Probiotic properties of yeasts in traditional fermented foods and beverages

Jyoti Tamang, Sonam Lama (2022) Probiotic properties of yeasts in traditional fermented foods and beverages J Appl Microbiol (IF: 3.2) 132(5) 3533-3542

Abstract

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.© 2022 Society for Applied Microbiology.

Links

http://www.ncbi.nlm.nih.gov/pubmed/35094453
http://dx.doi.org/10.1111/jam.15467

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