Affiliation:
1. Department of Microbiology, DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre School of Life Sciences, Sikkim University Gangtok Sikkim India
Abstract
Abstract
The interest in potentiality and functionality of probiotic yeasts from fermented foods has increased drastically over the years. In many fermented foods and beverages, lactic acid bacteria and yeasts exist synergistically by stimulating their growth and survival. Probiotic strains of lactic acid bacteria are more widely studied than potential probiotic yeasts. Saccharomyces cerevisiae variety boulardii is the only commercialized probiotic yeast, which are extensively studied. This review article provides information on the presence of potential probiotic yeasts in some traditional fermented foods and beverages.
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Cited by
27 articles.
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