Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews
Mei Zhi Alcine Chan, Mingzhan Toh, Shao‐Quan Liu
Topics & Concepts
ProbioticLactobacillus rhamnosusSaccharomyces boulardiiFood scienceYeastBiologyFermentationMicrobiologyLactobacillusBacteriaBiochemistryGeneticsProbiotics and Fermented FoodsCoffee research and impactsMicrobial Metabolites in Food Biotechnology