On probiotic yeasts in food development: Saccharomyces boulardii, a trend

Abstract

Studies conducted in the last decades have demonstrated the probiotic effects of several yeast species. Among the probiotic yeast evaluated, Saccharomyces boulardii is the most common and widely studied species with significant probiotic properties, such as survival capacity in the acidic environment of the gastrointestinal tract and improvements in the intestinal microbiota. In recent years, new evidence indicated that the incorporation of probiotic yeasts is also a promising approach in food development, thus leading to new perspectives for a more integrated strategy for a potential application of S. boulardii in the development of innovative functional food products. In this review, an overview of recent published data on the application of probiotic yeast in foods is presented, especially on the use of S. boulardii as a trend to develop several functional foods, such as non-alcoholic, fermented alcoholic, vegetable, and bakery products.

Physicochemical and Functional Properties of Yeast-Fermented Cabbage

“…W. anomalus , S. boulardii , K. marxianus , and S. cerevisiae fermented the soluble sugars effectively. Among these, S. boulardii and S. cerevisiae are mainly used in the food industry [ 24 , 25 ]. Therefore, functional evaluation was performed on cabbage samples fermented with S. cerevisiae and S. boulardii .…”

Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

“…The incorporation of nonviable cells of S. cerevisiae in Minas Frescal cheese, alone or in combination with lactic acid bacteria, resulted in up to 100% reduction of AFM 1 in this type of cheese after 20 days of storage (Gonçalves et al, 2020). Furthermore, some yeast species have probiotic properties, including resistance to the acidified medium of stomach and ability to improve the gut microbiota (Souza et al, 2021). S. boulardii and Pichia kudriavzevii have been added to beverages (Paula et al, 2019) and cereal-based fermented foods (Greppi et al, 2017), respectively, to provide beneficial effects to the human host, thus opening new perspectives for the development of innovative yeast-based functional food products.…”

Journey of the Probiotic Bacteria: Survival of the Fittest

“…Noteworthy, the probiotic status can also be assigned to yeast species, such as those belonging to the Saccharomyces senso strictu group, such as S. cerevisiae subsp. boulardii , although most of the probiotic strain available in the market are bacteria [ 43 ]. This review will be restricted to bacterial probiotics.…”