Probiotic properties of yeasts in traditional fermented foods and beverages.
Saccharomyces boulardii
fermented beverages
fermented foods
probiotics
yeasts
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
May 2022
May 2022
Historique:
revised:
18
01
2022
received:
22
12
2021
accepted:
22
01
2022
pubmed:
31
1
2022
medline:
16
4
2022
entrez:
30
1
2022
Statut:
ppublish
Résumé
The interest in potentiality and functionality of probiotic yeasts from fermented foods has increased drastically over the years. In many fermented foods and beverages, lactic acid bacteria and yeasts exist synergistically by stimulating their growth and survival. Probiotic strains of lactic acid bacteria are more widely studied than potential probiotic yeasts. Saccharomyces cerevisiae variety boulardii is the only commercialized probiotic yeast, which are extensively studied. This review article provides information on the presence of potential probiotic yeasts in some traditional fermented foods and beverages.
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
3533-3542Informations de copyright
© 2022 Society for Applied Microbiology.
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