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  <doc>
    <id>1985</id>
    <completedYear>2023</completedYear>
    <publishedYear/>
    <thesisYearAccepted/>
    <language>eng</language>
    <pageFirst/>
    <pageLast/>
    <pageNumber/>
    <edition/>
    <issue/>
    <volume>167</volume>
    <type>article</type>
    <publisherName>Elsevier</publisherName>
    <publisherPlace/>
    <creatingCorporation/>
    <contributingCorporation/>
    <belongsToBibliography>1</belongsToBibliography>
    <completedDate>--</completedDate>
    <publishedDate>--</publishedDate>
    <thesisDateAccepted>--</thesisDateAccepted>
    <title language="eng">The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer</title>
    <abstract language="eng">Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. This study aimed to evaluate the use of the starter Streptococcus thermophilus TH‐4 (TH‐4) and the probiotics Lacticaseibacillus paracasei F19 and 431, associated with Saccharomyces cerevisiae US-05, in the absence (control)/presence of passion fruit or peach juices. Evaluation proceeded during fermentation and storage by enumeration using pour-plate and qPCR; gene expressions of hop resistance; proteome by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS); and odor, flavor, and metabolome by Headspace Solid-Phase Microextraction (HS-SPME), coupled with the gas chromatography–mass spectrometry (GC–MS) analysis. We concluded that the strains studied are recommended for applications in sour beers, due to the presence of defense mechanisms like membrane adhesion and H+ pump. Furthermore, HS-SPME/GC-MS indicated that the strains may contribute to the beer flavor and odor.</abstract>
    <parentTitle language="eng">Food Research International</parentTitle>
    <identifier type="urn">urn:nbn:de:kobv:526-opus4-19858</identifier>
    <enrichment key="opus.import.date">2025-01-08T10:55:18+00:00</enrichment>
    <enrichment key="opus.source">sword</enrichment>
    <enrichment key="opus.import.user">sword</enrichment>
    <enrichment key="DOI_VoR">https://doi.org/10.1016/j.foodres.2023.112704</enrichment>
    <enrichment key="SourceTitle">Herkenhoff, M.E., Battistini, C., Praia, A.B., Rossini, B.C., dos Santos, L.D., Brödel, O., Frohme, M. and Saad, S.M.I., 2023. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167, pp.112704–112704. doi:10.1016/j.foodres.2023.112704</enrichment>
    <enrichment key="opus.doi.autoCreate">false</enrichment>
    <enrichment key="opus.urn.autoCreate">true</enrichment>
    <licence>Creative Commons - CC BY-NC-ND - Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International</licence>
    <author>Marcos Edgar Herkenhoff</author>
    <author>Carolina Battistini</author>
    <author>Ana Beatriz Praia</author>
    <author>Bruno Cesar Rossini</author>
    <author>Lucilene Delazari dos Santos</author>
    <author>Oliver Brödel</author>
    <author>Marcus Frohme</author>
    <author>Susana Marta Isay Saad</author>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>craft beer</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>probiotic</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>qPCR</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>hop resistance genes</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>proteome</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>metabolome</value>
    </subject>
    <collection role="ddc" number="543">Analytische Chemie</collection>
    <collection role="ddc" number="663">Getränketechnologie</collection>
    <collection role="institutes" number="">Fachbereich Ingenieur- und Naturwissenschaften</collection>
    <collection role="open_access" number="">open_access</collection>
    <collection role="Import" number="import">Import</collection>
    <collection role="green_open_access" number="2">Green Open Access</collection>
    <thesisPublisher>Technische Hochschule Wildau</thesisPublisher>
    <file>https://opus4.kobv.de/opus4-th-wildau/files/1985/1985.pdf</file>
  </doc>
</export-example>
