Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
Abstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play a vital role in various industries. The advantages of these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, and adsorption capabilities. Traditionally, researc...
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BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00293-x |
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| author | Sanaz Kazemi Aziz Homayouni-Rad Hossien Samadi Kafil Vahideh Sarabi-aghdam Payam Zeynolabedini Bahareh pour Agha Sevda Allah Madadi |
| author_facet | Sanaz Kazemi Aziz Homayouni-Rad Hossien Samadi Kafil Vahideh Sarabi-aghdam Payam Zeynolabedini Bahareh pour Agha Sevda Allah Madadi |
| author_sort | Sanaz Kazemi |
| collection | DOAJ |
| description | Abstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play a vital role in various industries. The advantages of these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, and adsorption capabilities. Traditionally, research on probiotics has primarily focused on lactic acid bacteria and bifidobacteria; however, there is a growing global interest in incorporating yeast as a probiotic supplement. Notably, yeast species such as Saccharomyces, Candida, Debaryomyces, Yarrowia, and Kluyveromyces have been identified for their probiotic potential. These probiotic yeasts are commonly introduced into dairy products, including kefir, yogurt, kumis, and cheese. However, the compatibility of probiotic yeasts with dairy matrices, as well as the factors influencing their viability and functionality, remains a critical area of study. Ongoing research focused on exploring techniques to enhance yeast viability during processing, given that different strains may exhibit varying survival rates and probiotic properties. Consequently, probiotic yeasts represent a promising avenue for augmenting the health benefits of dairy products. This development prompts essential discussions regarding selecting suitable probiotic yeasts for specific dairy applications. This paper comprehensively examines the historical discovery, types, properties, and applications of probiotic yeasts in dairy products. It aims to shed light on their health effects while addressing the challenges associated with selecting the appropriate probiotic yeast to optimize the enhancement of dairy products. Graphical Abstract |
| format | Article |
| id | doaj-art-d2b8dbb8be394741934fda143a390414 |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-d2b8dbb8be394741934fda143a3904142025-01-19T12:33:20ZengBMCFood Production, Processing and Nutrition2661-89742025-01-017112810.1186/s43014-024-00293-xSelection of appropriate probiotic yeasts for use in dairy products: a narrative reviewSanaz Kazemi0Aziz Homayouni-Rad1Hossien Samadi Kafil2Vahideh Sarabi-aghdam3Payam Zeynolabedini4Bahareh pour Agha5Sevda Allah Madadi6Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical SciencesDepartment of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical SciencesDrug Applied Research Center, Tabriz University of Medical SciencesDepartment of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical SciencesDrug Applied Research Center, Tabriz University of Medical SciencesDepartment of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical SciencesDepartment of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical SciencesAbstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play a vital role in various industries. The advantages of these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, and adsorption capabilities. Traditionally, research on probiotics has primarily focused on lactic acid bacteria and bifidobacteria; however, there is a growing global interest in incorporating yeast as a probiotic supplement. Notably, yeast species such as Saccharomyces, Candida, Debaryomyces, Yarrowia, and Kluyveromyces have been identified for their probiotic potential. These probiotic yeasts are commonly introduced into dairy products, including kefir, yogurt, kumis, and cheese. However, the compatibility of probiotic yeasts with dairy matrices, as well as the factors influencing their viability and functionality, remains a critical area of study. Ongoing research focused on exploring techniques to enhance yeast viability during processing, given that different strains may exhibit varying survival rates and probiotic properties. Consequently, probiotic yeasts represent a promising avenue for augmenting the health benefits of dairy products. This development prompts essential discussions regarding selecting suitable probiotic yeasts for specific dairy applications. This paper comprehensively examines the historical discovery, types, properties, and applications of probiotic yeasts in dairy products. It aims to shed light on their health effects while addressing the challenges associated with selecting the appropriate probiotic yeast to optimize the enhancement of dairy products. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00293-xProbioticYeastsDairy productsSaccharomycesCandidaDebaryomyces |
| spellingShingle | Sanaz Kazemi Aziz Homayouni-Rad Hossien Samadi Kafil Vahideh Sarabi-aghdam Payam Zeynolabedini Bahareh pour Agha Sevda Allah Madadi Selection of appropriate probiotic yeasts for use in dairy products: a narrative review Food Production, Processing and Nutrition Probiotic Yeasts Dairy products Saccharomyces Candida Debaryomyces |
| title | Selection of appropriate probiotic yeasts for use in dairy products: a narrative review |
| title_full | Selection of appropriate probiotic yeasts for use in dairy products: a narrative review |
| title_fullStr | Selection of appropriate probiotic yeasts for use in dairy products: a narrative review |
| title_full_unstemmed | Selection of appropriate probiotic yeasts for use in dairy products: a narrative review |
| title_short | Selection of appropriate probiotic yeasts for use in dairy products: a narrative review |
| title_sort | selection of appropriate probiotic yeasts for use in dairy products a narrative review |
| topic | Probiotic Yeasts Dairy products Saccharomyces Candida Debaryomyces |
| url | https://doi.org/10.1186/s43014-024-00293-x |
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