2023
DOI: 10.3390/microorganisms11061503
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Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains

Abstract: Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently. This study evaluated the anti-inflammatory activity and extracellular functional characteristics of wild-type yeasts isolated from traditional fermented foods (doenjang (common name: soybean paste) and nuruk) in Korea. The viability of the yeast and lipopolysaccharide (LPS)-stimulated … Show more

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