Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming concern along with healthy lifestyle awareness. Besides bacteria, yeast can be used as candidate specific functional properties. Research on is still limited (except Saccharomyces boulardii). Previous research has isolated yeasts the process. This study aimed to evaluate properties and antioxidant activity strains spontaneous in Sukabumi, Indonesia. 23 (Theobroma cacao L.) fermentation. Of fermentation, 22 showed negative hemolysis an indicator non-pathogenic Ten were able grow at 37 °C 41 °C, pH 3, 0.5% bile salts, had autoaggregation ability (63.99-95.33%), co-aggregation S. typhimurium ATCC14028 (>80%), character requirement candidates. The genetic identification ten that they 99% identical kudriavzevii. Based its activity, P. 2P10 metabolites highest percentage inhibition (68.51%) against DPPH free radicals resistance H2O2 oxidative stress up 3 mM. It concluded promising foods health purposes.