Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

LWT

Volumn 90, Issue , 2018, Pages 535-539

  Cho, Yun Ju ^a   Kim, Dong Hyeon ^b   Jeong, Dana ^b   Seo, Kun Ho ^b   Jeong, Heon Sang ^c   Lee, Hyeon Gyu ^a   Kim, Hyunsook ^a  

^a Hanyang University   (South Korea)

^b Konkuk University   (South Korea)

^c Chungbuk National University   (South Korea)

Author keywords

Antioxidant activity; Grape seed flour; Kefir; Probiotics; Yeast

Indexed keywords

ADHESIVES; ANTIOXIDANTS; CELL ADHESION; WINE; YEAST;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHOLESTEROL REDUCTION; GRAPE SEEDS; KEFIR; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS ACIDOPHILUS; SYNERGISTIC INTERACTION;

PROBIOTICS;

EID: 85044305847     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.01.010     Document Type: Article

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