Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer
Author:
Funder
Instituto Politécnico Nacional
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-020-09680-5.pdf
Reference38 articles.
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2. Walker GM, Stewart GG (2016) Saccharomyces cerevisiae in the production of fermented beverages. Beverages 2:30. https://doi.org/10.3390/beverages2040030
3. Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P (2018) Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value added. Int J Food Microbiol 284:22–30. https://doi.org/10.1016/j.ijfoodmicro.2018.06.028
4. Senkarcinova B, Graça Dias IA, Nespor J, Branyik T (2019) Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. LWT Food Sci Technol 100:362–367. https://doi.org/10.1016/j.lwt.2018.10.082
5. Dinleyici EC, Kara A, Ozen M, Vandenplas Y (2014) Saccharomyces boulardii CNCM I-745 in different clinical conditions. Expert Opin Biol Ther 14:1593–1609. https://doi.org/10.1517/14712598.2014.937419
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