Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products-Reference-Cited by-同舟云学术

Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products

Published:2021-07-13 Issue: Volume: Page:1-29
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ansari Fereshteh¹²³,Alian Samakkhah Shohre⁴,Bahadori Ali⁵,Jafari Seyedeh Maedeh⁶,Ziaee Mojtaba⁷,Khodayari Mohammad Taghi⁸,Pourjafar Hadi⁹¹⁰

Affiliation:

1. Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran

2. Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran

3. Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group

4. Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran

5. Department of Medical Microbiology, Sarab Faculty of Medical Sciences, Sarab, Iran

6. Department of Comparative Bioscience, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran

7. Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran

8. Department of Public Health, Maragheh University of Medical Sciences, Maragheh, Iran

9. Alborz University of Medical Sciences, Dietary Supplements and Probiotic Research Center, Karaj, Iran

10. Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1949577

Reference274 articles.

1. Cytokine and clinical response to Saccharomyces boulardii therapy in diarrhea-dominant irritable bowel syndrome

2. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

3. Genetic Improvement of Saccharomyces boulardii R7 and Generate Suitable Strains for Synthesis and Expression of Recombinant Products

4. Study on Citric Acid Production and Antibacterial Activity of Kombucha Green Tea Beverage during Production and Storage

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