Recent Research in Probiotic Yeasts: Molecular Aspects

Dear Colleagues,

The human microbiome consists not only of bacterial species but also of fungal and archaeal species. The most abundant fungal genera in the human gut are Saccharomyces, Malassezia, and Candida, in decreasing order of abundance, representing up to 65% of the total observed fungi. Resident fungal species provide benefits in the human host, such as antimicrobial activity against pathogens, modulation of the immune system, adaptive immunity, or general maintenance of microbial homeostasis in the gut through specific interactions. Regarding probiotic yeasts, the benefits were indirectly observed in the health effects of fermented foods. In the early 2000s, certain yeasts have been shown to have direct health benefits across various studies. Effective adhesion properties, antimicrobial effects, intrinsic resistance to antibiotics, and high adaptability to stressful environments are the expected abilities of probiotic yeasts. Considering their fermentative aptitude, the most recent research on new probiotic strains would aim to select yeasts for fermented foods also in combination with probiotic lactic acid bacteria to strengthen the efficacy, achieving more innovative functional claims.

In this context, a molecular approach to the studies on the metabolism of active compounds of the probiotic yeasts is needed. New probiotic and/or functional yeast strains are also required by researching the ability to produce multifunctional metabolites such as folates, mycocins, prebiotic oligosaccharides, exopolysaccharides, enzymes, antioxidants, and volatile compounds with broad and interesting activities in the medical, biotechnology, and food sectors.

Prof. Dr. Maurizio Ciani
Dr. Francesca Comitini
Guest Editors

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