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Research Journal of Pharmacy and Technology
Year : 2019, Volume : 12, Issue : 8
First page : ( 3941) Last page : ( 3944)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2019.00679.6

Biochemical Characterization and Enzymatic profiling of Potential Probiotic Yeast Strains

Ragavan Mangala Lakshmi, Patnaik Niharika, Muniyasamy Rajeshwari, Roy Arpita, Deo Loknath, Das Nilanjana*

Bioremediation Laboratory, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore-632014, Tamil Nadu, India

*Corresponding Author E-mail: nilanjanamitra@vit.ac.in

Online published on 24 December, 2019.

Abstract

Probiotics are live microorganisms which show beneficial effects for maintaining good health in human and animals. The role of probiotics as functional ingredients in food has been highly appreciated by the consumers in recent years. The objective of the present study was enzymatic profiling and biochemical characterization of the five probiotic yeast strains viz.Yarrowialipolytica VIT-MN01, Kluyveromyceslactis VIT-MN02, Lipomycesstarkeyi VIT-MN03, Saccharomycopsisfibuligera VIT-MN04 and Brettanomycescustersianus VIT-MN05. The probiotic yeasts were tested for fermentation ability of carbohydrates viz. glucose, fructose, lactose, sucrose, dextrose, galactose, starch, mannitol, arabinose, xylose, cellulose, cellobiose and assimilation capacity of nitrogen. Among the five probiotic yeast strains, S. fibuligera VIT-MN04 was the most capable strain to ferment all the carbon sources except galactose and could use all the nitrogen sources. Further, yeast strains were tested for the production of the enzymes such as oxidase, catalase, protease, amylase, esterase and Lasparaginase. They were also tested for the ability of glycerol metabolism. Among the five yeast strains,S. fibuligera VIT-MN04 showed significant enzymatic and biochemical activities. Therefore, S. fibuligera VIT-MN04can be chosen as potential probiotic which can be used for further studies.

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Keywords

Carbohydrate fermentation, enzyme production, nitrogen assimilation, probiotic yeast.

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