Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease.

Yeasts derived from fermented foods have historically been known for their organoleptic properties,
enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In
this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation,
as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and
biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed
primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary
metabolites that are both pleasing to the consumer and beneficial to the host’s health and
well-being. The review also focused on therapeutic applications of probiotic yeasts derived from
fermented foods on infections associated with Candida species. These potential probiotic yeasts
present an additional avenue to treat dysbiosis of the gut microbiota and prevent health
complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs,
which are highlighted in this review.