Assessment of the Probiotic Properties of Yarrowia lipolytica Isolated from Cold-Pressed Olive Oil

This research aimed to identify the probiotic features of <i>Yarrowia lipolytica</i> strains isolated from olive oils in Turkey. The in vitro survival capabilities of <i>Y. lipolytica</i> strains in gastric and pancreatic solutions were assessed. The hydrophobicity of <i>Y. lipolytica</i> strains was determined to be between 25.8% and 46.08% for xylene, 22.5% and 45.85% for chloroform, and 14.83% and 37.09% for ethyl acetate. In addition, auto-aggregation values were measured as 11.07-60.35%; 16.28-67.70% and 42.89-85.21% after 2, 4 and 24 h of incubation, respectively. The <i>Y. lipolytica</i> strains tested in this study demonstrated aggregation ability against the pathogens <i>Escherichia coli</i> ATCC 25922, <i>Salmonella</i> typhimurium ATCC 14028, <i>Staphylococcus aureus</i> ATCC 25923 and <i>Listeria monocytogenes</i> ATCC 7644. Antibiotic resistance and hemolytic activities were also checked to ensure the safety of the <i>Y. lipolytica.</i> Cholesterol removal by <i>Y. lipolytica</i> strains ranged from 12.30% to 47.42%, and their free radical scavenging activity varied between 2.85% and 39.10%. Out of 13 <i>Y. lipolytica</i> samples from 10 different olive oil sources, <i>Y. lipolytica</i> Y6, Y7, and Y11 exhibited the best strains with probiotic potential properties. This study discovered that <i>Y. lipolytica</i> with probiotic properties can be isolated in olive oil samples, a finding that has not been previously documented in the literature and may have potential industrial applications.