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.
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.

  • plantteacher@mander.xyz
    0·
    8 days ago

    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.eeEnglish
      0·
      8 days 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.