In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and the loss of many potentially interesting yeast strains. In this study, we have screened multiple spoilage yeast strains from various spoiled food products and assessed their potential as probiotic candidates. Within this research, we identified two promising probiotic candidates, 113_Metsch_pulcherrima and 101_Pich_kudriavzevii.