RT journal article
T1 Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
A1 Domínguez-Tornay, Antonio
A1 Díaz Sánchez, Ana Belén
A1 Lasanta Melero, Cristina
A1 Durán Guerrero, Enrique
A1 Castro Mejías, Remedios
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 Beer
K1 Probiotics
K1 dry hopping
K1 Lactobacillus plantarum
K1 Volatile compounds
K1 Polyphenols
K1 Sensory analysis
AB The effects of boiling stage hopping or dry hopping methods; the use of Bobek or Crystal hop varieties; and the usage of just Sacharomyces cerevisiae yeasts or co-fermentation with Lactobacillus plantarum bacteria on the production of a probiotic beer have been studied. Only the cell viability levels registered for Lactobacillus plantarum bacteria in those beers produced by dry hopping, after an initial inoculation of 10 million cells per mL in both beers hopped during the boiling stage and in dry-hopped beers, were higher than those generally considered as minimum to provide health promoting benefits. With regard to polyphenols, higher concentrations were generally obtained in the beers produced by co-inoculation, whereas with respect to volatile compounds, co-inoculation with Lactobacillus plantarum and the employment of the dry hopping method with Bobek hops resulted in the beers with the highest contents. The sensory profile of the beers was clearly influenced by the hopping method, so that dry-hopped beers were awarded significantly higher scores with respect to certain fruity (stone fruit and tropical fruit, p < 0.05) and floral descriptors (p < 0.05), while they were ranked at a lower level regarding their cereal and toasted descriptors. The hopping method was the most influential on the composition and sensory properties of the final beers whereas the co-fermentation did not substantially modify any of them.
PB Elsevier
SN 2212-4292
YR 2024
FD 2024-02
LK http://hdl.handle.net/10498/29868
UL http://hdl.handle.net/10498/29868
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026