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In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food

Rochelle Prunella Pereira, Reshma Jadhav, Abhishek Baghela, Delicia A. Barretto

2021Probiotics and Antimicrobial Proteins43 citationsDOI

Topics & Concepts

ProbioticHemolysisYeastFood scienceBiologySaccharomyces cerevisiaeDPPHMicrobiologyFermentationSaccharomyces boulardiiAntioxidantBiochemistryBacteriaGeneticsImmunologyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties
In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food | Litcius