TY  - JOUR
AU  - Živković, Milica
AU  - Cadez, Neza
AU  - Uroić, Ksenija
AU  - Miljković, Marija
AU  - Tolinački, Maja
AU  - Dousova, Petra
AU  - Kos, Blazenka
AU  - Susković, Jagoda
AU  - Raspor, Peter
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/872
UR  - http://www.jocmr.com/fulltext/55-1410953223.pdf?1669198006
AB  - The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.  
Methods. Twelve yeast strains isolated in from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.
Results. The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit ( and #916; log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains Kluyvereomyces lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains Kluyvereomyces lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (p lt 0.0001) decreased the proliferation of gut-associated lymphoid tissue (GALT) cells suggesting the possible strain-specific immunomodulatory potential of the isolates. 
Conclusion. The dairy yeast isolates exhibit the strain-specific probiotic properties. Particularly, the strain K. lactis ZIM 2408 appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.
T2  - Journal of complementary medicine research
T1  - Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia
EP  - 18
IS  - 1
SP  - 12
VL  - 4
DO  - 10.5455/jice.20141128051842
ER  - 

@article{
author = "Živković, Milica and Cadez, Neza and Uroić, Ksenija and Miljković, Marija and Tolinački, Maja and Dousova, Petra and Kos, Blazenka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša and Golić, Nataša",
year = "2015",
abstract = "The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.  
Methods. Twelve yeast strains isolated in from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.
Results. The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit ( and #916; log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains Kluyvereomyces lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains Kluyvereomyces lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (p lt 0.0001) decreased the proliferation of gut-associated lymphoid tissue (GALT) cells suggesting the possible strain-specific immunomodulatory potential of the isolates. 
Conclusion. The dairy yeast isolates exhibit the strain-specific probiotic properties. Particularly, the strain K. lactis ZIM 2408 appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.",
journal = "Journal of complementary medicine research",
title = "Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia",
pages = "18-12",
number = "1",
volume = "4",
doi = "10.5455/jice.20141128051842"
}

Živković, M., Cadez, N., Uroić, K., Miljković, M., Tolinački, M., Dousova, P., Kos, B., Susković, J., Raspor, P., Topisirović, L.,& Golić, N.. (2015). Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia. in Journal of complementary medicine research, 4(1), 12-18.
https://doi.org/10.5455/jice.20141128051842

Živković M, Cadez N, Uroić K, Miljković M, Tolinački M, Dousova P, Kos B, Susković J, Raspor P, Topisirović L, Golić N. Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia. in Journal of complementary medicine research. 2015;4(1):12-18.
doi:10.5455/jice.20141128051842 .

Živković, Milica, Cadez, Neza, Uroić, Ksenija, Miljković, Marija, Tolinački, Maja, Dousova, Petra, Kos, Blazenka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, Golić, Nataša, "Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia" in Journal of complementary medicine research, 4, no. 1 (2015):12-18,
https://doi.org/10.5455/jice.20141128051842 . .