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In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan

Ruo-Ting Hsiung, Wei‐Ta Fang, Ben A. LePage, Shih-An Hsu, Chia‐Hsuan Hsu, Jui‐Yu Chou

2020Probiotics and Antimicrobial Proteins52 citationsDOI

Topics & Concepts

ProbioticKluyveromyces marxianusYeastFood scienceBiologyFermentationBacteriaMicrobiologyFermentation in food processingLactobacillusFunctional foodMicroorganismLactic acidSaccharomyces cerevisiaeBiochemistryGeneticsMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsBiofuel production and bioconversion
In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan | Litcius