PROBIOTIC CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE Y196 AND Y197 ISOLATED FROM RICE CHHANG- A FERMENTED BEVERAGE OF LAHAUL SPITI

Abstract

Fermented foods and beverages are rich source of probiotic microorganisms and yeasts are the most common microorganisms found in these fermented products. Fermented beverages are less explored for probiotics, therefore; the present study was focused on isolation, screening and characterization of probiotic yeast from rice Chhang, a fermented beverage of Lahaul Spiti. Ten yeast isolates were initially isolated from rice Chhang and out of which two isolates Saccharomyces cerevisiae Y196 and Saccharomyces cerevisiae Y197 were selected based on their antimicrobial activity. These two yeast isolates were examined for various probiotic properties such as survival at low pH, bile tolerance, microbial adhesion to hydrocarbons, cholesterol assimilation, exopolysaccharide production and haemolytic activity. Both isolates showed antimicrobial activity against all the tested pathogens used in this study, also showed high acid tolerance at pH 2 and pH 3 and can withstand high bile concentration as compared to control. Percentage of hydrophobicity was found to be 57 % and 41 % in Saccharomyces cerevisiae Y196 and Saccharomyces cerevisiae Y197, respectively. Both isolates were able to show high cholesterol assimilation with a maximum of 90 % in case of Saccharomyces cerevisiae Y197 with taurocholate. They were also found to be positive for exopolysaccharide production and showed no haemolytic activity. Hence, keeping in view the results of present study, these isolates can be proposed for preparation of various probiotic food products.