<i>Saccharomyces boulardii</i> CNCM I-745 as a Probiotic Adjunct in Kefir: A Proof-of-Concept Study Comparing Traditional Grain and Industrial Starter Cultures

Probiotic yeasts are increasingly proposed as adjuncts in fermented dairy products, but their behavior in kefir is still poorly described. This proof-of-concept study examined the effect of <i>Saccharomyces boulardii</i> CNCM I-745 supplementation on kefir produced with two traditional grain culture...

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Principais autores:	Büşra Çınar, Deniz Koçan, Fatma Şahmurat
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-05-01
Colecção:	Fermentation
Assuntos:	kefir <i>Saccharomyces boulardii</i> probiotic yeast starter culture traditional kefir grains industrial starter
Acesso em linha:	https://www.mdpi.com/2311-5637/12/5/249
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