Probiotic yeast Saccharomyces cerevisiae var. boulardii : properties and peculiarities of use in functional foods development | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 15 No. 5 (2025): May 2025 / Review Articles Probiotic yeast Saccharomyces cerevisiae var. boulardii: properties and peculiarities of use in functional foods development Authors Dmitrii Manshin Maria Kuntsova Alexey Shilenko Anastasia Andreeva DOI: https://doi.org/10.31989/ffhd.v15i5.1482 Abstract The unconscious human consumption of probiotic microorganisms due to fermented foods in the daily diet has lasted for many centuries. Meanwhile, the transition to the conscious use of probiotic biopotential in a healthy diet dates back only to the beginning of the previous century. It is associated with the development of the concept of functional food. The yeast Saccharomyces cerevisiae var. boulardii, discovered in the 1920s, is the only eukaryotic probiotic microorganism registered. The probiotic activity of Saccharomyces cerevisiae var. boulardii is determined by antimicrobial, antitoxin, immune modulation, and trophic effects. These different types of activities, in their turn, have provided a wide range of applications of this yeast culture to treat various types of diarrheas; clostridium difficile infection; inflammatory bowel diseases; irritable bowel syndrome; ulcerative colitis; Crohn’s disease; sepsis; acne; and vaginal candidiasis. In addition to the application of Saccharomyces cerevisiae var. boulardii in medical practice, it becomes possible to incorporate the microorganism into food products, which can impart them functional, namely, probiotic properties, thus enhancing their biological activity and contributing unique sensory characteristics to final products in the case of fermented ones. This review aims to systematize the data concerning the properties of the yeast Saccharomyces cerevisiae var. boulardii and its application in the functional food development.  Keywords: Saccharomyces cerevisiae var. boulardii, probiotics, functional food, fermented foods, yeast Downloads [Abstract] [Full Article] Published 2025-05-23 Issue Vol. 15 No. 5 (2025): May 2025 Section Review Articles License Copyright (c) 2025 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com