Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları.

Today, the use of probiotics is increasing visibly. Many reasons such as preventing the proliferation of pathogenic microorganisms in the intestine, creating a healthier flora environment, strengthening the intestinal barrier, inhibiting inflammation will continue to keep the interest in probiotics on the agenda. Considering the effects of these microorganisms on human health and their beneficial effects on food, the search for new and more effective probiotic sources has begun. Although the majority of probiotic microorganisms are composed of bacteria, the probiotic properties of yeasts are being investigated by many studies today. Since bacteria can be sensitive to antibiotics, produce toxins and show pathogenicity, preference has been given to yeasts in the selection of probiotics. The fact that they increase the flavor in fermented foods, contribute to the development of new functional foods and, in addition, act as a biological control agent on mold and pathogenic microorganisms to increase the shelf life of products shows that the future of yeasts in food biotechnology is bright. Most probiotics used today are derived from fermented foods or from microorganisms that colonize a healthy person. Table olives; Since it is one of the most important fermented foods in the food industry, it can be considered as a potential source of probiotic yeast. Freshly produced extra virgin olive oil has also been shown to contain a biotic fraction represented by a rich microbiota, including yeasts. In this review, the probiotic properties of yeasts, the yeasts found in olive and olive oil, and the probiotic action mechanisms of these yeasts are included. [ABSTRACT FROM AUTHOR]