Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

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Autore: Julio Plaza-Diaz, Carolina Gomez-Llorente, Luis Fontana, Angel Gil

Ana Beatriz Praia 1,2 , Marcos Edgar Herkenhoff 1,2 , Oliver Broedel 3 , Marcus Frohme 3 and Susana Marta Isay Saad

Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
2 Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil 3 DivisionMolecular Biotechnology and Functional Genomics, Technical University of Applied SciencesWildau, 15745 Wildau, Germany

Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

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