Abstract

This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality of whole cells or for their produced compounds. This review covers three major areas: the first section addresses the role of yeasts as starter cultures with a special focus on wine. The second section is an update on probiotic yeasts. Finally, the focus of the last section is on enzymes produced by yeasts, with a short description of the removal of mycotoxin.

Autore Pugliese

• Bevilacqua Antonio

Tutti gli autori

• Arevalo villena M. , Briones perez A. , Corbo M.R. , Sinigaglia M. G.R. , Bevilacqua A.

Titolo volume/Rivista

JOURNAL OF APPLIED MICROBIOLOGY

Anno di pubblicazione

2017

ISSN

1364-5072

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile