Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. (‘taperebá’ or ‘cajá’) juice and by-product, in four sour-type beer formulations: control, with bagasse, juic...

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Detalles Bibliográficos
Autores principales: Praia, Ana Beatriz, Herkenhoff, Marcos Edgar, Broedel, Oliver, Frohme, Marcus, Saad, Susana Marta Isay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778371/
https://www.ncbi.nlm.nih.gov/pubmed/36553809
http://dx.doi.org/10.3390/foods11244068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778371/
https://www.ncbi.nlm.nih.gov/pubmed/36553809
http://dx.doi.org/10.3390/foods11244068

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