Utilization of Saccharomyces boulardii in Dairy Products A Review.
2012
Pandiyan, C. | Kumaresan, G. | Elango, A.
Saccharomyces boulardii is a unique probiotic and biotherapeutic yeast, known to survive in gastric acidity. It is not adversely affected or inhibited by antibiotics and does not alter or adversely affect the normal microflora in the bowel. S. boulardii has been utilized worldwide as a probiotic supplement to support gastrointestinal health. In recent years, by incorporating S. boulardii various dairy foods such as yoghurt, ultra high temperature treated (UHT) milk, acidophilus yeast milk, ice cream etc., new varieties of probiotic and functional foods are produced. In this article, the utilization of the probiotic yeast S. boulardii, in the preparation of dairy products is reviewed.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Indian Council of Agricultural Research
