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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 7 vom: 06. Okt., Seite 603-613
Auteur principal:	de Souza, Handray Fernandes (Auteur)
Autres auteurs:	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:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Honey Saccharomyces boulardii fermentation fermented alcoholic beverage probiotic beverage Antioxidants Phenols Ethanol 3K9958V90M