References

msi

Современная наука и инновации

Modern Science and Innovations

2307-910X

North-Caucasus Federal University

10.33236/2307-910X-2019-2-26-138-150

msi-91

Research Article

ТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВ

TECHNOLOGY OF FOOD PRODUCTS

SACCHAROMYCES BOULARD II, КАК ПОТЕНЦИАЛЬНЫЙ ПРОБИОТИК ДЛЯ ИННОВАЦИОННЫХ ПИЩЕВЫХ ПРОДУКТОВ

HE SACCHAROMYCES BOULARD II, AS A POTENTIAL PROBIOTIC FOR INNOVATIVE FOODS

Рябцева

С. А.

Ryabtseva

S. A.

ryabtseva07@mail.ru

Сазанова

С. Н.

Sazanova

S. N.

sazanova@mail.ru

Дубинина

А. А.

Dubinina

A. A.

angelinadub@mail.ru

Северо-Кавказский федеральный университетРоссияNorth-Caucasus Federal UniversityRussian Federation

2019

04082022

02138150

2022

Рябцева С.А., Сазанова С.Н., Дубинина А.А.

Ryabtseva S.A., Sazanova S.N., Dubinina A.A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://msi.elpub.ru/jour/article/view/91

Рассмотрены вопросы биохимии, генетики и таксономии Saccharomyces boulardii; систематизированы данные о пробиотическим свойствах этих дрожжей, позволяющих использовать их для получения новых функциональных пищевых добавок и продуктов.

Biochemistry, genetics and taxonomy of Saccharomyces boulardii are considered; data on the probiotic properties of this yeast to produce new functional additives and foods are systematized.

дрожжипробиотикисвойстваприменение

Saccharomyces boulardiiSaccharomyces boulardiiyeastprobioticspropertiesapplication

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The authors declare that there are no conflicts of interest present.