New potential yeast probiotic strains isolated from Buffalo milk whey

New potential yeast probiotic strains isolated from buffalo milk whey FAO and WHO define probiotics as live microorganisms which when administered in adequate amount, confer a health benefit on the host. In recent years, in addition to the already well-known and tested activity of lactic acid bacteria, it has emerged that some species of yeasts can also perform healthy benefit on humans. In fact, a big number of yeast species, including Saccharomyces cerevisiae var. boulardii, Kluyveromyces, Debaryomyces, Candida, Pichia, Hanseniaspora, and Metschnikowia have been shown to possess probiotic properties1. Some important advantage of yeast probiotics, compared to bacteria, is that they are highly resistant against gastrointestinal enzymes, pH, bile salts, organic acids, and variations in temperature. Moreover, yeasts, as eukaryotic cells, are resistant to bacteriophages and most antibiotics, and cannot transfer antibiotic-resistance genes to bacteria. Finally, yeasts have shown to have immunostimulatory effects in different animal taxa2,3. The metagenomic analysis of DOP Campania Buffalo milk whey revealed the presence of yeasts, which has been confirmed by a culturomic approach. Data on the evaluation of probiotic properties of these strains will be presented.