Exploration of yeast candida zeylonoides with special references to probiotic activity isolated from mozzarella cheese

Abstract

Yeast strains have significant characteristics based on their nature and abilities to produce food products, medicines, protein supplements, etc. Candida zeyalanoides is the yeast strain that had been speculated in this study. This strain was collected from Mozzarella cheese and has an idiosyncratic nature of having a pink pigment of it. This is least speculated strain, so to identify some of its certain essences to certain experiments; for instance, its caliber to endure heat stress, its efficiency to undergo such osmotic stress and the probiotic efficacy of it was done along with its isolation, characterization. In a state of enduring different parity of temperatures (30°C, 32.5°, 37°C, 40°C and 44°C) the responses were diverse. However, C. zeyalanoides showed optimum growth at 32.5°C and the growth was less after the temperature reached higher than 40°C. Different concentrations of dextrose and sucrose solution were used to ascertain its ability to undergo osmotic stresses. In the dextrose solution, the growth was maximum in case of 7x concentration level and then the tolerance level had been dropped at 9x level. On the other hand, the growth level was fine at 5x level in case of sucrose and then gradually decreased. To ascertain the probiotic activity, gastric juice and bile salt tolerance test had been done. The test showed that the growth of C. zeylanoides or the value of absorbance decreased with the increase of salt concentration from 0.1% to 1%. In the case of the gastric juice test result, the cells can tolerate up to the pH level of 4.5 which means C. zeylanoides may have the probiotic activity strain in it.