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Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage.
Alcine Chan, Mei Zhi; Chua, Jian Yong; Toh, Mingzhan; Liu, Shao-Quan.
Afiliação
  • Alcine Chan MZ; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.
  • Chua JY; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.
  • Toh M; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore.
  • Liu SQ; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123, Jiangsu, China. Electronic address: ch
Food Microbiol ; 82: 541-550, 2019 Sep.
Article em En | MEDLINE | ID: mdl-31027817
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Cerveja / Probióticos / Lacticaseibacillus paracasei Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Singapura
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Cerveja / Probióticos / Lacticaseibacillus paracasei Idioma: En Revista: Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Singapura