Isolation and MALDI-TOF Characterization of a Potential Probiotic Yeast from Cow Colostrum and Sweet Potato for Gut Health

The increasing demand for functional foods has encouraged the development of synbiotic formulations that combine probiotics and prebiotics to support gut health. Cow colostrum is rich in bioactive proteins, immunoglobulins, and growth factors, whereas sweet potato serves as a valuable prebiotic source due to its dietary fiber, resistant starch, and antioxidant content. The present study aimed to isolate and characterize beneficial microorganisms from a powdered mixture of cow colostrum and sweet potato for potential synbiotic applications. Microbial isolation was performed using serial dilution and culture-based techniques, followed by morphological and biochemical characterization. The isolate was evaluated for synbiotic properties including acid tolerance, salt tolerance, antimicrobial activity, and antibiotic susceptibility. Identification was carried out using MALDI-TOF mass spectrometry. Although lactic acid bacteria were initially expected, the predominant isolate was identified as Wickerhamomyces anomalus with MALDI score values indicating probable genus-level identification. The isolate demonstrated tolerance to acidic and saline conditions and showed antimicrobial activity against selected test organisms. These findings indicate that the cow colostrum sweet potato matrix supports beneficial yeast with potential synbiotic characteristics, warranting further molecular and functional validation.

Cow colostrum, sweet potato; Wickerhamomyces anomalus, synbiotic potential, functional foods

1. Abdeen, El-Sayed M., et al. “Production and Evaluation of Novel Functional Cream Cottage Cheese Fortified with Bovine Colostrum and Probiotic Bacteria.” Journal of Food Science and Technology, vol. 61, no. 8, Aug. 2024, pp. 1457–69. DOI.org (Crossref), https://doi.org/10.1007/s13197-023-05910-0. [Google Scholar] [Crossref]

2. Abid, Sana, et al. “Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus Fermentum from Bubalus Bubalis (Buffalo) Milk as a Probiotic.” Microorganisms, vol. 10, no. 5, Apr. 2022, p. 954. DOI.org (Crossref), https://doi.org/10.3390/microorganisms10050954. [Google Scholar] [Crossref]

3. Bagci, Ufuk, et al. “Probiotic Characteristics of Bacteriocin-Producing Enterococcus Faecium Strains Isolated from Human Milk and Colostrum.” Folia Microbiologica, vol. 64, no. 6, Nov. 2019, pp. 735–50. DOI.org (Crossref), https://doi.org/10.1007/s12223-019-00687-2. [Google Scholar] [Crossref]

4. Santos, C., Raymundo, A., Moreira, J. B., & Prista, C. (2025). Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production. Applied Sciences, 15(5), 2686. https://doi.org/10.3390/app15052686 [Google Scholar] [Crossref]

5. Shaaban, Hamdy, et al. “Functional Stirred Yoghurt Fortified with Buffalo, Bovine, Mix Colostrum and Lactoferrin, Effect of Lactoferrin on Pathogenic Bacteria and Amino Acids of Buffalo, Bovine Colostrum and Lactoferrin.” Egyptian Journal of Chemistry, vol. 0, no. 0, Dec. 2021, pp. 0–0. DOI.org (Crossref), https://doi.org/10.21608/ejchem.2021.106920.4907. [Google Scholar] [Crossref]

6. Shumaila, et al. “Development and Quality Evaluation of Functional Yogurt Enriched with Plant-Based Bioactive Components.” Global Research Journal of Natural Science and Technology, Mar. 2026. DOI.org (Crossref), https://doi.org/10.53762/grjnst.04.02.04. [Google Scholar] [Crossref]

7. Bauer, A. W., et al. “Antibiotic Susceptibility Testing by a Standardized Single Disk Method.” American Journal of Clinical Pathology, vol. 45, no. 4_ts, Apr. 1966, pp. 493–96. DOI.org (Crossref), https://doi.org/10.1093/ajcp/45.4_ts.493. [Google Scholar] [Crossref]

8. Bagwe-Parab, Siddhi, et al. “Therapeutic Applications of Human and Bovine Colostrum in the Treatment of Gastrointestinal Diseases and Distinctive Cancer Types: The Current Evidence.” Frontiers in Pharmacology, vol. 11, Sept. 2020, p. 01100. DOI.org (Crossref), https://doi.org/10.3389/fphar.2020.01100. [Google Scholar] [Crossref]

9. Rahman, Md. Saydar, et al. “Isolation and Characterization of Probiotic Lactic Acid Bacteria from Local Yogurt and Development of Inulin-Based Synbiotic Yogurt with the Isolated Bacteria.” Applied Food Research, vol. 4, no. 2, Dec. 2024, p. 100457. DOI.org (Crossref), https://doi.org/10.1016/j.afres.2024.100457. [Google Scholar] [Crossref]

10. Bomba, Adriana, et al. “Stirred Yoghurts Fortified with Colostrum-Influence of Colostrum Addition on Its Acidification Process and Rheological Properties.” International Journal of Clinical Nutrition & Dietetics, vol. 5, no. 2, July 2019. DOI.org (Crossref), https://doi.org/10.15344/2456-8171/2019/144. [Google Scholar] [Crossref]

11. Çebi, Kadir, and Filiz Yangılar. “Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant‐Based Yogurts Made From Lupine Milk.” European Journal of Lipid Science and Technology, vol. 127, no. 1, Jan. 2025, p. e202400147. DOI.org (Crossref), https://doi.org/10.1002/ejlt.202400147. [Google Scholar] [Crossref]

12. I.M., Hussaini, et al. “Assessment of the Probiotic Potential of Lactobacillus Species Isolated from Selected Brands of Yoghurt Sold in Zaria, Kaduna State, Nigeria.” Nigerian Journal of Microbiology, vol. 34, no. 2, Dec. 2020, pp. 5360–67. DOI.org (Crossref), https://doi.org/10.67614/njm.2020.h3hui58w. [Google Scholar] [Crossref]

13. Salsabila, Nabiila, et al. “Isolation and Characterization of Inulin from Sweet Potato ( Ipomoea Batatas L. Cilembu) with Maggot Frass Fertilization as Prebiotic in Synbiotic Yoghurt.” BIO Web of Conferences, edited by D. Andrianto and M. Safithri, vol. 184, 2025, p. 02004. DOI.org (Crossref), https://doi.org/10.1051/bioconf/202518402004. [Google Scholar] [Crossref]

14. Costa, A., et al. “Invited Review: Bovine Colostrum, a Promising Ingredient for Humans and Animals—Properties, Processing Technologies, and Uses.” Journal of Dairy Science, vol. 106, no. 8, Aug. 2023, pp. 5197–217. DOI.org (Crossref), https://doi.org/10.3168/jds.2022-23013. [Google Scholar] [Crossref]

15. Zhang, et al. (2026). Fermentation by Wickerhamomyces anomalus improved production yield of fructooligosaccharides through transglycosidation of β-fructofuranosidase. Foods, 15(3), 592. https://doi.org/10.3390/foods15030592 [Google Scholar] [Crossref]

16. Ferrari, A., et al. (2024). Probiotic potential of yeasts isolated from fermented beverages: Assessment of antagonistic strategies against Salmonella enterica serovar Enteritidis. Fermentation, 10(12), 878. https://doi.org/10.3390/fermentation10120878 [Google Scholar] [Crossref]

17. Novichenko, A., Gur'ev, S., Korovyansky, V., & Ivanova, V. (2024). Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough. E3S Web of Conferences, 480, 03018. https://doi.org/10.1051/e3sconf/202448003018 [Google Scholar] [Crossref]

18. M’hamed, Amina Cheikh, et al. “Characterization of Probiotic Properties of Lacticaseibacillus Paracasei L2 Isolated from a Traditional Fermented Food ‘Lben.’” Life, vol. 13, no. 1, Dec. 2022, p. 21. DOI.org (Crossref), https://doi.org/10.3390/life13010021. [Google Scholar] [Crossref]

19. Kiran P. Kolkar, et al. “Indian Probiotic Food: Gut Health Management: An Updated Review.” World Journal of Biology Pharmacy and Health Sciences, vol. 23, no. 1, July 2025, pp. 431–47. DOI.org (Crossref), https://doi.org/10.30574/wjbphs.2025.23.1.0669. [Google Scholar] [Crossref]

20. Elango, A. “Dairy Based Probiotic Beverages- Prospects, Challenges and Future Perspectives: A Review.” Asian Journal of Dairy and Food Research, no. Of, Jan. 2025. DOI.org (Crossref), https://doi.org/10.18805/ajdfr.DR-2212. [Google Scholar] [Crossref]

21. Fasse, Sylvia, et al. “Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing.” Dairy, vol. 2, no. 4, Oct. 2021, pp. 556–75. DOI.org (Crossref), https://doi.org/10.3390/dairy2040044. [Google Scholar] [Crossref]

22. Fitriyah, D., et al. “Evaluation of Nutritional Composition of Synbiotic Yoghurt from Purple Sweet Potatoes and Fresh Milk.” IOP Conference Series: Earth and Environmental Science, vol. 1446, no. 1, Jan. 2025, p. 012017. DOI.org (Crossref), https://doi.org/10.1088/1755-1315/1446/1/012017. [Google Scholar] [Crossref]

23. Garhwal, Renu, et al. “Biochemical, Dielectric and Surface Characteristics of Freeze-Dried Donkey Milk Powder.” Food and Agricultural Immunology, vol. 36, no. 1, Dec. 2025, p. 2442358. DOI.org (Crossref), https://doi.org/10.1080/09540105.2024.2442358. [Google Scholar] [Crossref]

24. Olson, Douglas W., and Kayanush J. Aryana. “Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products.” Applied Sciences, vol. 12, no. 24, Dec. 2022, p. 12607. DOI.org (Crossref), https://doi.org/10.3390/app122412607. [Google Scholar] [Crossref]

25. Ghosh, Subrata, and Marietta Iacucci. “Diverse Immune Effects of Bovine Colostrum and Benefits in Human Health and Disease.” Nutrients, vol. 13, no. 11, Oct. 2021, p. 3798. DOI.org (Crossref), https://doi.org/10.3390/nu13113798. [Google Scholar] [Crossref]

26. Girmenia, Corrado, et al. “Invasive Infections Caused by Trichosporon Species and Geotrichum Capitatum in Patients with Hematological Malignancies: A Retrospective Multicenter Study from Italy and Review of the Literature.” Journal of Clinical Microbiology, vol. 43, no. 4, Apr. 2005, pp. 1818–28. DOI.org (Crossref), https://doi.org/10.1128/JCM.43.4.1818-1828.2005. [Google Scholar] [Crossref]

27. González-Navarro, Emilio José, et al. “Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product.” Animals, vol. 12, no. 21, Nov. 2022, p. 3025. DOI.org (Crossref), https://doi.org/10.3390/ani12213025. [Google Scholar] [Crossref]

28. Jiang, Wenxie, et al. “The Effects of Compound Starter Culture, Sugar, and Soy Milk on the Quality and Probiotic Activity of Milk–Soy Mixed Yogurt.” Journal of AOAC International, vol. 108, no. 3, May 2025, pp. 380–94. DOI.org (Crossref), https://doi.org/10.1093/jaoacint/qsaf001. [Google Scholar] [Crossref]

29. Arslan, Ayşenur, et al. “Bovine Colostrum and Its Potential for Human Health and Nutrition.” Frontiers in Nutrition, vol. 8, June 2021, p. 651721. DOI.org (Crossref), https://doi.org/10.3389/fnut.2021.651721. [Google Scholar] [Crossref]

30. Jussiaux, François, et al. “Reliability of MALDI-TOF Mass Spectrometry to Identify Oral Isolates of Streptococcus Salivarius and Lactobacillus Spp.” Archives of Oral Biology, vol. 121, Jan. 2021, p. 104983. DOI.org (Crossref), https://doi.org/10.1016/j.archoralbio.2020.104983. [Google Scholar] [Crossref]

31. Kim, Jun Ho, et al. “Health-Promoting Effects of Bovine Colostrum in Type 2 Diabetic Patients Can Reduce Blood Glucose, Cholesterol, Triglyceride and Ketones.” The Journal of Nutritional Biochemistry, vol. 20, no. 4, Apr. 2009, pp. 298–303. DOI.org (Crossref), https://doi.org/10.1016/j.jnutbio.2008.04.002. [Google Scholar] [Crossref]

32. Arkan, N. D., et al. “Physicochemical and Functional Properties of Yoghurt Made of Cow Milk,Colostrum, and Milk-Colostrum Combination.” Food Research, vol. 6, no. 1, Feb. 2022, pp. 188–95. DOI.org (Crossref), https://doi.org/10.26656/fr.2017.6(1).120. [Google Scholar] [Crossref]

33. Wu, Zhen, et al. “Characterization of Probiotic Bacteria Involved in Fermented Milk Processing Enriched with Folic Acid.” Journal of Dairy Science, vol. 100, no. 6, June 2017, pp. 4223–29. DOI.org (Crossref), https://doi.org/10.3168/jds.2017-12640. [Google Scholar] [Crossref]

34. Godana, Esa Abiso, et al. “Wickerhamomyces Anomalus: A Promising Yeast for Controlling Mold Growth and Diverse Biotechnological Applications.” Trends in Food Science & Technology, vol. 151, Sept. 2024, p. 104649. DOI.org (Crossref), https://doi.org/10.1016/j.tifs.2024.104649. [Google Scholar] [Crossref]

35. Marchbank, Tania, et al. “The Nutriceutical Bovine Colostrum Truncates the Increase in Gut Permeability Caused by Heavy Exercise in Athletes.” American Journal of Physiology-Gastrointestinal and Liver Physiology, vol. 300, no. 3, Mar. 2011, pp. G477–84. DOI.org (Crossref), https://doi.org/10.1152/ajpgi.00281.2010. [Google Scholar] [Crossref]

36. Sakul, Sjaloom, et al. “The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus Ostreatus).” Jurnal Ilmu Dan Teknologi Hasil Ternak, vol. 15, no. 1, Mar. 2020, pp. 46–51. DOI.org (Crossref), https://doi.org/10.21776/ub.jitek.2020.015.01.6. [Google Scholar] [Crossref]

37. Leng, Jinsong, et al. “Utilization of the Antagonistic Yeast, Wickerhamomyces Anomalus, Combined with UV-C to Manage Postharvest Rot of Potato Tubers Caused by Alternaria Tenuissima.” International Journal of Food Microbiology, vol. 377, Sept. 2022, p. 109782. DOI.org (Crossref), https://doi.org/10.1016/j.ijfoodmicro.2022.109782. [Google Scholar] [Crossref]

38. Mehra, Rahul, et al. “Impact of Colostrum-Derived Whey and Beetroot Powder on the Nutritional, Rheological and Sensory Characteristics of Set-Type Yogurt.” Journal of Food Science and Technology, vol. 63, no. 2, Feb. 2026, pp. 297–309. DOI.org (Crossref), https://doi.org/10.1007/s13197-024-06184-w. [Google Scholar] [Crossref]

39. Brecchia, Gabriele. “Potential Benefits of Colostrum in Gastrointestinal Diseases.” Frontiers in Bioscience, vol. 8, no. 2, 2016, pp. 331–51. DOI.org (Crossref), https://doi.org/10.2741/s467. [Google Scholar] [Crossref]

40. Meng, Xia, et al. “Lactiplantibacillus Plantarum ZFM55 Improves Texture and Flavor of Yogurt, Increases Beneficial Metabolites, and the Co-Fermented Yogurt Promotes Human Gut Microbiota Health.” LWT, vol. 198, Apr. 2024, p. 115929. DOI.org (Crossref), https://doi.org/10.1016/j.lwt.2024.115929. [Google Scholar] [Crossref]

41. Allgeyer, L. C., et al. “Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics.” Journal of Food Science, vol. 75, no. 4, May 2010. DOI.org (Crossref), https://doi.org/10.1111/j.1750-3841.2010.01579.x. [Google Scholar] [Crossref]

42. Mokoena, Mduduzi Paul. “Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review.” Molecules, vol. 22, no. 8, July 2017, p. 1255. DOI.org (Crossref), https://doi.org/10.3390/molecules22081255. [Google Scholar] [Crossref]

43. Monteiro, Nathalia Brizack, et al. “Impact of Purple Flour Supplementation on the Fermentation of Goat Milk Yogurt.” 2025. SSRN, https://doi.org/10.2139/ssrn.5108851. [Google Scholar] [Crossref]

44. Oliveira, Ricardo P. S., et al. “Effect of Different Prebiotics on the Fermentation Kinetics, Probiotic Survival and Fatty Acids Profiles in Nonfat Symbiotic Fermented Milk.” International Journal of Food Microbiology, vol. 128, no. 3, Jan. 2009, pp. 467–72. DOI.org (Crossref), https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. [Google Scholar] [Crossref]

45. R, Yogeshwari, et al. “The Sweet Synergy of Guava and Inulin in Dairy Dessert (Kulfi) - Prebiotic, Rheological, Microstructural and Nutritional Scope.” 2025. SSRN, https://doi.org/10.2139/ssrn.5115446. [Google Scholar] [Crossref]

46. Neela, Satheesh, and Solomon W. Fanta. “Review on Nutritional Composition of Orange‐fleshed Sweet Potato and Its Role in Management of Vitamin A Deficiency.” Food Science & Nutrition, vol. 7, no. 6, June 2019, pp. 1920–45. DOI.org (Crossref), https://doi.org/10.1002/fsn3.1063. [Google Scholar] [Crossref]

47. Al-Dhabi, Naif Abdullah, et al. “Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage.” Microorganisms, vol. 8, no. 10, Sept. 2020, p. 1461. DOI.org (Crossref), https://doi.org/10.3390/microorganisms8101461. [Google Scholar] [Crossref]

48. Sarkar, S. “Potentiality of Probiotic Yoghurt as a Functional Food – a Review.” Nutrition & Food Science, vol. 49, no. 2, Mar. 2019, pp. 182–202. DOI.org (Crossref), https://doi.org/10.1108/NFS-05-2018-0139. [Google Scholar] [Crossref]

49. Ahmad Wani, Sajad, et al. Fruits and Their Roles in Nutraceuticals and Functional Foods. 1st ed., CRC Press, 2023. DOI.org (Crossref), https://doi.org/10.1201/9781003259213. [Google Scholar] [Crossref]

50. Soliman, Tarek Nour, et al. “Development of Probiotic Yoghurt Fortified with High-Purity Chlorella Vulgaris-Derived Lutein and Its Nanoencapsulated Form for Enhanced Stability and Functional Efficacy.” Discover Food, vol. 6, no. 1, Aug. 2026, p. 323. DOI.org (Crossref), https://doi.org/10.1007/s44187-026-01097-3. [Google Scholar] [Crossref]

51. Salar, Shahram, et al. “Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from Buffalo´s colostrum & milk.” Food Science and Technology, vol. 18, no. 116, Oct. 2021, pp. 247–57. DOI.org (Crossref), https://doi.org/10.52547/fsct.18.116.247. [Google Scholar] [Crossref]

52. Sears, Khandra T., et al. “Bioactive Immune Components of Anti-Diarrheagenic Enterotoxigenic Escherichia Coli Hyperimmune Bovine Colostrum Products.” Clinical and Vaccine Immunology, edited by David W. Pascual, vol. 24, no. 8, Aug. 2017. DOI.org (Crossref), https://doi.org/10.1128/CVI.00186-16. [Google Scholar] [Crossref]

53. Turgut, Tamer, and Abdulkerim Diler. “The Effect of Coriandrum Sativum L. on Yogurt: A Comprehensive Study of Physicochemical, Microbiological, Sensory, and Textural Properties.” Frontiers in Nutrition, vol. 11, Jan. 2025, p. 1493602. DOI.org (Crossref), https://doi.org/10.3389/fnut.2024.1493602. [Google Scholar] [Crossref]

54. Yumnam, Hanna, et al. “Assessment of Potential Probiotic Lactic Acid Bacteria in Rice-Based Fermented Products of Southern Assam, Northeast India.” Frontiers in Microbiology, vol. 16, June 2025, p. 1536593. DOI.org (Crossref), https://doi.org/10.3389/fmicb.2025.1536593. [Google Scholar] [Crossref]

55. Rafael, Zamora Vega, et al. “Development and Characterization of a Symbiotic Cheese Added with Saccharomyces Boulardii and Inulin.” African Journal of Microbiology Research, vol. 7, no. 23, June 2013, pp. 2828–34. DOI.org (Crossref), https://doi.org/10.5897/AJMR2013.5566. [Google Scholar] [Crossref]

56. Wang, Xiaojun, et al. “Invited Review: Advances in Yogurt Development—Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-Based Alternative Sources.” Journal of Dairy Science, vol. 108, no. 1, Jan. 2025, pp. 33–58. DOI.org (Crossref), https://doi.org/10.3168/jds.2024-25322. [Google Scholar] [Crossref]

• Comparative Effects of Oven and Microwave Drying on Nutrient Retention and Consumer Acceptability of Watermelon (Citrullus Lanatus)
• Bamboo Shoots (Bambusa Vulgaris) Bites: A Flavorful Twist On Siomai
• Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review
• Effect of Drying Conditions on Nutrient Content of Dried ‘Nsukka’ Yellow Pepper (Capsicum Annuum L)
• Analysis of Proximate and Phytomicrobial Properties of Fluted Pumpkin and white Leadwort Obtained from Some Botanical Gardens in Warri South Local Government