Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages.
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DOI: 10.1016/j.foodres.2018.04.065
Abstract: Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used… read more here.
Keywords: acid; cerevisiae ccma; maize based; yeast ... See more keywords