Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

Silva, L.C.; Schmidt, G.; Alves, Liliane; Oliveira, Vanessa Sales de; Laureano‐Melo, Roberto; Stutz, Evandro Toledo Gerhardt; Martins, José Francisco Pereira; Paula, Breno Pereira de; Luchese, Rosa Helena; Guerra, André Fioravante; Rodrigues, Paula

doi:10.1016/j.fbp.2020.10.001

Cited by 16 publications

(9 citation statements)

References 38 publications

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“…The ability of S. boulardii to act as a brewer yeast for the production of functional beer was previously demonstrated [5,11,[21][22][23]. By evaluating the S. boulardii 17 metabolism during fermentation in this study, it was possible to determine its decline after 2 days of fermentation at 18 °C.…”

Section: Discussionmentioning

confidence: 84%

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Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Silva

Lago

Rocha

et al. 2021

Probiotics & Antimicro. Prot.

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This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.

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Section: Discussionmentioning

confidence: 84%

“…L. paracasei DTA-81 easily assimilate glucose, showing restrictions to assimilate maltose [10]. Then, maltose can be used for the yeast inoculated later in the beer wort [11]. These characteristics were decisive when considering L. paracasei DTA 81 as a candidate to produce sour beer.…”

Section: Introductionmentioning

confidence: 99%

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Silva

Lago

Rocha

et al. 2021

Probiotics & Antimicro. Prot.

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“…S. boulardii 17 performance to assimilate sugars in acid conditions was previously demonstrated by Silva and colleagues, revealing its suitability to be associated with acid lactic bacteria in a culture system [28]. Moradi and colleagues reported that S. boulardii is more tolerant to acidic pH and temperature variation than other S. cerevisiae strains and can survive at pH values as low as 2.0 [37].…”

Section: Discussionmentioning

confidence: 92%

“…L. paracasei DTA 83 was classified as a candidate probiotic by in vitro and in vivo trials [26,27]. This strain was considered to carry out food bioprocesses as reported by Guerra et al, Silva et al,and Oliveira et al [23,28,29]. S. boulardii 17 (FLORATIL-200, Merck, France) was acquired as freeze-dried culture sachets.…”

Section: Microbial Collectionmentioning

confidence: 99%

Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Godoy

Costa²,

Guerra³

et al. 2022

Sustainability

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This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.

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“…Supplementation with ethanol requires care so that the survival of the probiotic during the shelf-life of the product is not impaired. In food products, organic acids and ethanol are among the most common microbial stressors [20] and the effects of one may be accentuated by the other.…”

Section: Introductionmentioning

confidence: 99%

Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.

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Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

Cited by 16 publications

References 38 publications

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Nutritionally Enhanced Probioticated Whole Pineapple Juice

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