<i>Saccharomyces</i>‐ Eukaryotic Probiotic for Human Applications

Malaviya, Alok; Malviya, Shruti; Agarwal, Anil K.; Mishra, Madhvi; Dalmida, Valina

doi:10.1002/9781119555384.ch11

High Value Fermentation Products 2019

DOI: 10.1002/9781119555384.ch11

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Saccharomyces‐ Eukaryotic Probiotic for Human Applications

Alok Malaviya

Shruti Malviya

Anil K. Agarwal

et al.

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Cited by 3 publications

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“…A yeast strain, namely Saccharomyces boulardii, has been investigated as an active probiotic in a double-blind clinical trial and recognized as the most well-characterized yeast probiotic (Sazawal et al, 2006;Sen & Mansell, 2020). Studies revealed the specific probiotic characteristics of S. boulardii, and data found from studies opened a new door for the therapeutic application of this yeast as an 'immunobiotic' by promoting the beneficial effect of gut health (Czerucka et al, 2007;Fernández-Pacheco et al, 2021;Malaviya et al, 2019;Rengel dos Passos et al, 2021). To date, Saccharomyces cerevisiae var.…”

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confidence: 99%

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

Akter

Salleh

Chun

et al. 2021

J. Food Process. Preserv.

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To date, the waste-to-wealth concept is a common aptitude in the world (Varzakas et al., 2016). The food and agricultural industries all over the world produce a large number of wastes after using the whole fruit, which contains significant amounts of bioactive or functional components, sugar, and dietary fiber (Madhumeena et al., 2021). The utilization of these wastes has become a main concern and challenging aspect because of the higher production of by-products (peels, seeds, leaves, stems, roots, and pomace) during several stages of the processing chain (Mármol et al., 2021). Studies have validated the waste utilization process as a novel, less expensive, economical, and alternative source of food additives, antioxidants, pectin, and organic acids through various extractions and fermentation methods (Roda & Lambri, 2019). In this case, based on recent studies, fruit-by-products have been suggested as an alternative vehicle for probiotic production (Roda & Lambri, 2019;Ruiz Rodríguez et al., 2021).Pineapple, watermelon, and banana are popular tropical fruits in the world; their production per year worldwide was 18.8, 81.2, and 116 million tons, respectively (FAO, 2020;Yang et al., 2016). Their by-products are a rich source of nutritional components, which make them the best suitable candidate to produce new value-added products (Ahmadi & Ganjidoust, 2021;Vicenssuto & de Castro, 2020).The demand for the efficient use of food by-products has increased due to economic and environmental concerns (Yang et al., 2010).According to Food and Agriculture Organization and the World Health Organization (FAO/WHO, 2001), probiotics are "live microorganisms when administered in adequate amounts confer a health benefit on the host". The Coronavirus Disease (COVID-19), which

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mentioning

confidence: 99%

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

Akter

Salleh

Chun

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

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Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products

Ansari

Samakkhah

Bahadori³

et al. 2021

Critical Reviews in Food Science and Nutrition

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Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

Khablenko¹,

Danylenko²,

Yalovenko³

et al. 2022

FST

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The analysis of the literature allows us to characterise the potential of the new probiotic yeast strain S. boulardii. The paper describes the long period of formation of fundamental knowledge and introduction of some technological methods into the production of different fermented milks products. Besides the historical aspect, the microbiological diversity of fermented milks products is considered, and the technological differences in manufacturing them are shown. It is known that yoghurt is one of the most famous fermented milk products. This dairy product has been very popular for years due to its taste characteristics and ease of manufacture. With the accumulation of knowledge about probiotics and the yoghurt production technology, there has appeared a tendency to further enrichment of the product with certain probiotics, prebiotics, and minerals. Today, yoghurt manufacturing actively uses the method of enriching the finished product with probiotics. This allows creating a qualitatively new functional food product that not only has nutritional value for the consumer, but also produces a certain positive effect on intestinal microbes and thus on the consumer’s health. Bacteria are known to be the main probiotics, but the recent discovery of the probiotic properties of certain genera and species of yeast opens up new prospects of their use, both in the pharmaceutical industry and in creating functional foods. The recently discovered yeast strain S. boulardii, phylogenetically related to S. cerevisiae, has many therapeutic effects and significant advantages over bacterial probiotics, in particular, it is resistant to antibiotics. S. boulardii is a probiotic strain that can be used to enrich yoghurt. The physiological properties of the strain and therapeutic properties of the products of its metabolism along with the technological parameters of yoghurt processing make a combination of the probiotic and this beneficial fermented milk very promising. It has been determined that to produce enriched yoghurt, it is possible to use both a lyophilised culture of S. boulardii and a microencapsulated one. On analysing the economic aspect, especially the sale of yoghurts and the further tendency towards an increase in its consumption, we can say that the introduction of S. boulardii as an enrichment strain is a promising issue of current importance.

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Saccharomyces‐ Eukaryotic Probiotic for Human Applications

Cited by 3 publications

References 45 publications

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products

Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

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