Konerira A. Appaiah-Anu
Mysore, KA, India
Last Updated: 09/26/2026
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Found 10 publications
Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease.
Journal: Critical reviews in food science and nutrition
Published: February 02, 2023
Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing.
Journal: G3 (Bethesda, Md.)
Published: January 31, 2023
Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans.
Journal: mBio
Published: August 17, 2021
Identification and characterization of novel transglycosylating α-glucosidase from Aspergillus neoniger.
Journal: Journal of applied microbiology
Published: February 23, 2020
Probiotic Yeasts Inhibit Virulence of Non-albicans Candida Species.
Journal: mBio
Published: October 17, 2019
Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation.
Journal: Food chemistry
Published: March 01, 2018
Antagonistic effect of Saccharomyces cerevisiae KTP and Issatchenkia occidentalis ApC on hyphal development and adhesion of Candida albicans.
Journal: Medical mycology
Published: October 06, 2017
Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.
Journal: Journal of the science of food and agriculture
Published: March 15, 2017
Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.
Journal: Journal of food science and technology
Published: January 14, 2015
Showing 1-10 of 10
Last Updated: 09/26/2026