Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Abstract

Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing. Graphical abstract

Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches

“…The observed variability was strain-dependent, although tolerance was compromised at 6−8%, consistent with previous reports on other LAB. 18,19 For instance, the survival rate of L. plantarum LTJ12 under the 8% alcohol stress treatment was 59.01%, 19 whereas the values obtained in that alcohol range for the L. plantarum strains in our study ranged from 52.04 to 95.78%. Nevertheless, Gold et al 20 suggested that ethanol tolerance could also be substrate-dependent, as ethanol affects specific membrane-bound proteins responsible for carbohydrate transport.…”

Development of Innovational Brem Bali Products with Probiotics through Immobilization of Durian Skin Flour as a Healthy Alcoholic Beverage

“…The preservation of probiotics poses a substantial challenge when applied to non-dairy products [18]. In another study, Calumba et al [19] proposed the potential of beer, the globally most consumed alcoholic beverage and the third most popular drink following water and tea, as a viable probiotic drink option. Calumba conducted research on the immobilization of Lactobacillus brevis bacteria in the alcoholic beverage Beer Ale.…”

“…One study reported the use of significant quantities of corn starch for the immobilization of probiotics [27]. Calumba et al [19] conducted research with the objective of producing probiotic ale beer, and in their study, they utilized durian powder as a means to support the immobilization of probiotic bacteria in the beer. Durian, a widely popular tropical fruit in Southeast Asia [28], is typically consumed with only a third of the fruit, while its fibrous skin constitutes more than half of its total weight [29,30].…”

Characterization of starter cultures and nutritional properties of Pediococcus acidilactici NCDC 252: A potential probiotic of dairy origin

“…Alcohol at higher concentrations reportedly increases membrane fluidity, thereby causing inhibition of microbial cell growth and cell death. LAB are known to survive in the presence of high alcohol concentrations (Calumba et al, 2021). NCDC 252 was also found tolerant to ethanol.…”