en تخصصي Special Original article Original article <span style="font-size:14px;"><span style="font-family:Times New Roman;"><a name="_Hlk137669152"><b>Background: </b></a><span lang="EN">It is important to evaluate the probiotic and functional characteristics of yeasts isolated from naturally fermented dough with complex microbial communities to provide proper microbial cultures. Probiotic yeasts have been studied less extensively than probiotic bacteria, despite their unique characteristics, such as the inability to transfer antibiotic resistance genes.</span><b><span style="font-size:9.5pt"></span></b><br> <b>Methods</b><span lang="EN">: In the present study, the predominant yeast isolated from naturally sprouted chickpea dough, which harbors complex microbial communities, was identified using </span>Polymerase Chain Reaction (<span lang="EN">PCR). Hemolytic activity and survival in the Simulated GastroIntestinal </span>(SGI)<span lang="EN"> conditions by yeast were investigated. Then, auto-aggregation, hydrophobicity, biofilm formation, and co-aggregation characteristics were measured using the absorbance technique. Furthermore, antibacterial effects (through the co-culture method), antioxidant activity (via examining </span>DiPhenyl PicrylHydrazyl<span lang="EN"> [DPPH] radical scavenging ability), and antifungal effect (using the overlay technique) were evaluated.</span><span lang="EN"> The obtained data were analyzed statistically using SPSS </span>version 20 <span lang="EN">and compared using one-way analysis of variance. Means were compared using the least significant difference test at a significance level of </span><i>p</i><0.05<span lang="EN">.</span><br> <b>Results: </b><span lang="EN">Sequencing of the</span> <span lang="EN">PCR products led to the identification of <i>Pichia</i> <i>kudriavzevii</i> (as the predominant yeast isolated from naturally fermented sprouted chickpea dough). This isolate lacked hemolytic activity. Its survival rate under SGI conditions was 64.75%, and its auto-aggregation, hydrophobicity, and biofilm formation ability were 75.00%, 74.21%, and 4 Log </span>Colony Forming Units<span lang="EN"> (CFU)/cm², respectively</span>. <span lang="EN">Moreover, the yeast isolate exhibited high antibacterial and co-aggregation ability with <i>Listeria monocytogenes</i>. In addition, <i>P. kudriavzevii</i> was resistant to ketoconazole, potassium sorbate, and calcium propionate, and showed strong antifungal activity against </span><i>Aspergillus flavus</i> <span lang="EN">as well as antioxidant activity (</span>67.94% <span lang="EN">DPPH scavenging ability).</span><b><span style="font-size:9.5pt"></span></b><br> <b>Conclusion: </b><span lang="EN">Accordingly, the isolate possesses suitable characteristics for use as a probiotic culture in food products, with special potential applications.</span><br> <br> <span style="letter-spacing:.1pt">DOI<b>:</b> <span style="color:#0070c0">10.18502/jfqhc.13.2.22142</span></span><span style="letter-spacing:.1pt"></span></span></span><br> &nbsp; Probiotics, Antioxidant Activity, Antifungal Agents 132 140 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1834-1&slc_lang=en&sid=1 F. Hajinia 0009-0002-9064-1102 No A. Sadeghi sadeghi.gau@gmail.com 0000-0001-9073-5737 Yes S.M. Jafari No M. Ebrahimi No Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran K. Tabar Heydar No