SACCHAROMYCES BOULARD II, КАК ПОТЕНЦИАЛЬНЫЙ ПРОБИОТИК ДЛЯ ИННОВАЦИОННЫХ ПИЩЕВЫХ ПРОДУКТОВ
https://doi.org/10.33236/2307-910X-2019-2-26-138-150
Аннотация
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.
Об авторах
С. А. Рябцева
Северо-Кавказский федеральный университет
Россия
Россия
С. Н. Сазанова
Северо-Кавказский федеральный университет
Россия
Россия
А. А. Дубинина
Северо-Кавказский федеральный университет
Россия
Россия
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Рецензия
Для цитирования:
Рябцева С.А., Сазанова С.Н., Дубинина А.А. SACCHAROMYCES BOULARD II, КАК ПОТЕНЦИАЛЬНЫЙ ПРОБИОТИК ДЛЯ ИННОВАЦИОННЫХ ПИЩЕВЫХ ПРОДУКТОВ. Современная наука и инновации. 2019;(2):138-150. https://doi.org/10.33236/2307-910X-2019-2-26-138-150
For citation:
Ryabtseva S.A., Sazanova S.N., Dubinina A.A. HE SACCHAROMYCES BOULARD II, AS A POTENTIAL PROBIOTIC FOR INNOVATIVE FOODS. Modern Science and Innovations. 2019;(2):138-150. (In Russ.) https://doi.org/10.33236/2307-910X-2019-2-26-138-150
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