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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Dysbiosis of the Gut Microbiota01:18

Dysbiosis of the Gut Microbiota

The human gut microbiome includes a diverse array of microbial species, including beneficial commensals and opportunistic pathogens, which interact to support host health. These microbes contribute to essential functions such as nutrient metabolism, immune system modulation, and maintenance of intestinal barrier integrity. However, disruptions to this equilibrium—referred to as dysbiosis—can have widespread physiological consequences.Dysbiosis is often characterized by reduced microbial...
Fungal Group Zygomycota01:29

Fungal Group Zygomycota

Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...

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Updated: Jun 26, 2026

Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
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Published on: February 8, 2016

Zygosaccharomyces bailii: A Promising Probiotic Candidate for Functional Food Development.

Lara Areal-Hermida1, David Rocha-Grandal1, Pedro Coelho2

  • 1Universidade de Vigo, Departamento de Bioloxía Funcional e Ciencias da Saúde, Área de Microbioloxía, Lagoas-Marcosende, Vigo, 36310, España.

Probiotics and Antimicrobial Proteins
|June 25, 2026
PubMed
Summary
This summary is machine-generated.

Two kombucha yeasts, Zygosaccharomyces bailii and Z. lentus, were identified as potential probiotics. Z. bailii UVI60 demonstrated strong survival, adhesion, antioxidant, and anti-tumor properties, showing promise for functional foods.

Keywords:
ZygosaccharomycesCytotoxic activityLifespan extensionNondairy functional foodsProbioticsYeast

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

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Last Updated: Jun 26, 2026

Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
12:12

Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice

Published on: February 8, 2016

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Area of Science:

  • Microbiology
  • Food Science
  • Biotechnology

Background:

  • Growing demand for functional foods necessitates novel probiotic microorganisms.
  • Artisanal fermented foods, like kombucha, are rich sources of potential probiotics, particularly yeasts.

Purpose of the Study:

  • To identify and characterize probiotic properties of yeast strains isolated from kombucha.
  • To evaluate the potential of Zygosaccharomyces bailii UVI60 as a functional food ingredient and probiotic.
  • To investigate the postbiotic potential of Zygosaccharomyces lentus UVI61.

Main Methods:

  • Isolation and identification of yeast strains from kombucha.
  • Assessment of Z. bailii UVI60's survival in simulated gastric and duodenal conditions.
  • Evaluation of adhesion properties (self-aggregation, hydrophobicity, Caco-2 cell adherence).
  • Measurement of antioxidant activity and bile salt hydrolysis.
  • Co-aggregation assays with pathogens.
  • Lifespan extension studies in Caenorhabditis elegans.
  • Cytotoxicity assays against tumor cell lines.
  • Viability assessment in various food matrices.

Main Results:

  • Zygosaccharomyces bailii UVI60 exhibited high survival (98%) in simulated gastrointestinal conditions.
  • The strain demonstrated significant adhesive properties to the intestinal epithelium and strong antioxidant activity (86%).
  • Z. bailii UVI60 showed potential geroprotective effects in C. elegans and cytotoxic activity against tumor cell lines. Z. lentus UVI61 also displayed cytotoxic activity.
  • Z. bailii UVI60 maintained excellent viability in diverse plant-based food matrices.

Conclusions:

  • Zygosaccharomyces bailii UVI60 is a promising candidate for a functional probiotic due to its robust survival, adhesion, antioxidant, and anti-tumor properties.
  • Zygosaccharomyces lentus UVI61 shows potential as a postbiotic.
  • Kombucha yeasts contribute to the functional properties of fermented foods, supporting their development into novel functional food products.