Exploration of potential yeast (Candida maltosa) from mozzarella cheese and its prospect for probiotic activity

Abstract

To be a good probiotic any bacteria or yeast need to fulfill some requirements. There are some tests need to be conducted both in-vitro and in-vivo. Probiotics are living organisms which administered in adequate amounts to giving a beneficial health effect on its host. Besides the probiotic study, some other experimental observations were conducted. The optimal temperature of Candida maltosa was 32.5℃, pH was measured where the optimal pH was 7 with the highest absorbance of 1.194 and at 3% saline concentration C.maltosa showed its optimal salinity tolerance. Furthermore, to check some activity such as heat stress analysis where the extreme temperature at (40℃ and 44℃) eliminates the growth of Candida maltosa. Osmotic stress identifies the tolerance potentiality of Candida maltosa at different sugar concentrations, where in dextrose 1x (0.04g/L) desired organism showed its highest tolerance and in sucrose 7x (0.14g/L) it gave the highest tolerance. Morphological patterns were seen in both heat stress and osmotic stress activity. The artificial gastric juice and bile salt tolerance of C.maltosa was investigated at pH of 2, 2.5, 3, 3.5, 4, and 4.5 and salt tolerance at the concentrations of 0.1%,0.5% and 1% where C.maltosa showed its potentiality in both tests.