Browsing by Author "DJAIDIR, Meriem"

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    Recherche et application des levures en tant que probiotiques, revue.
    (Faculté Science de la Nature et de la Vie et Sciences de la Terre - Université de Ghardaïa, 2022) DJAIDIR, Meriem
    The main areas of use of yeasts on a commercial scale are still limited to three areas: alcoholic beverages, ethanol production and baking. In this study, we will highlight the benefits of certain yeasts, such as the use of live yeast in the prevention or treatment of disease. Since human health and vitality are closely linked to the intestinal microbiota, and if dysbiosis occurs or their numbers decrease in the intestine, the balance must be restored by providing the appropriate number and desired quality of micro- beneficial organisms called probiotics. Currently yeasts occupy an important part in this group of probiotic microorganisms and the best known yeast is Saccharomyces serevisia. In addition, the discovery of new non-saccharomyces probiotics is a challenge that will increase in the range of these host-beneficial yeasts.