Probiotic Yeasts and the Role of Yeasts in Probiotic Foods
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 probi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2170 |
| _version_ | 1797905995775606784 |
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| author | Eda Kılıç Kanak Suzan Öztürk Yılmaz |
| author_facet | Eda Kılıç Kanak Suzan Öztürk Yılmaz |
| author_sort | Eda Kılıç Kanak |
| collection | DOAJ |
| description | 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. Saccharomyces cerevisiae var. 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. |
| first_indexed | 2024-04-10T10:14:06Z |
| format | Article |
| id | doaj.art-ee78e2d69399446ebcb96795b3aaa758 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T10:14:06Z |
| publishDate | 2019-09-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-ee78e2d69399446ebcb96795b3aaa7582023-02-15T16:21:59ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-09-01791268127410.24925/turjaf.v7i9.1268-1274.21701224Probiotic Yeasts and the Role of Yeasts in Probiotic FoodsEda Kılıç Kanak0Suzan Öztürk Yılmaz1Food Engineering Department, Faculty of Engineering, Sakarya University, 54187 Serdivan/SakaryaFood Engineering Department, Faculty of Engineering, Sakarya University, 54187 Serdivan/SakaryaProbiotics 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. Saccharomyces cerevisiae var. 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2170probiyotikmayalaktik asit bakterilerifonksiyonel gıdalarsağlık |
| spellingShingle | Eda Kılıç Kanak Suzan Öztürk Yılmaz Probiotic Yeasts and the Role of Yeasts in Probiotic Foods Turkish Journal of Agriculture: Food Science and Technology probiyotik maya laktik asit bakterileri fonksiyonel gıdalar sağlık |
| title | Probiotic Yeasts and the Role of Yeasts in Probiotic Foods |
| title_full | Probiotic Yeasts and the Role of Yeasts in Probiotic Foods |
| title_fullStr | Probiotic Yeasts and the Role of Yeasts in Probiotic Foods |
| title_full_unstemmed | Probiotic Yeasts and the Role of Yeasts in Probiotic Foods |
| title_short | Probiotic Yeasts and the Role of Yeasts in Probiotic Foods |
| title_sort | probiotic yeasts and the role of yeasts in probiotic foods |
| topic | probiyotik maya laktik asit bakterileri fonksiyonel gıdalar sağlık |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2170 |
| work_keys_str_mv | AT edakılıckanak probioticyeastsandtheroleofyeastsinprobioticfoods AT suzanozturkyılmaz probioticyeastsandtheroleofyeastsinprobioticfoods |