Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to...

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Detalles Bibliográficos
Autores principales: de Paula, Breno Pereira, Chávez, Davy William Hidalgo, Lemos Junior, Wilson José Fernandes, Guerra, André Fioravante, Corrêa, Mariana Ferreira Dutra, Pereira, Karen Signori, Coelho, Maria Alice Zarur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6747048/
https://www.ncbi.nlm.nih.gov/pubmed/31552002
http://dx.doi.org/10.3389/fmicb.2019.02092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6747048/
https://www.ncbi.nlm.nih.gov/pubmed/31552002
http://dx.doi.org/10.3389/fmicb.2019.02092

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