In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle

BACKGROUND: Fermented foods are the results of metabolic activities of various microorganisms. People have traditionally known how to culture desirable microorganisms, primarily lactic acid bacteria, yeasts, and filamentous molds, for the manufacture of edible foods. Yeast isolated from home-made ma...

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Detalles Bibliográficos
Autores principales: Lata, Prem, Kumari, Reena, Sharma, Kiran Bala, Rangra, Shailja, Savitri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463414/
https://www.ncbi.nlm.nih.gov/pubmed/36083419
http://dx.doi.org/10.1186/s43141-022-00416-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463414/
https://www.ncbi.nlm.nih.gov/pubmed/36083419
http://dx.doi.org/10.1186/s43141-022-00416-2

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