Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast <i>Saccharomyces boulardii</i> in Combination with Inulin

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast <i>Saccharomyces boulardii</i> in Combination with Inulin

<i>Saccharomyces boulardii</i> is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date. Inulin is one of the most common prebiotics that exhibit twisted hydrocolloidal properties in dairy products. The present...

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Bibliographic Details
Main Authors: Abid Sarwar, Tariq Aziz, Sam Al-Dalali, Xiao Zhao, Jian Zhang, Jalal ud Din, Chao Chen, Yongqiang Cao, Zhennai Yang
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
inulin
probiotics
prebiotics
synbiotic
<i>saccharomyces boulardii</i>
Online Access:https://www.mdpi.com/2304-8158/8/10/468

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https://www.mdpi.com/2304-8158/8/10/468

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