Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage

Published 2019 View Full Article

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Title
Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage
Authors
Keywords
Craft beers, Probiotics, Hops, Saccharomyces cerevisiae, Viability
Journal
FOOD MICROBIOLOGY
Volume 82, Issue -, Pages 541-550
Publisher
Elsevier BV
Online
2019-04-07
DOI
10.1016/j.fm.2019.04.001

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