Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso

Abstract

In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from <i>Rabilé</i>, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.8S-ITS region sequencing. <i>Saccharomyces cerevisiae</i> (14 strains) was the predominantly identified species, followed by <i>Pichia kudriavzevii</i> (2 strains) and <i>Rhodotorula mucilaginosa</i> (1 strain). Except for <i>R. mucilaginosa</i>, all yeast strains grew well at human temperature. The yeast strains showed high resistance when they were exposed to simulated gastrointestinal conditions. Auto-aggregation ability was between 70.20 ± 10.53% and 91.82 ± 1.96%, while co-aggregation with <i>E. coli</i> ranged from 24.92 ± 3.96% to 80.68 ± 9.53% and with <i>S. enterica serovar</i> Typhimurium from 40.89 ± 8.18% to 74.06 ± 7.94%. Furthermore, the hydrophobicity of isolated strains toward n-hexane was in the range from 43.17 ± 5.07% to 70.73 ± 2.42%. All yeast strains displayed high antioxidant capabilities, and the strains did not show hemolysis halos, such that they can be considered safe. Additionally, <i>S. cerevisiae</i> strains strongly inhibited the growth of foodborne pathogens. This is the first preliminary study to identify and characterize the yeast strains isolated from <i>Rabilé</i> with interesting probiotic properties.