Litcius/Paper detail

Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization

Antonio Domínguez-Tornay, Ana Belén Díaz, Cristina Lasanta, Enrique Durán, Remedios Castro

2023Food Bioscience12 citationsDOIOpen Access PDF

Topics & Concepts

Lactobacillus plantarumFood scienceFermentationProbioticLactic acidInoculationChemistryBacteriaLactobacillusBiologyHorticultureGeneticsFermentation and Sensory AnalysisHops Chemistry and ApplicationsMicrobial Inactivation Methods
Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization | Litcius