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. 1\vo types of beers (wheat and sour) were produced by fermentation in an axenic (Saccharomyces cerevisiae var boulardii 17) or semi-separated co-culture system (Lactic...

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Veröffentlicht in:Food and bioproducts processing 2020-11, Vol.124, p.408
Hauptverfasser: Silva, L C, Schmidt, G B, Alues, L G O, Oliveira, V S, Laureano-Melo, R, Stutz, E, Martins, J F P, Paula, B P, Luchese, R H, Guerra, A F, Rodrigues, P
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