DOI: 10.51539/biotech.1848314 ISSN: 2717-8323

Viability of the Probiotic Microorganism Saccharomyces boulardii in Olive Oil and Its Effects on Oil Quality

Alper Aydın, Başar Uymaz Tezel, Mustafa Öğütcü
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This study investigated the survival of probiotic Saccharomyces boulardii in filtered (F) and unfiltered (nF) virgin olive oils over 90 days and their short-term effects on fundamental olive oil quality indicators. S. boulardii was inoculated into autoclave-sterilized F and nF samples, both directly and after reactivation. Samples incubated at 25°C for four days were stored under olive oil conditions for three months. S. boulardii growth was monitored after incubation and at 30-day intervals during storage at 25°C. Microbial counts were performed by plating dilutions with 5% (v/v) Tween-80 in 0.85% NaCl on Yeast Extract Glucose Chloramphenicol (YGC) agar and incubating at 25°C for three days. Viable microorganisms were calculated as Log CFU/mL. Every 30 days during storage, the free fatty acid (FFA), peroxide value (PV), and UV absorbance values (K232 and K270) were determined. The results showed that S. boulardii was able to maintain viability in olive oil over a three-month storage period. Survival was preserved in nFi after three months, while viability decreased by approximately 2 log in filtered olive oil samples inoculated with S. boulardii (Fi). Pre-activation did not increase the long-term survival rates. This method provides a scheme for reliable yeast enumeration in a hydrophobic oil matrix. FFA, PV, and K270 values of the inoculated oils remained within the legal limits during storage. The findings show that S. boulardii maintains viability in olive oil without significant adverse effects on the physicochemical quality. This suggests that probiotic microorganisms in olive oil could expand the range of probiotic products and serve as an alternative for consumers seeking diverse probiotic options.

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