Yeasts in fermented foods, probiotic yeasts and their benefits
Issued Date
2024-09-16
Resource Type
Scopus ID
2-s2.0-85206279390
Journal Title
Yeasts: Genomics, Biotechnology and Health Benefits
Start Page
241
End Page
266
Rights Holder(s)
SCOPUS
Bibliographic Citation
Yeasts: Genomics, Biotechnology and Health Benefits (2024) , 241-266
Suggested Citation
Techo S., Poothong S., Tanasupawat S. Yeasts in fermented foods, probiotic yeasts and their benefits. Yeasts: Genomics, Biotechnology and Health Benefits (2024) , 241-266. 266. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/101685
Title
Yeasts in fermented foods, probiotic yeasts and their benefits
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Author's Affiliation
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Abstract
Yeasts are significant microorganisms that play several beneficial roles in food fermentation, such as preserving food, providing desirable organoleptic characteristics, improving nutritional values, and producing bioactive compounds with positive health effects. They have been extensively used in combination with raw materials in the production of fermented foods. The yeasts present in fermented products belong to various genera, including Kluyveromyces (K.), Saccharomyces (S.), Pichia (P.), Issatchenkia (I.), Kazachstania (Kaz.), Rhodotorula (R.), Candida (C.), Cryptococcus (Cryp.), Torulaspora (T.), Geotrichum (G.), Debaryomyces (D.), Yarrowia (Y.), Trichosporon (Tr.), Cyberlindnera (Cy.), Dekkera (Dk.), Meyerozyma (M.), Galactomyces (Ga.), Hanseniaspora (H.), Aureobasidium (A.), Bullera (B.), Endomycopsella (E.), Pachitichospora (Pa.), Sporobolomyces (Sp.), Moniliella (Mo.), Tilletiopsis (Ti.), Tremella (Tm.), Wickerhamomyces (W.), Metschnikowia (Met.), Kurtzmaniella (Kurt.), Millerozyma (Mi.), Zygosaccharomyces (Z.), Hansenula (Han.), Endomycopsis (En.), Schwanniomyces (Sc.), Saccharomycopsis (Sa.), Halobasidium (Hal.), Galactomyces (Gal.), Protomyces (Pro.), Lodderomyces (L.), Tausonia (Tau.), and Clavispora (Cl.). During fermentation, yeasts produce alcohol, hydrolytic enzymes, organic acids, and flavor compounds that impact the quality, nutritional value, and sensory attributes of fermented foods. Additionally, yeasts help eliminate contaminants and detrimental substances from fermented foods. The use of yeasts as probiotics has expanded substantially in recent years due to their beneficial properties, such as protecting against pathogens, modulating the immune system, reducing blood pressure, and lowering cholesterol levels. Saccharomyces boulardii is a commercially available probiotic. Probiotic-potential isolates of S. cerevisiae, K. lactis, K. marxianus, P. kudriavzevii, D. hansenii, and T. delbrueckii have been the subject of extensive research.