Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

Abstract

The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Sc b ) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Sc b exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer. associated diarrhea [10,11] and may help to eradicate Helicobacter pylori [12]. In fact, the Sc b yeast is now commercially available in most countries globally.Sc b shows enhanced ability for pseudohyphal switching upon nitrogen limitation and increased resistance to acidic pH, which are not correlated with increased adherence to epithelial cells or transit through mouse gut [13]. However, a recent genetic comparative study of 5 Sc b against 145 Sc yeast strains has revealed the presence of two genes, HXT11 and HXT9, in Sc, which are not present in Sc b [14]. The absence of these genes has been related to greater resistance against several antifungals, such as cycloheximide, sulfometuron methyl and 4-nitroquinoline-N-oxide [15]. Other genetic particularities that have been reported for Sc b include the absence of ASP3 genes involved in asparagine degradation [16] and the abundant repetition of Flocculatıon (FLO) genes, which could explain the ability of Sc b to adhere to the intestinal epithelium [17,18].The optimal growth temperature of Sc b is 37 • C and thus it can reach very high gastrointestinal tract (GT) concentrations in a very short period [19]. In addition, it possesses the capacity to inhibit the growth, adherence and invasion of multiple pathogens such C. difficile [20], E. coli [21], and Candida albicans [22], both in in vitro and in vivo conditions to the epithelial layer of the GT.In recent years, there has been a worldwide increase in the consumer interest in craft beers, which are unpasteurized, unfiltered and without additional nitrogen or carbon dioxide pressure [23]. Even though there are many controversial studies about the beneficial effects of beer consumption on human health, epidemiological studies have shown that beer has positive effects on cardiovascular protection inhibiting atherosclerosis, decreasing the content of serum low-density lipoprotein cholesterol and triglycerides, b...

Non-Alcoholic and Craft Beer Production and Challenges

“…The obtained product has similar sensory qualities with the traditional product, high commercial characteristics, and lower value of pH, which helps to maintain the beer's shelf life [88]. It has also been described by Mulero-Cerezo et al (2019) that Saccharomyces boulardii show higher viability during the fermentation process, which is ideal for producing a craft beer containing viable probiotic cells [34]. Several studies demonstrated that Saccharomyces boulardii can generate bioactive compounds in fermented beverages thus improving their functionality [89,90].…”

“…Over the past decade, there has been a global rise in the consumer interest in craft beers (CBs), particularly in traditional ales, and lagers, which are distinctively flavored, have a unique quality value and overall particular sensory properties [15]. Besides CBs are produced locally, in small quantities, are unpasteurized, unfiltered, and without added nitrogen or carbon dioxide pressure [34]. There are three major categories of brewers making CB and these are brewpubs, microbreweries, and regional craft breweries [35].…”

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

“…Mulero-Cerezo et al, reported that "Saccharomyces cerevisiae var. boulardii as a single yeast starter produces craft beer with higher antioxidant activity, lower alcohol content, similar sensory attributes and higher yeast viability after 45 days than that produced by a commercial Saccharomyces cerevisiae strain commonly used in the brewery industry" [56]. The results published by de Paula et al, also show that functional beer containing S. cerevisiae var.…”

Role of Yeasts in the Brewing Process: Tradition and Innovation

“…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]. In other studies, S. boulardii, used as a single yeast starter culture for brewing, has been shown to produce craft beer with higher antioxidant activity, lower alcohol content, and similar sensory attributes as the craft beer obtained with S. cerevisiae strains.…”