Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast
The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using <i>Saccharomyces boulardii</i> as an alternative to conventional bre...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2912 |
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| author | Ana Belén Díaz Enrique Durán-Guerrero Sergio Valiente Remedios Castro Cristina Lasanta |
| author_facet | Ana Belén Díaz Enrique Durán-Guerrero Sergio Valiente Remedios Castro Cristina Lasanta |
| author_sort | Ana Belén Díaz |
| collection | DOAJ |
| description | The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using <i>Saccharomyces boulardii</i> as an alternative to conventional brewer’s yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1·10<sup>8</sup> cells mL<sup>−1</sup>. Some differences were found in the physicochemical parameters of beers brewed with <i>S. boulardii</i> compared to those brewed with a standard brewer’s yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression. |
| first_indexed | 2024-03-11T00:27:34Z |
| format | Article |
| id | doaj.art-a412219280264a7089d61026c06c5e3c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:34Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a412219280264a7089d61026c06c5e3c2023-11-18T22:54:55ZengMDPI AGFoods2304-81582023-07-011215291210.3390/foods12152912Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s YeastAna Belén Díaz0Enrique Durán-Guerrero1Sergio Valiente2Remedios Castro3Cristina Lasanta4Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, SpainAnalytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, SpainChemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, SpainAnalytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, SpainChemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, SpainThe development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using <i>Saccharomyces boulardii</i> as an alternative to conventional brewer’s yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1·10<sup>8</sup> cells mL<sup>−1</sup>. Some differences were found in the physicochemical parameters of beers brewed with <i>S. boulardii</i> compared to those brewed with a standard brewer’s yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression.https://www.mdpi.com/2304-8158/12/15/2912probioticbeer<i>Saccharomyces boulardii</i>volatile compoundssensory analysis |
| spellingShingle | Ana Belén Díaz Enrique Durán-Guerrero Sergio Valiente Remedios Castro Cristina Lasanta Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast Foods probiotic beer <i>Saccharomyces boulardii</i> volatile compounds sensory analysis |
| title | Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast |
| title_full | Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast |
| title_fullStr | Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast |
| title_full_unstemmed | Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast |
| title_short | Development and Characterization of Probiotic Beers with <i>Saccharomyces boulardii</i> as an Alternative to Conventional Brewer’s Yeast |
| title_sort | development and characterization of probiotic beers with i saccharomyces boulardii i as an alternative to conventional brewer s yeast |
| topic | probiotic beer <i>Saccharomyces boulardii</i> volatile compounds sensory analysis |
| url | https://www.mdpi.com/2304-8158/12/15/2912 |
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