Díaz Ana Belén, Durán-Guerrero Enrique, Valiente Sergio, Castro Remedios, Lasanta Cristina
Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Foods. 2023 Jul 31;12(15):2912. doi: 10.3390/foods12152912.
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 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 1·10 cells mL. Some differences were found in the physicochemical parameters of beers brewed with 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.
鉴于乳糖不耐受、牛奶过敏以及素食主义日益增长的趋势，新型非乳制品益生菌食品的开发很有意思。在本文中，啤酒被用作益生菌递送基质，使用[具体菌株名称未给出]作为传统酿酒酵母的替代品。该菌株能够在含有不同α-酸浓度啤酒花制备的麦芽汁中生长，在所有情况下最终细胞浓度均达到1·10细胞/mL以上。与用标准酿酒酵母酿造的啤酒相比，用[具体菌株名称未给出]酿造的啤酒在理化参数上存在一些差异。益生菌啤酒的浑浊度更低，这有助于可能的过滤步骤；在某些情况下酒精含量更低；是一种更健康的选择；并且pH值略低，这对于降低变质风险很有意义。在样品中测定了30种挥发性化合物，总体而言，用益生菌酵母酿造的啤酒中，大多数研究的挥发性化合物浓度显著更高。此外，成功进行了多变量统计分析，以根据挥发性成分区分所获得的啤酒。益生菌啤酒和标准啤酒也进行了感官分析，它们在总体印象上呈现出相似的结果。
