Assessment of potential probiotic properties of lactic acid bacteria and yeast strains

Food Biotechnology

Volumn 16, Issue 3, 2002, Pages 211-225

  Gotcheva, Velitchka ^a   Hristozova, Eli ^c   Hristozova, Tsonka ^d   Guo, Mingruo ^b   Roshkova, Zlatka ^a   Angelov, Angel ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b UNIVERSITY OF VERMONT   (United States)

^c MEDICAL UNIVERSITY OF PLOVDIV   (Bulgaria)

^d INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Lactic acid bacteria; Probiotic properties; Yeast

Indexed keywords

ANTIBIOTICS; BACTERIA; BEVERAGES; FERMENTATION; YEAST;

LACTIC ACID; PROBIOTIC PROPERTIES;

BIOTECHNOLOGY;

BACTERIA (MICROORGANISMS); CANDIDA RUGOSA; LACTOBACILLUS PLANTARUM; PICHIA FERMENTANS;

EID: 0346668198     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-120016668     Document Type: Article

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