From genetic constraints to process hurdles: A review of <i>Kluyveromyces marxianus</i> for efficient bio-manufacturing and bio-processing in food industry. [PDF]
Curr Res Food SciWang H +9 more
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Functional evaluation of synbiotic combination of <i>Kluyveromyces marxianus</i> and <i>Lentilactobacillus kefiri</i> derived from milk kefir using multi-omics approaches. [PDF]
Curr Res Food SciLim SH +13 more
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Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation. [PDF]
Food Sci NutrDenizkara AJ, Kilinç M, Akarca G.
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New generation probiotics: combining probiotic and biotechnological potential of Kluyveromyces marxianus. [PDF]
Appl Microbiol BiotechnolRogalska M +5 more
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Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution. [PDF]
FoodsXing C +7 more
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Detection, Identification, and Diffusion of Yeasts Responsible for Structural Defects in Provolone Valpadana PDO Cheese Using Multiple Research Techniques. [PDF]
FoodsZago M +7 more
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Current trends in the production of xylitol and paving the way for metabolic engineering in microbes. [PDF]
Biotechnol Biofuels BioprodPandey N +7 more
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Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (<i>Zingiber officinale</i> cv. Xiaohuang): A ready-to-eat flavoring food. [PDF]
Food Chem XWang J, He H, Lin L, Lin Y, Wang F.
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Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients. [PDF]
FoodsSelmi H +4 more
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