Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production

Immunology and Microbiology

• Probiotic 100%
• Acetate 100%
• Sensation 50%
• Biodiversity 50%
• baker's yeast 50%
• Budding Yeast 50%
• Candida 50%
• Lachancea 50%
• Hanseniaspora 50%
• Torulaspora 50%
• Kluyveromyces 50%
• Metschnikowia 50%
• Rhodotorula 50%
• Kazachstania unispora 50%
• Lachancea thermotolerans 50%
• Pichia 50%
• Brettanomyces 50%
• Aromatic Compound 50%

Food Science

• Lentil 100%
• Probiotic Potential 100%
• Probiotics 50%
• Sensation of Taste 50%
• Nutritional Properties 50%
• Ethanol Content 50%
• Yeast Strains 50%
• Fermented Beverage 50%
• Chickpea Flour 50%
• Kazachstania unispora 50%
• Sensorial Profile 50%
• Brettanomyces 50%
• Pichia 50%
• Kluyveromyces 50%