Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

Author(s)

Praia, Ana Beatriz ; Herkenhoff, Marcos Edgar ; Broedel, Oliver ; Frohme, Marcus ; Saad, Susana Marta Isay

• Document type: Journal article
• Source: FOODS; v. 11, n. 24, p. 21-pg., 2022-12-01.

Abstract

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. ('tapereba' or 'caja') juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, S. mombin, as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims. (AU)

• FAPESP's process: 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
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 18/12190-2 - Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB)
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 18/21584-4 - Characterization of probiotic fermented milk supplemented with brewer's spent grain and in vitro and in vivo evaluation of potential health benefits
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/02583-0 - EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE BY APPLICATION OF REAL-TIME PCR TECHNIQUES AND MALDI-TOF
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships in Brazil - Post-Doctoral