Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics

Dahi and chhurpi are the homemade, mildly acidic mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional foods, we believe that some species may have probiotic properties. Hence, present study is aimed at screening from dahi chhurpi. A total 3438 were isolated 40 samples (1779 isolates) (1659 preliminarily screened for properties on basis survival low pH, resistance to bile salts percentage hydrophobicity, out which only 20 selected vitro genetic Saccharomyces cerevisiae DJT-2 Debaryomyces prosopidis CPA-55 showed highest hydrophobicity 97.54% 98.33%, respectively. S. DRC-42 CGI-29 93.88% 91.69% auto-aggregation, All co-aggregation against pathogenic bacteria. Kluyveromyces marxianus DPA-41 Pichia kudriavzevii CNT-3 excellent deconjugation activities. Probiotic genes acid tolerance, adhesion antimicrobial activity detected DAO-17, K. DPA-41, CKL-10 P. CNT-3. Based results strains, DAO-17 (dahi), (chhurpi), (chhurpi) DPA-41(dahi) as potential yeasts.