Research on the Probiotic Yeast Saccharomyces cerevisiae var. Boulardii-03 Derived from Traditional Nuruk

Abstract

In the present study, we isolated Saccharomyces cerevisiae boulardii-03 from the traditional Nuruk called Gongbyunggok and then analyzed its probiotic characteristics. The isolated yeast showed non-galactose assimilation, acid tolerance in pH 2.0, and an active growth rate at a high temperature of 37°C, which reveals this boulardii-03 strain has not only the ability to produce alcohol, but also resistance to gastrointestinal conditions. As a result of an in vivo study, the yeast supplementation showed significant anti-inflammatory properties in a mouse model of DSS (dextran sulfate sodium)-induced intestinal inflammation. In addition, after the live-cell administrations, the S. cerevisiae RNA concentration in the mouse cecum was significantly higher than that of the control and the DSS treatment group, which suggests that the boulardii-03 yeast has a superior intestinal survival rate. Thus this opens up the new prospects for the into the development of fermented probiotic food using S. cerevisiae boulardii-03 strain as a starter culture.