Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast
The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using <i>Saccharomyces boulardii</i> as an alternative to conventional bre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/15/2912 |