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Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
(Elsevier Science, 2019-10)
Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase ...
A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents
(Elsevier Science Bv, 2016)
Kefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made ...
Potentiality of yeast strains isolated from beer starters and brewing fermentation residues to be used as probiotics
(Universidad Nacional del Comahue, 2019)
The aim of this work was to study the potential probiotic properties of yeast strains isolated from brewer´s starters. Beer is the most popular alcoholic beverage worldwide, and the third-most popular drink overall after ...
Fabricação de cerveja artesanal utilizando Saccharomyces cerevisiae var. boulardii como agente fermentador
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia de AlimentosUTFPR, 2022-06-10)
The beer market has become competitive in terms of product differentiation and added value. The search for products with health appeal, such as probiotics, has been growing exponentially. The yeast Saccharomyces cerevisiae ...
Traditional fermented products - a good dource for beneficial lactic acid bacteria
(MedCrave, 2014-08-04)
Modern diets of the western world are very different than the traditional ones which many researchers and consumers are now realizing that the latter are not only nutritious but also can provide benefits beyond their ...
Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains
(Association of Food Scientists and Technologists of India, 2017-12)
Malt sprout (MS), a by-product of the malt industry obtained by removing rootlets and sprouts from the seed of germinated barley (Hordeum vulgare L.), was used as culture, dehydration and storage medium of three strains ...