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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 196, p. 12-pg., 2024-09-06.

Resumo

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)

• Processo FAPESP: 23/01473-1 - Desenvolvimento de uma cerveja sour com a cepa probiótica Lacticaseibacillus paracasei subsp. paracasei F19 utilizando subproduto de uma cerveja com dry-hopping.
• Beneficiário: Katy Vieira Arruda
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 19/02583-0 - Avaliação da catharina sour, primeiro estilo de cerveja brasileiro, como bebida pontencialmente probiótica, com aplicação das técnicas de pcr em tempo real e maldi-tof
• Beneficiário: Marcos Edgar Herkenhoff
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 22/13031-0 - Avaliação da sobrevivência da cepa probiótica Lacticaseibacillus paracasei subs. paracasei F19 em formulações de cerveja sem álcool com diferentes teores de lúpulo.
• Beneficiário: Lucas Borges Martins da Silva
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 21/08621-0 - Análise de metabólitos e aromas por HS-SPME/GC-MS para caracterizar o estilo artesanal de cerveja ale Catharina sour com linhagem probiótica de Lacticaseibacillus paracasei subs. paracasei F19
• Beneficiário: Marcos Edgar Herkenhoff
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado