Characterisation of probiotic properties of yeast strains isolated from kefir samples
Author:
Affiliation:
1. Vocational School Programme of Food Science and Technology Istinye University Istanbul 34020 Turkey
2. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul 34210 Turkey
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12802
Reference25 articles.
1. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
2. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages
3. Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation
4. Identifcation of yeasts from raw milk and selection for some specific antioxidant properties
5. Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties
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