Application of Saccharomyces cerevisiae var. boulardii in food processing: a review |
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| Authors: | MA Lazo‐Vélez SO Serna‐Saldívar MF Rosales‐Medina M Tinoco‐Alvear M Briones‐García |
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| Institution: | 1. Universidad del Azuay, Grupos Estratégicos de Investigación de la Carrera de Alimentos (GEICA‐UDA), Cuenca, Ecuador;2. Tecnológico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Monterrey, México |
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| Abstract: | Probiotics are increasingly being added to food in order to develop products with health‐promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting‐culture for development of functional and probiotic foods. Although the literature is abundant on the beneficial effects of S. boulardii on health, slight information is available on the effects of supplementing this probiotic to food systems. The aim of this paper is to examine the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health. |
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| Keywords: | fermented foods food processing
S boulardii
yeasts |
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