Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications

Author:

Hinojosa-Avila Carlo R.ORCID,García-Gamboa Ricardo,Chedraui-Urrea Jorge J.T.,García-Cayuela TomásORCID

Funder

Instituto Tecnológico y de Estudios Superiores de Monterrey

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference91 articles.

1. Potential probiotic yeasts sourced from natural environmental and spontaneous processed foods;Agarbati;Foods (Basel, Switzerland),2020

2. Development of improved strategies for the survival of Lactobacillus plantarum MTCC 1407 in probioticated custard apple juice;Arunkumar;Proceedings of the National Academy of Sciences, India Section B: Biological Sciences,2021

3. Review on non-dairy probiotics and their use in non-dairy based products;Aspri;Fermentation,2020

4. Beer: A quality perspective;Bamforth,2011

5. Beer Judge Certification Program. (2021) Beer Style Guidelines (2021 Style Guidelines). Retrieved from https://www.bjcp.org/bjcp-style-guidelines/.

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