| Autor: |
Bendelja Ljoljić, Darija, Dolenčić Špehar, Iva, Tudor Kalit, Milna, Rajnović, Ivana, Hulak, Nataša, Kos, Ivica, Vnučec, Ivan, Prđun, Saša, Kalit, Samir |
| Přispěvatelé: |
Carović-Stanko, K, Širić, I. |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Popis: |
Probiotic fermented milks are a group of functional food that, in addition to their nutritional value, contain certain components considered beneficial to human health. For their production, besides probiotic bacterial strains, yeasts - most commonly Saccharomyces boulardii (S. boulardii), are used too in the form of an secondary culture. The biotherapeutic effect of this yeast on the human body has been most studied. S. boulardii is also considered a potential natural preservative due to its antagonistic effect against other microorganisms. Its survivability and its effects on organoleptic properties have been studied in the production of yogurt from cow’s and goat’s milk, kefir, and acidophilic fermented milk. Based on all these factors, these products can be considered as new functional dairy products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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