We illuminate the ecological, physiological and genetic characteristics of the yeast
Debaryomyces hansenii in the view of our belief that this metabolically versatile, non …

Background Yeasts are widely spread in nature. Yeasts have a positive role in the
fermentation of some products such as wine or beer, although they are also responsible for …

The general environment from which raw dairy products originate and the microbiological
quality of the products in its processed state inevitably admit yeast growth and spoilage …

Poor survival of probiotic bacteria in yogurt has been recorded. Growth of a probiotic yeast,
Saccharomyces boulardii, in association with the bio-yogurt microflora, by incorporating the …

Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-
borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films …

This study aimed at evaluating co-cultures of selected microorganisms for their proteolytic
activity and capability to produce fermented milk enriched with ACE-inhibitory (ACEI) …

Five commercial productions of Norwegian kefir were investigated for development in
microbiology, volatile compounds, organic acids, carbohydrates and free amino acids during …

Considering the increase in the consumption of yeasts as human probiotics, the aim of this
study was to broadly investigate the beneficial properties of the lactic yeast Kluyveromyces …

An integrated approach including phenotypic (morphological, biochemical and physiological
characterization) and genotypic (RAPD-PCR, sequencing of D1/D2 domain of 26S rRNA …

Four different zones from the Friuli Venezia Giulia region, North East of Italy, were sampled
for the study of the yeast bio-diversity in raw milk. Samples were analysed by traditional …