Probiotic and Functional Attributes of Yeasts Isolated from Different Traditional Fermented Foods and Products
B. Shruthi, G. Adithi, N. Deepa, S. Divyashree, M. Y. Sreenivasa
Topics & Concepts
ProbioticYeastBiologyFood scienceSaccharomyces boulardiiFermentationMicrobiologyFermentation in food processingAgarSaccharomycesBacteriaSaccharomyces cerevisiaeLactic acidBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties