Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic
Source abstract
Abstract
In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and the loss of many potentially interesting yeast strains. In this study, we have screened multiple spoilage yeast strains from various spoiled food products and assessed their potential as probiotic candidates. Within this research, we identified two promising probiotic candidates, 113_Metsch_pulcherrima and 101_Pich_kudriavzevii.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Microbial Metabolites in Food Biotechnology · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Department of Invertebrate Ecophysiology and Experimental Biology, University of Life Sciences in Lublin, Doświadczalna 50a, 20-280 Lublin, Poland
Funding
Doctoral School of the University of Life Sciences in Lublin
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