Title
In vitro assessment for the probiotic potential of Pichia kudriavzevii
Authors
Swaruparani Ganapathiwar & Bhima Bhukya*
Affiliation
Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad 500007, Telangana State, India; *Corresponding author
Bhima Bhukya – E-mail: bhima.ou@osmania.ac.in
Swaruparani Ganapathiwar – E-mail: ganapathiwar.swarupa@gmail.com
Article Type
Research Article
Date
Received April 1, 2023; Revised April 30, 2023; Accepted April 30, 2023, Published April 30, 2023
Abstract
It is of interest to isolate the probiotic yeast Pichia kudriavzevii based on its probiotic characteristics and enzyme production. The isolate was able to withstand high acid, bile concentration and showed a high viability. Additionally, it showed auto aggregation ability that increases with time and hydrophobicity with xylene. It was resistant to different antibiotics and showed no hemolytic activity. The isolate was also capable of producing phytase that can break down phytate. Overall, the characteristics of P. kudriavzevii suggest that it could potentially have probiotic properties, and its ability to produce phytase could also make it useful in feed and animal industries.
Keywords
Probiotic yeast, enzyme, phytase, Pichia Kudriavzevii
Citation
Ganapathiwar & Bhukya, Bioinformation 19(4): 441-444 (2023)
Edited by
P Kangueane
ISSN
0973-2063
Publisher
License
This is an Open Access article which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. This is distributed under the terms of the Creative Commons Attribution License.
