Killer yeast isolated from some foods and its biological activity

YEHIA, Hany Mohamed; EL-KHADRAGY, Manal Fawzy; Al-MASOUD, Abdulrahman Hamad; RAMADAN, Elshahat Mohamed; EL-DIN, Mohamed Ferkry Serag

doi:10.1590/fst.119721

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.119721 copy

Killer yeast isolated from some foods and its biological activity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Seventy eight yeasts were isolated from different foodstuffs. Out of the seventy eight isolates four yeast species namely C. parapsilosis Q3, C. solani F8, C. versatilis J3 and K. jensenii H1 were selected to study their biological activity. The four strains termed as killer yeast by observing its activity against microorganisms. Killer yeasts secrete proteinaceous killer toxins lethal effect against some of Gram positive and negative bacteria, molds and yeasts. The antagonistic effect of the four killer yeast strains on the growth of different microorganisms recorded as zone of inhibition (mm), demonstrated that C. versatilis J3 was an active stains against majority test microorganisms. Consumed sugar determined for the four strains and showed that C. versatilis J3 and C. parapsilosis Q3 reached to its maximum on the 12 hours of incubation both yeast consumed 97.5 and 95% of initial sugar (sugar utilization efficiency) while both of C. solani F8 and K. jensenii H1 sugar utilization efficiency was recorded on the 24 hours being 99.65 and 99.30%, respectively.

Keywords:
yeasts; killer strains; consumed sugar; glucose affinity

Yeast genera	No., of isolates	Percentage (%)	Source of isolation	No., of foodstuffs	Active strains (killer yeast)
Candida sp.	58	74.36	All tested foodstuffs except cheese and yoghurt	19	C. parapsilosis Q3, C. solani F8, C. versatilis J3
Geotrichum sp.	3	3.85	Old white cheese and yoghurt	2
Hansenula sp.	2	2.56	Lemon pickles	1
Kloeckera	5	6.41	Black olive pickles, dates, green olive pickles, lemon and grapes.	5	K. jensenii H1
Rhodotorula sp.	7	8.97	Dates, milk, sausage and sugar cane juice	4
Schizosaccharomyces sp.	2	2.56	sausage	1
Tricosporon sp.	1	1.28	Milk and sausage	2
Total	78	100	-----------------------------	21

Yeast Strain Tested microorganisms	Zone of inhibition (mm)
Yeast Strain Tested microorganisms	C. solani F8	K. jensenii H1	C. versatilis J3	C. parapsilosis Q3
Staph. aureus A3	5	4	8	5
P. vulgaris H9	5	8	4	0
E. coli S17	5	6	1	0
C. albicans R12	3	0	5	0
A. flavus F5	0	2	0	0
*A. niger N70*	0	2	2	3
P. notatum H3	0	0	0	0
B. cereus K11	3	3	5	0

Yeast species	Time in hours												specific consumption rate of sugar
Yeast species	3		6		12		24		48		72		specific consumption rate of sugar
	Consumed sugar gl^-1	SUE%	Consumed sugar gl^-1	SUE%	Consumed sugar gl^-1	SUE%	Consumed sugar gl^-1	SUE%	Consumed sugar gl^-1	SUE%	Consumed sugar gl^-1	SUE%	h^-1
C. versatilis J3	2.1	10.5	5.0	25	19.5	97.5	19.6	98	19.5	98	19.5	98	0.248
C. parapsilosis Q3	0	0	1.3	6.5	19.0	95	19.99	99.95	19.99	99.95	19.99	99.95	0.447
C. solani F8	3.4	17	4.3	21.5	6.2	31	19.93	99.65	19.93	99.96	19.93	99.65	0.084
K. jensenii H1	1.8	9	2.2	11	4.0	20	19.86	99.30	19.94	99.7	19.94	99.7	0.114

Glucose concentration (m mole/L)	C. solani F8
	Time in hours
	24	48	72	96	120
1	0.43	0.45	0.49	0.52	0.52
2	0.52	0.52	0.52	0.53	0.54
4	1.0	1.5	2.1	2.1	2.1
8	1.3	1.8	2.6	2.6	2.4
16	1.5	2.1	2.7	2.7	2.5
32	1.8	2.2	3.0	4.1	4.0
64	3.8	3.9	4.0	4.0	4.2

Glucose concentration (m mole/L)	K. jensenii H1
	Time in hours
	24	48	72	96	120
1	1.0	1.7	2.0	2.4	2.4
2	2.0	2.2	2.2	2.6	2.7
4	2.2	2.5	2.5	2.7	2.9
8	2.5	2.7	2.9	3.3	3.1
16	2.7	4.2	4.1	4.1	4.0
32	3.1	5.0	5.2	5.5	4.6
64	3.3	5.2	5.4	5.6	6.2

Glucose concentration (m mole/L)	C. versatilis J3
	Time in hours
	24	48	72	96	120
1	0.47	0.86	1.8	2.2	2.0
2	0.5	0.98	1.9	2.3	2.2
4	0.75	1.3	2.0	2.4	2.3
8	1.6	2.1	2.2	2.5	2.4
16	2.2	2.2	2.4	2.6	2.6
32	2.8	2.9	3.3	3.7	3.7
64	2.8	3.3	3.4	3.7	4.0

Glucose concentration (m mole/L)	C. parapsilosis Q3
	Time in hours
	24	48	72	96	120
1	1.0	2.1	2.7	3.1	3.0
2	1.3	2.2	2.9	3.3	3.2
4	1.5	2.3	3.0	3.4	3.3
8	1.8	2.8	3.6	4.1	3.9
16	2.0	2.9	3.7	4.2	4.2
32	3.0	4.7	5.1	5.5	5.5
64	3.6	6.0	8.4	8.5	8.5

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[1] *Corresponding author: hanyehia@ksu.edu.sa