In this study, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods / Agarbati, Alice; Canonico, Laura; Marini, Enrica; Zannini, Emanuele; Ciani, Maurizio; Comitini, Francesca. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 9, 287(2020), pp. 1-25. [10.3390/foods9030287]
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods
Alice Agarbati;Laura Canonico;Enrica Marini;Emanuele Zannini;Maurizio Ciani;Francesca Comitini
2020-01-01
Abstract
In this study, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependentI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
