Isolation of yeast from some Ethiopian traditional fermented beverages could have applications for probiotic foods

Researchers have uncovered promising probiotic yeast strains from Ethiopian fermented beverages, offering potential breakthroughs in food development. The study isolated 11 yeast strains, with three—Saccharomyces cerevisiaeGB1D5, RTj3D3, and DMTD2—showing promising probiotic qualities, including survival in harsh gastrointestinal-like conditions and robust antioxidant activity.

These strains excelled in tests of surface hydrophobicity and auto-aggregation, key indicators of probiotic efficacy, and demonstrated mild antibacterial activity against pathogens such as E. coli and S. aureus. Safety assessments confirmed their suitability for human consumption, with no signs of harmful byproducts or antibiotic resistance concerns.

With these findings, the strains RTj3D3 and DMTD2 emerged as standout candidates for probiotic applications. Researchers recommend further in vivo studies to solidify their role in advancing probiotic-enriched foods and beverages. This discovery adds to the growing interest in traditional fermented products as reservoirs of beneficial microbes.

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