Evaluation of Probiotic, Antifungal, and Antioxidant Characteristics of Pichia Kudriavzevii Isolated from Sprouted Chickpea Sourdough

Authors

  • F. Hajinia Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  • A. Sadeghi Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  • S.M. Jafari Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  • M. Ebrahimi Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
  • K. Tabar Heydar Chemistry and Chemical Engineering Research Centre of Iran, Tehran, Iran

DOI:

https://doi.org/10.18502/jfqhc.13.2.22142

Keywords:

Probiotic Yeast, Antioxidant Activity, Antifungal Agents.

Abstract

Background: It is important to evaluate the probiotic and functional characteristics of yeasts isolated from naturally fermented dough with complex microbial communities to provide proper microbial cultures. Probiotic yeasts have been studied less extensively than probiotic bacteria, despite their unique characteristics, such as the inability to transfer antibiotic resistance genes.

Methods: In the present study, the predominant yeast isolated from naturally sprouted chickpea dough, which harbors complex microbial communities, was identified using Polymerase Chain Reaction (PCR). Hemolytic activity and survival in the Simulated GastroIntestinal (SGI) conditions by yeast were investigated. Then, auto-aggregation, hydrophobicity, biofilm formation, and co-aggregation characteristics were measured using the absorbance technique. Furthermore, antibacterial effects (through the co-culture method), antioxidant activity (via examining DiPhenyl PicrylHydrazyl [DPPH] radical scavenging ability), and antifungal effect (using the overlay technique) were evaluated. The obtained data were analyzed statistically using SPSS version 20 and compared using one-way analysis of variance. Means were compared using the least significant difference test at a significance level of p<0.05.

Results: Sequencing of the PCR products led to the identification of Pichia kudriavzevii (as the predominant yeast isolated from naturally fermented sprouted chickpea dough). This isolate lacked hemolytic activity. Its survival rate under SGI conditions was 64.75%, and its auto-aggregation, hydrophobicity, and biofilm formation ability were 75.00%, 74.21%, and 4 Log Colony Forming Units (CFU)/cm2, respectively. Moreover, the yeast isolate exhibited high antibacterial and co-aggregation ability with Listeria monocytogenes. In addition, P. kudriavzevii was resistant to ketoconazole, potassium sorbate, and calcium propionate, and showed strong antifungal activity against Aspergillus flavus as well as antioxidant activity (67.94% DPPH scavenging ability).

Conclusion: Accordingly, the isolate possesses suitable characteristics for use as a probiotic culture in food products, with special potential applications

Published

2026-07-28

Issue

Volume (13) issue (2)

Section

Articles