Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest.

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非酵母菌益生菌：揭示相关性和潜力

非酿酒酵母是单细胞真核生物，在不同的生态位中发挥着重要作用。近几十年来，它们的生理和形态特性得到了重新评估和评估，证明了它们在各个应用领域所拥有的巨大潜力。非酵母菌作为益生菌已获得相关性，体外和体内检测非常有前景，并为功能性食品和营养保健品行业提供了具有新应用的研究利基。已经描述了几种有益的作用，例如抗菌和抗氧化活性以及胃肠道调节和调节功能。此外，据报道，生物活性化合物或特定酶的产生对身体、精神和神经退行性疾病以及最终产品的感官特性产生了一些积极影响。其他需要强调的要点是多组学作为增强行业内感兴趣特征的工具；以及微胶囊化提供了广泛的研究领域，开辟了食品基质作为益生菌载体的利基；反过来，非酵母菌提供了一种有趣的替代品，作为各种感兴趣化合物的微囊化细胞。