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Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic (www.mdpi.com)

submitted 2 months ago by Joker@sh.itjust.works to c/science@mander.xyz

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Abstract

: In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and the loss of many potentially interesting yeast strains. In this study, we have screened multiple spoilage yeast strains from various spoiled food products and assessed their potential as probiotic candidates. Within this research, we identified two promising probiotic candidates, 113_Metsch_pulcherrima and 101_Pich_kudriavzevii.

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[–] plantteacher@mander.xyz 2 points 2 months ago (1 children)

They spoiled:

red kale
fermented fruit juice
fermented strawberry jam
pumpkin jam
sourdough

but it’s unclear which led to possible benefits. With jams I would just scoop out the unexpected organisms and eat the rest. Maybe that’s not even necessary.

[–] catloaf@lemm.ee 2 points 2 months ago

The study is looking for potential new probiotics. I didn't see that that identified benefits, only that some yeasts didn't produce harmful amines.

At home, if you can't identify the spoilage organism, and it's not a known probiotic (sourdough, kimchi, yogurt) then you should definitely discard the spoiled food.