Exploring the Potential of , , and as a Probiotic Starter for Craft Beer Production.

This paper explores the broad probiotic and functional properties of two non- strains (MI120 and MI125) and one BB06 strain (as a reference probiotic). MI120 and MI125 were identified via 5.8S rDNA sequencing. All the strains survived well in simulated gastrointestinal conditions and had strong antioxidant activity (>68%). MI125 excelled in antimicrobial activity against Gram-positive and Gram-negative bacteria. MI125 and BB06 resisted all the tested antibiotics. No strain displayed hemolytic behavior. The freeze-dried yeast strains achieved survival rates between 76.62% and 93.38%. Based on our physiological characterization analysis (carbon assimilation, ethanol tolerance, acetic acid and HS production, temperature and low pH tolerance, enzymatic pattern, and killer phenotype), all the strains showed interesting attributes, with BB06 fermenting vigorously in malt extract medium. Beer fermented with MI120 had the highest phenolic content (96.02 μg GAE·mL) and antioxidant activity (90.43%), matching commercial US-05 in sensory traits such as taste and aroma. However, after two months in bottled beer, the yeast viability decreased to 2-3 log CFU·mL⁻. The pilot brewing and the assessments of the strains' technological, physico-chemical, and sensorial properties confirmed their suitability for industrial brewing. Overall, MI120 emerges as a promising brewing strain, and MI125 is a potential probiotic.