Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead : Fermentation kinetics, viable cell counts and bioactive compounds

Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead productio...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 7 vom: 06. Okt., Seite 603-613
1. Verfasser:	de Souza, Handray Fernandes (VerfasserIn)
Weitere Verfasser:	Bessa, Mariana Sousa, Gonçalves, Victor Dédalo Di Próspero, Dos Santos, João Vitor, Pinheiro, Carolina, das Chagas, Eduardo Galvão Leite, de Carvalho, Marina Vieira, Brandi, Igor Viana, Kamimura, Eliana Setsuko
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Honey Saccharomyces boulardii fermentation fermented alcoholic beverage probiotic beverage Antioxidants Phenols Ethanol 3K9958V90M