Cereal-based fermented foods |
Pichia kudriavzevii
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Greppi et al. (2017)Greppi, A., Saubade, F., Botta, C., Humblot, C., Guyot, J. P., & Cocolin, L. (2017). Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food. Food Microbiology, 62, 169-177. http://dx.doi.org/10.1016/j.fm.2016.09.016. PMid:27889145. http://dx.doi.org/10.1016/j.fm.2016.09.0...
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Fermentation of table and black olives |
Candida norvegica, Galactomyces reessii34A and Pichia guilliermondii, Aureobasidium pullulansY42, Saccharomyces cerevisiaeY34 |
Oliveira et al. (2017)Oliveira, T., Ramalhosa, E., Nunes, L., Pereira, J. A., Colla, E., & Pereira, E. L. (2017). Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. Innovative Food Science & Emerging Technologies, 44, 167-172. http://dx.doi.org/10.1016/j.ifset.2017.06.003. http://dx.doi.org/10.1016/j.ifset.2017.0...
Bonatsou et al. (2018)Bonatsou, S., Karamouza, M., Zoumpopoulou, G., Mavrogonatou, E., Kletsas, D., Papadimitriou, K., Tsakalidou, E., Nychas, G. J. E., & Panagou, E. Z. (2018). Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation. International Journal of Food Microbiology, 271, 48-59. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.02.018. PMid:29494892. http://dx.doi.org/10.1016/j.ijfoodmicro....
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Pineapple fermented beverages |
Meyerozyma caribbica
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Amorim et al. (2018)Amorim, J. C., Piccoli, R. H., & Duarte, W. F. (2018). Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Research International, 107, 518-527. http://dx.doi.org/10.1016/j.foodres.2018.02.054. PMid:29580515. http://dx.doi.org/10.1016/j.foodres.2018...
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Production of craft beers |
Saccharomyces boulardii
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Capece et al. (2018)Capece, A., Romaniello, R., Pietrafesa, A., Siesto, G., Pietrafesa, R., Zambuto, M., & Romano, P. (2018). Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. International Journal of Food Microbiology, 284, 22-30. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.06.028. PMid:29990636. http://dx.doi.org/10.1016/j.ijfoodmicro....
Mulero-Cerezo et al. (2019)Mulero-Cerezo, J., Briz-Redón, Á., & Serrano-Aroca, Á. (2019). Saccharomyces cerevisiae var. boulardii: valuable probiotic starter for craft beer production. Applied Sciences, 9(16), 3250. http://dx.doi.org/10.3390/app9163250. http://dx.doi.org/10.3390/app9163250...
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Traditional Egyptian cheese (Karish type) |
Pichia kudriavzevii QLB, Wickerhamomyces anomalus HN1 and Saccharomyves cerevisiae gbLKX237673.1 |
Helmy et al. (2019)Helmy, E. A., Soliman, S. A., Abdel-Ghany, T. M., & Ganash, M. (2019). Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese. Heliyon, 5(5), e01649. http://dx.doi.org/10.1016/j.heliyon.2019.e01649. PMid:31193166. http://dx.doi.org/10.1016/j.heliyon.2019...
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Alcoholic fermented beverages |
S. boulardii
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Paula et al. (2019)Paula, B. P., Chávez, D. W. H., Lemos, W. J. F. Jr., Guerra, A. F., Corrêa, M. F. D., Pereira, K. S., & Coelho, M. A. Z. (2019). Growth parameters and survivability of Saccharomyces boulardii for probiotic alcoholic beverages development. Frontiers in Microbiology, 10, 2092. http://dx.doi.org/10.3389/fmicb.2019.02092. PMid:31552002. http://dx.doi.org/10.3389/fmicb.2019.020...
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Cornelian cherry functional beverage (Cornus masL.) |
P. kudriavzeviiDCNa1 andWickerhamomyces subpelliculosus DFNb6 |
Cagno et al. (2020)Cagno, R., Filannino, P., Cantatore, V., Polo, A., Celano, G., Martinovic, A., Cavoski, I., & Gobbetti, M. (2020). Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. International Journal of Food Microbiology, 323, 108591. http://dx.doi.org/10.1016/j.ijfoodmicro.2020.108591. PMid:32222654. http://dx.doi.org/10.1016/j.ijfoodmicro....
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Dairy products |
S. boulardii, Kluyveromyces marxianusandP. kudriavzevii
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Sarwar et al. (2019)Sarwar, A., Aziz, T., Al-Dalali, S., Zhao, X., Zhang, J., Din, J., Chen, C., Cao, Y., & Yang, Z. (2019). Physicochemical and microbiological properties of synbiotic yogurt made with probiotic yeast Saccharomyces boulardii in combination with inulin. Foods, 8(10), 468. http://dx.doi.org/10.3390/foods8100468. PMid:31658700. http://dx.doi.org/10.3390/foods8100468...
Saadat et al. (2020)Saadat, Y. R., Khosroushahi, A. Y., Movassaghpour, A., Talebi, M., & Gargari, B. P. (2020). Modulatory role of exopolysaccharides of Kluyveromyces marxianus and Pichia kudriavzevii as probiotic yeasts from dairy products in human colon cancer cells. Journal of Functional Foods, 64, 103675. http://dx.doi.org/10.1016/j.jff.2019.103675. http://dx.doi.org/10.1016/j.jff.2019.103...
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