Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics
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DOI: 10.1007/s12602-018-9415-x
Abstract: Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains… read more here.
Keywords: probiotic characteristics; fermentation; yeast; isolation yeasts ... See more keywords