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Isolation and Characterization of Yeast from the Digestive Tract of Chicken as a Probiotic Candidate
Abstract
The use of yeast in poultry farming in Indonesia remains underexplored, with applications limited primarily to the genus Saccharomyces. Yeast, recognized as part of the gut microbiota, holds considerable promise as a probiotic. This study evaluated the probiotic properties of yeast isolated from the gastrointestinal tract of native chickens and assessed their potential health-promoting effects for both egg-laying and meat breeds. Six isolates were tested for pathogenicity, bile salt and acid tolerance, autoaggregation, and coaggregation. Antibacterial activity against Salmonella enterica serovar Typhimurium ATCC14028 and molecular identification were also performed. Results showed that six isolates were resilient to gastrointestinal stress and exhibited strong aggregation ability. But, only UBB1 demonstrated notable antibacterial activity, with an inhibition index of 2.09 against S. Typhimurium ATCC14028. The combination of acid and bile tolerance, robust aggregation, and antibacterial activity in UBB1 underscores its potential as a poultry probiotic to enhance gut health and disease resistance. Molecular characterization using ITS sequencing identified UBB1 as Pichia kudriavzevii, a non-pathogenic yeast widely associated with fermented foods. These findings support the development of yeast-based probiotic feed additives as a promising strategy to reduce antibiotic reliance and promote sustainable poultry production, such an approach could ultimately improve poultry health.
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DOI: https://doi.org/10.14421/biomedich.2026.152.%25p
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