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A new study indicates that two yeasts used in food production, Cyberlindnera jadinii and Kluyveromyces lactis, might have probiotic properties

United statesHarry sokolCamille danneMarie laure michelMathiasl richardPatrick boyavalPhilippe langellaMadeleine spatzAlexia lapiereMaxime poirierCindy hugotAmerican society for microbiologyProbiotic bacteriaAmerican societyResearch directorMicalis institute