Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer's Yeast.

Díaz, Ana Belén; Durán-Guerrero, Enrique; Valiente, Sergio; Castro, Remedios; Lasanta, Cristina

Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer's Yeast.

Díaz, Ana Belén; Durán-Guerrero, Enrique; Valiente, Sergio; Castro, Remedios; Lasanta, Cristina.

Afiliación

Díaz AB; Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Durán-Guerrero E; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Valiente S; Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Castro R; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Lasanta C; Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.

Foods ; 12(15)2023 Jul 31.

Article en En | MEDLINE | ID: mdl-37569181

Palabras clave

Saccharomyces boulardii; beer; probiotic; sensory analysis; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: España