Probiotics and Antimicrobial Proteins

, Volume 11, Issue 3, pp 748–764 | Cite as

Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics

  • C. E. Lara-Hidalgo
  • L. Dorantes-ÁlvarezEmail author
  • H. Hernández-Sánchez
  • F. Santoyo-Tepole
  • A. Martínez-Torres
  • L. Villa-Tanaca
  • C. Hernández-Rodríguez


Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains were evaluated and compared with one commercial probiotic yeast (Saccharomyces boulardii). The survival percentage of all the yeasts was similar to that of the commercial product. They showed different hydrophobicity characteristics with hydrocarbons, autoaggregation > 90%, and characteristics of co-aggregation with pathogenic microorganisms. The adhesion capacity to mucin of the three yeast samples was similar to the reference yeast. The antioxidant activity of the yeasts varied between 155 and 178 μM Trolox equivalents. All exhibited cholesterol reduction capacity, and W. anomalus was able to decrease up to 83% of cholesterol after 48 h of incubation. The 7.5-fold concentrated H. opuntiae supernatant had antimicrobial activity against Salmonella enterica ser. Typhimurium ATCC 14028 and Candida albicans ENCBDM2; tests suggest this activity against S. Typhimurium is due to a proteinaceous metabolite with a weight between 10 and 30 kDa. Among the yeasts, P. kudriavzevii exhibited the highest protective effect on the viability of Lactobacillus casei Shirota in gastric and intestinal conditions. These results suggest that yeasts isolated from guajillo pepper may have a probiotic potential.


Probiotic potential Gastro-intestinal condition tolerance Yeasts Guajillo pepper fermentation Lactobacillus casei Shirota Cholesterol reduction 



Lara-Hidalgo wishes to thank CONACyT and PIFI-Instituto Politécnico Nacional for fellowships. We are grateful for the support provided by the Central de Instrumentación de Microscopía and Centro de Nanociencias y Micro y Nanotecnologías, both of the IPN. This work was supported by IPN grants SIP 20181349 and 20171016.


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Authors and Affiliations

  1. 1.Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional, Unidad Profesional López MateosCiudad de MéxicoMexico
  2. 2.Departamento de Investigación, Central de Instrumentación de Espectroscopía, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
  3. 3.Departamento de Microbiología, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico

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