Researchers found a special type of yeast in traditional Thai fermented foods that might help your body absorb nutrients better. This yeast, called Pichia kudriavzevii, can break down a substance in grains and beans that normally blocks nutrient absorption. The yeast also fights off harmful bacteria and survives in your stomach’s acidic environment. Scientists tested this yeast in the lab and found it has many qualities that make it a good probiotic—similar to the helpful bacteria in yogurt. If this yeast works as well in real food as it does in the lab, it could be added to foods to make them more nutritious.

The Quick Take

  • What they studied: Can a special yeast from Thai fermented food starters act like a probiotic (helpful microorganism) AND break down a nutrient-blocking substance in grains and beans?
  • Who participated: This was a laboratory study that tested three yeast strains isolated from Thai traditional fermentation starters. No human participants were involved—researchers tested the yeast in controlled lab conditions.
  • Key finding: One yeast strain, called Pichia kudriavzevii NS104-STR, showed the best results. It could break down the nutrient-blocking substance, fight harmful bacteria, survive stomach acid, and stick to intestinal cells—all important qualities for a probiotic.
  • What it means for you: This research suggests that adding this yeast to foods might help your body absorb more minerals and nutrients from grains and beans. However, this is still early-stage research done in a lab, so it’s not yet proven to work in real people eating real food.

The Research Details

Scientists collected yeast samples from Thai traditional fermentation starters (a mixture used to start fermentation in foods). They grew these yeasts in the lab and tested three promising strains. For each strain, they ran multiple tests to see if it had probiotic qualities: Could it fight harmful bacteria? Could it survive in acidic conditions like stomach acid? Could it break down phytate (the nutrient-blocking substance)? They also identified exactly what type of yeast each strain was by looking at its genetic material.

The researchers tested the yeast’s ability to survive in conditions similar to your digestive system—acidic stomach environment and bile salts from your liver. They also tested how well the yeast could stick to intestinal cells and block harmful bacteria from attaching. These are all important traits for probiotics to work effectively in your body.

This research approach is important because it combines two beneficial properties in one organism: the ability to break down a nutrient-blocking substance AND the ability to act as a probiotic. Most probiotics don’t do both. By testing the yeast in conditions that mimic your digestive system, researchers can predict whether it might actually work if eaten in food, rather than just guessing.

This is a laboratory study, which means the results are promising but not yet proven in humans. The researchers used standard scientific methods to identify the yeast and test its properties. The fact that they tested multiple qualities (acid resistance, bile tolerance, bacterial fighting ability) rather than just one makes the findings more reliable. However, lab results don’t always translate to real-world benefits in people eating food.

What the Results Show

The yeast strain Pichia kudriavzevii NS104-STR performed best in all tests. It produced the highest levels of phytase (the enzyme that breaks down the nutrient-blocking substance). When tested in acidic conditions similar to stomach acid, the yeast survived extremely well—maintaining over 1 million living cells per milliliter at very acidic levels (pH 2.0) and over 100 million cells at slightly less acidic levels (pH 3.0) after 3 hours. This is important because many probiotics die in stomach acid.

The yeast also survived exposure to bile salts (digestive juices from your liver) with over 100% survival rate after 24 hours. This means it could potentially reach your intestines alive and active. In tests measuring how well the yeast could stick to intestinal cells, it showed strong adhesion (66.39% attachment rate), which is important for probiotics to be effective.

When tested against harmful bacteria like E. coli, the yeast blocked the bacteria from attaching to intestinal cells more than 67% of the time. This suggests it could protect your intestines from harmful bacteria by taking up space and preventing pathogens from settling in.

The yeast showed broad-spectrum activity against multiple types of harmful bacteria, meaning it wasn’t just effective against one type but several. It also demonstrated high cell surface hydrophobicity (65.65%) and auto-aggregation capacity (61.08%), which are technical measures of how well it can interact with other microorganisms and intestinal cells. The yeast was non-hemolytic, meaning it didn’t damage red blood cells—an important safety indicator. It was also susceptible to common antibiotics and antifungal medications, suggesting it won’t cause antibiotic resistance problems.

This research builds on previous work showing that certain yeasts can act as probiotics. However, most probiotic yeasts don’t have strong phytase activity (the ability to break down nutrient-blocking substances). This yeast appears to be unusual in combining both properties effectively. The findings align with traditional use of fermented foods in Thai cuisine, suggesting that traditional food practices may have identified beneficial microorganisms through centuries of use.

This study was conducted entirely in laboratory conditions, not in living humans or animals. The results show what the yeast can do in a controlled environment, but real digestion is much more complex. The study didn’t test whether eating this yeast in actual food would provide the same benefits. The sample size was small (three yeast strains tested), so results may not apply to all yeast strains. Additionally, the study didn’t measure actual nutrient absorption improvements—only the yeast’s potential to break down the nutrient-blocking substance. Long-term safety in humans hasn’t been tested.

The Bottom Line

Based on this research alone, there is no recommendation to consume this yeast yet. The findings are promising (moderate confidence in lab results) but require human studies before practical recommendations can be made. If future research confirms these benefits in people, adding this yeast to grain and bean products could potentially improve nutrient absorption. For now, eating traditional fermented foods that may contain this yeast naturally is safe and may provide benefits, but it’s not a proven treatment.

This research is most relevant to: food scientists and manufacturers looking to improve food nutrition, people with nutrient absorption problems, vegetarians and vegans who rely on grains and beans for nutrition, and researchers studying probiotics. People should NOT use this as a reason to change their diet or take supplements yet, as human studies haven’t been done. Anyone with compromised immune systems should consult a doctor before consuming new probiotic sources.

If this yeast were added to foods today, any benefits would likely take weeks to months to appear, as probiotics need time to establish in your digestive system. However, human studies would need to be conducted first (typically 4-12 weeks minimum) before any timeline could be reliably estimated.

Want to Apply This Research?

  • Once human studies are available, users could track: daily servings of fermented foods containing this yeast, digestive symptoms (bloating, gas, regularity), and energy levels. Measure nutrient absorption indirectly through energy and symptom improvements.
  • If this yeast becomes available in commercial products, users could add one serving of the fermented food daily to their diet and track any changes in digestion or nutrient-related symptoms over 4-8 weeks.
  • Long-term tracking would involve weekly check-ins on digestive comfort, energy levels, and overall wellness. Users could also track consumption of grains and beans (foods where phytate blocking is most relevant) to see if nutrient absorption improves when combined with this yeast product.

This research is preliminary laboratory work and has not been tested in humans. The findings do not constitute medical advice or a recommendation to change your diet. Probiotics affect different people differently, and this yeast has not been proven safe or effective in human consumption. If you have digestive issues, nutrient deficiencies, or a compromised immune system, consult your healthcare provider before consuming new probiotic sources. Do not use this information to replace medical treatment. Future human studies are needed before this yeast can be recommended for therapeutic use.