Probiotic Potential of Indigenous Yeast Isolated from Chao, a Traditional Indonesian Fermented Fish

Fitri Handayani; Fitriagustiani; Andi Baso Manguntungi; Muh. Chaeril Ikramullah; Naisha Nurul Aqilah; Apon Zaenal Mustopa; Pasmawati; Nurul Febriani Putri

doi:10.65763/jfhb.2026.e270198

Authors

Fitri Handayani Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia
Fitriagustiani Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia
Andi Baso Manguntungi Department of Biotechnology, Faculty of Mathematics and Natural Science, Universitas Sulawesi Barat, Majene, 91412 Indonesia
Muh. Chaeril Ikramullah Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia
Naisha Nurul Aqilah Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia
Apon Zaenal Mustopa Research Center for Genetic Engineering, National Research and Innovation Agency (BRIN), Jakarta Pusat, 10340 Indonesia
Pasmawati Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia
Nurul Febriani Putri Department of Biotechnology, Institut Teknologi Bacharuddin Jusuf Habibie, Parepare, 91122 Indonesia

DOI:

https://doi.org/10.65763/jfhb.2026.e270198

Keywords:

Chao, Fermented fish, Probiotic yeast, Pichia kudriavzevii

Abstract

Indigenous yeasts from traditional fermented foods represent a promising yet underexplored source of probiotic candidates. Chao, a traditional fermented fish from Pangkajene Kepulauan Regency, South Sulawesi, is characterized by yeast-associated fermentation, suggesting its potential as a promising source of functional microorganisms. This study aimed to evaluate the probiotic potential of yeast isolates from Chao through integrated physiological, functional, and molecular analyses. Yeasts were isolated using yeast peptone dextrose (YPD) medium and screened for tolerance to acidic pH, bile salts, and osmotic stress, as well as for hydrophobicity and co-aggregation with pathogenic bacteria. Out of 40 isolates, 3 strains (C32B.1, C35B.1, and C37B.1) exhibited strong tolerance to gastrointestinal-like conditions and favorable adhesion-related properties. The selected isolates demonstrated high cell surface hydrophobicity (>65%) and moderate to strong co-aggregation ability with pathogenic bacteria. Functional characterization demonstrated that these isolates possessed notable bioactivities, including antidiabetic activity (up to 70.20%), antioxidant activity (>73%), and anti-inflammatory potential (>56%), with activities increasing in a concentration-dependent manner. Molecular identification based on 18S rRNA gene sequence analysis revealed that the selected isolates were affiliated to Pichia kudriavzevii (99.74% similarity). These findings highlight the potential of indigenous yeasts from Chao as promising probiotic candidates and support their application in functional food development and related biotechnological industries from traditional fermented foods.

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