foods
as contaminants that can cause food spoilage
Nevertheless, many yeast species have been proven to have antimicrobial
activity against spoilage microorganisms or pathogens
Probiotics are defined as live microorganisms which, administered
in adequate amounts, confer a beneficial effect on the host
health Several criteria are required for a
microorganism to be considered as probiotic: it must be innocuous,
causing neither toxicity nor illness to the host, it must be in high
amounts in the product with which it is administered and maintain
its viability during its shelf-life, it must be technologically usable
and survive the gastrointestinal transit . There is a new trend in
food microbiology in the use of multifunctional microorganisms
like starter cultures with probiotic activity therefore, it is interesting to evaluate
additional functional properties in yeasts tested for probiotic traits,
such as antioxidant activity inhibition of pathogens
and killer phenotype