A5000228383- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Agricultural and Food Sciences
- Food Safety and Hygiene
- Science and Education Research
- Healthcare Regulation
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Growth and nutrition in plants
- Coconut Research and Applications
Universidade de São Paulo
2022-2023
This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. F19 (F19) with yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. ('taperebá' or 'cajá') juice and by-product, in four sour-type beer formulations: control, bagasse, juice, bagasse. The viability of was evaluated by pour-plating PMA-qPCR. Fermentability, addition physicochemical sensory parameters, aroma flavor, were during brewery Headspace Solid-Phase Microextraction (HS-SPME)...
Probiotics are in high demand for their role as a health promoter, with lactose-fermented foods being the main source of getting them. However, options probiotics lower group consumers who allergic or lactose intolerant.