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In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

ProbioticProbiotic PotentialTraditional Fermented FoodsFood FermentationIn Vitro FermentationBiotechnologyFood BiotechnologyFood MicrobiologyMicrobiologyVitro EvaluationFood SafetyHealth Sciences