Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and <i>Saccharomyces boulardii</i>

Mead is an alcoholic beverage obtained through the action of yeast in a diluted solution of honey and water. According to the literature, recent studies have demonstrated the potential of the probiotic yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> in mixed fermentation with microbial s...

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主要な著者:	Handray Fernandes de Souza, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, Karina Nascimento Pereira, Adriano Gomes da Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-12-01
シリーズ:	Foods
主題:	fermented alcoholic beverage probiotic yeast storage sensory characteristics acceptability
オンライン･アクセス:	https://www.mdpi.com/2304-8158/15/1/99
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