CHARACTERIZATION OF PROBIOTIC POTENTIAL OF PICHIA FERMENTANS AND PICHIA KUDRIAVZEVII OBTAINED FROM SURA, A FERMENTED BEVERAGE OF NORTH WESTERN HIMALAYAN

Abstract

Traditional fermented beverages, such as sura from the northwestern Himalayas, are rich in microbial diversity and have potential probiotic properties. However, their probiotic potential remains largely unexplored. This study aims to isolate, characterize, and evaluate the probiotic potential of microbial strains from sura. Fifteen yeast isolates were obtained from sura and screened based on their morphological and biochemical properties. The two most promising isolates, identified through molecular techniques as Pichia fermentans Y77 and Pichia kudriavzevii Y136, were further analyzed for probiotic characteristics, including gastrointestinal (GI) tract tolerance, antibiotic susceptibility, hydrophobicity, autoaggregation, antibacterial activity, cholesterol assimilation, enzyme production, and safety assessment. Both isolates exhibited high survival rates under simulated GI conditions and demonstrated antibacterial activity against tested pathogens. They were resistant to vancomycin, penicillin, clindamycin, gentamicin, and ampicillin but susceptible to antifungal agents. P. fermentans Y77 displayed higher hydrophobicity and cholesterol assimilation (80.93 % with taurocholate) compared to P. kudriavzevii Y136. Both isolates produced exopolysaccharides and extracellular enzymes (amylase, protease, lipase, and β-galactosidase) while exhibiting no hemolytic activity, indicating their safety for consumption. The findings suggest that P. fermentans Y77 and P. kudriavzevii Y136 possess strong probiotic potential and could be utilized as starter cultures or adjuncts for the development of probiotic-based functional foods.