Authors

Iara Ferreira, Dirceu de Sousa Melo, Aline Galvao Tavares, Hugo Calixto, Bianca Beatriz Torres, Cintia Lacerda, Marciana Magnani, Disney Ribeiro y Rosane Freitas

Abstract

The mixture of yeasts with probiotic potential with the bacterium L.plantarum has shown to be a promising treatment to produce a plant-based probiotic fermented beverage.

Relevance of the article for the Red Tecnomifood

Consumers are increasingly looking for more healthy and functional foods. This research is important to the network as it works with probiotic yeasts and bacteria to create a functional beverage suitable for vegan consumers, who are growing in recent years.