Evaluation of indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

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Evaluation of indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast can be used as a probiotic candidate with specific functional properties. Research on yeast as a probiotic is still limited (except for Saccharomyces boula...

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Bibliographic Details
Main Authors:	Wulan, Rahayu, Astuti, Rika Indri, Rukayadi, Yaya, Meryandini, Anja
Format:	Article
Language:	English
Published:	Biology department, Sebelas Maret University Surakarta 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/97160/ http://psasir.upm.edu.my/id/eprint/97160/1/ABSTRACT.pdf

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