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Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 t...

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Autores principales: Alessandra Souza Marques do Nascimento, Raquel Nunes Almeida da Silva, Pedro Paulo Lordelo Guimarães Tavares, Adriana Silva Borges, Marina Passos Soares Cardoso, Ana Katerine de Carvalho Lima Lobato, Rogéria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI AG 2025-05-01
Colección:Beverages
Materias:
sugary kefir
functional beverage
probiotic bacteria
probiotic yeasts
probiotic beer
Acceso en línea:https://www.mdpi.com/2306-5710/11/3/75
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