Evaluation of the physiological effect of Saccharomyces boulardii a candidate for the manufacture of probiotics isolated from Garcina mangostana fruit pericarps

Authors

  • Odette N Kabena Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo
  • Julia N Diakese Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo
  • Jean Jacques D Amogu Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo
  • Ruth M Katunda Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo
  • Lionel S Asamboa Centers of Excellence for Nuclear, Radiological, Biological and Chemical (CoE-NRBC), Ministry of Higher Education, University, Scientific Research, and Innovation, Kinshasa, DR Congo
  • Gracias I Mbokolo National Committee for Protection against Ionizing Radiation (CNPRI), Ministry of Higher Education, University, Scientific Research and Innovation, Kinshasa, DR Congo
  • Francis K Tshiswaka Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo
  • Didier L Dianzuangani Laboratory of Microbiology Applied to Biological and Natural Resources (LaMARBN), Life Sciences, Faculty of Science and Technology, University of Kinshasa, Kinshasa, DR Congo

DOI:

https://doi.org/10.3329/ijarit.v15i2.87960

Keywords:

Microbial strain, Vaginal flora, Garcina mangostana, Probiotic

Abstract

This study aimed to isolate the Saccharomyces boulardii strain from Garcinia mangostana fruit from Kinshasa; to determine its thermoresistance; and finally, to determine its antagonistic effect towards Lactobacillus vaginalis and Staphylococcus aureus to determine its suitability for use as a probiotic. The results of this study show that Sacharomyces boulardii isolated from Garcinia mangostana fruit from Kinshasa is tolerant at 44°C and resistant only at 60 and 75°C. Sacharomyces boulardii isolated from Garcinia mangostana fruit in Kinshasa has no antagonistic effect on Lactobaccilus vaginalis and Staphylococcus aureus, so it lives in perfect synergy. Saccharomyces boulardii isolated from the fruit of Garcinia mangostana in Kinshasa could be a good candidate that may well contribute to the restoration of vaginal microbiota than other marketed strains. We therefore suggest that further studies on other probiotic selection criteria be carried out on the isolated strain, with a view to the scientific validation of our results.

Int. J. Agril. Res. Innov. Tech. 15(2): 165-170, Dec 2025

Downloads

Download data is not yet available.
Abstract
0
PDF
0

Downloads

Published

2026-02-22

How to Cite

Odette N Kabena, Julia N Diakese, Jean Jacques D Amogu, Ruth M Katunda, Lionel S Asamboa, Gracias I Mbokolo, … Didier L Dianzuangani. (2026). Evaluation of the physiological effect of Saccharomyces boulardii a candidate for the manufacture of probiotics isolated from Garcina mangostana fruit pericarps. International Journal of Agricultural Research, Innovation and Technology, 15(2), 165–170. https://doi.org/10.3329/ijarit.v15i2.87960

Issue

Vol. 15 No. 2 (2025)

Section

Articles

License

Copyright (c) 2025 Odette N. Kabena, Julia N. Diakese, Jean-Jacques D. Amogu, Ruth M. Katunda, Lionel S. Asamboa, Gracias I. Mbokolo, Francis K. Tshiswaka, Didier L. Dianzuangani

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

  • Copyright on any research article published in the International Journal of Agricultural Research, Innovation and Technology is retained by the authors and grants any third party the right to use, reproduce, and disseminate the article.
  • Articles in the International Journal of Agricultural Research, Innovation and Technology are Open Access articles published under the Creative Commons CC BY License (https://creativecommons.org/licenses/by/4.0/)
  • This license permits use, distribution, and reproduction in any medium, provided the original work is properly cited.