Sour Beer with Subsp. F19: Feasibility and Influence of Supplementation with L. Juice And/or By-Product

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Dec 23

PMID 36553809

Authors

Ana Beatriz Praia

Marcos Edgar Herkenhoff

Oliver Broedel

Marcus Frohme

Susana Marta Isay Saad

Affiliations

Soon will be listed here.

Abstract

This study aimed to evaluate the probiotic strain (L.) subsp. paracasei F19 (F19) with the yeast US-05 (US-05), using L. ('taperebá' or 'cajá') juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, , as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims.

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