In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food.

Pereira, Rochelle Prunella; Jadhav, Reshma; Baghela, Abhishek; Barretto, Delicia Avilla

Pereira, Rochelle Prunella; Jadhav, Reshma; Baghela, Abhishek; Barretto, Delicia Avilla.

Afiliación

Pereira RP; Department of Microbiology, Goa University, Taleigao Plateau, Goa-403206, India.
Jadhav R; National Fungal Culture Collection of India (NFCCI), Biodiversity and Palaeobiology Group, MACS-Agharkar Research Institute, G.G. Agarkar Road, Pune, 411004, India.
Baghela A; National Fungal Culture Collection of India (NFCCI), Biodiversity and Palaeobiology Group, MACS-Agharkar Research Institute, G.G. Agarkar Road, Pune, 411004, India.
Barretto DA; Department of Microbiology, Goa University, Taleigao Plateau, Goa-403206, India. deliciadenaisy@yahoo.com.

Probiotics Antimicrob Proteins ; 13(3): 796-808, 2021 06.

Article en En | MEDLINE | ID: mdl-33454871

Asunto(s)

Alimentos Fermentados; Probióticos; Saccharomyces cerevisiae; Desoxirribonucleasas; Eleusine; Alimentos Fermentados/microbiología; Hemólisis; Saccharomyces cerevisiae/aislamiento & purificación; Triticum; alfa-Amilasas

Palabras clave

Bollo batter; Fermented foods; Goa; Probiotics; Saccharomyces cerevisiae; Therapeutic properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Probióticos / Alimentos Fermentados Idioma: En Revista: Probiotics Antimicrob Proteins Año: 2021 Tipo del documento: Article País de afiliación: India Pais de publicación: Estados Unidos

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