Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods
Sign Up to like & getrecommendations! Published in 2019 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-019-9518-z
Abstract: While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116… read more here.
Keywords: probiotic potential; antioxidant activity; yeasts isolated; potential antioxidant ... See more keywords
Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106963
Abstract: Abstract Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are… read more here.
Keywords: indigenous fermented; fermented foods; foods beverages; bacteria yeasts ... See more keywords
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.01789
Abstract: Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and… read more here.
Keywords: indigenous fermented; occurrence; sub saharan; fermented food ... See more keywords