Unlocking the Techno‐Functional and Biosafety Potential of a Novel Yeast Meyerozyma Guilliermondii YB1 as a Fermented Functional Food Starter: A Future Vision for Probiotics

Abstract

The present study investigates the techno‐functional and biosafety potential of Meyerozyma guilliermondii YB1 (OQ832654) as a novel starter culture for functional foods. M. guilliermondii YB1 exhibited xylanase and phytase activity, with an activity index (AI) of 0.66 and 0.21, respectively. Antimicrobial assays demonstrated inhibition against Escherichia coli MTCC 3222, Salmonella typhimurium MTCC 3224, and Aspergillus sp. CTS1, confirming its potential in food preservation. Furthermore, the yeast efficiently fermented a broad range of carbohydrates required for food fermentations. Auto‐aggregation increased from 25% at 2 h to 96.04% at 72 h, while hydrophobicity ranged from 38.54% to 66.16%, indicating strong gut adhesion properties. Growth at 37°C followed a normal sigmoidal curve, with optimal proliferation up to 48 h. Bile salt tolerance (0.3%) and acid resistance (pH 2.5–3.5) further confirmed its survival under gastrointestinal conditions. The non‐pathogenicity of M. guilliermondii YB1 was confirmed through antifungal susceptibility testing, absence of gelatinase, DNase activity, and a negative Congo red binding test, thereby supporting its use as a reliable functional food starter. Collectively, these attributes establish M. guilliermondii YB1 as a promising candidate for functional food applications, offering improved digestibility, food safety, and health benefits.