Evaluation of survival and antioxidant properties of Zygosaccharomyces bisporus and Pichia occidentalis isolated from Kombucha

Some yeasts, such as Z. bisporis and P. occidentalis, still need further study to determine their functional characteristics and how to use them in the food and pharmaceutical industries. The purpose of this study is the investigation of the functional and antioxidant properties of Z. bisporis and P.occidentalis isolated from Kombucha.

for this purpose, antioxidant capacity by 1,1-diphenyl-2-picrylhydrazyl radical method (DPPH) and functional properties (survival under simulated conditions of the gastrointestinal system, hydrophobicity, auto aggregation and antioxidant properties, antimicrobial activity against food-borne pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Bacillus cereus and Escherichia coli was investigated by spot method.

The results of this research showed that Z.bisporis and P.occidentalis have excellent antioxidant activity of about 67.67 and 69.18 percent, auto aggregation capacity of about 92.44 and 87.30 percent. After 24 hours and high hydrophobicity activity has provided about 87.51 and 86.127 percent. Also, the survival percentage of these isolates under the simulated conditions of the gastric juice was about 54.87 and 88.87%, under the simulated conditions of the duodenum, it was 97.09 and 94.40%. Z. bisporis studied in this test had antimicrobial activity against Yersinia enterocolitica, but did not show any activity against the tested microorganisms.

According to the obtained results, it is suggested to use more of these strains as a natural source of antioxidant and probiotic supplement in the production of food and pharmaceutical products after completing additional tests.