Beer as a vehicle for probiotics
Applied Food Biotechnology,
Vol. 8 No. 4 (2021),
Background and Objective:
Beer is one of the most consumed beverages worldwide that can be used to transfer probiotics to the host. The aim of this study was to generally review technological parameters incorporated in the production of probiotic beers. Probiotic beer production needs solving technical problems that are linked to processing stages. Although use of probiotics in fermented dairy products has been searched in available scientific literatures, beer is a relatively novel matrix for the incorporation of probiotics and hence a review on its capability as a probiotic carrier can be advantageous. Therefore, objective of the recent review was to investigate the most recent method for the production of probiotic beers. Furthermore, factors affecting the viability of probiotics in the final product were studied.
Scientific literatures verified that probiotic beers could be produced with a few modifications from the non-probiotic beers. As probiotic species include poor growth abilities and probiotic viability is the most important factor considering a product as a probiotic product, multiple criteria for the production of probiotic beers include selecting an alcohol and acid-tolerant probiotic strain, administration of encapsulated probiotics, eliminating thermal and filtration processes, controlling oxygen concentration during fermentation process and after inoculation with probiotic strain, inhabiting severe acidic condition during the probiotic beer production and holding temperature below 5 ˚C during storage and transportation. However, several researches are needed to clarify limiting factors to achieve optimum conditions for the production of appropriate probiotic beers. However, incorporation of nonviable probiotics as alternate germs can be considered as a novel method for the production of health improving beers.
Conflict of interest: The authors declare no conflict of interest.
- Beneficial Health effect, Non-dairy beverage, Probiotic beer, Saccharomyces boulardii, Viability
How to Cite
Senkarcinova B, Dias IAG, Nespor J, Branyik T. Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. LWT. 2019; 100: 362-367.
Sampaolesi S, Gamba RR, De Antoni GL, Pelaez AML. Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics. LWT. 2019; 113: 108251.
Martinez-Martinez MI, Calabuig-Tolsa R, Cauli O. The effect of probiotics as a treatment for constipation in elderly people: A systematic review. Arch Gerontol Geriat. 2017; 71: 142-149.
Sohrabvandi S, Razavi SH, Mousavi SM, Mortazavian AM. Viability of probiotic bacteria in low alcohol-and non-alcoholic beer during refrigerated storage. Philipp Agric Sci. 2010; 93(1): 24-28.
Kayode AP, Deh DC, Lamine B-M, Kotchoni SO, Hounhouigan JD. Stabilization and preservation of probiotic properties of the traditional starter of African opaque sorghum beers. African J Biotechnol. 2012; 11(30):7725-7730.
Graff S, Chaumeil J-C, Boy P, Lai-Kuen R, Charrueau C. Influence of pH conditions on the viability of Saccharomyces boulardii yeast. J Gen Appl Microbiol. 2008; 54(4): 221-227.
Norouzbeigi S, Vahid-Dastjerdi L, Yekta R, Sohrabvandi S, Zendeboodi F, Mortazavian AM. Celiac therapy by admini-stration of probiotics in food products: a review. Curr Opin Food Sci. 2020; 32: 58-66.
Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: Conceptualization from a new approach. Curr Opin Food Sci. 2020.
Rodrigues KL, Araujo TH, Schneedorf JM, de Souza Ferreira C, Moraes GdOI, Coimbra RS, Rodrigues MR. A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents. J Funct Food. 2016; 21: 58-69.
Sohrabvandi S, Mortazavian A, Rezaei K. Health-related aspects of beer: a review. Int J Food Prop. 2012; 15(2):350-373.
Yeo HQ, Liu SQ. An overview of selected specialty beers: Developments, challenges and prospects. Int J Food Sci Technol. 2014; 49(7): 1607-1618.
Graff S, Chaumeil J-C, Boy P, Lai-Kuen R, Charrueau C. Formulations for protecting the probiotic Saccharomyces boulardii from degradation in acidic condition. Biol Pharm Bull. 2008; 31(2): 266-272.
Reitenbach AF, Iwassa IJ, Barros BCB. Production of functional beer with the addition of probiotic: Saccharomyces boulardii. Res Soc Develop. 2021; 10(2): 1-10.
Willaert R. The beer brewing process: Wort production and beer. Handbook of Food Products Manufacturing, 2 Volume Set. 2007; 443.
Preedy VR. Beer in Health and Disease Prevention: Academic Press; I st Edition, 2011; 213.
Swanson KM. Microorganisms in Foods: Use of Data for Assessing Process Control and Product Acceptance: Springer Science; 2011; 389.
Salari R, Salari R. Investigation of the best Saccharomyces cerevisiae growth condition. Electron Physician. 2017; 9(1): 3592.
Ferreira IM, Guido LF. Impact of wort amino acids on beer flavour: A review. Fermentation. 2018; 4(2): 1-13.
Sohrabvandi S, Mousavi SM, Razavi SH, Mortazavian AM, Rezaei K. Alcohol-free beer: methods of production, sensorial defects, and healthful effects. Food Rev Int. 2010; 26(4): 335-352.
Walker G, Stewart G. Saccharomyces cerevisiae in the production of fermented beverages. Beverages. 2016; 2(4): 1-12.
Fietto JL, Araujo RS, Valadao FN, Fietto LG, Brandao RL, Neves MJ, Gomes FC, Nicoli JR, Castro IM. Molecular and physiological comparisons between Saccharomyces cerevisiae and Saccharomyces boulardii. Can. J Microbiol. 2004; 50(8): 615-621.
Chan MZA, Chua JY, Toh M, Liu S-Q. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage. Food microbiol. 2019; 82: 541-550.
Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. Int J Food Microbiol. 2018; 284: 22-30.
Angelov A, Gotcheva V, Kuncheva R, Hristozova T. Development of a new oat-based probiotic drink. Int J Food Microbiol. 2006; 112(1): 75-80.
Arslan S, Erbas M, Tontul I, Topuz A. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. LWT-Food Sci Technol. 2015; 63(1):685-690.
Buts J-P. Twenty-five years of research on Saccharomyces boulardii trophic effects: updates and perspectives. Digestive diseases and sciences. 2009; 54(1): 15-18.
Dahan S, Dalmasso G, Imbert V, Peyron J-F, Rampal P, Czerucka D. Saccharomyces boulardii interferes with enteroh-emorrhagic Escherichia coli-induced signaling pathways in T84 cells. Infect Immun. 2003; 71(2): 766-773.
Panghal A, Janghu S, Virkar K, Gat Y, Kumar V, Chhikara N. Potential non-dairy probiotic products-a healthy approach. Food Biosci. 2018; 21: 80-89.
Silva L, Schmidt G, Alves L, Oliveira VS, Laureano-Melo R, Stutz E, Martins J, Paula BP, Luchese RH, Guerra AF. Use of probiotic strains to produce beers by axenic or semi-separated co-culture system. Food Bioprod Process. 2020; 124: 408-418.
Borah T, Gogoi B, Khataniar A, Gogoi M, Das A, Borah D. Probiotic characterization of indigenous Bacillus velezensis strain DU14 isolated from Apong, a traditionally fermented rice beer of Assam. Biocataly Agric Biotechnol. 2019; 18: 60-78.
de Paula BP, de Souza Lago H, Firmino L, Junior WJFL, Correa MFD, Guerra AF, Pereira KS, Coelho MAZ. Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. LWT. 2021; 135: 233-241.
Zendeboodi F, Jannat B, Sohrabvandi S, Khanniri E, Mortazavian AM, Khosravi K, Gholian Mm, Sarmadi B, Haji Seyed Javadi N. Detection of Non-Alcoholic beer spoilage microorganisms at critical points of production by polymerase chain reaction. Biointerface Res Appl Chem. 2021; 11(2): 9658-9668.
Haffner FB, Pasc A. Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer. LWT. 2018; 91: 175-179.
Lourens-Hattingh A, Viljoen BC. Yogurt as probiotic carrier food. Int Dairy J. 2001; 11(1-2): 1-17.
Cruz AG, Antunes AE, Sousa ALO, Faria JA, Saad SM. Ice-cream as a probiotic food carrier. Food Res Int. 2009; 42(9):1233-1239.
Mortazavian A, Ehsani M, Azizi A, Razavi S, Mousavi S, Sohrabvandi S, Reinheimer JA. Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions. Aust J Dairy Technol. 2008; 63(1): 25.
Playne MJ, Bennett L, Smithers G. Functional dairy foods and ingredients. Aust J Dairy Technol. 2003; 58(3): 242-264.
Shah N. Probiotic bacteria: selective enumeration and survival in dairy foods. J dairy Sci. 2000; 83(4): 894-907.
Canonico L, Zannini E, Ciani M, Comitini F. Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production. LWT. 2021; 145: 111361.
Ramirez-Cota GY, Lopez-Villegas EO, Jimenez-Aparicio AR, Hernandez-Sanchez H. Modeling the ethanol tolerance of the probiotic yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its possible use in a functional beer. Probiotics Antimicro. 2021; 13(1): 187-194.
Valdes-Varela L, Gueimonde M, Ruas-Madiedo P. Probiotics for prevention and treatment of Clostridium difficile infection. Adv Exp Med Biol. 2018:161-76.
Lin Y, Zhang W, Li C, Sakakibara K, Tanaka S, Kong H. Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY4742. Biomass Bioenerg. 2012; 47: 395-401.
Pellissery AJ, Vinayamohan PG, Amalaradjou MA, Venkitanarayanan K. Spoilage Bacteria and Meat Quality. In Meat Quality Analysis. Academic Press. 2020: 307-334.
Von Wright A, Axelsson L. Lactic Acid Bacteria: an Introduction. Lactic acid Bacteria: CRC Press; 2019: pp. 1-16.
Jaskula‐Goiris B, De Causmaecker B, De Rouck G, Aerts G, Paternoster A, Braet J, De Cooman L. Influence of transport and storage conditions on beer quality and flavour stability. J I Brewing. 2019; 125(1): 60-8.
Asadzadeh A, Jalali H, Azizi MH, Nafchi AM. Production of oat bran functional probiotic beverage using Bifidobacterium lactis. J Food Meas Charact. 2021; 15(2): 1301-9.
Vanderhaegen B, Neven H, Coghe S, Verstrepen KJ, Verachtert H, Derdelinckx G. Evolution of chemical and sensory properties during aging of top-fermented beer. J Agric Food Chem. 2003; 51(23): 6782-6790.
Ostlie HM, Treimo J, Narvhus JA. Effect of temperature on growth and metabolism of probiotic bacteria in milk. Int Dairy J. 2005; 15(10): 989-997.
Lopes LA, Carvalho RD, Magalhaes NS, Madruga MS, Athayde AJ, Portela IA, Barao CE, Pimentel TC, Magnani M, Stamford TC. Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical character-istics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion. Food Rese Int. 2020; 135:109295.
Kunze W. Technology Brewing and malting. VLB, Berlin. 2014: 356-60.
Amorim JC, Piccoli RH, Duarte WF. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Res Int. 2018; 107: 518-527.
Mulero-Cerezo J, Briz-Redon A, Serrano-Aroca A. Saccharo-myces cerevisiae var. boulardii: Valuable probiotic starter for craft beer production. Appl Sci. 2019; 9(16): 3250.
- Abstract Viewed: 466 times
- pdf Downloaded: 482 times