Yeasts in foods and beverages: In vitro characterisation of probiotic traits

The possible beneficial properties of food and associated microorganisms for both human and animal health are increasingly investigated. While many bacteria have been characterised as probiotics, only one yeast variety, Saccharomyces cerevisiae var. boulardii, has been recognised to be part of this group, regardless of the importance of yeasts in the food industry. In this work, we have studied the probiotic or health-beneficial potential of 130...