Viability of Probiotic Bacteria in Low Alcohol- and Non-Alcoholic Beer During Refrigerated Storage
The viability of two probiotic bacteria (Lactobacillus acidophilus LaA-5 and Bifidobacterium lactis BB-12) was assessed in low-alcohol beer (2.5% alcohol) and non-alcoholic beer (<0.5% alcohol) during 20 d of refrigerated storage (5 °C). The beer was fermented using two brewer's yeasts (Sacc...
| Veröffentlicht in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 93, no. 1 (Mar. 2010), 104-108 |
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| Format: | Artikel |
| Sprache: | English |
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2010
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