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Development of a sour beer with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 using a by-product of a dry-hopped beer.

Grant number: 23/01473-1
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2023
Effective date (End): January 31, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Marcos Edgar Herkenhoff
Grantee:Katy Vieira Arruda
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

Abstract

The consumption of craft beers is increasing. This expansion allowed the exploration and development of beers with more sophisticated flavors. One of these approaches is the use of a technique called dry-hop or dry-hopping (DH), which consists of a complementary process of late addition of hops (Humulus lupulus L.). However, many hop aromatic substances are not used when this technique is used and the beer by-product has great potential for reuse. In addition to beers with DH, another type of unconventional beer, sour's, has stood out in Brazil and in the world. Unlike other beers, the process of making sour beers has an additional step of lactic fermentation before alcoholic fermentation by yeast. Probiotics are mostly lactic acid bacteria (LAB), which confer health benefits. Thus, this study aims to develop a sour craft beer that uses a by-product of a dry-hopped beer, and with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 (F19). It will be evaluated the survival of the probiotic strain, and its interaction with the yeast. To evaluate the survival of the probiotic strain and its viability, the technique of Propidium Monoazide and PMA-qPCR quantitative Polymerase Chain Reaction will be used, and for the yeast, microscopy with the Occulyze® microscope (Wildau, Germany). To evaluate the interactions of the probiotic strain with the yeast, the Liquid Chromatography Tandem Mass Spectrometry (LC-MS) technique will be used and the analysis of metabolic components and flavor and aroma by Headspace Solid Phase Microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). This project is linked to the postdoctoral project funded by FAPESP under process 2019/02583-0 and by the Food Research Center (FoRC) under FAPESP process 2013/07914-8.

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