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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

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