The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Sc b ) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Sc b exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer. associated diarrhea [10,11] and may help to eradicate Helicobacter pylori [12]. In fact, the Sc b yeast is now commercially available in most countries globally.Sc b shows enhanced ability for pseudohyphal switching upon nitrogen limitation and increased resistance to acidic pH, which are not correlated with increased adherence to epithelial cells or transit through mouse gut [13]. However, a recent genetic comparative study of 5 Sc b against 145 Sc yeast strains has revealed the presence of two genes, HXT11 and HXT9, in Sc, which are not present in Sc b [14]. The absence of these genes has been related to greater resistance against several antifungals, such as cycloheximide, sulfometuron methyl and 4-nitroquinoline-N-oxide [15]. Other genetic particularities that have been reported for Sc b include the absence of ASP3 genes involved in asparagine degradation [16] and the abundant repetition of Flocculatıon (FLO) genes, which could explain the ability of Sc b to adhere to the intestinal epithelium [17,18].The optimal growth temperature of Sc b is 37 • C and thus it can reach very high gastrointestinal tract (GT) concentrations in a very short period [19]. In addition, it possesses the capacity to inhibit the growth, adherence and invasion of multiple pathogens such C. difficile [20], E. coli [21], and Candida albicans [22], both in in vitro and in vivo conditions to the epithelial layer of the GT.In recent years, there has been a worldwide increase in the consumer interest in craft beers, which are unpasteurized, unfiltered and without additional nitrogen or carbon dioxide pressure [23]. Even though there are many controversial studies about the beneficial effects of beer consumption on human health, epidemiological studies have shown that beer has positive effects on cardiovascular protection inhibiting atherosclerosis, decreasing the content of serum low-density lipoprotein cholesterol and triglycerides, b...
This paper reports for the first time on the production of probiotic alcoholic and non-alcoholic rosé wines with enhanced health benefits made with Saccharomyces cerevisiae var. boulardii probiotic yeast. The alcohol, sugar, volatile acidity lactic and malic acid contents were assessed for S. cerevisiae var. boulardii before and after fermentation and distillation and compared with a conventional Saccharomyces cerevisiae (ex-bayanus) yeast. The free amino nitrogen and gluconic acid concentrations in the musts were determined. Yeast viability was evaluated after fermentation and distillation as a function of time (0, 15 days, 3 months and 6 months) both at room temperature (25±0.5ºC) and refrigerator temperature (4±0.5ºC). The results obtained showed that the probiotic rosé wine produced with S. cerevisiae var. boulardii possesses the typical values and sensory attributes of other commercial wines produced with S. cerevisiae (ex-bayanus). The probiotic S. cerevisiae var. boulardii yeast survives the high alcohol content produced during fermentation and vacuum distillation. The study also showed that this probiotic rosé wine stored either at room temperature or in a refrigerator keeps its probiotic viability for at least six months, which makes it a promising for large-scale production, in which long storage times are required by both producers and consumers.
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