Several yeasts, which are eukaryotic microorganisms, have long been used in different
industries due to their potential applications, both for fermentation and for the production of …

Probiotics are vital and beneficial organisms which offers the health benefits to the host
organisms. The fungal probiotic field is one of the developing fields nowadays. Yeast has an …

The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Background Biotechnological potential of yeasts can be evidenced by the rich history of its
application in food fermentation. Several yeast species isolated from fermented foods have …

The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated
from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and …

Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is
generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar …

Nisin is a polycyclic peptide containing 34 amino acids produced by Lactococcus lactis
during fermentation. Recently, researchers considered nisin as an anticancer peptide …

Bacterial extracellular vesicles (EVs) have come forth into notice as possible important agent
to mediate host-pathogen interactions. In this scientific research, the authors have tried to …

The present study investigated the effect of lactic acid bacteria and yeast fermentation on
development of a naturally carbonated probiotic whey drink using indigenous probiotic …

Background Colorectal cancer (CRC), with a growing incidence trend worldwide, is resistant
to apoptosis and has uncontrolled proliferation. It is recently reported that probiotic …