HE SACCHAROMYCES BOULARD II, AS A POTENTIAL PROBIOTIC FOR INNOVATIVE FOODS
Biochemistry, genetics and taxonomy of Saccharomyces boulardii are considered; data on the probiotic properties of this yeast to produce new functional additives and foods are systematized.
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/91 |
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| Summary: | Biochemistry, genetics and taxonomy of Saccharomyces boulardii are considered; data on the probiotic properties of this yeast to produce new functional additives and foods are systematized. |
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| ISSN: | 2307-910X |