Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol
Dairy Sci. Technol., 90 5 (2010) 537-548
Published online: 2010-02-18
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Identification of additional probiotic attributes in yeasts isolated from tarhana fermentation
Belgin Erdem, Halil İbrahim Kaya, Şener Tulumoğlu, Ebru Coteli and Ömer ŞimşekBrazilian Journal of Microbiology (2025)
https://doi.org/10.1007/s42770-025-01728-4
Qualidade de leveduras do gênero Saccharomyces com apelo probiótico pertencentes a produtos comerciais para cães e comercializados em Formiga, MG
Letícia Ribeiro Magri, Talitha Oliveira de Rezende Acurcio, Caroline Rodrigues Faria, Lara Oliveira Silva, Lara Luísa de Camargos Guimarães, Marcela Luiza Silveira and Leonardo Borges AcurcioSTUDIES IN HEALTH SCIENCES 6 (1) e14243 (2025)
https://doi.org/10.54022/shsv6n1-038
In vivo Evaluation of Saccharomyces-Modified Tempeh as Potential Prebiotic and Probiotic Food using Mus musculus as an Animal Model
Maria Erna Kustyawati, Tegar Suryawan, Samsul Rizal, Esa Ghanim Fadhallah and Khairun Nisa BerawiJournal of Multidisciplinary Applied Natural Science 5 (1) 218 (2025)
https://doi.org/10.47352/jmans.2774-3047.242
Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents
Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi and Roshanida A. RahmanFood Science and Biotechnology 33 (15) 3527 (2024)
https://doi.org/10.1007/s10068-024-01609-w
Probiotic and Functional Attributes of Yeasts Isolated from Different Traditional Fermented Foods and Products
B. Shruthi, G. Adithi, N. Deepa, S. Divyashree and M. Y. SreenivasaProbiotics and Antimicrobial Proteins (2024)
https://doi.org/10.1007/s12602-024-10342-z
Probiotic Potential of Yeasts Isolated from Fermented Beverages: Assessment of Antagonistic Strategies Against Salmonella enterica Serovar Enteritidis
Silvia Cristina Vergara Alvarez, María Dolores Pendón, Ana Agustina Bengoa, María José Leiva Alaniz, Yolanda Paola Maturano and Graciela Liliana GarroteJournal of Fungi 10 (12) 878 (2024)
https://doi.org/10.3390/jof10120878
Isolation of yeast from some Ethiopian traditional fermented beverages and in vitro evaluation for probiotic traits
Dagnew Bitew, Bogale Damtew, Anteneh Tesfaye and Berhanu AndualemHeliyon 10 (23) e40520 (2024)
https://doi.org/10.1016/j.heliyon.2024.e40520
1533 (2023)
https://doi.org/10.1007/978-3-031-28109-9_43
Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts
Adam Staniszewski and Monika Kordowska-WiaterFoods 12 (18) 3392 (2023)
https://doi.org/10.3390/foods12183392
Deciphering the probiotic properties and safety assessment of a novel multi-stress-tolerant aromatic yeast Pichia kudriavzevii HJ2 from marine mangroves
Yanmei Li, Xueyan Mo, Jianwen Xiong, Kunmei Huang, Minglei Zheng, Qiong Jiang, Guijiao Su, Qian Ou, Hongping Pan and Chengjian JiangFood Bioscience 56 103248 (2023)
https://doi.org/10.1016/j.fbio.2023.103248
In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
Halil İbrahim KahveCurrent Microbiology 80 (12) (2023)
https://doi.org/10.1007/s00284-023-03505-8
Non-saccharomyces yeast probiotics: revealing relevance and potential
Silvia Cristina Vergara, María José Leiva, María Victoria Mestre, Fabio Vazquez, María Cristina Nally and Yolanda Paola MaturanoFEMS Yeast Research 23 (2023)
https://doi.org/10.1093/femsyr/foad041
39 (2023)
https://doi.org/10.1007/978-981-19-9103-5_2
Isolation and characterization of potential probiotic yeasts from Ethiopian injera sourdough
Nigus Muche, Tsehayneh Geremew and Tamene Milkessa Jiru3 Biotech 13 (9) (2023)
https://doi.org/10.1007/s13205-023-03729-2
1 (2023)
https://doi.org/10.1007/978-3-030-81404-5_43-1
Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing
Joseph H Collins, Lohith Kunyeit, Sarah Weintraub, Nilesh Sharma, Charlotte White, Nabeeha Haq, K A Anu-Appaiah, Reeta P Rao, Eric M Young and N WhitemanG3: Genes, Genomes, Genetics 13 (8) (2023)
https://doi.org/10.1093/g3journal/jkad093
MAYALARDA SAFRA TUZU TOLERANSININ BELİRLENMESİNDE FARKLI SICAKLIK VE BESİYERİ KULLANIMININ ETKİSİ
Bülent ÇETİN and Burcu BAZU ÇIRPICIGıda 48 (5) 1004 (2023)
https://doi.org/10.15237/gida.GD23089
Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties
B. Rahmani, N. Alimadadi, B. Attaran and S. NasrLetters in Applied Microbiology 75 (5) 1264 (2022)
https://doi.org/10.1111/lam.13794
Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, Mohammad Saeed Kharazmi and Seid Mahdi JafariTrends in Food Science & Technology 128 278 (2022)
https://doi.org/10.1016/j.tifs.2022.08.018
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products
Nadia S. Alkalbani, Tareq M. Osaili, Anas A. Al-Nabulsi, Reyad S. Obaid, Amin N. Olaimat, Shao-Quan Liu and Mutamed M. AyyashJournal of Fungi 8 (5) 544 (2022)
https://doi.org/10.3390/jof8050544
Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through the TLR4/NF-κB signaling pathway in obese mice
Zhijing Liu, Jiale Zhao, Rongbo Sun, Min Wang, Kunyang Wang, Yanan Li, Hang Shang, Juncai Hou and Zhanmei JiangFood & Function 13 (11) 5971 (2022)
https://doi.org/10.1039/D1FO04316A
Evaluating the microbial growth kinetics and artificial gastric digestion survival of a novel Pichia kudriavzevii FOL-04
Ismail GUMUSTOP and Fatih ORTAKCİBiotech Studies 31 (1) 28 (2022)
https://doi.org/10.38042/biotechstudies.1103767
Evaluation of probiotic potentials of yeast isolates from traditional fermented rice beverages of Meghalaya, India
Birendra K. Mishra, Subrota Hati, Jonali Brahma and Sujit DasReviews in Medical Microbiology 32 (1) 28 (2021)
https://doi.org/10.1097/MRM.0000000000000230
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application
Adam Staniszewski and Monika Kordowska-WiaterFoods 10 (6) 1306 (2021)
https://doi.org/10.3390/foods10061306
Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics
Pilar Fernández-Pacheco, Cristina Pintado, Ana Briones Pérez and María Arévalo-VillenaJournal of Fungi 7 (3) 177 (2021)
https://doi.org/10.3390/jof7030177
Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability
Mutamed M. Ayyash, Abdelmoneim K. Abdalla, Nadia S. AlKalbani, Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu and Nagendra P. ShahJournal of Dairy Science 104 (8) 8363 (2021)
https://doi.org/10.3168/jds.2021-20398
Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels
Beauty Akter, Rabeta Mohd Salleh, Charles Ng Wai Chun, Mohamad Hafizi Abu Bakar and Go FurusawaJournal of Food Processing and Preservation 45 (12) (2021)
https://doi.org/10.1111/jfpp.16035
Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu)
Yetti Marlida, Nurul Huda, Harnentis, Yuliaty Shafan Nur, Nuri Mekar Lestari, Frederick Adzitey and Mohd Rosni SulaimanPotravinarstvo Slovak Journal of Food Sciences 15 460 (2021)
https://doi.org/10.5219/1544
114 37 (2021)
https://doi.org/10.1016/bs.aambs.2020.11.002
Assimilation of Cholesterol by Monascus purpureus
Theresa P. T. Nguyen, Margaret A. Garrahan, Sabrina A. Nance, Catherine E. Seeger and Christian WongJournal of Fungi 6 (4) 352 (2020)
https://doi.org/10.3390/jof6040352
Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.Frontiers in Microbiology 11 (2020)
https://doi.org/10.3389/fmicb.2020.582778
Saccharomyces cerevisiae-Based Probiotics as Novel Antimicrobial Agents to Prevent and Treat Vaginal Infections
Roberta Gaziano, Samuele Sabbatini, Elena Roselletti, Stefano Perito and Claudia MonariFrontiers in Microbiology 11 (2020)
https://doi.org/10.3389/fmicb.2020.00718
Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
Chuanhai Tu, Wenxiu Hu, Sijie Tang, et al.Food Science and Human Wellness 9 (4) 355 (2020)
https://doi.org/10.1016/j.fshw.2020.04.010
Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium
Philippe Veisseire, Muriel Bonnet, Taous Saraoui, Cyril Poupet, Olivier Camarès, Marylise Gachinat, Cécile Callon, Guy Febvre, Christophe Chassard and Stéphanie BornesMicroorganisms 8 (6) 922 (2020)
https://doi.org/10.3390/microorganisms8060922
Properties of a New Probiotic Candidate and Lactobacterin-TK2 Against Diarrhea in Calves
Togzhan Boranbayeva, Aynur Gül Karahan, Zhanara Tulemissova, Raya Myktybayeva and Serkan ÖzkayaProbiotics and Antimicrobial Proteins 12 (3) 918 (2020)
https://doi.org/10.1007/s12602-020-09649-4
Modulatory role of exopolysaccharides of Kluyveromyces marxianus and Pichia kudriavzevii as probiotic yeasts from dairy products in human colon cancer cells
Yalda Rahbar Saadat, Ahmad Yari Khosroushahi, Ali Akbar Movassaghpour, Mehdi Talebi and Bahram Pourghassem GargariJournal of Functional Foods 64 103675 (2020)
https://doi.org/10.1016/j.jff.2019.103675
Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production
Rafaela Pereira Andrade, Daelen Resende Oliveira, Ana Claudia Alencar Lopes, Luiz Ronaldo de Abreu and Whasley Ferreira DuarteFood Research International 125 108620 (2019)
https://doi.org/10.1016/j.foodres.2019.108620
Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia
Mohd Akmal Azhar and Mimi Sakinah Abdul MunaimInternational Journal of Food Engineering 15 (7) (2019)
https://doi.org/10.1515/ijfe-2018-0347
The amazing potential of fungi: 50 ways we can exploit fungi industrially
Kevin D. Hyde, Jianchu Xu, Sylvie Rapior, et al.Fungal Diversity 97 (1) 1 (2019)
https://doi.org/10.1007/s13225-019-00430-9
Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics
C. E. Lara-Hidalgo, L. Dorantes-Álvarez, H. Hernández-Sánchez, et al.Probiotics and Antimicrobial Proteins 11 (3) 748 (2019)
https://doi.org/10.1007/s12602-018-9415-x
Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage
Daelen Resende Oliveira, Ana Claudia Alencar Lopes, Rafaela Andrade Pereira, Patricia Gomes Cardoso and Whasley Ferreira DuarteAnnals of Microbiology 69 (13) 1361 (2019)
https://doi.org/10.1007/s13213-019-01518-y
Impact of seasonality and environmental conditions on yeast diversity from camel’s milk collected in Algeria
Soufian Ider, Yanath Belguesmia, Françoise Coucheney, Mabrouk Kihal and Djamel DriderArchives of Microbiology 201 (3) 399 (2019)
https://doi.org/10.1007/s00203-019-01626-y
Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages
Juliana Cunha Amorim, Roberta Hilsdorf Piccoli and Whasley Ferreira DuarteFood Research International 107 518 (2018)
https://doi.org/10.1016/j.foodres.2018.02.054
Innovations in Technologies for Fermented Food and Beverage Industries
Sujatha Kandasamy, Digambar Kavitake and Prathapkumar Halady ShettyInnovations in Technologies for Fermented Food and Beverage Industries 25 (2018)
https://doi.org/10.1007/978-3-319-74820-7_2
Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model
Devabrata Saikia, Ajay Kumar Manhar, Bhagyashree Deka, et al.Journal of Food and Drug Analysis 26 (1) 154 (2018)
https://doi.org/10.1016/j.jfda.2016.12.017
Characterization and screening of the potential probiotic lactic acid bacteria and Bifidobacterium strains isolated of different biotopes
Hamouda Ali Imane and Doumandji AmelMediterranean Journal of Nutrition and Metabolism 11 (2) 145 (2018)
https://doi.org/10.3233/MNM-17191
How to select a probiotic? A review and update of methods and criteria
Gilberto Vinícius de Melo Pereira, Bruna de Oliveira Coelho, Antonio Irineudo Magalhães Júnior, Vanete Thomaz-Soccol and Carlos Ricardo SoccolBiotechnology Advances 36 (8) 2060 (2018)
https://doi.org/10.1016/j.biotechadv.2018.09.003
Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation
Stamatoula Bonatsou, Marina Karamouza, Georgia Zoumpopoulou, et al.International Journal of Food Microbiology 271 48 (2018)
https://doi.org/10.1016/j.ijfoodmicro.2018.02.018
Yeast Diversity in Human Welfare
Amit Kumar Rai and Kumaraswamy JeyaramYeast Diversity in Human Welfare 83 (2017)
https://doi.org/10.1007/978-981-10-2621-8_4
Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic
Md. Fakruddin, Md. Nur Hossain and Monzur Morshed AhmedBMC Complementary and Alternative Medicine 17 (1) (2017)
https://doi.org/10.1186/s12906-017-1591-9
Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
Hatice Şanlidere Aloğlu, Ezgi Demir Özer and Zübeyde ÖnerInternational Journal of Dairy Technology 69 (1) 63 (2016)
https://doi.org/10.1111/1471-0307.12217
A preliminary insight of correlation between human fecal microbial diversity and blood lipid profile
Ilyas Rana Madeeha, Aamer Ikram and Muhammad ImranInternational Journal of Food Sciences and Nutrition 67 (7) 865 (2016)
https://doi.org/10.1080/09637486.2016.1201791
Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter
Ramachandran Chelliah, Sudha Rani Ramakrishnan, Prince R. Prabhu and Usha AntonyYeast 33 (8) 385 (2016)
https://doi.org/10.1002/yea.3181
Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet
Omotade R. Ogunremi, Abiodun I. Sanni and Renu AgrawalJournal of Functional Foods 17 742 (2015)
https://doi.org/10.1016/j.jff.2015.06.031
Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products
O.R. Ogunremi, A.I. Sanni and R. AgrawalJournal of Applied Microbiology 119 (3) 797 (2015)
https://doi.org/10.1111/jam.12875
Co-production of bioethanol and probiotic yeast biomass from agricultural feedstock: application of the rural biorefinery concept
Claire M Hull, E Joel Loveridge, Iain S Donnison, Diane E Kelly and Steven L KellyAMB Express 4 (1) (2014)
https://doi.org/10.1186/s13568-014-0064-5
Production of prebiotic galactooligosaccharides from lactose by Pseudozyma tsukubaensis and Pichia kluyveri
Ana Elizabeth Cavalcante Fai, Juliana Bueno da Silva, Cristiano José de Andrade, Murillo Lino Bution and Gláucia Maria PastoreBiocatalysis and Agricultural Biotechnology 3 (4) 343 (2014)
https://doi.org/10.1016/j.bcab.2014.04.005
The complex microbiota of raw milk
Lisa Quigley, Orla O'Sullivan, Catherine Stanton, et al.FEMS Microbiology Reviews 37 (5) 664 (2013)
https://doi.org/10.1111/1574-6976.12030
Characterization of isolated yeast growth response to methionine analogs
Suwat Saengkerdsub, Jody M. Lingbeck, Heather H. Wilkinson, et al.Journal of Environmental Science and Health, Part B 48 (12) 1112 (2013)
https://doi.org/10.1080/03601234.2013.824305
411 (2012)
https://doi.org/10.1007/978-94-007-2214-9_19
Antioxidant activity of two yeasts and their attenuation effect on 4‐nitroquinoline 1‐oxide induced in vitro lipid peroxidation
Li‐Shui Chen, Ying Ma, Li‐Jun Chen, Chang‐Hui Zhao, Jean‐Louis Maubois, Tie‐Ming Jiang, Hai‐Mei Li and Sheng‐Hua HeInternational Journal of Food Science & Technology 45 (3) 555 (2010)
https://doi.org/10.1111/j.1365-2621.2009.02165.x