Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Ana-Maria MANOLICǍ, Raluca-Ştefania RĂDOI-ENCEA, Vasile PǍDUREANU, Florentina MATEI
The incorporation of probiotics and prebiotics as food ingredients derived from sustainable microbial sources has gained increasing attention in the food industry. These bioactive compounds play a pivotal role in promoting gut health, improving food quality, and facilitating the development of functional food products tailored to different consumer demands. This study explores the biotechnological potential of probiotic yeasts, including Kluyveromyces marxianus, Kluyveromyces lactis, Yarrowia lipolytica, Pichia kudriavzevii, Pichia kluyveri, and Pichia fermentans, in modulating gut microbiota composition and improving food formulations. In addition, prebiotic compounds from K. marxianus and K. lactis - particularly fructans (fructo-oligosaccharides, inulin) and galactans (galacto-oligosaccharides) - are recognised for their ability to selectively stimulate the growth of beneficial bacterial populations. The integration of these probiotic and prebiotic ingredients into food systems offers significant opportunities for innovation, sustainability, and nutritional improvement, contributing to the advancement of health-promoting and functional foods
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