The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is
generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar …

Saccharomyces boulardii (S. boulardii) is a probiotic and is widely used to improve the
nutritional and functional value of food. This study aimed to compare the probiotic properties …

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with
an important role in adult health. Milk and dairy products naturally containing or with added …

Yeasts derived from fermented foods have historically been known for their organoleptic
properties, enriching nutritional values, and producing bioactive metabolites with therapeutic …

With over 6 million coronavirus pandemic deaths, the African continent reported the lowest
death rate despite having a high disease burden. The African community's resilience to the …

In recent years, research on yeasts as probiotics has gained more and more interest, which
will allow the development of “new” products in the probiotics market. In this context …

Zao pepper is a fermented type with a distinct flavor, and Zao pepper-based dishes are
popular. However, in spontaneous fermentation (SF), the adverse microorganisms of Zao …

Several strategies, programs and policies have long been developed and implemented to
alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting …

Kluyveromyces marxianus is a rapidly growing thermotolerant yeast that secretes a variety of
lytic enzymes, utilizes different sugars, and produces ethanol. The probiotic potential of this …