Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in high-hopped beers

Author(s)

da Silva, Lucas Borges Martins ; Arruda, Katy Vieira ; Suzuki, Juliana Yumi ; Herkenhoff, Marcos Edgar

• Document type: Journal article
• Source: Food Research International; v. 196, p. 12-pg., 2024-09-06.

Abstract

This study aims to enhance understanding of probiotic lactic acid bacteria (LAB) survival in high-hopped beer formulations and their interactions with different yeasts and highlights the fermentation processes, microbial metabolism, and production of distinctive beer flavors. For this, this research used Lacticaseibacillus paracasei F19 (F19), Saccharomycodes ludwigii, and Saccharomyces cerevisiae strains US-05 (US-05) and Kveik (Kveik) for brewing. Bacterial and yeast cultures were prepared, fermented in wort, and analyzed in different hop concentrations (International Bitterness Units - IBU 0, 20, 40). Methods included physicochemical analysis, yeast and bacterial counts, RT-qPCR for gene expression, statistical analysis, and sensory evaluation by sommeliers following BJCP guidelines. Physicochemical analysis showed efficient fermentation across all hop concentrations (IBU 0, 20, 40), with decreasing SG and pH over time due to lactic acid bacteria and yeast metabolism. Higher hop levels (IBU 20 and 40) resulted in less acidic beer, indicating hop interference with bacterial activity. Yeast populations remained stable regardless of hop content, with Saccharomyces cerevisiae and Saccharomycodes ludwigii performing well. Probiotic strain F19 exhibited robust viability in all formulations. Sensory analysis favored higher hop content beers, suggesting consumer acceptance and potential health benefits of probiotic, high-hop beers. Higher hop content hindered sour beer production as only hop-free beers reached low pH levels. Probiotic strain F19 remained viable under high IBU formulations (20 and 40), with these being preferred by sommeliers using BJCP methodology. All yeast strains supported F19 survival. Further studies are needed on gastrointestinal resistance and clinical benefits. (AU)

• FAPESP's process: 23/01473-1 - Development of a sour beer with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 using a by-product of a dry-hopped beer.
• Grantee: Katy Vieira Arruda
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• 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
• FAPESP's process: 22/13031-0 - Survival evaluation of the probiotic strain Lacticaseibacillus paracasei subs. paracasei F19 in non-alcoholic beer formulations with different hop contents.
• Grantee: Lucas Borges Martins da Silva
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• 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: 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