Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ...

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Bibliographic Details
Main Authors: Valeria Lorena Poloni, María Belén Bainotti, Ladislao Díaz Vergara, Franco Escobar, Mariana Montenegro, Lilia Cavaglieri
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Current Research in Food Science
Subjects:
Saccharomyces boulardii
Technological procedures
Probiotic
Aflatoxin B1
Safety
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927121000101

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http://www.sciencedirect.com/science/article/pii/S2665927121000101

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