POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS

The analysis of the literature allows us to characterise the potential of the new probiotic yeast strain S. boulardii. The paper describes the long period of formation of fundamental knowledge and introduction of some technological methods into the production of different fermented milks products. Besides the historical aspect, the microbiological diversity of fermented milks products is considered, and the technological differences in manufacturing them are shown. It is known that yoghurt is one of the most famous fermented milk products. This dairy product has been very popular for years due to its taste characteristics and ease of manufacture. With the accumulation of knowledge about probiotics and the yoghurt production technology, there has appeared a tendency to further enrichment of the product with certain probiotics, prebiotics, and minerals. Today, yoghurt manufacturing actively uses the method of enriching the finished product with probiotics. This allows creating a qualitatively new functional food product that not only has nutritional value for the consumer, but also produces a certain positive effect on intestinal microbes and thus on the consumer’s health. Bacteria are known to be the main probiotics, but the recent discovery of the probiotic properties of certain genera and species of yeast opens up new prospects of their use, both in the pharmaceutical industry and in creating functional foods. The recently discovered yeast strain S. boulardii, phylogenetically related to S. cerevisiae, has many therapeutic effects and significant advantages over bacterial probiotics, in particular, it is resistant to antibiotics. S. boulardii is a probiotic strain that can be used to enrich yoghurt. The physiological properties of the strain and therapeutic properties of the products of its metabolism along with the technological parameters of yoghurt processing make a combination of the probiotic and this beneficial fermented milk very promising. It has been determined that to produce enriched yoghurt, it is possible to use both a lyophilised culture of S. boulardii and a microencapsulated one. On analysing the economic aspect, especially the sale of yoghurts and the further tendency towards an increase in its consumption, we can say that the introduction of S. boulardii as an enrichment strain is a promising issue of current importance.