Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

Food Research International

Volumn 107, Issue , 2018, Pages 518-527

  Amorim, Juliana Cunha ^a   Piccoli, Roberta Hilsdorf ^a   Duarte, Whasley Ferreira ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Fermentation; Functional foods; Isolation; Phenolic compounds; Probiotic yeasts; Tropical fruits

Indexed keywords

ALCOHOLIC BEVERAGES; ANTIBIOTICS; BACTERIA; BEVERAGES; FERMENTATION; FRUITS; FUNCTIONAL FOOD; PHENOLS; SALTS; VALUE ENGINEERING;

ANTI-MICROBIAL ACTIVITY; CONCENTRATION OF ACETIC ACID; ISOLATION; NUTRITIONAL PROPERTIES; PHENOLIC COMPOUNDS; PROBIOTICS; TOTAL PHENOLIC COMPOUNDS; TROPICAL FRUITS;

YEAST;

PROBIOTIC AGENT;

ANANAS; BEVERAGE; CHEMISTRY; FERMENTATION; FUNCTIONAL FOOD; YEAST;

ANANAS; BEVERAGES; FERMENTATION; FUNCTIONAL FOOD; PROBIOTICS; YEASTS;

EID: 85042884742     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.02.054     Document Type: Article

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