Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir.

2024-03-26
Foods (Basel, Switzerland) 13(7)

PubMed: 38611319
DOI: 10.3390/foods13071013

Study Design

Methods: The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir. The isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization; resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, biofilm production capability, and antioxidant activity were examined; safety assessment was conducted with hemolysis assay and antibiotic resistance assessment; mortality in the invertebrate model Galleria mellonella was evaluated.

Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Kefir Culture	—	Improved Gut Health	Beneficial	Small	View source The current study focuses on the isolation, and on a complete in vitro and in vivo characterization... to assess their potentiality as probiotic candidates... Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods.