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Abstract
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Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi chinensis),
mangosteen fruit, kombucha, and dairy products like kefir. Dairy products containing S. boulardii
have been revealed to possess potential probiotic activities owing to their ability to produce
organic acids, essential enzymes, vitamins, and other important metabolites such as vanillic acid,
phenyl ethyl alcohol, and erythromycin. S. boulardii has a wide spectrum of anti-carcinogenic, antibacterial
antiviral, and antioxidant activity, and is known to reduce serum cholesterol levels.
However, this yeast has mainly been prescribed for prophylaxis treatment of gastrointestinal infectious
diseases, and stimulating the immune system in a number of commercially available products.
The present comprehensive review article reviews the properties of S. boulardii related to
their use in fermented dairy foods as a probiotic microorganism or starter culture. Technical
aspects regarding the integration of this yeast into the dairy foods matrix its health advantages,
therapeutic functions, microencapsulation, and viability in harsh conditions, and safety aspects are highlighted.
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