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M. F. Fabricio

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Open access 2026

Sensory evaluation of a novel sustainable probiotic beverage based on tofu whey

Abstract The reuse of agro-industrial residues aligns with sustainability purposes and the circular economy; in this context, tofu whey - a nutrient-rich by-product of tofu production - is a promising substrate for functional beverages. This study aimed to assess the sensory attributes of a potential probiotic plant-ba...

Micaela Gomes de Jesus, M. F. Fabricio, Voltaire Sant'Anna et al. · 0 citations
Review Open access Sep 2026

Probiotic bacteria in the fermentation of plant-based matrices: application, challenges, and prospects

The increasing interest in functional and sustainable alternatives to dairy products has driven the development of fermented plant-based foods. However, the diversity of plant matrices, microbial cultures, and fermentation strategies employed in these products requires a comprehensive evaluation of their technological...

Stéphanie Mulder Perrone, M. F. Fabricio, Paula Daniela Helfenstein Rother et al. · 1 citation

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