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Updated: Feb 8, 2026

Preparation and Cryo-FIB micromachining of Saccharomyces cerevisiae for Cryo-Electron Tomography
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Application of Saccharomyces cerevisiae var. boulardii in food processing: a review

M A Lazo-Vélez1, S O Serna-Saldívar2, M F Rosales-Medina1

  • 1Universidad del Azuay, Grupos Estratégicos de Investigación de la Carrera de Alimentos (GEICA-UDA), Cuenca, Ecuador.

Journal of Applied Microbiology
|July 3, 2018
PubMed

Keywords:
S. boulardiifermented foodsfood processingyeasts

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