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September 17, 2024FermentationOpen Access

Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms

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Authors

HSHandray Fernandes de SouzaEFEduardo Novais Souza FreireGMGiovana Felício Monteiro

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Cite This Study

Souza et al. (2024) studied this question.

synapsesocial.com/papers/68e5832cb6db64358752068bhttps://doi.org/10.3390/fermentation10090482
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Also Consider

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  1. 1Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha2025
  2. 2Mixed Fermentation Using Saccharomyces cerevisiae var. boulardii and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity2026
  3. 3Unlocking the microbial potential of Frieseomelitta varia pollen for innovative probiotic mead development2025
  4. 4Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations2026
  5. 5Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation2026