{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T22:52:37Z","timestamp":1792191157667,"version":"4.4.0"},"reference-count":70,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,20]],"date-time":"2024-05-20T00:00:00Z","timestamp":1716163200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002848","name":"National Research and Development Agency of Chile (ANID) Fellowship","doi-asserted-by":"publisher","award":["21210539"],"award-info":[{"award-number":["21210539"]}],"id":[{"id":"10.13039\/501100002848","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU\/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.<\/jats:p>","DOI":"10.3390\/foods13101582","type":"journal-article","created":{"date-parts":[[2024,5,20]],"date-time":"2024-05-20T03:36:42Z","timestamp":1716176202000},"page":"1582","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization"],"prefix":"10.3390","volume":"13","author":[{"given":"Adrian","family":"Rodr\u00edguez Machado","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Cat\u00f3lica de Chile, Ave. Vicu\u00f1a Mackenna 4860, Santiago 6904411, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Camila Mella","family":"Caro","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Universidad Tecnol\u00f3gica Metropolitana, Las Palmas 3360, \u00d1u\u00f1oa, Santiago 7800003, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John J.","family":"Hurtado-Murillo","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Cat\u00f3lica de Chile, Ave. Vicu\u00f1a Mackenna 4860, Santiago 6904411, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristian J.","family":"Gomes Lobo","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Cat\u00f3lica de Chile, Ave. Vicu\u00f1a Mackenna 4860, Santiago 6904411, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4195-8085","authenticated-orcid":false,"given":"Rommy N.","family":"Z\u00fa\u00f1iga","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Universidad Tecnol\u00f3gica Metropolitana, Las Palmas 3360, \u00d1u\u00f1oa, Santiago 7800003, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5858-8554","authenticated-orcid":false,"given":"Wendy","family":"Franco","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Cat\u00f3lica de Chile, Ave. Vicu\u00f1a Mackenna 4860, Santiago 6904411, Chile"},{"name":"Department of Health Sciences, Nutrition Career, Pontificia Universidad Cat\u00f3lica de Chile, Ave. Vicu\u00f1a Mackenna 4860, Santiago 6904411, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,20]]},"reference":[{"key":"ref_1","unstructured":"Araya, M., Morelli, L., Reid, G., Sanders, M., Stanton, C., Pineiro, M., and Ben Embarek, P. (2002). Joint FAO\/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, World Health Organization, Food and Agriculture Organization of the United Nations. Fao Food and Nutrition Paper."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1111\/lam.12740","article-title":"Fermented cereal beverages: From probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks","volume":"65","year":"2017","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1007\/s13213-018-1396-1","article-title":"In-Vitro characterization of potentially probiotic Lactobacillus strains isolated from human microbiota: Interaction with pathogenic bacteria and the enteric cell line HT29","volume":"69","author":"Gharbi","year":"2019","journal-title":"Ann. Microbiol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1111\/febs.15217","article-title":"The mutual interplay of gut microbiota, diet and human disease","volume":"287","author":"Illiano","year":"2020","journal-title":"FEBS J."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"767","DOI":"10.1111\/j.1365-2036.2007.03442.x","article-title":"yeast as probiotics\u2013Saccharomyces boulardii","volume":"26","author":"Czerucka","year":"2007","journal-title":"Aliment. Pharmacol. Ther."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"54","DOI":"10.3923\/pjn.2003.54.59","article-title":"Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects","volume":"2","author":"Otles","year":"2003","journal-title":"Pak. J. Nutr."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"797","DOI":"10.1111\/jam.12875","article-title":"Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products","volume":"119","author":"Ogunremi","year":"2015","journal-title":"J. Appl. Microbiol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodres.2018.04.065","article-title":"Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages","volume":"111","author":"Menezes","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1574-6968.2012.02593.x","article-title":"Probiotics, their health benefits and applications for developing healthier foods: A review","volume":"334","author":"Nagpal","year":"2012","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.tifs.2018.11.016","article-title":"Biotechnological potential of yeasts in functional food industry","volume":"83","author":"Rai","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1186\/s42269-020-00482-x","article-title":"Antagonistic pattern of yeast species against some selected food-borne pathogens","volume":"45","author":"Fadahunsi","year":"2021","journal-title":"Bull. Natl. Res. Cent."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Ferronato, G., and Prandini, A. (2020). Dietary supplementation of inorganic, organic, and fatty acids in pig: A review. Animals, 10.","DOI":"10.3390\/ani10101740"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1262","DOI":"10.1126\/science.1223813","article-title":"Host-gut microbiota metabolic interactions","volume":"336","author":"Nicholson","year":"2012","journal-title":"Science"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Zahoor, F., Sooklim, C., Songdech, P., Duangpakdee, O., and Soontorngun, N. (2021). Selection of potential yeast probiotics and a cell factory for xylitol or acid production from honeybee samples. Metabolites, 11.","DOI":"10.3390\/metabo11050312"},{"key":"ref_15","first-page":"233","article-title":"Microorganisms in honey","volume":"500","author":"Silva","year":"2017","journal-title":"Honey Anal."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1093\/fqsafe\/fyx015","article-title":"Effect of honey in improving the gut microbial balance","volume":"1","author":"Mohan","year":"2017","journal-title":"Food Qual. Saf."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"675","DOI":"10.4067\/S0718-58392020000400675","article-title":"Study of honey according to botanical origin and physicochemical parameters in the Biob\u00edo Region, Chile","volume":"80","author":"Troncoso","year":"2020","journal-title":"Chil. J. Agric. Res."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.fm.2013.07.013","article-title":"Cultivable microorganisms associated with honeys of different geographical and botanical origin","volume":"38","author":"Sinacori","year":"2014","journal-title":"Food Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1216","DOI":"10.1128\/jcm.35.5.1216-1223.1997","article-title":"Identification of clinically important ascomycetous yeasts based on nucleotide divergence in the 5\u2032 end of the large-subunit (26S) ribosomal DNA gene","volume":"35","author":"Kurtzman","year":"1997","journal-title":"J. Clin. Microbiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/S0022-2836(05)80360-2","article-title":"Basic local alignment search tool","volume":"215","author":"Altschul","year":"1990","journal-title":"J. Mol. Biol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1093\/nar\/28.1.15","article-title":"GenBank","volume":"28","author":"Benson","year":"2000","journal-title":"Nucleic Acids Res"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1089\/10665270050081478","article-title":"A greedy algorithm for aligning DNA sequences","volume":"7","author":"Zhang","year":"2000","journal-title":"J. Comput. Biol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1439","DOI":"10.1021\/jf00033a016","article-title":"Single-injection HPLC analysis of acids, sugars, and alcohols in cucumber fermentations","volume":"41","author":"McFeeters","year":"1993","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.ijfoodmicro.2012.08.016","article-title":"Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal","volume":"159","author":"Pedersen","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1156","DOI":"10.1016\/j.lwt.2015.07.042","article-title":"Yeasts in foods and beverages: In Vitro characterisation of probiotic traits","volume":"64","author":"Carrascosa","year":"2015","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1702","DOI":"10.1039\/C9FO01293A","article-title":"A standardised semi-dynamic in vitro digestion method suitable for food\u2014An international consensus","volume":"11","author":"Egger","year":"2020","journal-title":"Food Funct."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1080\/0963748021000044732","article-title":"Development of an in vitro system simulating bucco-gastric digestion to assess the physical and chemical changes of food","volume":"53","author":"Hoebler","year":"2002","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"783","DOI":"10.1016\/S0278-6915(00)00071-5","article-title":"Application of a dynamic in vitro gastrointestinal tract model to study the availability of food mutagens, using heterocyclic aromatic amines as model compounds","volume":"38","author":"Krul","year":"2000","journal-title":"Food Chem. Toxicol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1002\/yea.3181","article-title":"Evaluation of antimicrobial activity and probiotic properties of wild-strain Pichia kudriavzevii isolated from frozen idli batter","volume":"33","author":"Chelliah","year":"2016","journal-title":"Yeast"},{"key":"ref_31","first-page":"691","article-title":"Inhibition of pathogenic strains of Candida albicans and non-albicans by Bacillus species isolated from traditional Indian fermented food preparations","volume":"4","author":"Palande","year":"2015","journal-title":"Int. J. Curr. Microbiol. Appl. Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"103","DOI":"10.21071\/az.v59i225.4896","article-title":"Yeast species associated with honey: Different identification methods","volume":"Volume 59","author":"Carvalho","year":"2010","journal-title":"Archivos de Zootecnia"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Wen, Y., Wang, L., Jin, Y., Zhang, J., Su, L., Zhang, X., Zhou, J., and Li, Y. (2017). The microbial community dynamics during the vitex honey ripening process in the honeycomb. Front. Microbiol., 8.","DOI":"10.3389\/fmicb.2017.01649"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1111\/1462-2920.12570","article-title":"Microbiology of sugar-rich environments: Diversity, ecology and system constraints","volume":"17","author":"Lievens","year":"2015","journal-title":"Environ. Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Matraxia, M., Alfonzo, A., Prestianni, R., Francesca, N., Gaglio, R., Todaro, A., Alfeo, V., Perretti, G., Columba, P., and Settanni, L. (2021). Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiol., 99.","DOI":"10.1016\/j.fm.2021.103806"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1694","DOI":"10.1016\/j.renene.2019.09.067","article-title":"Bioprospecting non-conventional yeasts for ethanol production from rice straw hydrolysate and their inhibitor tolerance","volume":"147","author":"Nandal","year":"2020","journal-title":"Renew. Energy"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1007\/s10482-014-0359-1","article-title":"Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey","volume":"107","author":"Dlauchy","year":"2015","journal-title":"Antonie Van Leeuwenhoek"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Prestianni, R., Matraxia, M., Naselli, V., Pirrone, A., Badalamenti, N., Ingrassia, M., Gaglio, R., Settanni, L., Columba, P., and Maggio, A. (2022). Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. Food Microbiol., 107.","DOI":"10.1016\/j.fm.2022.104064"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1007\/s00217-012-1836-2","article-title":"Physiological features of Schizosaccharomyces pombe of interest in making of white wines","volume":"236","author":"Benito","year":"2013","journal-title":"Eur. Food Res. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Singleton, T.L. (2018). Schizosaccharomyces pombe: Methods and Protocols, Springer.","DOI":"10.1007\/978-1-4939-7546-4"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Benito, S. (2020). Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking: A review. Microorganisms, 8.","DOI":"10.3390\/microorganisms8050655"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Garc\u00eda, M., Crespo, J., Cabellos, J.M., and Arroyo, T. (2021). Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions. Fermentation, 7.","DOI":"10.3390\/fermentation7030124"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"9510","DOI":"10.3390\/molecules20069510","article-title":"Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production","volume":"20","author":"Benito","year":"2015","journal-title":"Molecules"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2101","DOI":"10.1111\/j.1365-2621.2012.03076.x","article-title":"New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines","volume":"47","author":"Benito","year":"2012","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Benito, \u00c1., Jeffares, D., Palomero, F., Calder\u00f3n, F., Bai, F.-Y., B\u00e4hler, J., and Benito, S. (2016). Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking. PLoS ONE, 11.","DOI":"10.1371\/journal.pone.0151102"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Yao, S., Hao, L., Zhou, R., Jin, Y., Huang, J., and Wu, C. (2021). Co-culture with Tetragenococcus halophilus improved the ethanol tolerance of Zygosaccharomyces rouxii by maintaining cell surface properties. Food Microbiol., 97.","DOI":"10.1016\/j.fm.2021.103750"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Fan, G., Liu, P., Chang, X., Yin, H., Cheng, L., Teng, C., Gong, Y., and Li, X. (2021). Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation. Front. Microbiol., 12.","DOI":"10.3389\/fmicb.2021.663744"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"869430","DOI":"10.3389\/fsufs.2022.869430","article-title":"Amylolytic Fungi in the Ethnic Beer Starter \u201cemao\u201d and Their Beer-Producing Attributes","volume":"6","author":"Boro","year":"2022","journal-title":"Front. Sustain. Food Syst."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1002\/yea.3146","article-title":"Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model","volume":"33","author":"Michel","year":"2016","journal-title":"Yeast"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1080\/87559129.2015.1075211","article-title":"Brewer\u2019s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains","volume":"32","author":"Petruzzi","year":"2016","journal-title":"Food Rev. Int."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1229","DOI":"10.1007\/s00217-019-03244-w","article-title":"Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers","volume":"245","author":"Callejo","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"437","DOI":"10.1007\/s00217-016-2757-2","article-title":"Impact of sequential co-culture fermentations on flavour characters of Solaris wines","volume":"243","author":"Liu","year":"2017","journal-title":"Eur. Food Res. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Li, S., Chen, X., Gao, Z., Zhang, Z., Bi, P., and Guo, J. (2023). Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae. Food Biosci., 51.","DOI":"10.1016\/j.fbio.2022.102210"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"e00915-18","DOI":"10.1128\/mBio.00915-18","article-title":"Candida albicans-induced epithelial damage mediates translocation through intestinal barriers","volume":"9","author":"Allert","year":"2018","journal-title":"MBio"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"S79","DOI":"10.1093\/ofid\/ofy358","article-title":"Twenty years of the SENTRY antifungal surveillance program: Results for Candida species from 1997\u20132016","volume":"Volume 6","author":"Pfaller","year":"2019","journal-title":"Open Forum Infectious Diseases"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Kumla, J., Nundaeng, S., Suwannarach, N., and Lumyong, S. (2020). Evaluation of Multifarious Plant Growth Promoting Trials of Yeast Isolated from the Soil of Assam Tea (Camellia sinensis var. assamica) Plantations in Northern Thailand. Microorganisms, 8.","DOI":"10.3390\/microorganisms8081168"},{"key":"ref_57","first-page":"313","article-title":"Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: Effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids","volume":"3","author":"Jansen","year":"2003","journal-title":"FEMS Yeast Res."},{"key":"ref_58","first-page":"07","article-title":"Clavispora lusitaniae produces pH and temperature tolerant extracellular amylase","volume":"1","author":"Ranjan","year":"2015","journal-title":"Point J. Bot. Microbiol. Res."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"109173","DOI":"10.1016\/j.lwt.2020.109173","article-title":"Identification and selection of yeast with functional properties for future application in soft paste cheese","volume":"124","author":"Benito","year":"2020","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.foodres.2014.01.010","article-title":"Adhesion abilities of dairy Lactobacillus plantarum strains showing an aggregation phenotype","volume":"57","author":"Korany","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1571","DOI":"10.1007\/s10529-010-0352-3","article-title":"Flocculation protein structure and cell\u2013cell adhesion mechanism in Saccharomyces cerevisiae","volume":"32","author":"Goossens","year":"2010","journal-title":"Biotechnol. Lett."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1321","DOI":"10.1007\/s00253-010-2843-5","article-title":"Flocculation gene variability in industrial brewer\u2019s yeast strains","volume":"88","author":"Ghequire","year":"2010","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"216","DOI":"10.1016\/j.cofs.2021.12.009","article-title":"Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii","volume":"43","author":"Chan","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Pais, P., Almeida, V., Y\u0131lmaz, M., and Teixeira, M.C. (2020). Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?. J. Fungi, 6.","DOI":"10.3390\/jof6020078"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Savini, V. (2016). The Diverse Faces of Bacillus cereus, Clinical Microbiology and Virology, Laboratory of Bacteriology and Mycology, Civic Hospital of Pescara.","DOI":"10.1016\/B978-0-12-801474-5.00006-2"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1007\/s12223-013-0290-2","article-title":"Antifungal properties of the human Metschnikowia strain IHEM 25107","volume":"59","author":"Sisti","year":"2014","journal-title":"Folia Microbiol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"438","DOI":"10.3109\/13693786.2012.733429","article-title":"An atypical, pigment-producing Metschnikowia strain from a leukaemia patient","volume":"51","author":"Savini","year":"2013","journal-title":"Med. Mycol."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.anaerobe.2013.01.002","article-title":"Development of antimicrobial synbiotics using potentially-probiotic faecal isolates of Lactobacillus fermentum and Bifidobacterium longum","volume":"20","author":"Likotrafiti","year":"2013","journal-title":"Anaerobe"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Staniszewski, A., and Kordowska-Wiater, M. (2021). Probiotic and Potentially Probiotic Yeasts\u2014Characteristics and Food Application. Foods, 10.","DOI":"10.3390\/foods10061306"},{"key":"ref_70","unstructured":"Ok, T. (2003). Method of Utilization of Zygosaccharomyces rouxii. (Application No 10\/153,209), U.S. Patent."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/10\/1582\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:44:57Z","timestamp":1760107497000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/10\/1582"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,5,20]]},"references-count":70,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2024,5]]}},"alternative-id":["foods13101582"],"URL":"https:\/\/doi.org\/10.3390\/foods13101582","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,5,20]]}}}