Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia
Fermented buffalo milk, known as dadih, serves as a reservoir of potential probiotic yeasts. Over the past two decades, probiotic yeasts have gained increasing attention in both basic and clinical sciences due to their health benefits. This study aimed to isolate and characterize probiotic yeasts f...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2024-12-01
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| Series: | Hayati Journal of Biosciences |
| Online Access: | https://journal.ipb.ac.id/index.php/hayati/article/view/56731 |
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| author | Tatenda Calvin Chihombori Apon Zaenal Mustopa Rika Indri Astuti Ilma Mutiara Redoyan Refli Rifqiyah Nur Umami Fatimah Herman Irawan Nurlaili Ekawati Joko P Trinugroho Rizna Akmaliyah Sheila Chairunnisa Febriyanti Nur Amani Baso Manguntungi Ai Hertati Jendri Mamangkey |
| author_facet | Tatenda Calvin Chihombori Apon Zaenal Mustopa Rika Indri Astuti Ilma Mutiara Redoyan Refli Rifqiyah Nur Umami Fatimah Herman Irawan Nurlaili Ekawati Joko P Trinugroho Rizna Akmaliyah Sheila Chairunnisa Febriyanti Nur Amani Baso Manguntungi Ai Hertati Jendri Mamangkey |
| author_sort | Tatenda Calvin Chihombori |
| collection | DOAJ |
| description |
Fermented buffalo milk, known as dadih, serves as a reservoir of potential probiotic yeasts. Over the past two decades, probiotic yeasts have gained increasing attention in both basic and clinical sciences due to their health benefits. This study aimed to isolate and characterize probiotic yeasts from dadih. Yeasts were isolated using yeast Extract, peptone, and dextrose (YPD) medium, and molecularly identified through 18S-rRNA sequencing. Probiotic potential was assessed by evaluating resistance to acidic pH, bile salts, proteolytic, lipolytic, and hemolytic activities. Secondary metabolites produced during fermentation were tested for antimicrobial properties. GBT30 and GBT37 isolates were selected based on their superior performance in probiotic property assays for further analysis. Molecular identification revealed these isolates as Pichia occidentalis (GBT30) and Pichia kudriavzevii (GBT37). Both strains demonstrated in vitro survivability under simulated gastrointestinal conditions and exhibited antimicrobial activity. Whole-genome sequencing of P. kudriavzevii GBT37 identified a genome size of 10,906,850 base pairs, distributed across four chromosomes with a GC content of 38.26%. Notably, secondary metabolite biosynthesis genes were located on contig 7. In addition, 26 probiotic-related genes, including GSY1, HSC82, HSP104, TPS1, ARN1, FLO1, ALA1, SIR2, and others, were identified in P. kudriavzevii GBT37, indicating its potential as a probiotic yeast. The traditional fermentation process of dadih offers probiotic yeasts with promising health benefits, supporting its potential as a functional food.
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| format | Article |
| id | doaj-art-84caa28d3a274b28b807fcb39371c473 |
| institution | Kabale University |
| issn | 1978-3019 2086-4094 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Hayati Journal of Biosciences |
| spelling | doaj-art-84caa28d3a274b28b807fcb39371c4732025-01-08T09:00:48ZengBogor Agricultural UniversityHayati Journal of Biosciences1978-30192086-40942024-12-0132210.4308/hjb.32.2.320-340Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, IndonesiaTatenda Calvin Chihombori0Apon Zaenal Mustopa1Rika Indri Astuti2Ilma Mutiara3Redoyan Refli4Rifqiyah Nur Umami5Fatimah6Herman Irawan7Nurlaili Ekawati8Joko P Trinugroho9Rizna Akmaliyah10Sheila Chairunnisa11Febriyanti Nur Amani12Baso Manguntungi13Ai Hertati14Jendri Mamangkey15Post Graduate Program of Biotechnology, Bogor Agricultural University, Bogor 16680, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaDepartment of Biology, Faculty of Mathematics and Natural Science, IPB University, Bogor 16680, Indonesia. Biotechnology Research Center, IPB University, Bogor 16680, IndonesiaBiotechnology Study Program, Faculty of Life Sciences and Technology, Sumbawa University of Technology, Sumbawa 84371, IndonesiaPostdoctoral Fellow at Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaResearch Center for Applied Botany, National Research and Innovation Agency (BRIN), Bogor 16911, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaPost Graduate Program of Microbiology, Department of Biology, Faculty of Mathematics and Natural Science, IPB University, Bogor 16680, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaDepartment of Biotechnology, Faculty of Mathematics and Natural Sciences, Universitas Sulawesi Barat, Majene 91412, IndonesiaResearch Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, IndonesiaDepartment of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta 13630, Indonesia Fermented buffalo milk, known as dadih, serves as a reservoir of potential probiotic yeasts. Over the past two decades, probiotic yeasts have gained increasing attention in both basic and clinical sciences due to their health benefits. This study aimed to isolate and characterize probiotic yeasts from dadih. Yeasts were isolated using yeast Extract, peptone, and dextrose (YPD) medium, and molecularly identified through 18S-rRNA sequencing. Probiotic potential was assessed by evaluating resistance to acidic pH, bile salts, proteolytic, lipolytic, and hemolytic activities. Secondary metabolites produced during fermentation were tested for antimicrobial properties. GBT30 and GBT37 isolates were selected based on their superior performance in probiotic property assays for further analysis. Molecular identification revealed these isolates as Pichia occidentalis (GBT30) and Pichia kudriavzevii (GBT37). Both strains demonstrated in vitro survivability under simulated gastrointestinal conditions and exhibited antimicrobial activity. Whole-genome sequencing of P. kudriavzevii GBT37 identified a genome size of 10,906,850 base pairs, distributed across four chromosomes with a GC content of 38.26%. Notably, secondary metabolite biosynthesis genes were located on contig 7. In addition, 26 probiotic-related genes, including GSY1, HSC82, HSP104, TPS1, ARN1, FLO1, ALA1, SIR2, and others, were identified in P. kudriavzevii GBT37, indicating its potential as a probiotic yeast. The traditional fermentation process of dadih offers probiotic yeasts with promising health benefits, supporting its potential as a functional food. https://journal.ipb.ac.id/index.php/hayati/article/view/56731 |
| spellingShingle | Tatenda Calvin Chihombori Apon Zaenal Mustopa Rika Indri Astuti Ilma Mutiara Redoyan Refli Rifqiyah Nur Umami Fatimah Herman Irawan Nurlaili Ekawati Joko P Trinugroho Rizna Akmaliyah Sheila Chairunnisa Febriyanti Nur Amani Baso Manguntungi Ai Hertati Jendri Mamangkey Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia Hayati Journal of Biosciences |
| title | Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia |
| title_full | Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia |
| title_fullStr | Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia |
| title_full_unstemmed | Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia |
| title_short | Potential Probiotic Yeasts of the Pichia Genus Isolated from ‘Dadih’, a Traditional Fermented Food of West Sumatra, Indonesia |
| title_sort | potential probiotic yeasts of the pichia genus isolated from dadih a traditional fermented food of west sumatra indonesia |
| url | https://journal.ipb.ac.id/index.php/hayati/article/view/56731 |
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