This study is about the isolation of yeast from fermented dairy and non-dairy products as well
as the characterization of their survival in in vitro digestion conditions and tolerance to bile
salts. Promising strains were selected to further investigate their probiotic properties,
including cell surface properties (autoaggregation, hydrophobicity and coaggregation),
physiological properties (adhesion to the HT-29 cell line and cholesterol lowering),
antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability …

Recently, there has been an increasing interest in researching fermented food–derived
yeasts as probiotics because they offer a natural and diverse source of potential strains with
unique functional properties and health benefits. In this study, 13 yeast strains isolated from
Zaopocu (ZPC), a traditional fermented dregs vinegar on Hainan Island, China, were
evaluated for their probiotic characteristics in vitro. Yeast identification was conducted
through 5.8 S-ITS region sequencing, revealing Kodamaea ohmeri as the predominantly …