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Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

2020Journal article Restricted access
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dc.contributor.authorSilva, L.C.
dc.contributor.authorSchmidt, G.B.
dc.contributor.authorAlves, L.G.O.
dc.contributor.authorOliveira, Vanessa S.
dc.contributor.authorLaureano-Melo, Roberto
dc.contributor.authorStutz, Evandro Toledo Gerhardt
dc.contributor.authorMartins, J.F.P.
dc.contributor.authorPaula, Breno P.
dc.contributor.authorLuchese, Rosa Helena
dc.contributor.authorGuerra, André Fioravante
dc.contributor.authorRodrigues, Paula
dc.date.accessioned2021-02-15T16:09:15Z
dc.date.available2021-02-15T16:09:15Z
dc.date.issued2020
dc.description.abstractThis study evaluated the production of beers to serve as matrices for probiotic delivery and designed suitable fermentation systems. Two types of beers (wheat and sour) were produced by fermentation in an axenic (Saccharomyces cerevisiae var boulardii 17) or semi-separated co-culture system (Lacticaseibacillus paracasei DTA-81 and Saccharomyces cerevisiae S-04). Firstly, trial was carried out to investigate microbial interactions between L. paracasei DTA-81 and Saccharomyces (n = 4) and to determine the best cultivation system to produce sour beer. S. boulardii17 potential to ferment the beer wort was similar to those observed for other brewer yeasts, enabling potentially probiotic wheat beer production. L. paracaseiDTA-81 was able to ferment the beer wort to produce potentially probiotic sour beer. However, the cultivation system should be carefully designed to protect the lacticaseibacilli from stressful metabolites produced during yeast fermentation, especially alcohol. Thus, data obtained herein showed that the co-culture system should be avoided for potentially probiotic sour beer production, in order to prevent competitive interaction between lacticaseibacilli and yeast. Otherwise, the semi-separated co-culture system resulted in a symbiotic commensal interaction, without interfering on L. paracasei DTA-81 growth and survivability. Therefore, wheat and sour beers can be highlighted as useful matrices to deliver probiotic strains.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Scienceand Technology (FCT, Portugal) for financial support bynational funds FCT/MCTES to CIMO (UIDB/00690/2020) andthe Brazilian National Council for Scientific and TechnologicalDevelopment (CNPq).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, L.C.; Schmidt, G.B.; Alves, L.G.O.; Oliveira, Vanessa S.; Laureano-Melo, R.; Stutz, Evandro T.G.; Martins, J.F.P.; Paula, Breno P.; Luchese, Rosa Helena; Guerra, André Fioravante; Rodrigues, Paula (2020). Use of probiotic strains to produce beers by axenic or semi-separated co-culture system. Food and Bioproducts Processing. ISSN 0960-3085. 124, p. 408-418pt_PT
dc.identifier.doi10.1016/j.fbp.2020.10.001pt_PT
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/23295
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectMicrobial consortiumpt_PT
dc.subjectBrewerypt_PT
dc.subjectBenefitspt_PT
dc.titleUse of probiotic strains to produce beers by axenic or semi-separated co-culture systempt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage418pt_PT
oaire.citation.startPage408pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume124pt_PT
person.familyNameRodrigues
person.givenNamePaula
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.orcid0000-0002-3789-2730
person.identifier.scopus-author-id7102639646
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublication.latestForDiscoveryb864b8c1-d66a-419c-b1ac-e6193f93eca6

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