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The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

  • 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.

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URN:urn:nbn:de:kobv:526-opus4-19858
Publisher DOI:https://doi.org/10.1016/j.foodres.2023.112704
Author:Marcos Edgar HerkenhoffORCiD, Carolina BattistiniORCiD, Ana Beatriz PraiaORCiD, Bruno Cesar Rossini, Lucilene Delazari dos SantosORCiD, Oliver BrödelORCiD, Marcus FrohmeORCiDGND, Susana Marta Isay SaadORCiD
Parent Title (English):Food Research International
Document Type:Article
Language:English
Year of Publication:2023
Volume:167
Article Number:112704
Publisher:Elsevier
Faculties an central facilities:Fachbereich Ingenieur- und Naturwissenschaften
Publishing Institution:Technische Hochschule Wildau
Tag:craft beer; hop resistance genes; metabolome; probiotic; proteome; qPCR
Source: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
Dewey Decimal Classification:5 Naturwissenschaften und Mathematik / 54 Chemie / 543 Analytische Chemie
6 Technik, Medizin, angewandte Wissenschaften / 66 Chemische Verfahrenstechnik / 663 Getränketechnologie
Licence (German):Creative Commons - CC BY-NC-ND - Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International
Release Date:2025/01/10
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