Biotechnology and Bioinformatics (1+1)

6.4.3.2. Saccharomyces cerevisiae

The yeast, Saccharomyces cerevisiae, also has been commonly studied whereby immunostimulatory activity was demonstrated and production of inhibitory substances shown.
The stability is also critical to guarantee the efficacy of probiotics and its ability to induce in the host the beneficial effects in the final product formulation.

Therefore, to be effective and confer these health benefits, probiotic cultures must be able to retain their probiotic properties after processing, and with sufficient numbers survived during shel flife/storage.

It is well known that the stability of probiotics is influenced by various factors, including the species, strain biotype, water activity, temperature, pH, osmotic pressure, mechanical friction and oxygen. Consequently, special attention and techniques are needed during the resistance of these probiotics against adverse conditions have been proposed, including use of oxygen-impermeable containers, two-step fermentation, stress adaptation, incorporation of micronutrients such as peptides and amino acids , and microencapsulation.