| Grant number: | 19/02583-0 |
| Support Opportunities: | Scholarships in Brazil - Post-Doctorate |
| Effective date (Start): | August 01, 2019 |
| Effective date (End): | January 31, 2024 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Susana Marta Isay Saad |
| Grantee: | Marcos Edgar Herkenhoff |
| Host Institution: | Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil |
| Associated research grant: | 13/07914-8 - FoRC - Food Research Center, AP.CEPID |
| Associated scholarship(s): | 21/08621-0 - Metabolic and flavoring analysis by HS-SPME/GC-MS to characterize Catharina sour-style ale craft beer with probiotic strain Lacticaseibacillus paracasei subs. paracasei F19, BE.EP.PD |
Abstract The central core of all civilization is always the cultivation of some kind of grain and all civilization initiated by the accidental discovery of some fermented drink from grains. The history of beer is well documented in Mesopotamia, being brought to Europe around 3000 BC. It is the third most popular drink in the world, and there is currently a boom of craft beers in the world. In Brazil, there was a growth of 91% in 3 years. Due to its properties as a fermented beverage, beer requires the activity of microorganisms, and one of the novelties are beers as probiotic beverages. Sour beers are produced intentionally so that they taste slightly more acidic, tartar or sour. berliner weisse is a good representative of this group. This beer style is known to brew with a lactic fermentation promoted by bacteria of the genus Lactobacillus spp. With inspiration in the berliner weisse, and attending its characteristics, the first style of Brazilian beer, catharina sour, was developed. This style of beer, like berliner weisse, is commonly consumed with the addition of fruit juice to soften its acidity. Although it was developed in 2016, it has been observed that catharina sour has a higher content of vitamin C, flavonoids, and tannins compared to other styles. However, its probiotic potential has not yet been evaluated. Thus, this study aims to evaluate the viability of catharina sour as a beverage with probiotic properties. Through the real-time PCR technique, the growth dynamics of Lactobacillus plantarum and Lactobacillus buchneri during the manufacturing and storage process of catharina sour will be evaluated, as well as the expression profiles of the following genes will be compared: horA, horB, horC, hitA, and bsrA, which are known to confer resistance to hops. By means of proteomic analyzes, the protein composition will be characterized in order to detect potential variations between the samples by the MALDI-TOF and shotgun techniques. | |
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