Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112240
Abstract: Abstract Cheese presents remarkable diversity and organoleptic richness favored by microbial communities. Different yeasts have already been reported as contributors to cheese characteristics. In this study we aimed to characterize K. lactis B10 and T.… read more here.
Keywords: delbrueckii; mass; produced yeasts; cheese produced ... See more keywords
Extracellular hydrolytic enzymes produced by yeasts from Antarctic lichens.
Sign Up to like & getrecommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202220210540
Abstract: In the Antarctic environment, yeasts are versatile eukaryotes that have shown wide dispersion in different substrates, producing active enzymes in extreme conditions, but their relevance in biotechnological applications is largely unknown. The aim of this… read more here.
Keywords: antarctic lichens; enzymes produced; hydrolytic enzymes; extracellular hydrolytic ... See more keywords