In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00284-023-03505-8.pdf
Reference51 articles.
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2. BoyaciGunduz CP, Agirman B, Erten H (2022) Identification of yeasts in fermented foods and beverages using MALDI-TOF MS. FEMS Yeast Res. https://doi.org/10.1093/femsyr/foac056
3. Özdemir N, Yazıcı G, Şimşek Ö, Özkal SG, Çon AH (2018) The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. Food Biosci 26:30–37. https://doi.org/10.1016/j.fbio.2018.09.004
4. Tanguler H, Erten H (2012) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT-Food Sci Technol 46(1):36–41. https://doi.org/10.1016/j.lwt.2011.10.026
5. Kaya Y, Erten T, Vurmaz M, İspirli H, Şimşek Ö, Dertli E (2022) Comparison of the probiotic characteristics of lactic acid bacteria (LAB) isolated from sourdough and infant feces. Food Biosci 47:101722. https://doi.org/10.1016/j.fbio.2022.101722
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