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and nutritional properties of milk. Bacterial members associated with fermented dairy products belong to the genera of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Bacillus, Propionibacterium, and Bifidobacterium. These bacteria...

s yeast[6] Ragi yeast, in connection to making tapai Budding yeast This species is also the main source of nutritional yeast and yeast extract.[citation needed] History[edit] In the 19th century, bread bakers obtained their yeast from...

and yeast) used as progenitor microorganisms for postbiotics. Microorganisms not found on the list require a systematic novel food application and approval in Europe before they can be used for postbiotic development for foods or feeds...

inflammation, nutritional requirements, , toxins, and mechanical stressors such as compression and shearing [19]. As a response, stress is characterized by an organized program which attempts to counteract the damaging effects of the...