Effects of β-glucan extracted from Saccharomyces cerevisiae on the quality of bio-yoghurts: in vitro and in vivo evaluation
Shayma Thyab Gddoa Al‐Sahlany, Wasan J. Al-Kaabi, Alaa Jabbar Abd Al‐Manhel, Alaa Kareem Niamah, Ammar B. Altemimi, Haider Al-Wafi, Francesco Calabrò
Topics & Concepts
Food scienceBifidobacterium bifidumGlucanSyneresisLactobacillus acidophilusYeastChemistryProbioticBeta-glucanPrebioticSaccharomyces cerevisiaeStreptococcus thermophilusFermentationBifidobacteriumLactobacillusBiochemistryBacteriaBiologyGeneticsFood composition and propertiesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology