Abstract
The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Scb) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Scb exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer.
Highlights
The most important brewer’s yeasts are mostly part of the genus Saccharomyces
The number of colonies, which are the number of viable microorganisms in the craft beers and representative plate images of the viable yeast colonies with a dilution factor 10−2 and 10−3 for SF-04 and Saccharomyces cerevisiae var. boulardii (SCb), respectively, are shown. These results clearly show higher viability of Saccharomyces cerevisiae var. boulardii (Scb) than Saccharomyces cerevisiae (Sc) after fermentation, which is ideal for producing a craft beer containing viable probiotic cells
Probiotic Saccharomyces cerevisiae var. boulardii as a single yeast starter has been shown to produce craft beer with higher antioxidant activity, lower alcohol content, similar sensory attributes and higher yeast viability after 45 days than that produced by a commercial Saccharomyces cerevisiae strain commonly used in the brewery industry
Summary
The most important brewer’s yeasts are mostly part of the genus Saccharomyces. ale and lager yeasts belong to Saccharomyces cerevisiae (Sc) and Saccharomyces pastorianus, respectively [1].S. pastorianus is a hybrid of Sc and Saccharomyces eubayanus. The most important brewer’s yeasts are mostly part of the genus Saccharomyces. Ale and lager yeasts belong to Saccharomyces cerevisiae (Sc) and Saccharomyces pastorianus, respectively [1]. S. pastorianus is a hybrid of Sc and Saccharomyces eubayanus. Sc is one of the most important brewing yeast species utilised for ale beer production due to its tolerance to alcohol [2], growth and fermentation rate on an industrial scale [3]. Boulardii (Scb ) is another popular yeast species that was isolated from fruit in Indochina and has been utilised as a remedy for diarrhea since. Scb has shown a capacity to prevent travellers’ diarrhea usually caused by bacteria such as Escherichia coli and Salmonella sp. Scb has shown a capacity to prevent travellers’ diarrhea usually caused by bacteria such as Escherichia coli and Salmonella sp. [6,7]
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