Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging

In a prior study, we elucidated the biofilm formation of Saccharomyces boulardii on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate S. boulardii biofilm and enhance beer’s functional and sensory attributes. An assessment...

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Detalles Bibliográficos
Autores principales: Mohammadi, Khosrow, Saris, Per Erik Joakim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526157/
https://www.ncbi.nlm.nih.gov/pubmed/37759767
http://dx.doi.org/10.3390/biom13091367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526157/
https://www.ncbi.nlm.nih.gov/pubmed/37759767
http://dx.doi.org/10.3390/biom13091367

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