Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 19, 2025Journal of Advances in Food Science & Technology

In-vitro Screening of Yeasts Isolated from Some Indigenous Alcoholic Beverages and Assessment of Their Probiotic Potentials

View Full Paper
Ask AI
Bookmark
Share

Authors

GOGodwin Edet OduokpahaUniversity of IbadanFAFaith Afolabi

Discussion

Loading...

Member takes

Implication

This research identifies probiotic yeast strains from indigenous alcoholic beverages, highlighting their tolerance to bile salt and safety attributes.

Key Points

  • Probiotic yeasts isolated from palm wine and burukutu demonstrate potential gut health benefits.
  • Saccharomyces cerevisiae AZ71 showed 75.885% survivability at low pH, indicating strong probiotic properties.
  • Eleven yeast strains were identified, with significant resistance to antibiotics and no harmful activities detected.
  • Indigenous fermented drinks may offer viable sources of probiotics for food and beverage production.

Cite This Study

Oduokpaha et al. (2025) studied this question.

synapsesocial.com/papers/68d437f7713b0b5dfea7783fhttps://doi.org/10.56557/jafsat/2025/v12i49725
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Probiotic Yeast and How to Use Them—Combining Traditions and New Waves in Fermented Beverages2025 · 3 citations
  2. 2Influence of Isolation Source on the Probiotic Properties and Health Benefits of Yeasts: Insights from Metabarcoding and Cultivation Approaches2025 · 2 citations
  3. 3Isolation of Indigenous Yeast Strains for Alcoholic Fermentation and Development of Pineapple-Incorporated Sugarcane-based Wine Beverage2025
  4. 4Isolation of wild fermentative yeast strains from native fruits of Misiones province, Argentina2025
  5. 5Investigation of Non‐ Saccharomyces Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage2025