Kluyveromyces yeasts strains from Fiore Sardo cheese were evaluated for probiotic properties.
Kl. marxianus strains survived well under simulated gastro-intestinal conditions.
Kl. lactis strains showed the highest level of attachment to Caco-2 cells.
The strains were non-haemolytic and sensitive to several antimycotic agents.
The strains could be used as adjunct cultures in the production of probiotic cheese.