Isolation and Characterization of Probiotic Yeast Strains

Three strains used in this study belong to the species Lthermotolerans (B13), K.unispora (M3-B3) and S. cerevisiae (2PV) coming from different un-anthropized environments and spontaneously processed foods. These strains were isolated, identified and characterized as probiotic and/or functional strains and tested in wort fermentation trials [23 (link),24 (link)]. All of the yeast strains were maintained at 4 °C for short-term storage in YPD agar (yeast extract 10 g/L, peptone 20 g/L, dextrose 20 g/L, (agar 18 g/L) (Oxoid, Basingstoke, UK) and in YPD broth supplemented with 80% (w/v) glycerol at −80 °C, for long-term storage.

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Canonico L., Agarbati A., Zannini E., Ciani M, & Comitini F. (2022). Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods, 11(18), 2787.

Publication 2022

YPD agar

Agar Dextrose Fermentation Glycerol Peptone Probiotic Processed foods Strains Yeast

Corresponding Organization : Marche Polytechnic University

Other organizations : University College Cork

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Variable analysis

independent variables

Yeast strains used in the study: Lthermotolerans (B13), K.unispora (M3-B3), and S. cerevisiae (2PV)

dependent variables

Wort fermentation trials

control variables

YPD agar (yeast extract 10 g/L, peptone 20 g/L, dextrose 20 g/L, (agar 18 g/L)) for short-term storage
YPD broth supplemented with 80% (w/v) glycerol for long-term storage at -80 °C

controls

No positive or negative controls were explicitly mentioned.

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