Table 1 Various dairy products that can contend probiotic

Saccharomyces boulardii

Yogurt and fermented milk

Inhibiting the growth of harmful bacteria in the intestines

(Talwalkar & Kailasapathy, 2004a, 2004b)

Saccharomyces cerevisiae

Probiotic yogurt and probiotic cheese

Supporting gut health, Enhancing flavor, and probiotic benefits

(Abbasi, Rad, Maleki, Kafil, & Baghbanzadeh, 2023)

Kluyveromyces

lactis

Dairy products (such as butter)

Producing beneficial dairy enzymes, Enhancing the quality and performance of dairy products

(Homayouni-Rad, Azizi, Oroojzadeh, & Pourjafar, 2020)

Kluyveromyces marxianus

Fermented dairy products (such as kefir)

Enhancing texture and flavor, Improving probiotic properties

(Homayouni-Rad et al., 2020)

Debaryomyces hansenii

Special cheeses (such as parmesan cheese)

Producing aromatic compounds for flavor enhancement, Reducing fermentation time in cheese production

(Angulo, Reyes-Becerril, Medina-Córdova, Tovar-Ramírez, & Angulo, 2020)

Yarrowia lipolytica

Dairy-based desserts and ice creams

Producing enzymes for fat breakdown, Enhancing texture and taste

(Nicaud, 2012)