Abstract
Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health.
| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 2009 |
| Antal sider | 1 |
| Status | Udgivet - 2009 |
| Begivenhed | Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety - Ouagadougou, Burkina Faso Varighed: 16 feb. 2009 → 19 feb. 2009 |
Konference
| Konference | Value-added processing of African Traditional fermented Foods for improved Qualite and Foods Safety |
|---|---|
| Land/Område | Burkina Faso |
| By | Ouagadougou |
| Periode | 16/02/2009 → 19/02/2009 |
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