Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production
Author:
Affiliation:
1. Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
2. Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.13548
Reference131 articles.
1. Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
2. Characterization of Candida famata Isolated from Poultry Feces for Possible Probiotic Applications
3. Dairy propionibacteria as probiotics: recent evidences
4. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
5. β-Glucosidase activity in wine yeasts: Application in enology
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