In Vitro Probitotic Evaluation of

antimicrobial fermented food probiotic thermal process yeast

Journal

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

Informations de publication

Date de publication:
20 Jun 2021
Historique:
received: 18 04 2021
revised: 05 06 2021
accepted: 16 06 2021
entrez: 2 7 2021
pubmed: 3 7 2021
medline: 3 7 2021
Statut: epublish

Résumé

In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains

Identifiants

pubmed: 34203095
pii: foods10061428
doi: 10.3390/foods10061428
pmc: PMC8235530
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : National Research Foundation of Korea (NRF)
ID : 2018007551
Organisme : Brain Korea (B.K.) 21 Plus Project
ID : 22A20153713433

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Auteurs

Ramachandran Chelliah (R)

Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.

Eun-Ji Kim (EJ)

Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.

Eric Banan-Mwine Daliri (EB)

Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.

Usha Antony (U)

Department of Biotechnology and Food Technology, Anna University, Chennai 600 025, India.

Deog-Hwan Oh (DH)

Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.

Classifications MeSH