Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods is a scholarly work by Emanuele Zannini and Maurizio Ciani, published in 2020 in ''Foods''. The main subjects of the publication include food science, probiotics, microbiology, Saccharomyces, biology, Saccharomyces cerevisiae, Torulaspora delbrueckii, fructan, Saccharomyces boulardii, and yeast. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent.