Agarbati, A., Canonico, L., Marini, E., Zannini, E., Ciani, M., and Comitini, F. (2020). Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods, 9(3): 287-312.
Al‐Ghazzewi, F. H., Tester, R. F. and Alvani, K. (2012). The synbiotic effects of konjac glucomannan hydrolysates (GMH) and lactobacilli on the growth of Staphylococcus aureus and Salmonella typhimurium. Journal of Nutrition & Food Science, 42(2): 97-10.
Al-Ghazzewi, F. H. andTester, R. F. (2014). Impact of prebiotics and probiotics on skin health. Journal of Beneficial microbes, 5(2): 99-107.
Al-Kobaisi, M. F. (2007). Jawetz, Melnick & Adelberg’s Medical Microbiology 24th Edition. Sultan Qaboos University Medical Journal, 7(3): 273-275.
Amini, L., Soudi, M. and Nasr, Sh. (2013). Isolation of yeasts from rice farms and study of secretory enzyme profile in two species of the genus Pseudozyma. Journal of Biological Science, 28(1): 23-24.
Amara, A. A., Salem, S. R. and Shabeb, M. S. (2009). The possibility to use bacterial protease and lipase as biodetergent. Global Journal of Biotechnology & Biochemistry, 4(2): 104-114.
Baud, D., Agri, V. D., Gibson, G. R., Reid, G. and Giannoni, E. (2020). Using Probiotics to Flatten the Curve of Coronavirus Disease COVID-2019 Pandemic. Journal of Frontiers in Public Health, 8(186): 1-5.
Bateup, J. M., McConnell, M. A., Jenkinson, H. F. and Tannock, G. W. (1995). Comparison of Lactobacillus strains with respect to bile salt hydrolase activity, colonization of the gastrointestinal tract, and growth rate of the murine host. Journal of Applied & Environmental Microbiology, 61(3): 1147-1149.
Bajwa, J. and Sharma, N. (2018). Evaluation of probiotic properties of yeasts isolated from Sidra–An ethnic fermented fish product of North East India. International Journal of Current Microbiology and Applied Sciences, 7(2): 2632-2643.
Bojar, R. A. and Holland, K. T. (2002). The human cutaneous microflora and factors controlling colonisation. World Journal of Microbiology and Biotechnology, 18(9): 889-903.
Boix-Amorós, A., Martinez-Costa, C., Querol, A., Collado, M. C. and Mira, A. (2017). Multiple approaches detect the presence of fungi in human breastmilk samples from healthy mothers. Journal of Scientific reports, 7(1): 1-13.
Buzzini, P., and Martini, A. (2002). Extracellular enzymatic activity profiles in yeast and yeast‐like strains isolated from tropical environments. Journal of applied microbiology, 93(6): 1020-1025.
Carrasco, M., Villarreal, P., Barahona, S., Alcaíno, J., Cifuentes, V. and Baeza, M. (2016). Screening and characterization of amylase and cellulase activities in psychrotolerant yeasts. Journal of BMC microbiology, 16(1), 1-9.
Chen, L. S., Ma, Y., Maubois, J. L., He, S. H., Chen, L. J. and Li, H. M. (2010). Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol. Journal of Dairy Science & Technology, 90(5): 537-548.
Cappuccino, J. G. and Sherman, N. (1996). Microbiology: A Laboratory Manual. Pages 129-182, The Benjamin/Cummings Publishing Company New York.
Dye, D. W. (1968). A taxonomic study of the genus Erwinia I. The" amylovora" group. New Zealand Journal of Science, 11: 590-607.
de Melo Pereira, G. V., de Oliveira Coelho, B., Júnior, A. I. M., Thomaz-Soccol, V. and Soccol, C. R. (2018). How to select a probiotic? A review and update of methods and criteria. Journal of Biotechnology advances, 36(8): 2060-2076.
Edens, F. W. (2003). An alternative for antibiotic se in poultry: probiotics. Brazilian Journal of Poultry Science, 5(2): 75-97.
Erkkila, S. and Petaja, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Journal of Meat science, 55(3): 297-300.
Estrada, A., Yun, C. H., Kessel, A. V., Li, B., Hauta, S. and Laarveld, B. (1997). Immunomodulatory activities of oat β-glucan in vitro and in vivo. Journal of Microbiology & Immunology, 41(12): 991-998.
Esteban-Torres, M., Mancheno, J. M., de las Rivas, B. and Munoz, R. (2015). Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations. Journal of Food Science & Technology, 60(1): 246-252.
Fernandes, T., Carvalho, B. F., Mantovani, H. C., Schwan, R. F. and Ávila, C. L. S. (2019). Identification and characterization of yeasts from bovine rumen for potential use as probiotics. Journal of Applied Microbiology, 127(3): 845-855.
Fredricks, D. N. (2001). Microbial ecology of human skin in health and disease. Journal of Investigative Dermatology Symposium Proceedings, 6(3): 167-169.
Ghoneum, M., Matsuura, M., Braga, M. and Gollapudi, S. (2008). Saccharomyces cerevisiae induces apoptosis in human metastatic breast cancer cells by altering intracellular Ca2+ and the ratio of Bax and Bcl-2. International Journal of Oncology, 33(3): 533-539.
Gonzalez-Lopez, C. I., Szabo, R., Blanchin-Roland, S. and Gaillardin, C. (2002). Genetic control of extracellular protease synthesis in the yeast Yarrowia lipolytica. Journal of Genetics, 160(2): 417-427.
Gut, A. M., Vasiljevic, T., Yeager, T. and Donkor, O. N. (2019). Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties. Journal of Functional Foods, 58: 56-66.
Golubev, W. I. (2006). Antagonistic interactions among yeasts. In Biodiversity and ecophysiology of yeasts, Springer, 197-219 Pp. Berlin, Heidelberg.
Gilliland, S. E. and Walker, D. K. (1990). Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans. Journal of dairy science, 73(4): 905-911.
Hasan, S., Ahmad, A., Purwar, A., Khan, N., Kundan, R. and Gupta, G. (2013). Production of extracellular enzymes in the entomopathogenic fungus Verticillium lecanii. Bioinformation, 9(5): 238-242.
Hu, X. Q., Liu, Q., Hu, J. P., Zhou, J. J., Zhang, X., Peng, S. Y. and Wang, X. D. (2018). Identification and characterization of probiotic yeast isolated from digestive tract of ducks. Journal of Poultry Science, 97(8): 2902-2908.
Kurtzman, C., Fell, J. W. and Boekhout, T. (2011). The yeasts: a taxonomic study. Pages 2354, Elsevier.
Kaur, A., Mahajan, R., Singh, A., Garg, G. and Sharma, J. (2010). Application of cellulase-free xylano-pectinolytic enzymes from the same bacterial isolate in biobleaching of kraft pulp. Journal of Bioresource Technology, 101(23): 9150-9155.
Kurugol, Z. and Koturoğlu, G. (2005). Effects of Saccharomyces boulardii in children with acute diarrhoea. Journal of Acta Paediatrica, 94(1): 44-47.
Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T. and Shimazaki, K. (2004). Screening of dairy yeast strains for probiotic applications. Journal of Dairy Science, 87(12): 4050-4056.
Kunyeit, L., Kurrey, N. K., Anu-Appaiah, K. A., and Rao, R. P. (2019). Probiotic yeasts inhibit virulence of non-albicans Candida species. Journal of MBio, 10(5): e02307-19.
Kavanagh, K. (2005). Biology and Applications, John Wiley and Sons Ltd, 267 Pp. New York, USA.
Lew, L. C., and Liong, M. T. (2013). Bioactives from probiotics for dermal health: functions and benefits. Journal of applied microbiology, 114(5): 1241-1253.
Lilly, D. M. and Stillwell, R. H. (1965). Probiotics: growth-promoting factors produced by microorganisms. Journal of Science, 147(3659): 747-748.
Manns, J. M., Mosser, D. M. and Buckley, H. R. (1994). Production of a hemolytic factor by Candida albicans. Journal of Infection & Immunity, 62(11): 5154-5156.
Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B. and Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16(3): 189-199.
Mahdhi, A., Hmila, Z., Behi, A. and Bakhrouf, A. (2011). Preliminary characterization of the probiotic properties of Candida famata and Geobacillus thermoleovorans. Iranian journal of microbiology, 3(3): 129-134.
Moslehi-Jenabian, S., Lindegaard, L., and Jespersen, L. (2010). Beneficial effects of probiotic and food borne yeasts on human health. Nutrients, 2(4): 449-473.
Ogunremi, O. R., Sanni, A. I. and Agrawal, R. (2015). Probiotic potentials of yeasts isolated from some cereal‐based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119(3), 797-808.
Pennacchia, C., Blaiotta, G., Pepe, O. and Villani, F. (2008). Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics. Journal of Applied Microbiology, 105(6): 1919-1928.
Perricone, M., Bevilacqua, A., Corbo, M. R. and Sinigaglia, M. (2014). Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Journal of Food Microbiology, 38: 26-35..
Psomas, E., Andrighetto, C., Litopoulou-Tzanetaki, E., Lombardi, A. and Tzanetakis, N. (2001). Some probiotic properties of yeast isolates from infant faeces and Feta cheese. International Journal of Food Microbiology, 69(1-2): 125-133.
Psani, M. and Kotzekidou, P. (2006). Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World Journal of Microbiology & Biotechnology. 22: 1329–1336.
Qvirist, L. A., De Filippo, C., Strati, F., Stefanini, I., Sordo, M., Andlid, T. and Cavalieri, D. (2016). Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan. Journal of Frontiers in Microbiology, 7(1690): 1-17.
Rosa, C. A. and Peter, G. (2006). The yeast handbook: biodiversity and ecophysiology of yeasts, Springer-Verlag, 559 Pp. Berlín, Alemania.
Reed, G. and Nagodawithana, T. W. (1991). Baker’s yeast production. In Yeast technology. Pages 261-314. Springer, Dordrecht.
Ragavan, M. L. and Das, N. (2017). Isolation and characterization of potential probiotic yeasts from different sources. Asian Journal of Pharmaceutical Sciences, 10(4): 451-455.
Saber, A., Khosroushahi, A. Y., Faghfoori, Z., Seyyedi, M. and Alipour, B. (2019). Molecular identification and probiotic characterization of isolated yeasts from Iranian traditional dairies. Journal of progress in nutrition, 21: 445-457.
Sauerwein, H., Schmitz, S., and Hiss, S. (2007). Effects of a dietary application of a yeast cell wall extract on innate and acquired immunity, on oxidative status and growth performance in weanling piglets and on the ileal epithelium in fattened pigs. Journal of Animal Physiology and Animal Nutrition, 91(9‐10): 369-380.
Schmitt, M. J. and Breinig, F. (2002). The viral killer system in yeast: from molecular biology to application. Journal of Microbiology Reviews, 26(3): 257-276.
Schaad, N. W., Jones, J. B. and Chun, W. (2001). Laboratory guide for the identification of plant pathogenic bacteria. Pages 373, American Phytopathological Society: APS Press.
Sajadi, F. (2018). Screening of zygoascus hellenicus yeast hydrolytic enzymes and optimization of temperature and pH of growth and activity of its hydrolytic enzymes. Tabriz university of medical sciences Pp 112.
Stadler, M. and Viernstein, H. (2003). Optimization of a formulation containing viable lactic acid bacteria. International Journal of Pharmaceutics, 256(1-2): 117-122.
Sathish, L., Pavithra, N. and Ananda, K. (2012). Antimicrobial activity and biodegrading enzymes of endophytic fungi from eucalyptus. International Journal of Pharmaceutical Sciences & Research, 3(8): 25-74.
Syal, P. and Vohra, A. (2013). Probiotic potential of yeasts isolated from traditional Indian fermented foods. International Journal of Microbiology Research, 5(2): 390-398.
Sánchez-Ortiz, A. C., Luna-González, A., Campa-Córdova, Á. I., Escamilla-Montes, R., del Carmen Flores-Miranda, M. and Mazón-Suástegui, J. M. (2015). Isolation and characterization of potential probiotic bacteria from pustulose ark (Anadara tuberculosa) suitable for shrimp farming. Latin American Journal of Aquatic Research, 43(1): 123-136.
Talebi, F., Manaffar, R., Esmaeili Fereidouni, A. and Abdi, J. (2016). Comparative effects of manipulated beaker's yeast and Lansy PZ on fatty acid composition of adults in Artemia urmiana and A. franciscana. Journal of Marine Science & Technology, 15(2): 51-65.
Van der Aa Kühle, A., Skovgaard, K. and Jespersen, L. (2005). In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains. International journal of food microbiology, 101(1): 29-39.
Vakhlu, J. (2006). Yeast lipases: enzyme purification, biochemical properties and gene cloning. Electronic Journal of Biotechnology, 9(1):69-85.
Yadav, R., Singh, A. V., Joshi, S. and Kumar, M. (2015). Antifungal and enzyme activity of endophytic fungi isolated from Ocimum sanctum and Aloe vera. African Journal of Microbiology Research, 9(29): 1783-1788.
Zeng, X., Fan, J., He, L., Duan, Z. and Xia, W. (2019). Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu. Journal of Food Biochemistry, 43(8): 1-14.
Zhao, Q., Liu, Z. D., Xue, Y., Wang, J. F., Li, H., Tang, Q. J., and Xue, C. H. (2011). Ds-echinoside A, a new triterpene glycoside derived from sea cucumber, exhibits antimetastatic activity via the inhibition of NF-κB-dependent MMP-9 and VEGF expressions. Journal of Zhejiang University Science B, 12(7): 534-544.
)