Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?

(2020) Pedro Pais et al.   Journal of Fungi

USE OF PROBIOTIC STRAINS TO PRODUCE BEERS BY AXENIC OR SEMI-SEPARATED CO-CULTURE SYSTEM

(2020) L.C. Silva et al.   FOOD AND BIOPRODUCTS PROCESSING

Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development

(2020) Breno Pereira de Paula et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces

(2019) Armin Tarrah et al.   Journal of Functional Foods

Probiotic food consumption is associated with lower severity and prevalence of depression: a nation-wide cross-sectional study

(2019) Chong-Su Kim et al.   NUTRITION

The gut microbiome and mental health

(2019) Andrea Du Toit   NATURE REVIEWS MICROBIOLOGY

Systematic Review of Gut Microbiota and Major Depression

(2019) Stephanie G. Cheung et al.   Frontiers in Psychiatry

The gut-brain relationship: Investigating the effect of multispecies probiotics on anxiety in a randomized placebo-controlled trial of healthy young adults.

(2019) Nhan Tran et al.   JOURNAL OF AFFECTIVE DISORDERS

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

(2019) Antonia Terpou et al.   Nutrients

Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

(2019) Jing Li et al.   Frontiers in Microbiology

Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit

(2019) Wilson José Fernandes Lemos Junior et al.   Probiotics and Antimicrobial Proteins

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

(2019) Mei Zhi Alcine Chan et al.   FOOD MICROBIOLOGY

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

(2019) Breno Pereira de Paula et al.   Frontiers in Microbiology

Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

(2019) Joaquín Mulero-Cerezo et al.   Applied Sciences-Basel

Defining Dysbiosis for a Cluster of Chronic Diseases

(2019) Lamont J. Wilkins et al.   Scientific Reports

Fault tree analysis as a quantitative hazard analysis with a novel method for estimating the fault probability of microbial contamination: A model food case study

(2019) Do Hyeon Kim et al.   FOOD CONTROL

Primary souring: A novel bacteria-free method for sour beer production

(2018) Kara Osburn et al.   FOOD MICROBIOLOGY

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Gut microbiome and depression: what we know and what we need to know

(2018) Gal Winter et al.   REVIEWS IN THE NEUROSCIENCES

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

(2018) André Fioravante Guerra et al.   CIENCIA RURAL

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

(2018) Bara Senkarcinova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers

(2017) Lorenzo C. Peyer et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

(2017) Mduduzi Paul Mokoena   MOLECULES

Major depressive disorder

(2016) Christian Otte et al.   Nature Reviews Disease Primers

Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis

(2015) Benjamin C. Schurr et al.   FOOD MICROBIOLOGY

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

(2015) Xiangdong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Predicting acetic acid content in the final beer using neural networks and support vector machine

(2013) Yanqing Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers

(2012) Anthony J. Cutaia et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Tail Suspension Test

(2011) Adem Can et al.   Jove-Journal of Visualized Experiments