Mohammadi Khosrow, Saris Per Erik Joakim
Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 56, FI-00014 Helsinki, Finland.
Biomolecules. 2023 Sep 8;13(9):1367. doi: 10.3390/biom13091367.
In a prior study, we elucidated the biofilm formation of on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate biofilm and enhance beer's functional and sensory attributes. An assessment encompassing biofilm growth and development, fermentation performance, gene expression, yeast ultrastructure, bioactive content, and consumer acceptance of the beer was conducted throughout fermentation and aging. Crystal violet (CV) and XTT reduction assays unveiled a significant ( < 0.05) reduction in biofilm formation and development. Fluorescent staining (FITC-conA) and imaging with confocal laser scanning microscopy provided visual evidence regarding reduced exopolysaccharide content and biofilm thickness. Transcriptional analyses showed that key adhesins (, , , and ) were downregulated, whereas expression remained relatively stable. Although there were initial variations in terms of yeast population and fermentation performance, by day 6, the number of in the test group had almost reached the level of the control group (8.3 log CFU/mL) and remained stable thereafter. The supplementation of brewing wort with curcumin led to a significant ( < 0.05) increase in the beer's total phenolic and flavonoid content. In conclusion, curcumin shows promising potential for use as an additive in beer, offering potential antibiofilm and health benefits without compromising the beer's overall characteristics.
在之前的一项研究中，我们阐明了啤酒瓶陈酿过程中[具体微生物名称未给出]在玻璃表面形成生物膜的情况。在此，我们以25μg/mL的浓度在酿造麦芽汁中添加姜黄素，以减轻[具体微生物名称未给出]生物膜的形成，并增强啤酒的功能和感官特性。在整个发酵和陈酿过程中，对生物膜的生长和发育、发酵性能、[具体微生物名称未给出]基因表达情况、酵母超微结构、生物活性成分以及消费者对啤酒的接受度进行了评估。结晶紫（CV）和XTT还原试验表明生物膜的形成和发育显著减少（<0.05）。荧光染色（FITC - ConA）和共聚焦激光扫描显微镜成像提供了胞外多糖含量和生物膜厚度降低的视觉证据。转录分析表明，关键黏附素（[具体黏附素名称未给出]、[具体黏附素名称未给出]、[具体黏附素名称未给出]和[具体黏附素名称未给出]）的表达下调，而[具体基因名称未给出]表达保持相对稳定。尽管在酵母数量和发酵性能方面最初存在差异，但到第6天，试验组中的[具体微生物名称未给出]数量几乎达到对照组水平（8.3 log CFU/mL），此后保持稳定。在酿造麦芽汁中添加姜黄素导致啤酒的总酚和类黄酮含量显著增加（<0.05）。总之，姜黄素作为啤酒添加剂具有广阔的应用潜力，在不影响啤酒整体特性的情况下，具有潜在的抗生物膜和健康益处。
