Amplification of Choosing Isolation-Sources with anApproach to Ameliorate Screening for Diverse Yeasts with ProbioticPotential: a Comparative Study

Background and Aim : Probiotics are known for their health-promoting benefits in the consumer.In the past few years, probiotics of yeast origin have gained more attention regarding their role indifferent applications due to their exclusive characteristics and longer viability. The criteria ofchoosing the right practical probiotic species are vital in the industrial processes and isolating adiverse variety of industrial probiotic yeast species with new comprehensive features secures andqualifies the status of upcoming product outputs. A thorough yet precise acquaintance on potentialsources of probiotic yeasts leads to an efficient timesaving screening and isolation process withchances of attaining greater yeast biodiversity and subsequently a more convenient yield. Thisstudy is designated with reliance on collating scientific progress on the implication of choice ofdifferent potential probiotic sources in yeast isolation.Methods : A total number of ۵۷ research articles with emphasis on yeast isolation from differentsources, also opting for probiotic potency of the isolates, were selected and browsed fromGoogleScholar and other online scientific databases and journals (from ۲۰۱۱ to July ۲۰۲۲). Precisedata about isolation-sources and number of yeast isolates with considerate probiotic potential wasassembled, compared and later pinpointed.Results : Studies eventuated that sources cheese, kefir, olives, alcoholic beverages, fruits, battersand sourdough are the most substantial probiotic sources respectively. The results corollaryaffirmed that on ۴ major source-categories of food, dairy, beverages and environment, ۴۳% ofisolated yeasts are from food sources, ۳۱% from dairy products, ۱۶% from beverages and ۱۰%from environment sources. Silva et al. (۲۰۱۱) and Fernandez-Pacheco Rodr?guez et al. (۲۰۱۸)isolated the most number of yeast from food sources (۲۷۳ and ۲۱۵ isolates respectively) whileGürkan ?zlü et al. (۲۰۲۲), Alvarez et al. (۲۰۲۲) and Merch?n et al. (۲۰۲۰) successfully declaredthe most number of probiotic yeast strains (۱۵ each) from dairy products, wine makery andtraditional cheese.Conclusion : With an accretion of probiotic yeast strains application and importance in theindustry, it is essential to continuously look for new practical species to fulfil future product varietylacks and market demand, thus raising awareness about different sources of isolation is considereda great tool.

کلیدواژه ها:

Probiotics ، Yeast ، Fermented Foods ، Dairy Products ، Food Microbiology ، FoodTechnology