Challenges in maintaining the probiotic potential in alcoholic beverage development

Santos, Daiane Costa dos; Filho, Josemar Gonçalves da Oliveira; Andretta, Juliana Risso; Silva, Fabiano Guimarães; Egea, Mariana Buranelo

doi:10.1016/j.fbio.2023.102485

Cited by 8 publications

(3 citation statements)

References 84 publications

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“…Specific fermentation conditions such as temperature, time and type of raw material used are important factors affecting the number of probiotic microorganisms in the production of fermented beverages. Scientists showed that S. boulardii optimally grows at 37 °C and pH 4.5 ÷ 6.5 [6,8]. Other researchers applied S. boulardii to beer beverages, however, the products had low quality.…”

Section: Resultsmentioning

confidence: 99%

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

JABŁOŃSKA,

KRUK,

POCHYLSKI

et al. 2023

zntj

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Background. Consumers' growing interest in fermented food contributes to the development of the market in functional drinks, which are rich in biologically active compounds that positively affect the human body. One of such drinks is the fermented Kombucha tea, appreciated for its taste and beneficial health properties. The study aimed to select suitable yeast starter culture for the production of fermented low-alcohol beverages based on Kombucha having good microbiological and sensory quality and high antioxidant activity. The scope of the research included developing a technological process for the Kombucha tea drink with the addition of wine, brewing and probiotic yeast, and subsequently, determining the quality of the designed drinks. The research methodology included the analysis of pH value, alcohol content, microbiological analysis, antioxidant activity, total polyphenol content and a sensory analysis. Result and conclusion. Based on the research conducted, it was found that obtaining low-alcohol fermented beverages based on Kombucha is possible, and the quality of these products depended on the yeast starter cultures. They significantly impacted all the tested parameters of the final products. The lowalcohol drinks obtained were characterized by a low level of alcohol and a high content of antioxidant compounds, as well as the desired microbiological and sensory quality. The results obtained are a pilot for further research into the usefulness of fermented Kombucha tea for the production of low-alcohol beverages.

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Section: Resultsmentioning

confidence: 99%

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

JABŁOŃSKA,

KRUK,

POCHYLSKI

et al. 2023

zntj

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“…Consumer needs and desires are now propelling the beverage industry in new directions, with increasing demand for healthy and functional products [39]. Thus, the development of alcoholic beverages enriched with functional probiotics capable of producing enzymes like ADH and ALDH could open up new markets and/or create distinct product categories [40]. Among the functional foods and beverages with health benefits, those containing probiotics have stood out in the marketplace for decades [41].…”

Section: Discussionmentioning

confidence: 99%

Investigating human-derived lactic acid bacteria for alcohol resistance

Kang,

Long,

Park

et al. 2024

Microb Cell Fact

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Background Excessive alcohol consumption has been consistently linked to serious adverse health effects, particularly affecting the liver. One natural defense against the detrimental impacts of alcohol is provided by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), which detoxify harmful alcohol metabolites. Recent studies have shown that certain probiotic strains, notably Lactobacillus spp., possess alcohol resistance and can produce these critical enzymes. Incorporating these probiotics into alcoholic beverages represents a pioneering approach that can potentially mitigate the negative health effects of alcohol while meeting evolving consumer preferences for functional and health-centric products. Results Five lactic acid bacteria (LAB) isolates were identified: Lactobacillus paracasei Alc1, Lacticaseibacillus rhamnosus AA, Pediococcus acidilactici Alc3, Lactobacillus paracasei Alc4, and Pediococcus acidilactici Alc5. Assessment of their alcohol tolerance, safety, adhesion ability, and immunomodulatory effects identified L. rhamnosus AA as the most promising alcohol-tolerant probiotic strain. This strain also showed high production of ADH and ALDH. Whole genome sequencing analysis revealed that the L. rhamnosus AA genome contained both the adh (encoding for ADH) and the adhE (encoding for ALDH) genes. Conclusions L. rhamnosus AA, a novel probiotic candidate, showed notable alcohol resistance and the capability to produce enzymes essential for alcohol metabolism. This strain is a highly promising candidate for integration into commercial alcoholic beverages upon completion of comprehensive safety and functionality evaluations.

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“…Silva et al [31] reported a decrease in pH (from 6 to 4) of water kefir produced by fermentation with brown sugar for 48 h. The change in product pH significantly affects both product quality and probiotic bacteria viability. Therefore, in functional alcoholic beverages such as water kefir, the addition of sugar, fruit or vegetables and the duration of fermentation can result in significant changes [32]. In this study, significantly (p < 0.05), the highest pH was found in the control sample with 2% lactose (2WK), while the pH of water kefir with 5% lactose (5WK) was similar to that of 2WK (3.71 and 3.68, respectively).…”

Section: Physico-chemical Compositionmentioning

confidence: 99%

Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties

Şafak

Gün

Kalit

et al. 2023

Foods

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Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose.

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Challenges in maintaining the probiotic potential in alcoholic beverage development

Cited by 8 publications

References 84 publications

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

The Usefulness of Fermented Kombucha Tea for the Production of Low-Alcoholic Drinks

Investigating human-derived lactic acid bacteria for alcohol resistance

Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties

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