Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

Summary This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality of whole cells or for their produced compo...

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Veröffentlicht in:	Journal of applied microbiology 2017-12, Vol.123 (6), p.1360-1372
Hauptverfasser:	Arevalo‐Villena, M., Briones‐Perez, A., Corbo, M.R., Sinigaglia, M., Bevilacqua, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biotechnology enzyme Enzymes - biosynthesis Fermentation Food Food processing Food processing industry Food science Food sources Food Technology Industrial Microbiology Microbiology probiotic Probiotics Probiotics - analysis Probiotics - metabolism Starter cultures Wine Yeasts Yeasts - genetics Yeasts - metabolism
Online-Zugang:	Volltext
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