Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour (2022)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; HERKENHOFF, MARCOS EDGAR - FCF
- Unidade: FCF
- Subjects: PROBIÓTICOS; CERVEJA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Abstracts
- Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health
-
ABNT
HERKENHOFF, Marcos Edgar et al. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 12 fev. 2026. -
APA
Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2022). Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org -
NLM
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2026 fev. 12 ] Available from: https://www.BeneficialMicrobes2022.org -
Vancouver
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Saad SMI. Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour [Internet]. Abstracts. 2022 ;[citado 2026 fev. 12 ] Available from: https://www.BeneficialMicrobes2022.org - Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product
- Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®)
- Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.)
- Aroma components analysis by hs-spme/gc-ms to characterize lager, ale, and sour beer styles
- Pesquisadores da USP trabalham em uma cerveja artesanal probiótica [Depoimento]
- Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product
- Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in in microbiome model
- The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
- Cashew by-product as a functional substrate for the development of probiotic fermented milk
- Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in beer formulations with high hop content (Humulus lupulus L.)
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