In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island-Reference-Cited by-同舟云学术

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Zaopocu, a Traditional Fermented Dregs Vinegar from Hainan Island

Published:2024-08-19 Issue: Volume: Page:
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Huang Lin,Wang Yuan,Zhong Keyan,Jiang Ziyuan,Jia Hengkai,Chen Shuying,Zhao Zhiyuan,Chen Xinjun

Funder

Hainan Provincial Natural Science Foundation

The College Students’ innovation and entrepreneurship training program of Hainan medical university

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12602-024-10347-8.pdf

Reference60 articles.

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4. Riesute R, Salomskiene J, Moreno DS et al (2021) Effect of yeasts on food quality and safety and possibilities of their inhibition. Trends Food Sci Technol 108:1–10. https://doi.org/10.1016/j.tifs.2020.11.022

5. Shruthi B, Deepa N, Somashekaraiah R et al (2022) Exploring biotechnological and functional characteristics of probiotic yeasts: A review. Biotechnol Rep 34:e00716. https://doi.org/10.1016/j.btre.2022.e00716