Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities

Influence of culture conditions on co-aggregation of probiotic yeast Saccharomyces boulardii with Candida spp. and their auto-aggregation

(2022) Ružica Tomičić et al.   FOLIA MICROBIOLOGICA

Evaluation of the effect of Saccharomyces cerevisiae on the expression of enterotoxin genes in Escherichia coli O157: H7 (EHEC) and Escherichia coli H10407 (ETEC)

(2022) Maryam Koupaei et al.   MICROBIAL PATHOGENESIS

Inhibition of In Vitro Clostridioides difficile Biofilm Formation by the Probiotic Yeast Saccharomyces boulardii CNCM I-745 through Modification of the Extracellular Matrix Composition

(2022) Pierre-Alexandre Lacotte et al.   Microorganisms

Saccharomyces cerevisiae I4 Showed Alleviating Effects on Dextran Sulfate Sodium-Induced Colitis of Balb/c Mice

(2022) Yuan Meng et al.   Foods

Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food

(2022) Da Min Jeong et al.   FOOD MICROBIOLOGY

Recent advances in the application of probiotic yeasts, particularly Saccharomyces, as an adjuvant therapy in the management of cancer with focus on colorectal cancer

(2021) Roshanak Sambrani et al.   MOLECULAR BIOLOGY REPORTS

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

(2021) Larissa Cardoso Silva et al.   Probiotics and Antimicrobial Proteins

Probiotic potential of γ-aminobutyric acid (GABA)–producing yeast and its influence on the quality of cheese

(2021) Shan Li et al.   JOURNAL OF DAIRY SCIENCE

S. boulardii Fails to Hold Its Cell Wall Integrity against Nonpathogenic E. coli: Are Probiotic Yeasts Losing the Battle?

(2021) Satyajit Lenka et al.   ACS Infectious Diseases

Probiotic and Immunomodulatory Activity of Marine Yeast Yarrowia lipolytica Strains and Response Against Vibrio parahaemolyticus in Fish

(2021) Martha Reyes-Becerril et al.   Probiotics and Antimicrobial Proteins

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

(2021) Seppo Salminen et al.   Nature Reviews Gastroenterology & Hepatology

In Vitro and In Vivo Evaluation of the Probiotic Potential of Antarctic Yeasts

(2021) Joana O. P. A. Coutinho et al.   Probiotics and Antimicrobial Proteins

Biodegradation of mycotoxin patulin by the yeast Meyerozyma guilliermondii

(2021) Yu Fu et al.   BIOLOGICAL CONTROL

Production of neoagarooligosaccharides by probiotic yeast Saccharomyces cerevisiae var. boulardii engineered as a microbial cell factory

(2021) Yerin Jin et al.   Microbial Cell Factories

Self-tunable engineered yeast probiotics for the treatment of inflammatory bowel disease

(2021) Benjamin M. Scott et al.   NATURE MEDICINE

Probiotic Yeasts and Vibrio anguillarum Infection Modify the Microbiome of Zebrafish Larvae

(2021) Orlando Vargas et al.   Frontiers in Microbiology

In Vitro Probiotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model

(2021) Ramachandran Chelliah et al.   Foods

Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

(2021) Michela Palla et al.   Foods

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

(2021) Adam Staniszewski et al.   Foods

Virulence Factors and in-Host Selection on Phenotypes in Infectious Probiotic Yeast Isolates (Saccharomyces ‘boulardii’)

(2021) Alexandra Imre et al.   Journal of Fungi

Safety Evaluation of Yeasts With Probiotic Potential

(2021) Pilar Fernández-Pacheco et al.   Frontiers in Nutrition

Bioprocess optimization of glutathione production by Saccharomyces boulardii: biochemical characterization of glutathione peroxidase

(2021) Hossam Badr et al.   ARCHIVES OF MICROBIOLOGY

Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews

(2021) Mei Zhi Alcine Chan et al.   FOOD RESEARCH INTERNATIONAL

Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry

(2021) Li Xuan Loh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Saccharomyces boulardii alleviates DSS-induced intestinal barrier dysfunction and inflammation in humanized mice

(2021) Bei Li et al.   Food & Function

Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii

(2021) Mei Zhi Alcine Chan et al.   Current Opinion in Food Science

The characteristics of patulin degradation by probiotic yeast - Pichia guilliermondii S15-8

(2021) Ying Luo et al.   FOOD CONTROL

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes

(2021) Lucia Parafati et al.   FOOD MICROBIOLOGY

Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria

(2020) Aline Galvão Tavares Menezes et al.   MICROBIAL PATHOGENESIS

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

(2020) Alice Agarbati et al.   Foods

Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities

(2020) Kolawole Banwo et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Yeast Mycocins: a great potential for application in health

(2020) Bruna L Nascimento et al.   FEMS YEAST RESEARCH

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

(2020) Carlos Lara‐Hidalgo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Saccharomyces cerevisiae-Based Probiotics as Novel Antimicrobial Agents to Prevent and Treat Vaginal Infections

(2020) Roberta Gaziano et al.   Frontiers in Microbiology

Saccharomyces cerevisiae as a probiotic agent and a possible aflatoxin B1 adsorbent in simulated fish intestinal tract conditions

(2020) R.E.E. Pinheiro et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage

(2020) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer

(2020) G. Yedid Ramírez-Cota et al.   Probiotics and Antimicrobial Proteins

Heterologous Expression of the Leuconostoc Bacteriocin Leucocin C in Probiotic Yeast Saccharomyces boulardii

(2020) Ran Li et al.   Probiotics and Antimicrobial Proteins

Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium

(2020) Philippe Veisseire et al.   Microorganisms

A Multi-Scale Approach to Investigate Adhesion Properties of Pseudomonas aeruginosa PAO1 to Geotrichum candidum LG-8, a Potential Probiotic Yeast

(2020) Ling Meng et al.   Foods

Coated alginate–chitosan particles to improve the stability of probiotic yeast

(2020) Matheus A. S. Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits ( Pistacia vera )

(2020) Pilar Fernández‐Pacheco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of Probiotic Yeasts on Candida Species Associated Infection

(2020) Lohith Kunyeit et al.   Journal of Fungi

Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time

(2020) Mohamed Zommiti et al.   Microorganisms

Optimization of exopolysaccharide production by probiotic yeast Lipomyces starkeyi VIT-MN03 using response surface methodology and its applications

(2019) Mangala Lakshmi Ragavan et al.   ANNALS OF MICROBIOLOGY

Diversity of Saccharomyces boulardii CNCM I-745 mechanisms of action against intestinal infections

(2019) Dorota Czerucka et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

(2019) Elena Hadjimbei et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Bioactive compounds of probiotic Saccharomyces cerevisiae strains isolated from cucumber jangajji

(2019) Na-Kyoung Lee et al.   Journal of Functional Foods

Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

(2019) Breno Pereira de Paula et al.   Frontiers in Microbiology

Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage

(2019) Daelen Resende Oliveira et al.   ANNALS OF MICROBIOLOGY

The life and times of yeasts in traditional food fermentations

(2019) Rosanna Tofalo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotic bacteria and yeasts adsorb aflatoxin M1 in milk and degrade it to less toxic AFM1-metabolites

(2019) M.P. Martínez et al.   TOXICON

Probiotic Yeasts Inhibit Virulence of Non-albicans Candida Species

(2019) Lohith Kunyeit et al.   mBio

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

(2019) Abid Sarwar et al.   Foods

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

(2018) Juliana Cunha Amorim et al.   FOOD RESEARCH INTERNATIONAL

The production of yeast cell wall using an agroindustrial waste influences the wall thickness and is implicated on the aflatoxin B 1 adsorption process

(2018) C.M. Pereyra et al.   FOOD RESEARCH INTERNATIONAL

Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages

(2018) Aline Galvão Tavares Menezes et al.   FOOD RESEARCH INTERNATIONAL

Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition

(2018) Surajvanshikumar Suvarna et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Eubiotics for Food Security at Farm Level: Yeast Cell Wall Products and Their Antimicrobial Potential Against Pathogenic Bacteria

(2018) Elisa Santovito et al.   Foodborne Pathogens and Disease

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

(2018) Stamatoula Bonatsou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of Saccharomyces cerevisiae var. boulardii in food processing: A review

(2018) Marco A Lazo-Vélez et al.   JOURNAL OF APPLIED MICROBIOLOGY

Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model

(2018) Devabrata Saikia et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough ( Khamir )

(2018) Hafiz Arbab Sakandar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

(2018) Yun-Ju Cho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics

(2018) C. E. Lara-Hidalgo et al.   Probiotics and Antimicrobial Proteins

Bioremediation and biomass production from the cultivation of probiotic Saccharomyces boulardii in parboiled rice effluent

(2018) Giana Gaboardi et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production

(2018) Sultan Arslan-Tontul et al.   Probiotics and Antimicrobial Proteins

Biotechnological potential of yeasts in functional food industry

(2018) Amit Kumar Rai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji

(2018) Ji-Young Hong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii

(2018) Michal Swieca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

(2018) Bara Senkarcinova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait

(2018) B.A. Zullo et al.   FOOD MICROBIOLOGY

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

(2017) Anna Greppi et al.   FOOD MICROBIOLOGY

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

(2017) Tatiane Oliveira et al.   Innovative Food Science & Emerging Technologies

Isolation, Purification and Characterization of Antimicrobial Peptides Produced from Saccharomyces boulardii

(2017) Alaa Kareem Naimah et al.   International Journal of Peptide Research and Therapeutics

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

(2017) M. Arevalo-Villena et al.   JOURNAL OF APPLIED MICROBIOLOGY

Supplementation of Cerelac baby food with yeast-probiotic cocktail strains induces high potential for aflatoxin detoxification both in vitro and in vivo in mother and baby albino rats

(2017) Gamal M Hamad et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant properties and global metabolite screening of the probiotic yeast Saccharomyces cerevisiae var. boulardii

(2017) Suprama Datta et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties

(2017) Meire dos Santos Falcão de Lima et al.   MICROBIAL PATHOGENESIS

Antioxidant Properties of Probiotic Bacteria

(2017) Yang Wang et al.   Nutrients

Semi-industrial Scale Production of a New Yeast with Probiotic Traits, Cryptococcus sp. YMHS, Isolated from the Red Sea

(2017) Ashraf F. El-Baz et al.   Probiotics and Antimicrobial Proteins

Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii

(2016) D.E.G. Trigueros et al.   BIOCHEMICAL ENGINEERING JOURNAL

Cellular and molecular effects of yeast probiotics on cancer

(2016) Amir Saber et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

(2016) Elsa F. Vieira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions

(2016) Leonardo Petruzzi et al.   JOURNAL OF FOOD SCIENCE

Evaluation of antimicrobial activity and probiotic properties of wild-strainPichia kudriavzeviiisolated from frozenidlibatter

(2016) Ramachandran Chelliah et al.   YEAST

Therapeutic activity of a Saccharomyces cerevisiae-based probiotic and inactivated whole yeast on vaginal candidiasis

(2016) Eva Pericolini et al.   Virulence

Probiotic yeast Kluyveromyces marxianus CIDCA 8154 shows anti-inflammatory and anti-oxidative stress properties in in vivo models

(2016) D.E. Romanin et al.   Beneficial Microbes

Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii

(2016) Carmen Campbell et al.   Food Science & Nutrition

Accumulation and metabolism of selenium by yeast cells

(2015) Marek Kieliszek et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Probiotic Saccharomyces cerevisiae strains as biotherapeutic tools: is there room for improvement?

(2015) Mariana L. Palma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Potentiation of the effect of a commercial animal feed additive mixed with different probiotic yeast strains on the adsorption of aflatoxin B1

(2015) Valeria Poloni et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products

(2015) O.R. Ogunremi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Mycotoxins - prevention and decontamination by yeasts

(2015) Walter P. Pfliegler et al.   JOURNAL OF BASIC MICROBIOLOGY

Yeasts in foods and beverages: In vitro characterisation of probiotic traits

(2015) Ana María Gil-Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain -Pichia kudriavzeviiOG32

(2015) Omotade R. Ogunremi et al.   Food Science & Nutrition

Functional Heterologous Protein Expression by Genetically Engineered Probiotic Yeast Saccharomyces boulardii

(2014) Lauren E. Hudson et al.   PLoS One

Cell aggregations in yeasts and their applications

(2013) J. A. Vallejo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Potential application ofSaccharomyces boulardiias a probiotic in goat's yoghurt: survival and organoleptic effects

(2013) Constantinos Karaolis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Statistical optimization of culture conditions for biomass production of probiotic gut-borneSaccharomyces cerevisiaestrain able to reduce fumonisin B1

(2013) M.R. Armando et al.   JOURNAL OF APPLIED MICROBIOLOGY

Enterohemorrhagic Escherichia coli O157:H7 Survival in anIn VitroModel of the Human Large Intestine and Interactions with Probiotic Yeasts and Resident Microbiota

(2012) Jonathan Thévenot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Adsorption of ochratoxin A and zearalenone by potential probiotic Saccharomyces cerevisiae strains and its relation with cell wall thickness

(2012) M.R. Armando et al.   JOURNAL OF APPLIED MICROBIOLOGY

Adhesion to the yeast cell surface as a mechanism for trapping pathogenic bacteria by Saccharomyces probiotics

(2012) F. C. P. Tiago et al.   JOURNAL OF MEDICAL MICROBIOLOGY

Modification of Salmonella Typhimurium Motility by the Probiotic Yeast Strain Saccharomyces boulardii

(2012) Rodolphe Pontier-Bres et al.   PLoS One

Potential benefits of the application of yeast starters in table olive processing

(2012) Francisco N. Arroyo-López et al.   Frontiers in Microbiology

Rice Bran Fermented withSaccharomyces boulardiiGenerates Novel Metabolite Profiles with Bioactivity

(2011) Elizabeth P. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

(2011) T. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Saccharomyces cerevisiae strains from animal environment with in vitro aflatoxin B1 binding ability and anti-pathogenic bacterial influence

(2011) M. Armando et al.   World Mycotoxin Journal

Meta-analysis: the effects of Saccharomyces boulardii supplementation on Helicobacter pylori eradication rates and side effects during treatment

(2010) H. Szajewska et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Effect of a New ProbioticSaccharomyces cerevisiaeStrain on Survival ofEscherichia coliO157:H7 in a Dynamic Gastrointestinal Model

(2010) Lucie Etienne-Mesmin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol

(2010) Li-Shui Chen et al.   Dairy Science & Technology

Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir

(2010) David Romanin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cholesterol-Lowering Effects of Probiotics and Prebiotics: A Review of in Vivo and in Vitro Findings

(2010) Lay-Gaik Ooi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast

(2010) Géraldine Hébrard et al.   JOURNAL OF MICROENCAPSULATION

Probiotic yeasts: Anti-inflammatory potential of various non-pathogenic strains in experimental colitis in mice

(2010) Benoît Foligné   WORLD JOURNAL OF GASTROENTEROLOGY

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

(2008) C. R. Rekha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Relatedness of medically important strains ofSaccharomyces cerevisiaeas revealed by phylogenetics and metabolomics

(2008) Donald A. MacKenzie et al.   YEAST