Production of functional beer with the addition of probiotic: Saccharomyces boulardii

Detalhes bibliográficos
Autor(a) principal: Reitenbach, Amanda Felipe
Data de Publicação: 2021
Outros Autores: Iwassa, Isabela Julio, Barros, Beatriz Cervejeira Bolanho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12211
Resumo: Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.
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spelling Production of functional beer with the addition of probiotic: Saccharomyces boulardiiProducción de cerveza funcional con la adición de probiótico: Saccharomyces boulardiiProdução de cerveja funcional com adição de probiótico: Saccharomyces boulardiiYeastsProbioticsSensory properties.LevadurasProbióticosPropiedades sensoriales.LevedurasProbióticosPropriedades sensoriais.Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.Las industrias han estado invirtiendo en el desarrollo de productos funcionales, como los producidos con microorganismos probióticos. El objetivo de este estudio fue desarrollar una cerveza estilo Pilsen con propiedades funcionales mediante la adición del probiótico Saccharomyces boulardii. La cerveza se fermentó con levadura comercial de baja fermentación. A continuación, se agregó el cultivo probiótico, evaluando su potencial probiótico. Se evaluaron aspectos microbiológicos, sensoriales y fisicoquímicos en los productos obtenidos. La cepa S. boulardii presentó viabilidad probiótica tras la confirmación de las pruebas de resistencia al ácido, sales biliares y alcohol etílico, manteniendo niveles de formación de colonias superiores a los indicados por la legislación durante los 28 días de almacenamiento. La cerveza con adición de probióticos no se ha diferenciado sensorialmente de la cerveza comercial en cuanto a aroma, sabor, apariencia general y color. Los resultados del análisis sensorial, fisicoquímico y microbiológico mostraron la viabilidad de la producción de cerveza probiótica con la adición de S. boulardii.As indústrias têm investido no desenvolvimento de produtos funcionais, como os produzidos com microrganismos probióticos. O objetivo deste estudo foi desenvolver uma cerveja do tipo Pilsen com propriedades funcionais por meio da adição do probiótico Saccharomyces boulardii. A cerveja foi fermentada com fermento comercial de baixa fermentação. A seguir, a cultura probiótica foi adicionada, avaliando seu potencial probiótico. Os aspectos microbiológicos, sensoriais e físico-químicos foram avaliados nos produtos obtidos. A cepa de S. boulardii apresentou viabilidade probiótica após a confirmação da resistência aos testes de ácido, sais biliares e álcool etílico, mantendo níveis de formação de colônias superiores aos indicados pela legislação durante os 28 dias de armazenamento. A cerveja com adição de probióticos não diferiu sensorialmente da cerveja comercial quanto ao aroma, sabor, aspecto geral e cor. Os resultados das análises sensoriais, físico-químicas e microbiológicas mostraram a viabilidade da produção de cerveja probiótica com a adição de S. boulardii.Research, Society and Development2021-02-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1221110.33448/rsd-v10i2.12211Research, Society and Development; Vol. 10 No. 2; e5010212211Research, Society and Development; Vol. 10 Núm. 2; e5010212211Research, Society and Development; v. 10 n. 2; e50102122112525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12211/10960Copyright (c) 2021 Amanda Felipe Reitenbach; Isabela Julio Iwassa; Beatriz Cervejeira Bolanho Barroshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessReitenbach, Amanda Felipe Iwassa, Isabela Julio Barros, Beatriz Cervejeira Bolanho 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12211Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:50.818605Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production of functional beer with the addition of probiotic: Saccharomyces boulardii
Producción de cerveza funcional con la adición de probiótico: Saccharomyces boulardii
Produção de cerveja funcional com adição de probiótico: Saccharomyces boulardii
title Production of functional beer with the addition of probiotic: Saccharomyces boulardii
spellingShingle Production of functional beer with the addition of probiotic: Saccharomyces boulardii
Reitenbach, Amanda Felipe
Yeasts
Probiotics
Sensory properties.
Levaduras
Probióticos
Propiedades sensoriales.
Leveduras
Probióticos
Propriedades sensoriais.
title_short Production of functional beer with the addition of probiotic: Saccharomyces boulardii
title_full Production of functional beer with the addition of probiotic: Saccharomyces boulardii
title_fullStr Production of functional beer with the addition of probiotic: Saccharomyces boulardii
title_full_unstemmed Production of functional beer with the addition of probiotic: Saccharomyces boulardii
title_sort Production of functional beer with the addition of probiotic: Saccharomyces boulardii
author Reitenbach, Amanda Felipe
author_facet Reitenbach, Amanda Felipe
Iwassa, Isabela Julio
Barros, Beatriz Cervejeira Bolanho
author_role author
author2 Iwassa, Isabela Julio
Barros, Beatriz Cervejeira Bolanho
author2_role author
author
dc.contributor.author.fl_str_mv Reitenbach, Amanda Felipe
Iwassa, Isabela Julio
Barros, Beatriz Cervejeira Bolanho
dc.subject.por.fl_str_mv Yeasts
Probiotics
Sensory properties.
Levaduras
Probióticos
Propiedades sensoriales.
Leveduras
Probióticos
Propriedades sensoriais.
topic Yeasts
Probiotics
Sensory properties.
Levaduras
Probióticos
Propiedades sensoriales.
Leveduras
Probióticos
Propriedades sensoriais.
description Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-03
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12211
10.33448/rsd-v10i2.12211
url https://rsdjournal.org/index.php/rsd/article/view/12211
identifier_str_mv 10.33448/rsd-v10i2.12211
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12211/10960
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e5010212211
Research, Society and Development; Vol. 10 Núm. 2; e5010212211
Research, Society and Development; v. 10 n. 2; e5010212211
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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