Abstract:

Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. There is Saccharomyces cerevisiae. Boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the “food additive,” only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.

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