With the increasing demand for diversified health, the characteristic probiotics species
resources need to be expanded. Here, a novel marine multi-stress-tolerant aromatic yeast …

Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play
a vital role in various industries. The advantages of these microorganisms include probiotic …

The current study aims to evaluate and characterize the probiotic andantidiabetic properties
of lactic acid bacteria (LAB) obtained from milk and other dairy-based products. The strains …

Though numerous bacteria have been used as probiotics by industries, at present,
Saccharomyces boulardii and Saccharomyces cerevesiae are the only yeast probiotics …

Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products
of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe …

The current study investigated the in vitro probiotic potential of yeast isolated from
kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and …

Valorization of fruit by-products is a crucial area of research for the development of
innovative bio-based products. This study investigated the physicochemical properties and …

Purpose Yeasts are gaining attention as potential emerging tools for enhancing the dietary
benefits of food attributes and for preventing food spoilage because of their anti-microbial …

Interest in Saccharomyces and non-Saccharomyces yeasts as biotechnological agents is
growing worldwide. Here, Kluyveromyces marxianus GBC2 and two Saccharomyces …

The emergence of antibiotic-resistant pathogens in clinical settings has intensified the
search for new probiotic strains with both health benefits and technological utility. This study …