Probiotic properties of dairy yeasts: from laboratory to kefir
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F17%3AN0000041" target="_blank" >RIV/26722861:_____/17:N0000041 - isvavai.cz</a>
Result on the web
<a href="http://yeastconference.sk/wp-content/uploads/2017/07/Abstractbook-2017.pdf" target="_blank" >http://yeastconference.sk/wp-content/uploads/2017/07/Abstractbook-2017.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Probiotic properties of dairy yeasts: from laboratory to kefir
Original language description
Twelve yeast strains have been tested for its probiotic properties such as tolerance to bile salt (1-5%), tolerance to gastric and duodenal medium, viability in lysozyme environment and ability to assimilate cholesterol at 37°C. Yeast strains were tested also for technological properties suitable for kefir production. The specific proteins with anticlostridial activity were produced by strains CCDM 269, 268,742 2012 and both strains of Saccharomyces boulardii.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů