indri Astuti, Yaya Rukayadi, Anja Meryandini
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	antioxidant, cocoa fermentation, pichia kudriavzevii, probiotics, yeast Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/22853e2fb6e84cac98f86c396a27991c
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spelling	oai:doaj.org-article:22853e2fb6e84cac98f86c396a27991c2021-11-22T00:56:36ZEvaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate1412-033X2085-472210.13057/biodiv/d220331https://doaj.org/article/22853e2fb6e84cac98f86c396a27991c2021-02-01T00:00:00Zhttps://smujo.id/biodiv/article/view/7361https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast can be used as a probiotic candidate with specific functional properties. Research on yeast as a probiotic is still limited (except for Saccharomyces boulardii). Previous research has isolated yeasts from the cocoa fermentation process. This study aimed to evaluate the probiotics properties and antioxidant activity of yeast strains isolated from spontaneous cocoa fermentation in Sukabumi, Indonesia. Previous research has isolated 23 yeast strains from spontaneous cocoa (Theobroma cacao L.) fermentation. Of the 23 yeast strains isolated from cocoa fermentation, 22 strains showed negative hemolysis as an indicator of non-pathogenic properties. Ten yeast strains were able to grow at 37 °C and 41 °C, pH 3, 0.5% bile salts, had autoaggregation ability (63.99-95.33%), and co-aggregation with S. typhimurium ATCC14028 (>80%), as character requirement for probiotic candidates. The genetic identification of the ten yeast strains showed that they were 99% identical to Pichia kudriavzevii. Based on its antioxidant activity, the P. kudriavzevii 2P10 metabolites had the highest percentage of inhibition (68.51%) against DPPH free radicals and resistance to H2O2 oxidative stress up to 3 mM. It can be concluded that P. kudriavzevii 2P10 is a promising probiotic candidate for functional foods and health purposes.Rahayu WulanRika Indri AstutiYaya RukayadiAnja MeryandiniMBI & UNS Soloarticleantioxidant, cocoa fermentation, pichia kudriavzevii, probiotics, yeastBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 3 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant, cocoa fermentation, pichia kudriavzevii, probiotics, yeast Biology (General) QH301-705.5
spellingShingle	antioxidant, cocoa fermentation, pichia kudriavzevii, probiotics, yeast Biology (General) QH301-705.5 Rahayu Wulan Rika Indri Astuti Yaya Rukayadi Anja Meryandini Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
description	Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast can be used as a probiotic candidate with specific functional properties. Research on yeast as a probiotic is still limited (except for Saccharomyces boulardii). Previous research has isolated yeasts from the cocoa fermentation process. This study aimed to evaluate the probiotics properties and antioxidant activity of yeast strains isolated from spontaneous cocoa fermentation in Sukabumi, Indonesia. Previous research has isolated 23 yeast strains from spontaneous cocoa (Theobroma cacao L.) fermentation. Of the 23 yeast strains isolated from cocoa fermentation, 22 strains showed negative hemolysis as an indicator of non-pathogenic properties. Ten yeast strains were able to grow at 37 °C and 41 °C, pH 3, 0.5% bile salts, had autoaggregation ability (63.99-95.33%), and co-aggregation with S. typhimurium ATCC14028 (>80%), as character requirement for probiotic candidates. The genetic identification of the ten yeast strains showed that they were 99% identical to Pichia kudriavzevii. Based on its antioxidant activity, the P. kudriavzevii 2P10 metabolites had the highest percentage of inhibition (68.51%) against DPPH free radicals and resistance to H2O2 oxidative stress up to 3 mM. It can be concluded that P. kudriavzevii 2P10 is a promising probiotic candidate for functional foods and health purposes.
format	article
author	Rahayu Wulan Rika Indri Astuti Yaya Rukayadi Anja Meryandini
author_facet	Rahayu Wulan Rika Indri Astuti Yaya Rukayadi Anja Meryandini
author_sort	Rahayu Wulan
title	Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
title_short	Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
title_full	Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
title_fullStr	Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
title_full_unstemmed	Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate
title_sort	evaluation of indigenous pichia kudriavzevii from cocoa fermentation for a probiotic candidate
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/22853e2fb6e84cac98f86c396a27991c
work_keys_str_mv	AT rahayuwulan evaluationofindigenouspichiakudriavzeviifromcocoafermentationforaprobioticcandidate AT rikaindriastuti evaluationofindigenouspichiakudriavzeviifromcocoafermentationforaprobioticcandidate AT yayarukayadi evaluationofindigenouspichiakudriavzeviifromcocoafermentationforaprobioticcandidate AT anjameryandini evaluationofindigenouspichiakudriavzeviifromcocoafermentationforaprobioticcandidate
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Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

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