Abstract
Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing.Graphical abstract
Highlights
The increasing awareness about the importance of a healthy diet has driven the market for health-oriented food and beverages (Augustin and Sanguansri 2015)
This study aimed to produce ale beer with either free Lactobacillus brevis or immobilized cells on durian rind powder to serve as a delivery system for probiotics
No significant difference was observed between Free Lactobacillus brevis (FLB) and Immobilized Lactobacillus brevis (ILB) at any storage time. These results indicated that immobilizing in durian rind powder (DRP) did not significantly affect the specific gravity, total soluble solids, and alcohol content of the beer
Summary
The increasing awareness about the importance of a healthy diet has driven the market for health-oriented food and beverages (Augustin and Sanguansri 2015). Probiotic products have gained interest throughout the years because of their reported role in immunological, digestive, and respiratory health and in easing infectious diseases (Vasudha and Mishra 2013). Probiotics are thought to confer health benefits primarily through modulating the immune system of the intestine and displacing pathogens such as Salmonella typhimurium, Helicobacter pylori, and Escherichia coli (Govender et al 2014; Hove et al 2014). While most probiotic products available are dairy, alternative raw materials are being investigated (Vasudha and Mishra 2013). Only one study has investigated the survival of probiotic bacteria in a novel beer product (Alcine Chan et al 2019). The worldwide production of beer is estimated to be 1.7 billion liters per year
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