Probiotic yeasts and nanotechnology: Isolation, characterization, and innovative delivery systems for health and food applications

Cooperating countries: Egypt and Austria

Coordinating institution: Medical University of Graz, Marco Eigenfeld marco.eigenfeld@medunigraz.at

Partner institution: Damanhour University

Project duration: 1 November 2025 - 31 October 2027

Abstract: 

This project explores the isolation, characterization, and application of probiotic yeasts sourced from fermented and non-fermented dairy products. It integrates nanotechnology to enhance probiotic efficacy, stability, and therapeutic potential. The project has five distinct phases: isolation and identification of yeasts with probiotic characteristics, development of nanoencapsulation technology to optimize delivery and bioavailability, evaluation of probiotic performance in dairy products (yogurt) to assess microbiological, chemical, and sensory properties over storage, simulating the gastrointestinal tract through multi-cascade experiments, including enzymatic treatments and pH adjustments, to test probiotic performance, and assessment of therapeutic effects in vitro using cell lines to examine recovery from liver and colon cancer cells. This interdisciplinary approach addresses Sustainable Development Goals (SDGs) related to health, innovation, and sustainability by combining biotechnology and nanotechnology to develop cutting-edge health solutions.