Document Type : Research article
Authors
1
Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt.
2
Dairy Science Department, Faculty of Agriculture Al-Azhar University, Cairo, Egypt.
3
The Regional Centre for Mycology and Biotechnology (RCMB), Al-Azhar University, Cairo, Egypt.
4
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528, Egypt.
Abstract
Kefir is a fermented milk made from kefir grains that contains protein and polysaccharides along with bacteria and yeasts (Candida krusi, Candida kefir, and Saccharomyces cerevisia). Microbial composition of Kefir grains maybe combination of (Lactobacillus, Streptococcus, Leuconostoc), there are some of yeasts (Candida krusi, Candida kefir, and Saccharomyces cerevisia).. In this study some yeasts strains were isolated from Russian kefir and identified by VITEK biochemical test to be Candida kefir and Candida krusei. They were approved as probiotic strains using tolerance of pH and bile salts. The viability of count under gastrointestinal condition, morphological and microscopic testes. The comparative analysis underscores the superior resilience of Candida krusei in intestinal environments, suggesting its potential as a more viable probiotic candidate. Although Candida kefir demonstrates stability, its limited growth under simulated gastrointestinal conditions may restrict its functional efficacy. These insights are pivotal for selecting strains with optimal survivability for therapeutic or nutritional applications.
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