Probiotic properties of yeasts occurring in fermented food and beverages
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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 conference › Conference abstract for conference › Research
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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