Exploring the potential of native Brazilian fruits for the production of novel low-alcohol fermented beverages

DOI: https://doi.org/10.54985/peeref.2402w6460614

Taís Suhre · Jan 31, 2024

Brazil has a vast biodiversity, with various native fruits rich in bioactive compounds. Generally, these fruits are produced by small-scale farmers and processed into pulp, which can be used to make beverages. Fermentation is widely employed to produce alcoholic beverages derived from fruits. However, in recent years, there has been a decline in alcohol consumption in many countries and an increased demand for beverages with a healthy appeal. In this context, low-alcohol beverages, such as kombucha, have gained popularity. Kombucha is a fermented tea with microorganisms that easily adapt to different substrates. Therefore, our proposal is to explore the pulps of native Brazilian fruits to produce new low-alcohol fermented beverages using kombucha microorganisms.
Protein engineering for biotechnology and enzyme catalysis
Protein engineering for biotechnology and enzyme catalysis
Novel Technologies for Immunotherapy
Novel Technologies for Immunotherapy
Survivorship After Early-Onset Cancers: The Emerging Big Picture
Survivorship After Early-Onset Cancers: The Emerging Big Picture
Jeff Dean (Google): Exciting Trends in Machine Learning
Jeff Dean (Google): Exciting Trends in Machine Learning

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started