Polymorphism of lactose genes in the dairy yeasts Kluyveromyces marxianus, potential probiotic microorganisms
Sign Up to like & getrecommendations! Published in 2017 at "Microbiology"
DOI: 10.1134/s0026261717030122
Abstract: Molecular karyotyping and Southern blot hybridization were used to investigate chromosomal polymorphism of the LAC genes controlling lactose fermentation in Kluyveromyces marxianus strains isolated from various dairy products and natural sources in Russia and CIS… read more here.
Keywords: kluyveromyces marxianus; marxianus strains; probiotic microorganisms; dairy ... See more keywords
Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.55620
Abstract: The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased.… read more here.
Keywords: dairy; probiotic microorganisms; microencapsulation enhance; symbiotic microencapsulation ... See more keywords
Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041910
Abstract: Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of… read more here.
Keywords: dietary fiber; probiotic microorganisms; fermentation; fiber components ... See more keywords