Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products

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ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org

"Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products"
written by Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye,
published by Advances in Microbiology, Vol.10 No.9, 2020

has been cited by the following article(s):

[1]	Probiotic properties of yeasts in traditional fermented foods and beverages
	Journal of Applied Microbiology, 2022

[2]	In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle
	Journal of Genetic Engineering …, 2022

[3]	The Use of Ripe Plantain (Musa spp.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst
	Food and Nutrition …, 2020

[1]	Traditional Non-Dairy Fermented Products: A Candidate for Probiotics Food Reviews International, 2023 DOI:10.1080/87559129.2023.2212040

[2]	Microbiological and physicochemical properties of fermented and unfermented sweet potato flour European Food Science and Engineering, 2023 DOI:10.55147/efse.1259458

[3]	In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle Journal of Genetic Engineering and Biotechnology, 2022 DOI:10.1186/s43141-022-00416-2

[4]	Probiotic properties of yeasts in traditional fermented foods and beverages Journal of Applied Microbiology, 2022 DOI:10.1111/jam.15467

[5]	In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle Journal of Genetic Engineering and Biotechnology, 2022 DOI:10.1186/s43141-022-00416-2

[6]	Probiotic properties of yeasts in traditional fermented foods and beverages Journal of Applied Microbiology, 2022 DOI:10.1111/jam.15467

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