Sour Beer with <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> F19: Feasibility and Influence of Supplementation with <i>Spondias mombin</i> L. Juice and/or By-Product

Sour Beer with <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> F19: Feasibility and Influence of Supplementation with <i>Spondias mombin</i> L. Juice and/or By-Product

This study aimed to evaluate the probiotic strain <i>Lacticaseibacillus</i> (L.) <i>paracasei</i> subsp. paracasei F19 (F19) with the yeast <i>Saccharomyces cerevisiae</i> US-05 (US-05), using <i>Spondias mombin</i> L. (‘taperebá’ or ‘cajá’) juice and...

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Bibliographic Details
Main Authors: Ana Beatriz Praia, Marcos Edgar Herkenhoff, Oliver Broedel, Marcus Frohme, Susana Marta Isay Saad
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
sour beer
probiotics
co-fermentation
fruit by-product
Online Access:https://www.mdpi.com/2304-8158/11/24/4068

Internet

https://www.mdpi.com/2304-8158/11/24/4068

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