Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

Paula, Breno Pereira de; Chávez, Davy William Hidalgo; Lemos, Wilson José Fernandes; Guerra, André Fioravante; Corrêa, Mariana Ferreira Dutra; Pereira, Karen Signori; Coelho, Maria Alice Zarur

doi:10.3389/fmicb.2019.02092

Cited by 29 publications

(23 citation statements)

References 30 publications

(31 reference statements)

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“…In the oracle inscriptions bone, it was found some characters refer to diseases that affected the Shang royal family such as: "nose illness, head illness, eye illness", etc. This proves that Shang people had a concept of illness and on the specificity and localization of illness (8) . Han Dynasty (206 BCE-220 CE) is the first dynasty of unified China.…”

Section: History Of Traditional Chinese Medicinementioning

confidence: 68%

Traditional Chinese Medicine : The Effect on the Human Therapy

Dhaybi¹

2021

International Journal of Traditional and Complementary Medicine Research

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Traditional Chinese Medicine (TCM) is an ancient system of health that has been used in China for thousands of years. TCM has played an essential role in treating disease and enhancing human health. This Traditional Medicine used 2500 years ago is based on some ancestral concepts and many medical approaches. This review aimed firstly to show you an overview about the history of Chinese medicine. In the second part, it will be focused to present a few pillars which influence human therapy and are still used in clinical today to treat modern diseases.

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Section: History Of Traditional Chinese Medicinementioning

confidence: 68%

Traditional Chinese Medicine : The Effect on the Human Therapy

Dhaybi¹

2021

International Journal of Traditional and Complementary Medicine Research

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“…The ability of S. boulardii to act as a brewer yeast for the production of functional beer was previously demonstrated [5,11,[21][22][23]. By evaluating the S. boulardii 17 metabolism during fermentation in this study, it was possible to determine its decline after 2 days of fermentation at 18 °C.…”

Section: Discussionmentioning

confidence: 86%

“…Saccharomyces cerevisiae var. boulardii 17 (Merck, Beauvais, France) has been used to produce beers over the last 3 years [4][5][6]. Its metabolism to ferment beer wort is similar to conventional brewer's yeast.…”

Section: Introductionmentioning

confidence: 99%

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Silva

Lago

Rocha

et al. 2021

Probiotics & Antimicro. Prot.

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This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.

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“…In recent studies, S. boulardii has had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development [140]. The use of S. boulardii as a mixed starter with S. cerevisiae for craft beer, or as single starter for alcohol-free beer production has been proposed recently [141][142][143].…”

Section: Probiotic Beermentioning

confidence: 99%

Role of Yeasts in the Brewing Process: Tradition and Innovation

et al. 2021

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

Cited by 29 publications

References 30 publications

Traditional Chinese Medicine : The Effect on the Human Therapy

Traditional Chinese Medicine : The Effect on the Human Therapy

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Role of Yeasts in the Brewing Process: Tradition and Innovation

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