Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods.

indigenous yeasts natural environment probiotic yeasts spontaneous processed foods

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
04 Mar 2020
Historique:
received: 29 01 2020
revised: 24 02 2020
accepted: 27 02 2020
entrez: 8 3 2020
pubmed: 8 3 2020
medline: 8 3 2020
Statut: epublish

Résumé

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although,

Identifiants

pubmed: 32143376
pii: foods9030287
doi: 10.3390/foods9030287
pmc: PMC7143343
pii:
doi:

Types de publication

Journal Article

Langues

eng

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Auteurs

Alice Agarbati (A)

Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.

Laura Canonico (L)

Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.

Enrica Marini (E)

Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.

Emanuele Zannini (E)

School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF Ireland.

Maurizio Ciani (M)

Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.

Francesca Comitini (F)

Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy.

Classifications MeSH