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.
| 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 |



