Biofilm Formation of Probiotic Saccharomyces cerevisiae var. boulardii on Glass Surface during Beer Bottle Ageing

Abstract

While brewing probiotic beer using Saccharomyces cerevisiae var. boulardii, we noticed the yeast potentially makes biofilm in glass bottles as the bottles get hazy. In this study, S. cerevisiae var. boulardii CNCM I-745 was used as a starter culture to produce probiotic beer. We studied the biofilm parameters combined with FLO11 mRNA expression and used light and scanning electron microscopy to document biofilm formation and structure. Our results revealed that ageing the beer and maturing from a sugar-rich to a sugar-limited beer, along with the stress factors from the brewing process (pH reduction and produced metabolites), led to an increase in biofilm mass; however, the viable count remained relatively stable (approximately 7.1 log10 cells/mL). Biofilm S. boulardii cells showed significantly higher FLO11 mRNA expression in the exponential and stationary phase compared to the planktonic cells. This study, therefore, provides evidence that S. cerevisiae var. boulardii makes biofilm on glass surfaces during beer bottle ageing. The impact of complications caused by formed biofilms on returnable bottles emphasizes the significance of this study.

Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging

“…In our previous work, we reported the biofilm formation of S. boulardii on glass surfaces during beer bottle aging [ 31 ]. In this research, we employed curcumin as a natural compound to prevent biofilm formation of S. boulardii biofilm on glass surfaces.…”

“…A total of 5 kg of malt blends containing 2.5 kg of Pilsner malt, 2 kg of Pale ale malt, and 0.5 kg of wheat malt (Viking malt, Lahden polttimo Ltd., Lahti, Finland) were used for beer brewing according to the previously optimized procedure [ 31 ].…”

Actional Mechanism of Functional Ingredients in Beer and Barley for Human Health

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Influência da suplementação alimentar na prevalência de parasitos e patógeno em colônias de Apis mellifera africanizada

“…De modo geral, o hidromel é obtido a partir do processo de fermentação da mistura de mel e água com adição de leveduras, principalmente, Saccharomyces cerevisiae, considerada probiótico [18][19][20][21]. Na fase final da fermentação, ocorrem duas etapas: trasfega do hidromel, onde são formados sedimentos ou resíduos sólidos denominados "resíduo de leveduras"; clarificação e estabilização do mosto do hidromel, onde são formados sedimentos de bentonita, uma combinação argilomineral bastante utilizada na produção de bebidas [22].…”