Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead (2024)
- Authors:
- USP affiliated authors: KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; BOGAZ, LORENA TEIXEIRA - FZEA ; MONTEIRO, GIOVANA FELICIO - FZEA ; FREIRE, EDUARDO NOVAIS SOUZA - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; PEREIRA, KARINA NASCIMENTO - FZEA ; ROCHA, RAMON DA SILVA - FZEA
- Unidade: FZEA
- DOI: 10.1007/s10068-024-01568-2
- Subjects: HIDROMEL; PROBIÓTICOS; SACCHAROMYCES; BEBIDAS ALCOÓLICAS; FERMENTAÇÃO ALCOÓLICA
- Keywords: Kefir
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Biotechnology
- ISSN: 1226-7708
- Volume/Número/Paginação/Ano: v. 33, p. 3299–3311, 2024
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SOUZA, Handray Fernandes de et al. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, v. 33, p. 3299–3311, 2024Tradução . . Disponível em: https://doi.org/10.1007/s10068-024-01568-2. Acesso em: 12 fev. 2026. -
APA
Souza, H. F. de, Bogáz, L. T., Monteiro, G. F., Freire, E. N. S., Pereira, K. N., Carvalho, M. V. de, et al. (2024). Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, 33, 3299–3311. doi:10.1007/s10068-024-01568-2 -
NLM
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1007/s10068-024-01568-2 -
Vancouver
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1007/s10068-024-01568-2 - Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects
- Use of Saccharomyces boulardii in the production of fermented honey and cupuaçu beverages
- Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature
- Development of potentially probiotic mead from co-fermentation by Saccharomyces cerevisiae var. Boulardii and kombucha microorganisms
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
- Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages
- Production of “Melomel” from cupuaçu (Theobroma grandiflorum) using the probiotic yeast Saccharomyces cerevisiae var. boulardii
- A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: an in vivo study in mice and children
- Hidromel probiótico: nova versão de bebida vem de fermentação de kefir e levedura [Depoimento a Jean Silva]
- Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
Informações sobre o DOI: 10.1007/s10068-024-01568-2 (Fonte: oaDOI API)
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