Author

D. R. Dias

2 papers indexed here

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Open access Sep 2026

Selection of indigenous Saccharomyces cerevisiae strains isolated from different spontaneous fermentations for Catharina Sour beer production

The expansion of the craft beer market has intensified the search for microbial strains that can enhance sensory complexity and fermentation efficiency. Catharina Sour beer requires yeasts that tolerate low pH, exhibit good attenuation, produce moderate ethanol, and have a balanced aromatic profile. In this study, 11 S...

Ana Paula Pereira Bressani, Ádrian Rodrigues Oliveira, C. L. Ramos et al. · European Food Research and T... · 0 citations

Open access Oct 2026

Plant-based beverage fermented by a potential probiotic co-culture of Pichia kluyveri and Lactiplantibacillus plantarum: bioactive composition, bioaccessibility, and modulation of antibiotic-induced gut dysbiosis.

Plant-based beverages are promising non-dairy matrices for delivering probiotic microorganisms and fermentation-derived bioactive compounds. The present study investigated the impact of fermenting a beverage composed of oats, almonds, and sunflower seeds with the potential probiotic co-culture Lactiplantibacillus plant...

Hygor Lendell Silva de Souza, Dirceu de Sousa Melo, A. T. de Castro et al. · Food Research International · 0 citations