Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic DOI Creative Commons
Adam Staniszewski, Patrycja Skowronek, Monika Kordowska‐Wiater

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(24), P. 11698 - 11698

Published: Dec. 15, 2024

In the last decade, probiotic yeasts have gained more attention from scientific community. However, over decades, researchers mostly viewed spoilage as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights loss many interesting yeast strains. this study, we screened multiple strains various spoiled food products assessed potential candidates. Within research, identified two promising candidates, 113_Metsch_pulcherrima 101_Pich_kudriavzevii.

Language: Английский

The Promotion of Biotication in Controlled Fermentation Using Kefir Grains and Kombucha Membranes as Starter Cultures DOI
Marina Pihurov, Mihaela Cotârleţ, Gabriela Bahrim

et al.

IntechOpen eBooks, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 1, 2024

Through the centuries, fermented foods have demonstrated their bioactivity, usefulness, and sustainability in promoting increase of life quality through multiple actions vivo vitro. Fermented foods, complex biotransformation substrate components, enrich final products with useful biotics, i.e., prebiotics, probiotic microorganisms, metabolites named postbiotics. The artisanal cultures, milk, water kefir grains, kombucha (SCOBY) membranes are functional sustainable microbial symbiotic cultures that offer approachable opportunities for obtaining valuable ingredients. These consortia formed by natural association bacteria (lactic acid acetic bacteria), yeasts, bacteriophages. Various conventional unconventional substrates can be transformed into based on metabolism these microorganisms controlled fermentations targeting improvement biotication, contents pre-, pro-, Thus, biochemical activities from could exploited fermentation conditions to obtain beneficial effects vitro features obtained products.

Language: Английский

Citations

0
Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice DOI
İlkin Yücel Şengün, H. Tansel Yalçın, Yıgıt Terzi

et al.

Journal of Food Science and Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 25, 2024

Language: Английский

Citations

0
Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic DOI Creative Commons
Adam Staniszewski, Patrycja Skowronek, Monika Kordowska‐Wiater

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(24), P. 11698 - 11698

Published: Dec. 15, 2024

In the last decade, probiotic yeasts have gained more attention from scientific community. However, over decades, researchers mostly viewed spoilage as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights loss many interesting yeast strains. this study, we screened multiple strains various spoiled food products assessed potential candidates. Within research, identified two promising candidates, 113_Metsch_pulcherrima 101_Pich_kudriavzevii.

Language: Английский

Citations

0