Kefir is a homemade viscous and slightly effervescent beverage obtained by milk
fermentation with kefir grains, which are built up by a complex community of lactic acid and …

Abstract Background Probiotic yeasts (PYs) as promising cell factories and nutraceutical
carriers have several pivotal potentials including health-promoting and bio-therapeutic …

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 …

Kefir is a fermented dairy product with well recognized probiotic properties. Recently,
consumer interest in fermented products with probiotic microorganisms has increased due to …

The microbiota composition of kefir grain and milk kefir was assessed via a metagenomic
approach. Significant microorganisms were isolated and identified using molecular …

Tibetan kefir grains (TKGs) are distinctive and complex mixtures with protein-lipid-
polysaccharide matrices and multiple microorganism species. The objective of this study …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

The aim of this study was to evaluate the ability of the Saccharomyces cerevisiae strain with
probiotic properties isolated from Tibetan kefir grains to ameliorate Fusobacterium …

Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various
health benefits to the host, when consumed in sufficient amounts. Food products containing …

Abstract Treatment of burn wounds is technically demanding and several attempts have
been taken to improve wound healing. Silver sulfadiazine antibiotic has been shown to have …