Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease
Author:
Affiliation:
1. Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
2. Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
Funder
NIH-NCCIH
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2172546
Reference114 articles.
1. Prophylactic effects of probiotic Bifidobacterium spp. in the resolution of inflammation in arthritic rats
2. Review on microbial degradation of aflatoxins
3. Occurrence and function of yeasts in Asian indigenous fermented foods
4. First fungemia case due to environmental yeast Wickerhamomyces myanmarensis: detection by multiplex qPCR and antifungal susceptibility
5. Physiological roles of trehalose in bacteria and yeasts: a comparative analysis
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