Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality
Gabrielly Carvalho Andrade, Rafaela Pereira Andrade, Daelen Resende Oliveira, Mônica F. Quintanilha, Flaviano S. Martins, Whasley Ferreira Duarte
Topics & Concepts
Food scienceProbioticBiologyKluyveromyces lactisOrganolepticChewinessMicrobiologyFermentation starterYeastSalmonellaTorulaspora delbrueckiiSaccharomycesLactic acidBacteriaSaccharomyces cerevisiaeGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology