Novel Insights in the Application of Probiotic Yeast Saccharomyces boulardii in Dairy Products and Health Promotion

Abstract

Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach a steady state, has an advantage over bacterial probiotics. The present review highlights the potential application of S. boulardii in functional fermented dairy products and the genetic engineering of this probiotic microorganism as a therapeutic agent for the treatment of various infectious diseases. It was found that probiotic yeast stimulates the growth of lactic acid bacteria in dairy products, creating favorable conditions and positively affecting the product's sensory characteristics. Moreover, its viability of more than 10⁶ cfu/mL at the end of the yogurt shelf life confirms its probiotic effect. On the other hand, there is a growing interest in the design of probiotic strains to improve their characteristics and fill existing gaps in their spectrum of action such as the inhibition of some bacterial toxins, as well as anti-inflammatory and immunomodulatory effects. The strengthening of immune functions and effective therapies against various diseases by S. boulardii was confirmed. However, considering this yeast species' potential, further research is necessary to accurately determine the functional properties in terms of incorporation into food matrices and from the aspect of health and well-being claims.

Keywords: Saccharomyces cerevisiae var. boulardii; functional foods; genetic engineering; mechanisms of action; yoghurt.

Figure 1

Image of S. boulardii cells taken using a microscope with a camera (Leica DFC290, Wetzlar, Germany) at a magnification of ×100.

Figure 2

Current taxonomic position of S. boulardii.

Figure 3

Health advantages of probiotic yeast S. boulardii.