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Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

  • This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. (‘taperebá’ or ‘cajá’) juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, S. mombin, as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims.

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Metadaten
Author:Ana Beatriz Praia, Marcos Edgar Herkenhoff, Oliver BrödelORCiD, Marcus FrohmeORCiDGND, Susana Marta Isay Saad
URN:urn:nbn:de:kobv:526-opus4-16852
DOI (Version of Record):https://doi.org/10.3390/foods11244068
ISSN:2304-8158
Parent Title (English):Foods
Publisher:MDPI
Document Type:Article
Language:English
Year of Publication:2022
Publishing Institution:Technische Hochschule Wildau
Release Date:2023/01/03
Tag:co-fermentation; fruit by-product; probiotics; sour beer
Volume:11
Issue:24
Article Number:4068
Source:Praia, A.B.; Herkenhoff, M.E.; Broedel, O.; Frohme, M.; Saad, S.M.I. Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product. Foods 2022, 11, 4068. https://doi.org/10.3390/foods11244068
Faculties an central facilities:Fachbereich Ingenieur- und Naturwissenschaften
Dewey Decimal Classification:5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie
Licence (German):Creative Commons - CC BY - Namensnennung 4.0 International
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