Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications

Hinojosa-Avila, Carlo R.; García-Gamboa, Ricardo; Chedraui-Urrea, Jorge J.T.; García-Cayuela, Tomás

doi:10.1016/j.foodres.2023.113717

Cited by 9 publications

(3 citation statements)

References 64 publications

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“…Functional beverages can be developed through the incorporation of probiotics into food matrices. However, these probiotic microorganisms must exhibit resistance to various stresses encountered during the production process, such as high ethanol content and heat exposure [14].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella

Yehuala,

Shibeshi,

Kim

et al. 2024

Foods

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This study aimed to isolate lactic acid bacteria (LAB) from a traditional Ethiopian fermented product, Tella, and evaluate their functional properties. Of forty-three isolates, seven LAB were screened and identified as Pediococcus pentosaceus, Latilactobacillus curvatus, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum species. The isolates were tested for their alcohol tolerance, acid and bile resistance, auto-aggregation, co-aggregation, hydrophobicity, antibacterial activity, and antibiotic susceptibility. LAB isolates, specifically P. pentosaceus TAA01, L. mesenteroides TDB22, and L. plantarum TDM41, showed a higher degree of alcohol tolerance in 8% and 10% (w/v) ethanol concentrations. Additionally, these three isolates displayed survival rates >85% in both acidic pH and bile environments. Among the isolates, L. plantarum TDM41 demonstrated the highest auto-aggregation, co-aggregation, and hydrophobicity with (44.9 ± 1.7)%, (41.4 ± 0.2)%, and (52.1 ± 0.1)% values, respectively. The cell-free supernatant of the isolates exhibited antibacterial activity against foodborne pathogens of Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus. Each isolate exhibited various levels of resistance and susceptibility to seven antibiotics and resistance was observed against four of the antibiotics tested. After performing a principal component analysis, Pediococcus pentosaceus TAA01, L. mesenteroides TDB22, and L. plantarum TDM41 were selected as the most promising ethanol-tolerant probiotic isolates.

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Section: Introductionmentioning

confidence: 99%

“…Consequently, probiotic-enriched alcoholic beverages have emerged as an innovative solution for delivering beneficial microorganisms. However, navigating the complex alcoholic beverage environment presents challenges in effectively cultivating specific probiotic strains [14].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella

Yehuala,

Shibeshi,

Kim

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Some microorganisms alter their membrane lipid composition to deal with ethanol. , Microbial strategies for hop resistance include the synthesis of protein pumps (HorA, HorC, and Orf5), channels like HitA, or ATP-transporter proteins to prevent cytosol pH decrease and manganese depletion . Additionally, other stressful conditions for probiotics in beer may include high levels of CO 2 , low pH, limited oxygen availability, and the accessibility of nutrients …”

Section: Introductionmentioning

confidence: 99%

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

Hinojosa-Avila,

García-Cayuela

2024

ACS Food Sci. Technol.

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Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance

Hinojosa-Avila,

Chedraui-Urrea,

Estarrón-Espinosa

et al. 2024

Food Chemistry

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Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications

Cited by 9 publications

References 64 publications

Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella

Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella

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

Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance

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