Probiotic are live microorganism that shows a positive effect on host. They are prokaryotic or eukaryotic organisms, monostrain or multistrain. Micro-organisms used as probiotics are selected based on the survival in the gastro-intestinal environment and ability to withstand low pH and high concentrations of bile acids. In addition, the chosen strain should tolerate the manufacturing, transportation, storage and application processes, maintaining its viability and desirable characteristics. The aim of this study was to evaluate the probiotic potential of Saccharomyces cerevisiae. In this study, two standard Saccharomyces cerevisiae strains MTCC 174 and 3821 were screened for probiotic characteristics and tested in vitro conditions simulating the GIT (gastro intestinal tract) and other physiological stress.

Dr. Cherukuri Pavana Jyothi, currently working as Assistant Professor in the Department of Microbiology and Food Science Technology, GITAM University, Visakhapatnam. She received her Ph.D.from Osmania University, Hyderabad. Her academic credits have 12 publications in reputed journals and 40 research abstracts in conference proceedings.