FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

Yeasts play important roles in confering some desirable qualities such as nutritional value in traditional fermented foods. This study was carried out to investigate the potentials of yeasts isolated from some Nigerian traditional fermented foods for functional characteristics such as growth at pH 2...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2015-04, Vol.4 (5), p.437-441
Hauptverfasser:	Alakeji, Tolulope P, Banwo, Kolawole, Ogunremi, Omotade R, Sanni, Abiodun I
Format:	Artikel
Sprache:	eng
Schlagworte:	Bile Biotechnology Candida Candida glabrata Candida krusei Cholesterol Debaryomyces hansenii Fermentation Food Foods Microorganisms Morphology Physiology Pichia Pichia anomala Pichia farinosa Reduction Strain Yeast
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