Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Academic Editor: Andreas Gomez-Zavaglia
Foods 2021, 10(6), 1306; https://doi.org/10.3390/foods10061306
Received: 27 April 2021
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Revised: 27 May 2021
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Accepted: 3 June 2021
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Published: 7 June 2021
(This article belongs to the Section Food Microbiology)
Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.
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Keywords:
probiotics; probiotic yeasts; Saccharomyces cerevisiae var. boulardii; potentially probiotic yeasts
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MDPI and ACS Style
Staniszewski, A.; Kordowska-Wiater, M. Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application. Foods 2021, 10, 1306. https://doi.org/10.3390/foods10061306
AMA Style
Staniszewski A, Kordowska-Wiater M. Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application. Foods. 2021; 10(6):1306. https://doi.org/10.3390/foods10061306
Chicago/Turabian StyleStaniszewski, Adam, and Monika Kordowska-Wiater. 2021. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application" Foods 10, no. 6: 1306. https://doi.org/10.3390/foods10061306
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