Production of functional beer with the addition of probiotic: Saccharomyces boulardii

Amanda Felipe Reitenbach,Beatriz Cervejeira Bolanho Barros,Isabela Julio Iwassa

doi:10.33448/rsd-v10i2.12211

Amanda Felipe Reitenbach, Beatriz Cervejeira Bolanho Barros + Show 1 more

Open Access

https://doi.org/10.33448/rsd-v10i2.12211

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Abstract

Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.

Highlights

Evidences suggest that the awareness of the consumer about health and well-being has increased greatly in recent times
The Saccharomyces boulardii is a very commonly yeast used as probiotic. This yeast can be commercialized as a dietetic supplement and it presents several properties which confirm its effect as a probiotic agent, such as tolerance to the stomach acids and bile salts, besides the capacity of surviving body temperature (37 °C) and the intestinal tract’s environment (McFarland, 2010; Kelesidis & Pothoulakis, 2012)
The pre-inoculum was prepared in aseptic conditions, using 100 mg of S. boulardii, which was transferred to 100 mL of sterilized culture media containing: anhydrous glucose (10.0 g L-1), meat peptone (2.0 g L-1), yeast extract (2.0 g L-1), phosphate monopotassium (0.60 g L-1), urea (0.36 g L-1), ammonium sulfate (0.12 g L-1), magnesium sulfate (0.24 g L-1) and water enough to complete 1 L

Summary

Introduction

Evidences suggest that the awareness of the consumer about health and well-being has increased greatly in recent times. Probiotics have the capacity of altering the composition of the intestinal microbiota and preventing the growth of pathogenic bacteria (Almada et al, 2015). The Saccharomyces boulardii is a very commonly yeast used as probiotic. This yeast can be commercialized as a dietetic supplement and it presents several properties which confirm its effect as a probiotic agent, such as tolerance to the stomach acids and bile salts, besides the capacity of surviving body temperature (37 °C) and the intestinal tract’s environment (McFarland, 2010; Kelesidis & Pothoulakis, 2012). S. boulardii is used as a preventive and therapeutic source for the cure for diarrhea (McFarland, 2010; Rajkowska et al, 2012)

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