Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>

Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>

Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (<i>Theobroma grandiflorum</i>) m...

Full description

Saved in:
Bibliographic Details
Main Authors: Karina Nascimento Pereira, Handray Fernandes de Souza, Amanda Cristina Dias de Oliveira, Marcela Aparecida Deziderio, Victor Dédalo Di Próspero Gonçalves, Marina Vieira de Carvalho, Eliana Setsuko Kamimura
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
functional beverage
alcoholic fermentation
honey
antioxidant potential
Online Access:https://www.mdpi.com/2311-5637/11/5/253
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2311-5637/11/5/253

Similar Items