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Aquaculture is the fastest-growing food production area in the world and this productive activity requires nutrients that fit the needs of cultured species, as well as additives or supplements that help keep organisms healthy. The use of probiotics, prebiotics, synbiotics and parabiotics as an alternative to regular feed has been proved to stimulate good health, safeguard the gut against pathogenic microorganisms, and reduce inflammation. In turn, these compounds have improved the growth, immunity, and gut health of cultured species. Yeasts are a noble product to use in aquaculture (as a whole or as components/pieces) as supplements in animal feed because they are an emerging alternative ingredient because of their nutritional value and some of the bioactive compounds that they contain. Saccharomyces cerevisiae has been the most commonly used yeast in aquaculture, particularly for its health stimulating effects in various cultured species. Most of the research carried out in fishes and crustaceans have confirmed that S. cerevisiae and its cellular components (β-glucan, mannaoligosaccharides, glucooligosaccharides, enzymes) improve growth, morphology and physiology of the host digestive system and also immune responses. However, the different works on yeast S. cerevisiae applied to aquaculture has not been fully integrated. This scientific knowledge is needed to be subsequently transferred to aquaculture mainly to seafood industrial production. The use of S. cerevisiae allows to replace the use of antibiotics, generating an eco-friendly methodology to control pathogens. Therefore, this review aims to integrate the effects of S. cerevisiae as probiotic, prebiotic, synbiotic, and parabiotic-postbiotics on aquaculture of fishes and crustaceans, and open a new insight to future investigations. • Probiotics, prebiotics and parabiotics are an alternative to aquaculture feed. • S. cerevisiae is a good immunostimulant for it heightens defensive responses. • Yeast constitutes an emerging ingredient because it contains bioactive compounds. [ABSTRACT FROM AUTHOR]