Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using Saccharomyces boulardii as an alternative to conventional brewer’s yeast. The st...

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Detalles Bibliográficos
Autores principales: Díaz, Ana Belén, Durán-Guerrero, Enrique, Valiente, Sergio, Castro, Remedios, Lasanta, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418778/
https://www.ncbi.nlm.nih.gov/pubmed/37569181
http://dx.doi.org/10.3390/foods12152912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418778/
https://www.ncbi.nlm.nih.gov/pubmed/37569181
http://dx.doi.org/10.3390/foods12152912

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