Probiotics and Antimicrobial Proteins

, Volume 11, Issue 3, pp 794–800 | Cite as

Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies

  • Haydee Eliza Romero-Luna
  • Humberto Hernández-Sánchez
  • Rosa María Ribas-Aparicio
  • Patricia Isidra Cauich-Sánchez
  • Gloria Dávila-OrtizEmail author


Artisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as “Tibicos.” These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos. The probiotic potential of microorganisms has been widely studied, mainly in lactic acid bacteria, while despite the wide distribution of yeasts, these have not been so studied. Therefore, the aim of this study was to evaluate in vitro the probiotic potential properties of a yeast isolated from Tibicos. For this, the yeast was identified by molecular techniques as Saccharomyces cerevisiae, which showed a good resistance to pH 2.0, bile salts and in vitro digestion. The results also showed a good ability to form cellular aggregates as a result of having a hydrophobic surface. In addition, it can be considered as safe since it does not show hemolytic activity and is sensitive to nystatin. Additionally, the yeast presented an excellent antioxidant capacity to reduce the DPPH radical. The S. cerevisiae strain C41 isolated from Tibicos was successfully compared by means of in vitro tests with the only recognized probiotic yeast, S. boulardii. These findings point Saccharomyces cerevisiae C41 as a potentially probiotic yeast; nevertheless, it is necessary to consider further in vitro and in vivo studies that establish the benefits that this yeast could provide.


Probiotic yeast Saccharomyces cerevisiae Tibicos Fermented beverages 



This research was supported by the National Council for Science and Technology from Mexico (260107).

Compliance with Ethical Standards

Conflict of Interests

The authors declare that they have no conflict of interest.

Ethical Approval

This study does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

For this type of study, formal consent is not required, because it does not contain studies with human participants.


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexico CityMexico
  2. 2.Laboratorio de Biotecnología de Alimentos, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexico CityMexico
  3. 3.Laboratorio de Producción y Control de Biológicos, Departamento de Microbiología, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexico CityMexico
  4. 4.Laboratorio de Bacteriología Médica, Departamento de Microbiología, Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalMexico CityMexico

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