Probiotic properties of yeasts isolated from Brazilian fermented table olives
Author:
Affiliation:
1. Biology Department Federal University of Lavras Lavras Minas Gerais Brazil
2. Department of Food Engineering Federal University of Paraíba João Pessoa Brazil
3. Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15065
Reference72 articles.
1. Adhesion, Autoaggregation and Hydrophobicity of Six Lactobacillus Strains
2. In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics
3. Role of yeasts in table olive production
4. Killer toxin from a novel killer yeastPichia kudriavzeviiRY55 with idiosyncratic antibacterial activity
5. Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
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