Probiotic properties of yeasts occurring in fermented food and beverages

Research output: Contribution to conferenceConference abstract for conferenceResearch

Standard

Probiotic properties of yeasts occurring in fermented food and beverages. / Jespersen, Lene.

2009. Abstract from Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety, Ouagadougou, Burkina Faso.

Research output: Contribution to conferenceConference abstract for conferenceResearch

Harvard

Jespersen, L 2009, 'Probiotic properties of yeasts occurring in fermented food and beverages', Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety, Ouagadougou, Burkina Faso, 16/02/2009 - 19/02/2009.

APA

Jespersen, L. (2009). Probiotic properties of yeasts occurring in fermented food and beverages. Abstract from Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety, Ouagadougou, Burkina Faso.

Vancouver

Jespersen L. Probiotic properties of yeasts occurring in fermented food and beverages. 2009. Abstract from Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety, Ouagadougou, Burkina Faso.

Author

Jespersen, Lene. / Probiotic properties of yeasts occurring in fermented food and beverages. Abstract from Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety, Ouagadougou, Burkina Faso.1 p.

Bibtex

@conference{49f48ab0229811de9f0a000ea68e967b,
title = "Probiotic properties of yeasts occurring in fermented food and beverages",
abstract = "Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as {"}Saccharomyces boulardii{"}, though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health.",
author = "Lene Jespersen",
year = "2009",
language = "English",
note = "null ; Conference date: 16-02-2009 Through 19-02-2009",

}

RIS

TY - ABST

T1 - Probiotic properties of yeasts occurring in fermented food and beverages

AU - Jespersen, Lene

PY - 2009

Y1 - 2009

N2 - Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health.

AB - Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health.

M3 - Conference abstract for conference

Y2 - 16 February 2009 through 19 February 2009

ER -

ID: 11758938