Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Food Microbiology

Volumn 62, Issue , 2017, Pages 169-177

  Greppi, Anna ^a   Saubade, Fabien ^b   Botta, Cristian ^a   Humblot, Christèle ^b   Guyot, Jean Pierre ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIV MONTPELLIER   (France)

Author keywords

Folate; Food enrichment; LAB; Pichia kudriavzevii; Probiotics; Yeasts

Indexed keywords

BILE ACID; FOLIC ACID; PROBIOTIC AGENT;

AFRICA; ANALYSIS; BIOSYNTHESIS; CACO-2 CELL LINE; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD GRAIN; FORTIFIED FOOD; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS FERMENTUM; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; NUTRITIONAL VALUE; PHYSIOLOGY; PICHIA;

AFRICA; BILE ACIDS AND SALTS; CACO-2 CELLS; EDIBLE GRAIN; FERMENTATION; FOLIC ACID; FOOD MICROBIOLOGY; FOOD, FORTIFIED; HUMANS; LACTOBACILLUS FERMENTUM; MICROBIAL VIABILITY; NUTRITIVE VALUE; PICHIA; PROBIOTICS;

EID: 84993960708     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.09.016     Document Type: Article

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