Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

International Journal of Food Microbiology

Volumn 159, Issue 2, 2012, Pages 144-151

  Pedersen, Line Lindegaard ^a   Owusu Kwarteng, James ^b   Thorsen, Line ^a   Jespersen, Lene ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY FOR DEVELOPMENT STUDIES   (Ghana)

Author keywords

Caco 2; Fura; IPEC J2; Probiotic yeast; Transepithelial electrical resistance; Yeast

Indexed keywords

BILE SALT; PROBIOTIC AGENT;

ACIDITY; ANIMAL CELL; ARTICLE; BIODIVERSITY; CANDIDA FABIANII; CANDIDA KRUSEI; CANDIDA NORVEGENSIS; CANDIDA RUGOSA; CANDIDA TROPICALIS; CELL ASSAY; CELL POLARITY; CELL STRAIN CACO 2; CEREAL; CONTROLLED STUDY; ELECTRIC RESISTANCE; FERMENTATION; FUNGUS HYPHAE; FUNGUS ISOLATION; FURA; GASTROINTESTINAL TRACT; HUMAN; HUMAN CELL; INCUBATION TIME; INTESTINE EPITHELIUM CELL; KLUYVEROMYCES MARXIANUS; MONOLAYER CULTURE; NONHUMAN; SACCHAROMYCES BOULARDII; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; SURVIVAL; SWINE; TRICHOSPORON ASAHII; YEAST;

AFRICA, WESTERN; ANIMALS; BIODIVERSITY; CANDIDA; CEREALS; FERMENTATION; GASTROINTESTINAL TRACT; HUMANS; INTESTINES; KLUYVEROMYCES; PENNISETUM; PROBIOTICS; SACCHAROMYCES; YEASTS;

EID: 84867611029     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.016     Document Type: Article

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