A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub-Saharan Africa for Sustainable Food Systems and Improved Health

Abstract

Research on probiotic yeasts from fermented products in sub-Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field. The review aims to consolidate data on the probiotic characteristics of yeasts isolated from traditional fermented products. The prospects for the application of probiotics in sub-Saharan Africa to address food insecurity, improve health, develop sustainable food systems, and address Sustainable Development Goals are also discussed. This review shows that selected yeasts from fermented products show potential as probiotics based on resistance to gastrointestinal stress, but further research is required to assess yeast adherence to epithelial cell lines, and in vivo studies are lacking. Probiotic yeasts can be applied as starter cultures to produce functional fermented products to address food insecurity and promote human health and be used by vendors in the informal market to scale up production, contributing to sustainable food systems. However, studies focused on probiotic yeast resistance to food processing stress, viability during shelf life, and efficacy upon consumption are still required. Regulatory frameworks and guidelines for policing health claims on probiotic products are also necessary. Therefore, collaborations between scientists, manufacturers, and policymakers are required for quality probiotic products and to protect consumers.