Probiotic potential characterization and clustering analysis of Saccharomyces and non-saccharomyces yeasts from local alcoholic beverages

The present study aimed at identification of yeast strains for probiotic potential from various local alcoholic beverages. A total of 11 beverage samples were collected from different regions of India and the molecular identification targeting D/D2 region identified strains belonging to Saccharomyces cerevisiae, Pichia kudriavzevii, Wickerhamomyces anomalus and Nakaseomyces glabratus. All the strains were non-hemolytic and exhibited similar levels of resistance to amphotericin B and itraconazole and sensitive to nystatin, ketoconazole and clotrimazole. All the isolates were able to tolerate a pH value of 2.0 and 0.25% bile. They exhibited good auto-aggregation and co-aggregation ability and strong hydrophobicity exceptionally to chloroform. A more than 83% survival was observed for all the strains when challenged to Oro-gastrointestinal simulated fluids. The strains exhibited variable (40–73%) antioxidant activities and alpha amylase inhibitory activities. The strains producing higher Extracellular Polysaccharide also showed higher biofilm forming abilities. The clustering analysis indicated that P. kudriavzevii strains have better probiotic potential than the strains belonging to Saccharomyces cerevisiae including standard strain. These results underscore the probiotic potential of non-conventional yeasts beyond S. cerevisiae, although comprehensive studies using in vivo models are need for further validation.