Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages (2025)
- Authors:
- USP affiliated authors: OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA ; KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; PEREIRA, KARINA NASCIMENTO - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; OLIVEIRA, AMANDA CRISTINA DIAS DE - FZEA ; DEZIDERIO, MARCELA APARECIDA - FZEA
- Unidade: FZEA
- DOI: 10.15586/qas.v17i3.1559
- Subjects: SACCHAROMYCES; BEBIDAS ALCOÓLICAS; FERMENTAÇÃO; PROBIÓTICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Quality Assurance and Safety of Crops & Foods
- ISSN: 1757-837X
- Volume/Número/Paginação/Ano: v. 17, n. 3, p. 186-201, 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PEREIRA, Karina Nascimento et al. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages. Quality Assurance and Safety of Crops & Foods, v. 17, n. 3, p. 186-201, 2025Tradução . . Disponível em: https://doi.org/10.15586/qas.v17i3.1559. Acesso em: 22 jan. 2026. -
APA
Pereira, K. N., Souza, H. F. de, Oliveira, A. C. D. de, Deziderio, M. A., Carvalho, M. V. de, Rocha, R. da S., et al. (2025). Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages. Quality Assurance and Safety of Crops & Foods, 17( 3), 186-201. doi:10.15586/qas.v17i3.1559 -
NLM
Pereira KN, Souza HF de, Oliveira ACD de, Deziderio MA, Carvalho MV de, Rocha R da S, Cruz AG da, Oliveira CAF de, Kamimura ES. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages [Internet]. Quality Assurance and Safety of Crops & Foods. 2025 ; 17( 3): 186-201.[citado 2026 jan. 22 ] Available from: https://doi.org/10.15586/qas.v17i3.1559 -
Vancouver
Pereira KN, Souza HF de, Oliveira ACD de, Deziderio MA, Carvalho MV de, Rocha R da S, Cruz AG da, Oliveira CAF de, Kamimura ES. Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages [Internet]. Quality Assurance and Safety of Crops & Foods. 2025 ; 17( 3): 186-201.[citado 2026 jan. 22 ] Available from: https://doi.org/10.15586/qas.v17i3.1559 - Production of “Melomel” from cupuaçu (Theobroma grandiflorum) using the probiotic yeast Saccharomyces cerevisiae var. boulardii
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- Use of Saccharomyces boulardii in the production of fermented honey and cupuaçu beverages
- Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
- Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
- Plant-based fermented beverages: development and characterization
- On probiotic yeasts in food development: Saccharomyces boulardii, a trend
- 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
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Informações sobre o DOI: 10.15586/qas.v17i3.1559 (Fonte: oaDOI API)
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