The yeast species Saccharomyces cerevisiae and Kluyveromyces marxianus are associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties of S. cerevisiae and K. marxianus isolates from the West African milk products lait caillé and nunu and a cereal‐based product mawè. The strains (14 in total) were identified by 26S rRNA gene sequencing and characterized for survival at gastrointestinal stress (bile salts and low pH) and adhesion to Caco‐2 intestinal epithelial cells. Selected yeast isolates were tested for their effect on the transepithelial electrical resistance (TEER), using the intestinal epithelial cell line Caco‐2 and for maintenance of intracellular pH (pH_i) during perfusion with gastrointestinal pH (3.5 and 6.5). All tested yeasts were able to grow in bile salts in a strain‐dependent manner, exhibiting a maximum specific growth rate (μ_max) of 0.58–1.50 h⁻¹. At pH 2.5, slow growth was observed for the isolates from mawè (μ_max of 0.06–0.80 h⁻¹), whereas growth of yeasts from other sources was mostly inhibited. Yeast adhesion to Caco‐2 cells was strain specific and varied between 8.0% and 36.2%. Selected strains of S. cerevisiae and K. marxianus were able to maintain the pH_i homeostasis at gastrointestinal pH and to increase TEER across the Caco‐2 monolayers, indicating their potential to improve intestinal barrier functions. Based on overall results, strains of K. marxianus and S. cerevisiae from mawè exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.

中文翻译：

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从西非自发发酵的谷物和奶制品中分离出的酿酒酵母和马克斯克鲁维酵母的益生菌潜力。

酵母种类酿酒酵母和克鲁维酵母与西非本土食品的发酵有关。本研究的目的是表征酿酒酵母和马氏酵母的潜在益生菌特性分离自西非奶制品 lait caillé 和 nunu 以及基于谷物的产品 mawè。这些菌株（总共 14 个）通过 26S rRNA 基因测序鉴定，并表征在胃肠应激（胆汁盐和低 pH 值）下的存活和与 Caco-2 肠上皮细胞的粘附。使用肠上皮细胞系 Caco-2 和在胃肠 pH 值（3.5 和 6.5）灌注期间维持细胞内 pH 值 (pH _i ) ，测试了选定的酵母分离株对跨上皮电阻 (TEER ) 的影响。所有测试的酵母都能够以依赖于菌株的方式在胆汁盐中生长，表现出0.58–1.50 h ^-1的最大比生长速率 (μ _max ). 在pH 2.5 时，观察到来自mawè 的分离物的生长缓慢（μ _max为0.06–0.80 h ^-1），而来自其他来源的酵母的生长大多受到抑制。酵母对 Caco-2 细胞的粘附是菌株特异性的，在 8.0% 到 36.2% 之间变化。选定的S. cerevisiae和K. marxianus菌株能够将 pH _i稳态维持在胃肠 pH 值，并增加 Caco-2 单层的 TEER，表明它们具有改善肠道屏障功能的潜力。基于总体结果，马克斯克鲁维酵母和酿酒酵母菌株 来自mawè 的益生菌潜力最高，可能被推荐作为西非发酵产品的发酵剂进一步开发。