Non-saccharomyces yeast probiotics: revealing relevance and potential

• Published in: FEMS yeast research Vol. 23
• Main Authors: Vergara, Silvia Cristina, Leiva, María José, Mestre, María Victoria, Vazquez, Fabio, Nally, María Cristina, Maturano, Yolanda Paola
• Format: Journal Article
• Language: English
• Published: Hoboken Oxford University Press 04.01.2023
• Subjects: Bioactive compounds; Food industry; Functional foods & nutraceuticals; Microencapsulation; Neurodegenerative diseases; Organoleptic properties; Probiotics; Saccharomyces; Beneficial properties; Antimicrobial activity; Non-Saccharomyces yeast; Probiotic yeasts; Antioxidant activity; Functional food
• ISSN: 1567-1364; 1567-1356; 1567-1364
• DOI: 10.1093/femsyr/foad041

Abstract Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest. The authors explore the potential of non-Saccharomyces yeasts as probiotics with promising applications within the functional food and nutraceutical industry.