Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, Eduardo Novais Souza Freire, Karina Nascimento Pereira, Marina Vieira de Carvalho, Ramon S. Rocha, Adriano G. Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura
Topics & Concepts
ProbioticSaccharomyces boulardiiKefirFermentationFood scienceYeastChemistryBiologyLactic acidBiochemistryBacteriaGeneticsBee Products Chemical AnalysisProbiotics and Fermented FoodsMeat and Animal Product Quality