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Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
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Probiotic properties of yeasts in traditional fermented foods and beverages

Jyoti Prakash Tamang1, Sonam Lama1

  • 1Department of Microbiology, DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India.

Journal of Applied Microbiology
|January 30, 2022
PubMed

Keywords:
Saccharomyces boulardiifermented beveragesfermented foodsprobioticsyeasts

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