Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to...

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Bibliographic Details
Main Authors: Breno Pereira de Paula, Davy William Hidalgo Chávez, Wilson José Fernandes Lemos Junior, André Fioravante Guerra, Mariana Ferreira Dutra Corrêa, Karen Signori Pereira, Maria Alice Zarur Coelho
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-09-01
Series:Frontiers in Microbiology
Subjects:
functional beverage
alcoholic resistance
yeast
gut
dysbiosis
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.02092/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.02092/full

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