Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid

In this study, the survival of the functional yeast Kluyveromyces marxianus B0399 in an industrially produced fermented milk was evaluated. In particular, the yeast viability was assessed throughout the entire shelf-life of the product (30 d) to ensure the presence of the effective yeast dose (20 mi...

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