Antibiofilm Effect of Curcumin on <i>Saccharomyces boulardii</i> during Beer Fermentation and Bottle Aging
In a prior study, we elucidated the biofilm formation of <i>Saccharomyces boulardii</i> on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate <i>S. boulardii</i> biofilm and enhance beer’s functional...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Biomolecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-273X/13/9/1367 |