Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

This study evaluated the production of beers to serve as matrices for probiotic delivery and designed suitable fermentation systems. Two types of beers (wheat and sour) were produced by fermentation in an axenic (Saccharomyces cerevisiae var boulardii 17) or semi-separated co-culture system (Lactica...

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Detalhes bibliográficos
Autor principal: Silva, L.C. (author)
Outros Autores: Schmidt, G.B. (author), Alves, L.G.O. (author), Oliveira, Vanessa S. (author), Laureano-Melo, Roberto (author), Stutz, Evandro Toledo Gerhardt (author), Martins, J.F.P. (author), Paula, Breno P. (author), Luchese, Rosa Helena (author), Guerra, André Fioravante (author), Rodrigues, Paula (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Microbial consortium
Brewery
Benefits
Texto completo:http://hdl.handle.net/10198/23295
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/23295

Texto Completo

http://hdl.handle.net/10198/23295

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