Probiotic and Functional Attributes of Yeasts Isolated from Different Traditional Fermented Foods and Products
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12602-024-10342-z.pdf
Reference61 articles.
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3. Ajibola OO, Thomas R, Bakare BF (2023) Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. Food Sci Hum Wellness 12(5):1493–1509. https://doi.org/10.1016/j.fshw.2023.02.011
4. Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM (2022) In vitro characterization and identification of potential probiotic yeasts isolated from fermented dairy and non-dairy food products. J Fungi 8:544. https://doi.org/10.3390/jof8050544
5. Aloglu HS, Ozer ED, Oner Z (2016) Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods. Int J Dairy Technol 69:63–70. https://doi.org/10.1111/1471-0307.12217
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