Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics

Abstract

Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry.Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were identified. The M6 BFR and its constituent strains, Saccharomyces cerevisiae CMUNLPY6.2 and Pichia kudriavzevii CMUNLPY6.1, proved to be the most resistant to gastrointestinal conditions in vitro. The cell-free supernatants obtained from micro-fermentations were capable to reduce Aspergillus flavus and Aspergillus parasiticus germination, two species well-known to produce the potent carcinogenic aflatoxin B 1 (AFB 1 ). A cytoprotective effect of the BFRs against AFB 1 on HepG2 cells was observed. Brewing yeasts bound AFB 1 in vitro, thus reducing the cell damage induced by the toxin. Throughout the study, yeasts grown in brewing wort showed better probiotic properties than the same yeasts grown in YPD broth. These results suggest that the wastes obtained from brewery would become a high-value probiotic product.

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

“…En el presente estudio, también se aislaron dos cepas de Pichia fermentans, levadura no patógena, segura, de crecimiento amplio bajo condiciones microaerofílicas y que se ha usado ampliamente en las industrias de bebidas y alimentos (Pal & Kumar, 2018;Ravasio et al, 2018). Varios estudios indican el uso de P. kudriavzevii como probiótico en humanos (Greppi et al, 2017;Saadat et al, 2020;Sampaolesi et al, 2019), pero en alimentación animal es escasa la bibliografía. Canibe y Borg (2012) hallaron algunas especies de este género en un alimento líquido fermentado en alimentación de cerdos, al igual que Missotten et al (2015).…”

A Review on the Feedstocks for the Sustainable Production of Bioactive Compounds in Biorefineries

“…Despite the fermentation products are extracellular (expulsed to the medium) or intracellular (maintained within the membrane and hence requiring a further extraction stage), when the fermentation finishes, the biomass represents a significant amount of solids that must be separated. This cake could have food applications as probiotics [89] and thermochemical applications [90]. When grains and cereals are used as feedstock for substrate production, after the respective fermentation, the solid cake has a high content of protein and it can be used for feed purposes [91].…”

Ecofriendly and low-cost sample preparation methods for magnesium determination in beer

“…Beer is one of the most popular drinks worldwide and the third most consumed, after water and tea (Pai et al, 2015;Sampaolesi et al, 2019). Historical reports date back to their production by Sumerians and Assyrians around 8,000 years ago (Rosa and Afonso, 2015), while the Egyptians were responsible for spreading their production among the eastern people in the Mediterranean basin and from there to the rest of Europe (Ferreira et al, 2011).…”