Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi, Roshanida A. Rahman
Durio kutejensis, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacterial activity against Listeria monocytogenes and Salmonella enteriditis, and hemolytic activity on blood agar medium. The results showed that 40 yeasts isolated from Lai durian fruit and 34 of these isolates grew on YMA medium. The two isolates showed high significance in the probiotic tests. These two isolates were able to grow on bile salt up to a concentration of 2% and gastric acid for up to 6 h, with survival rates of 99.06% and 100%, respectively. Two isolates were identified as Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UN-JCC Y-140 Therefore, these two yeast isolates can be used as potential probiotic agents. © The Korean Society of Food Science and Technology 2024.
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Rawamangun, Jakarta Timur, Indonesia; Universitas Negeri Jakarta Culture Collection (UNJCC), Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Rawamangun, Jakarta Timur, Indonesia; School of Biology Science, Universiti Sains Malaysia, Penang, Minden, 11800, Malaysia; Department of Microbiology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Indonesia; Biotechnology Laboratory, Agency for the Assessment and Application of Technology, BPPT, Building 630, Science and Technology Park, Banten, Tangerang Selatan, 15314, Indonesia; Research Centre for Applied Microbiology, National Research and Innovation Agency, Main Street Jakarta-Bogor Km 46, KST Soekarno, Cibinong, West Java, Bogor, 16911, Indonesia; Research Collaboration Center for Traditional Fermentation, National Research and Innovation Agency (BRIN), Main Street Jakarta-Bogor Km 46, KST Soekarno, Cibinong, West Java, Bogor, 16911, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Jakarta, Jl. Rawamangun Muka, Jakarta Timur, Indonesia; Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor, Skudai, 81310, Malaysia; Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor, Skudai, 81310, Malaysia
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