From physiology to food applications: Kluyveromyces marxianus as a key player for innovation in probiotic attributes, fermented foods and functional food ingredients

Food Research International 2026

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Authors: Kaijun Huang, Lan Wu, Siyan Huang, Xi Gui, Chunmei Yuan, Zibo Song, Tao Wang, Zhijia Liu, Junjie Yi, Chuanqi Chu

DOI: 10.1016/j.foodres.2026.119849

Cited by: 1

References: 145

Fields of Study & Subjects

Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Fungal and yeast genetics research

References 145