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Influence of culture conditions on co-aggregation of probiotic yeast Saccharomyces boulardii with Candida spp. and their auto-aggregation

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dc.contributor.author Tomičić, Ružica
dc.contributor.author Tomičić, Zorica
dc.contributor.author Raspor, Peter
dc.date.accessioned 2023-07-11T13:58:25Z
dc.date.available 2023-07-11T13:58:25Z
dc.date.issued 2022-02-15
dc.identifier.citation Tomičić R., Tomičić Z., Raspor P. (2022). Influence of culture conditions on co-aggregation of probiotic yeast Saccharomyces boulardii with Candida spp. and their auto-aggregation. Folia Microbiologica, 67, 507–515. en_US
dc.identifier.issn 0015-5632
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/172
dc.description.abstract Systemic infections caused by pathogenic Candida species pose a significant threat to public health in the past decades due to increasing resistance to existing antifungal drugs. Given this scenario, probiotics have been suggested as an alternative approach for managing Candida infections. Hence, the purpose of this study was to evaluate whether probiotic yeast Saccharomyces boulardii co-aggregate with Candida spp. as well as to determine their auto-aggregation ability in dependence on temperature (28 °C, 37 °C, 42 °C) and pH (4.5, 7.0, 8.5) after 5 h and 24 h. Our results revealed that the aggregation of tested yeasts was lower in the first 5 h but increased significantly after 24 h. All strains were able to auto-aggregate in different degrees ranging from 47.46 to 95.95% assessed at 24 h of incubation. Among them the highest auto-aggregation values had C. albicans and C. krusei strains followed by probiotic strain S. boulardii, while the less were observed in C. glabrata strains. In addition, co-aggregation between probiotic and Candida strains was strain-specific. It was evident that S. boulardii significantly inhibited the aggregation of C. albicans ATCC 10261, C. krusei ATCC 6258, and C. glabrata ZIM 2369. However, in C. glabrata ZIM 2382, the aggregation was even enhanced. Temperature and pH also affected the ability to aggregate in a different way only after 5 h of incubation, with the highest cell aggregation evidenced at temperature 37 °C in most cases and pH 4.5. These findings may be of importance when trying to establish probiotic use against pathogenic Candida species. en_US
dc.description.sponsorship Ružica Tomičić thank Ministry of Education, Science and Technological Development Republic of Serbia (project no. 451–03-9/2021–14/200134) for financial support during study stay at Biotechnical faculty in Ljubljana. en_US
dc.language.iso en en_US
dc.publisher Folia Microbiologica en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development /451–03- 9/2021–14/200134/RS//
dc.rights OpenAccess
dc.subject yeasts en_US
dc.subject co‑aggregation en_US
dc.subject auto‑aggregation en_US
dc.title Influence of culture conditions on co-aggregation of probiotic yeast Saccharomyces boulardii with Candida spp. and their auto-aggregation en_US
dc.type Article en_US
dc.identifier.scopus 2-s2.0-85124903983
dc.identifier.wos 000755513800001
dc.identifier.doi 10.1007/s12223-022-00956-7


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