Abstract Background Probiotic yeasts (PYs) as promising cell factories and nutraceutical
carriers have several pivotal potentials including health-promoting and bio-therapeutic …

The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Effectively clearing multidrug‐resistant bacteria through nonantibiotic treatments is crucial
for the recovery of infected tissues in favorable biological environments. Herein, a thermally …

Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is
generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar …

Antibiotic resistance is a significant public health issue, causing illnesses that were once
easily treatable with antibiotics to develop into dangerous infections, leading to substantial …

Highlights•Probiotic yeast S. boulardii is increasingly incorporated into food
matrices.•Synbiotic and postbiotic-containing foods based on S. boulardii remain …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Multiple Sclerosis (MS) is a chronic demyelination disease of the central nervous system
(CNS). The gut-brain axis involves communication between the nervous, endocrine, and …

Hybrid Pennisetum, a top biomass energy source, faces usage limitations because of its
scarce lactic acid bacteria and high fiber content. This study assessed the influence of …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …