Production of functional beer with the addition of probiotic: Saccharomyces boulardii
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
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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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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1797052669449207808 |