Table 4.
Novel probiotic and potentially probiotic strains of yeast for potential application in food.
| Strains | Product | Added Value 1 | References |
|---|---|---|---|
| Pichia fermentans BY5 | - | Cholesterol reduction | [49] |
|
Pichia kudriavzevii BY10 Pichia kudriavzevii BY15 |
- - |
Cholesterol reduction | [49] |
| Cholesterol reduction | |||
| Meyerozyma caribbica 9D | Fermented pineapple beverage | Better sensory properties with lower ethanol content | [48] |
|
Saccharomyces cerevisiae var. boulardii CNCM I-745 Saccharomyces cerevisiae var. boulardii (strain from Biopron Forte) |
Craft beer | Possibility to produce functional beer with high ethanol concentration | [55] |
| Low-alcohol and alcohol-free beer | Production of alcohol-free and low-alcohol products | [54] | |
| Yarrowia lipolytica HY4 | - | Cholesterol reduction | [49] |
1 An aspect in which the use of the strain shown can bring innovative properties to the product or improve its properties.