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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Bibliographic Details
Main Author: Silva, L.C. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2021
Subjects:
Microbial consortium
Brewery
Benefits
Online Access:http://hdl.handle.net/10198/23295
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/23295

Internet

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

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