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  • ISSN: 2378-931X
    Volume 7, Issue 6
    Research Article
    Yohannes Shona Yuma*
    Fermented foods are sources of yeasts, which have various beneficial effects in animal health and are used as probiotics. Therefore, the objective of this study was to isolate and characterize the probiotic potential of yeast from local cereal sourdoughs. The six samples flour (Barley, Maize, Finger millet, teff, sorghum, and Degussa) were blended in equal amount then mixed with distilled water and kept at room temperature for 6 days to allow spontaneous fermentation to take place. Sample from fermented dough was inoculated into potato dextrose agar and yeasts were isolated based on colony morphology and microscopic structure. The isolated yeasts were screened for their antimicrobial activity against the common pathogens E. coli and Salmonella. Those isolates with the best antimicrobial activity were selected and subjected to potential probiotic screening tests such as sugars fermentation ability, growth at 37oC, and low pH tolerance. Fifty Colonies, suspected to be yeasts, had unique earthy smells and color ranging from cream to white cream, and form of an oval, circular, irregular, and occurring singly was isolated. Six isolated namely (Tf5, Mz5, B3, Sr3, D1, and Fm2) with higher antimicrobial activity against the test organisms were selected. All the six yeast isolates were able to ferment the given all sugar (Glucose, fructose, galactose, maltose, sucrose, and sorbitol) except lactose. The selected yeast isolates grew favorably at 37°C (body temperature) when compared to a conventional growth temperature at 30°C. All the selected yeasts isolate exhibited a markedly higher growth at pH 3 and 5.5 and a good growth was also recorded at pH 2 except for isolate B3. Yeast isolates B3, Fm2, and D1 produce H2S which is undesirable for livestock feed additives. The yeast isolates Sr3, Tf5, and Mz5, which did not produce hydrogen sulfide (H2S), showed promising probiotic activities, and possessed comparable attributes with other reported probiotic yeasts. Supplementation of feeds with these yeasts to improve the quality of animal production can benefit. However, before therapeutic application, further research should be done to ensure the safety and efficiency of the potential of this probiotic yeast.
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