Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Scb) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing indust...

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Bibliographic Details
Published in:Applied sciences 2019-08, Vol.9 (16), p.3250
Main Authors: Mulero-Cerezo, Joaquín, Briz-Redón, Álvaro, Serrano-Aroca, Ángel
Format: Article
Language:English
Subjects:
Acidification
Acids
Alcohol
Antibiotics
antioxidant activity
Antioxidants
Beer
bioreactor
Bioreactors
biovolume
Breweries
Brewing
Cell culture
Contamination
craft beer
Diarrhea
Drinking water
Fermentation
Free radicals
Logistic and Gompertz equations
Nitrogen
Phenolic compounds
Phenols
Polyphenols
Probiotics
Reagents
Reproducibility
Saccharomyces cerevisiae
Saccharomyces cerevisiae var. boulardii
Sensory properties
Starters
Two dimensional models
Yeast
yeast viability
Yeasts
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Summary:The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Scb) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Scb exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer.
ISSN:2076-3417
2076-3417
DOI:10.3390/app9163250