Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2024-07-17 DOI:10.1021/acsfoodscitech.4c00246

Carlo R. Hinojosa-Avila, Tomás García-Cayuela

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Abstract

This study aimed to optimize brewing conditions for enhanced probiotic viability in beer. Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were assessed for ethanol and hop resistance, with selected strains further analyzed for synergistic stress effects, beer fermentation performance with varying hop concentrations, and the impact of divalent cations supplementation. Results revealed strain-specific responses to stressors, with certain strains (LA3, LA5, 299v, GG, and BIOTEC011) showing resilience under specific beer conditions. These strains performed optimally in nonhopped Gueuze-style beer fermentation, achieving over 8 log colony forming units/mL. However, hop presence was only tolerated up to 2 International Bitterness Units. Magnesium and manganese salt additions were not optimal for LAB viability, suggesting alternative strategies may be needed. Overall, this study provides valuable insights into the complex dynamics of probiotic-enriched beer production, warranting further research to refine brewing techniques and meet consumer demand for functional beverages.

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提高啤酒发酵中益生菌的活力：抗应激乳酸菌的选择和替代方法

本研究旨在优化啤酒酿造条件，以提高啤酒中益生菌的活力。对 21 株商业和潜在益生乳酸菌（LAB）进行了乙醇和啤酒花抗性评估，并进一步分析了所选菌株的协同应激效应、不同啤酒花浓度下的啤酒发酵性能以及补充二价阳离子的影响。结果表明，菌株对胁迫因素的反应具有特异性，某些菌株（LA3、LA5、299v、GG 和 BIOTEC011）在特定啤酒条件下表现出抗逆性。这些菌株在无啤酒花的龟兹式啤酒发酵中表现最佳，菌落形成单位超过 8 log/mL。然而，啤酒花的存在只能被容忍到 2 个国际苦味单位。镁盐和锰盐的添加对 LAB 的存活率并不理想，这表明可能需要采取其他策略。总之，这项研究为富含益生菌的啤酒生产的复杂动态提供了宝贵的见解，值得进一步研究，以完善酿造技术，满足消费者对功能性饮料的需求。

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ACS food science & technology

CiteScore

3.30

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0.00%

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