Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage
Igor Vilson Almeida Ferreira, Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, Hugo Calixto Fonseca, Bianca Beatriz Torres de Assis, Cíntia Lacerda Ramos, Marciane Magnani, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Food scienceFermentationLactobacillus plantarumChemistryYeastProbioticLactic acidWinemakingDebaryomyces hanseniiAntioxidantBacteriaBiologyBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties