Fermentation of barley wort with Saccharomyces boulardii to generate a beverage with probiotic potential-Reference-Cited by-同舟云学术

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Fermentation of barley wort with Saccharomyces boulardii to generate a beverage with probiotic potential

Published:2024-06 Issue: Volume:9 Page:100373
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Gutiérrez-Nava María Angélica^ORCID,Jaén-Echeverría Emmelin,Acevedo-Sandoval Otilio-Arturo,Román-Gutiérrez Alma-Delia^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. The Yeast in the Brewery: Management; Pure Yeast Cultures; Propagation;Annemüller,2018

2. Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability;Arslan;J. Am. Coll. Nutr.,2015

3. Cereal-based fermented foods and beverages;Blandino;Food Res. Int.,2003

4. Twenty-five years of research on Saccharomyces boulardii trophic effects: updates and perspectives;Buts;Digestive Dis. Sci.,2009

5. Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice;Cardoso-Silva;Probiotics Antimicrob. Proteins,2021

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