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Scientific paper - Review paper
The potential of using Saccharomyces boulardii yeast in fermented milk products
In: 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova. / Carović-Stanko, Klaudija; Širić, Ivan (Ed.). Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. pp. 363-367. urn:nbn:hr:204:574779
Bendelja Ljoljić, Darija; Dolenčić Špehar, Iva; Tudor Kalit, Milna; Rajnović, Ivana; Hulak, Nataša; Kos, Ivica; Vnučec, Ivan; Prđun, Saša; Kalit, Samir

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Bendelja Ljoljić, D., Dolenčić Špehar, I., Tudor Kalit, M., Rajnović, I., Hulak, N., Kos, I. ... Kalit, S. (2023). The potential of using Saccharomyces boulardii yeast in fermented milk products. In K. Carović Stanko, (Ed.), I. Širić, (Ed.), 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova (pp. 363-367). Zagreb: Sveučilište u Zagrebu Agronomski fakultet. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:574779

Bendelja Ljoljić, Darija, et al. "The potential of using Saccharomyces boulardii yeast in fermented milk products." 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, edited by Klaudija Carović Stanko, edited by Ivan Širić, Sveučilište u Zagrebu Agronomski fakultet, 2023, pp. 363-367. https://urn.nsk.hr/urn:nbn:hr:204:574779

Bendelja Ljoljić, Darija, Iva Dolenčić Špehar, Milna Tudor Kalit, Ivana Rajnović, Nataša Hulak, Ivica Kos, Ivan Vnučec, Saša Prđun and Samir Kalit. "The potential of using Saccharomyces boulardii yeast in fermented milk products." In 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, 363-367. Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. Accessed 2024 December 21. https://urn.nsk.hr/urn:nbn:hr:204:574779

Bendelja Ljoljić, D., et al. (2023) 'The potential of using Saccharomyces boulardii yeast in fermented milk products', in Carović Stanko, K. (ed.), Širić, I. (ed.), 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, Sveučilište u Zagrebu Agronomski fakultet, Zagreb, pp. 363-367. Available at: https://urn.nsk.hr/urn:nbn:hr:204:574779 (Accessed 21 December 2024)

Bendelja Ljoljić D, Dolenčić Špehar I, Tudor Kalit M, Rajnović I, Hulak N, Kos I, and sur.. The potential of using Saccharomyces boulardii yeast in fermented milk products. In: K. Carović Stanko, ed., I. Širić, ed. 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova. Zagreb: Sveučilište u Zagrebu Agronomski fakultet; 2023. Pp. 363-367. [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:574779

D. Bendelja Ljoljić, et al., "The potential of using Saccharomyces boulardii yeast in fermented milk products", 58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova, K. Carović Stanko and I. Širić, Eds. Zagreb: Sveučilište u Zagrebu Agronomski fakultet, 2023. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:204:574779 [Accessed: 21 December 2024]

Metadata
Title (english)The potential of using Saccharomyces boulardii yeast in fermented milk products
AuthorDarija Bendelja Ljoljić
AuthorIva Dolenčić Špehar
AuthorMilna Tudor Kalit
AuthorIvana Rajnović
AuthorNataša Hulak
AuthorIvica Kos
AuthorIvan Vnučec
AuthorSaša Prđun
AuthorSamir Kalit
EditorKlaudija Carović-Stanko
EditorIvan Širić
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Probiotic fermented milks are a group of functional food that, in addition to their nutritional value, contain certain components considered beneficial to human health. For their production, besides probiotic bacterial strains, yeasts - most commonly Saccharomyces boulardii (S. boulardii), are used too in the form of an secondary culture. The biotherapeutic effect of this yeast on the human body has been most studied. S. boulardii is also considered a potential natural preservative due to its antagonistic effect against other microorganisms. Its survivability and its effects on organoleptic properties have been studied in the production of yogurt from cow’s and goat’s milk, kefir, and acidophilic fermented milk. Based on all these factors, these products can be considered as new functional dairy products.
Keywords (english)
Languageenglish
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication title58. hrvatski i 18. međunarodni simpozij agronoma : zbornik radova
Numberingpp. 363-367
p-ISSN2459-5543
URN:NBNurn:nbn:hr:204:574779
Publication2023
ConferenceTitle: 58. hrvatski i 18. međunarodni simpozij agronoma
Location: Dubrovnik, Croatia
Start date: 2023-02-11
End date: 2023-02-17
Assembly type: Poster
Type of resourceText
PublisherSveučilište u Zagrebu Agronomski fakultet
Publishing placeZagreb
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-11-04 08:12:42