RT journal article
T1 Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
A1 Díaz Sánchez, Ana Belén
A1 Durán Guerrero, Enrique
A1 Valiente, Sergio
A1 Castro Mejías, Remedios
A1 Lasanta Melero, Cristina
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 beer
K1 probiotic
K1 Saccharomyces boulardii
K1 sensory analysis
K1 volatile compounds
AB The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using Saccharomyces boulardii as an alternative to conventional brewer’s yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1·108 cells mL−1. Some differences were found in the physicochemical parameters of beers brewed with S. boulardii compared to those brewed with a standard brewer’s yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK http://hdl.handle.net/10498/32499
UL http://hdl.handle.net/10498/32499
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026