Use of probiotic strains to produce beers by axenic or semi-separated co-culture system
Larissa Silva, G Schmidt, Liliane Alves, Vanessa Sales de Oliveira, Roberto Laureano‐Melo, Evandro Toledo Gerhardt Stutz, J. F. P. Martins, Breno Pereira de Paula, Rosa Helena Luchese, André Fioravante Guerra, Paula Rodrigues
Topics & Concepts
ProbioticFood scienceFermentationSaccharomyces boulardiiYeastLactobacillus paracaseiAxenicChemistrySaccharomycesSaccharomyces cerevisiaeBiologyBiotechnologyLactobacillusBiochemistryBacteriaGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisMicrobial Inactivation Methods