Carlo R. Hinojosa-Avila, and , Tomás García-Cayuela*,
{"title":"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","authors":"Carlo R. Hinojosa-Avila, and , Tomás García-Cayuela*, ","doi":"10.1021/acsfoodscitech.4c0024610.1021/acsfoodscitech.4c00246","DOIUrl":null,"url":null,"abstract":"<p >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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2575–2584 2575–2584"},"PeriodicalIF":2.6000,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches\",\"authors\":\"Carlo R. Hinojosa-Avila, and , Tomás García-Cayuela*, \",\"doi\":\"10.1021/acsfoodscitech.4c0024610.1021/acsfoodscitech.4c00246\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"4 11\",\"pages\":\"2575–2584 2575–2584\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-07-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00246\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00246","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches
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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