Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera).

Pilar Fernández-PachecoBeatriz García-BéjarMarina Jiménez-Del CastilloJavier Carreño-DomínguezAna Briones PérezMaría Arévalo-Villena

Published in: Journal of the science of food and agriculture (2020)

Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.

Keyphrases

human health
risk assessment
saccharomyces cerevisiae
oxidative stress
bacillus subtilis
anti inflammatory