Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-020-09736-6.pdf
Reference38 articles.
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3. Terpou A, Papadaki A, Lappa IK et al (2019) Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients 11:1591. https://doi.org/10.3390/nu11071591
4. Senkarcinova B, Dias I, Nešpor J, Brányik T (2018) Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. LWT 100:362–367. https://doi.org/10.1016/j.lwt.2018.10.082
5. Paula BP, Chávez DWH, Lemos Junior WJF et al (2019) Growth parameters and survivability of Saccharomyces boulardii for probiotic alcoholic beverages development. Front Microbiol 10:2092. https://doi.org/10.3389/fmicb.2019.02092
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