The properties of each food, composition, and structure affect the digestion and absorption
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …

Probiotic-enriched beers have emerged as an innovative solution for delivering beneficial
microorganisms, particularly appealing to consumers seeking non-dairy options. However …

Nowadays, in the beer sector, there is a wide range of products, which differ for the
technologies adopted, raw materials used, and microorganisms involved in the fermentation …

Beer is the result of a multistep brewing process, including a fermentation step using in
general one specific yeast strain. Bacterial presence during beer production (or presence in …

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp.
paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using …

This study aimed to optimize brewing conditions for enhanced probiotic viability in beer.
Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were …

In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many
methods of producing such beers, many have expensive implementation requirements or …

Bacterial Cellulose (BC) is a biopolymer with numerous applications. The growth of BC-
producing bacteria, Komagataeibacter intermedius, could be stimulated by Dekkera …

Customer demand for product diversity is the key driving force for innovations in the brewing
industry. Specialty beers are regarded as a distinct group of beers different from two major …

The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with
breweries continuously seeking new ways to fulfil consumer demands. NAB can be …