Probiotics are defined as pharmaceutical preparations containing living non-pathogenic microorganisms which upon ingestion in certain numbers exert health benefits including pathogen interference, colonization resistance, immunostimulation and immunomodulation, anticarcinogenic and antimutagenic activities, alleviation of symptoms of lactose tolerance, reduction in serum cholesterol, reduction in blood pressure, decrease of incidence of diarrhea, prevention of vaginitis and maintenance of mucosal integrity. Most of the studies on commercialized probiotics contain bacteria and very few of them present yeast in its composition. Saccharomyces boulardii is the only yeast commercialized as probiotic for human so far. However, few studies have suggested the use of other yeast species or genera based essentially on in vitro assays and very few clinical trials. The purpose of this review is to update the present status of probiotic yeast strains from food and environmental origin.