Characterization and determination of the potential probiotic yeasts isolated from dairy products

54 yeast strains were isolated from dairy products. The isolates were assessed for their probiotic potential and enzyme production. 15 strains survived low pH, bile salt, temperature, acids and salt concentrations. The strains belonged to Kluyveromyces, Pichia, Candida, Debaryomyces and Wickerhamomyces genera. The yeast strains also exhibited antagonistic activity against at least two pathogens. The strongest antagonistic activity was exerted by Wickerhamomyces anomalus TEM-KMZ3 and Pichia kudriavzevii TEM-AP3 against Escherichia coli O157:H7 RSSK 234 and Listeria monocytogenes ATCC 19115 with zones of inhibition equivalent to 14 and 26 mm, respectively. Almost all of the yeast strains demonstrated resistance against different classes of antibiotics. All the tested yeasts were catalase-positive. The highest extracellular enzyme production was recorded by Wickerhamomyces anomalus (TEM-KMZ3, TEM-KM1, TEM-FPP2, and TEM-FPP5), Candida zeylanoides TEM-G1M, and Debaryomyces hansenii TEM-KK3 which indicates the potential application of these isolates in food and feed industries.