Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

By T. Silva, M. Reto, M. Sol, A. Peito, C. Peres, F. Xavier Malcata. 2011

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In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics (2017, background): “In general, few food-borne yeasts have been found to possess clear antagonistic activity (Binetti et al., 2013; Silva et al., 2011).”
Yeasts in foods and beverages: In vitro characterisation of probiotic traits (2015, background): “…of multifunctional microorganisms like starter cultures 64 with probiotic activity (Perricone et al., 2014); therefore, it is interesting to evaluate 65 additional functional properties in yeasts tested for probiotic traits, such as antioxidant 66 2011) and killer phenotype (Silva et al., 2011).”