Characterization of kefir yeasts with antifungal capacity against Aspergillus species-Reference-Cited by-同舟云学术

Characterization of kefir yeasts with antifungal capacity against Aspergillus species

Published:2022-11-12 Issue:2 Volume:26 Page:361-370
ISSN:1618-1905
Container-title:International Microbiology
language:en
Short-container-title:Int Microbiol

Author:

Moure María Candela,Pérez Torrado Roberto,Garmendia Gabriela,Vero Silvana,Querol Amparo,Alconada Teresa,León Peláez Ángela

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s10123-022-00296-z.pdf

Reference59 articles.

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2. Azi F, Tu C, Rasheed HA, Dong M (2020) Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota. Int J Food Sci Technol 55:1689–1697. https://doi.org/10.1111/ijfs.14439

3. Basavaiah R, Nagesh M, Harishchandra Sripathy M, Vardhan Batra H (2019) In vitro screening and characterization of kefir yeast for probiotic attributes. Int J Nutr Sci Food Technol 5:1–11

4. Ben TF, Mansour C, Chaieb K (2020) Inhibitory effect of kefir on Aspergillus growth and mycotoxin production. Euro-Mediterranean J Environ Integr 5:1–8. https://doi.org/10.1007/s41207-020-0141-x

5. Van Burik JH, Magee PT (2001) Aspects of fungal pathogenesis in humans. Annu Rev Microbiol 55:743–772. https://doi.org/10.1146/annurev.micro.55.1.743

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