Abstract Yeasts play a crucial role in the maturation of fermented foods, with Saccharomyces cerevisiae standing out as the most prominent among them. However, in recent years, there has been a growing interest in the roles and applications of non-Saccharomyces yeasts in fermented products. Their contribution to shape the characteristics of fermented foods like wine, beer, sourdough bread, cheese, and kombucha is undeniable, yet our understanding of the specific effects of each species remains incomplete in certain cases. In this mini-review, we collected and summarized studies that aimed to gain deeper understanding of the microbial dynamics and roles of non-Saccharomyces yeasts during the fermentation and development of alcoholic and non-alcoholic fermentations, as well as highlight that non-Saccharomyces yeasts are recently also recognized for benefiting the human microbiome as probiotics, further expanding their potential contributions to human health and supplementation.
Imre et al. (2025) studied this question.