Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage
| Autor: | Jian Yong Chua, Mingzhan Toh, Shao-Quan Liu, Mei Zhi Alcine Chan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Lactobacillus paracasei
Pasteurization Saccharomyces cerevisiae Microbiology law.invention 03 medical and health sciences Probiotic chemistry.chemical_compound Starter law Refrigeration Food science Lactic Acid 030304 developmental biology 0303 health sciences Microbial Viability biology 030306 microbiology business.industry Probiotics food and beverages Beer Esters Lacticaseibacillus paracasei Hydrogen-Ion Concentration biology.organism_classification Yeast Lactic acid chemistry Fermentation Brewing Microbial Interactions business Sugars Food Science |
| Zdroj: | Food microbiology. 82 |
| ISSN: | 1095-9998 |
| Popis: | Amidst the rising popularity of craft beers, it would be opportune to develop a novel, unfiltered and unpasteurized sour beer with high probiotic live counts. However, as beer typically contains hop iso-α-acids that prevent the growth and survival of probiotic lactic acid bacteria, the use of suitable fermentation strategies is crucial. The growth, and survival of the probiotic bacterium, Lactobacillus paracasei L26, were assessed during a 10-day co-fermentation period with a brewer's yeast, Saccharomyces cerevisiae S-04, in unhopped wort. Isomerized hop extract was added prior to storage of the beers at 25 °C and 5 °C. During co-fermentation in unhopped wort, L. paracasei L26 maintained high viable cell counts above 8 Log CFU/mL, indicating species compatibility with the yeast. The majority of fermentable sugars were attenuated by S. cerevisiae S-04, with a concomitant production of alcohols and esters. Significant amounts of lactic acid were produced by L. paracasei L26 (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect