Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA.
Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.
Crit Rev Food Sci Nutr. 2024;64(19):6660-6671. doi: 10.1080/10408398.2023.2172546. Epub 2023 Feb 2.
Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review.
从发酵食品中提取的酵母，以其感官特性、丰富的营养价值和产生具有治疗潜力的生物活性代谢物而闻名。在这篇综述中，我们讨论了发酵食品中的酵母菌群，它们在发酵过程中的功能，以及它们的益生菌和生物治疗特性。这些酵母具有许多物理和生化特性，例如与细菌相比细胞较大，细胞壁主要由葡聚糖和甘露聚糖组成，对抗生素具有天然抗性，以及分泌消费者喜欢且有益于宿主健康和福祉的次生代谢物。该综述还重点介绍了从发酵食品中提取的益生菌酵母在与 种相关感染方面的治疗应用。这些潜在的益生菌酵母为治疗肠道微生物失调和预防机会性真菌感染引起的健康并发症提供了另一种途径，特别是本文强调的耐药超级细菌。
