Publications by authors named "Flavio Augusto de Oliveira Duarte"
Article Synopsis
- The food industry is focusing on creating probiotics-based food and drinks sustainably, exploring by-products like cocoa bean shells for new product development.
- This study looked at how cocoa bean shell infusion affects kombucha production by preparing three different formulations and analyzing them over a 13-day fermentation period.
- Results revealed that all formulations had decreased pH and increased acidity over time, with a rise in probiotic lactic acid bacteria and varying microbial compositions, supporting the potential benefits of using such by-products in kombucha production.
