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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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Assuntos: | |
| Acceso en liña: | https://msi.elpub.ru/jour/article/view/91 |
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