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: | , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
MDPI AG
2023-09-01
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| Serija: | Biomolecules |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2218-273X/13/9/1367 |