Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product

Abstract

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. (‘taperebá’ or ‘cajá’) juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, S. mombin, as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims.

Effect of fruit by‐products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains

“…The three strains ( L. rhamnosus LGG, B. infantis BB‐02 and S. thermophilus TH‐4) exhibited considerable growth in the negative controls, i.e., in m‐MRS without supplementation, indicating their capability to adapt to a carbohydrate‐free environment and obtain energy from other sources. The same behaviour was reported for L. paracasei F19 (Praia et al ., 2022). Conversely, no significant folate production was observed in these negative controls, highlighting the effect of the tested substrates on folate production.…”

Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

“…The L. paracasei subsp. paracasei (F19) strain has the interesting characteristics of genetic stability throughout production [ 21 , 22 , 23 ], survival in digestive conditions, beneficial interaction with the intestinal epithelium, and changes in host nutrient utilization and energy metabolism [ 39 ]. Other evidence from clinical studies summarized by Jones [ 40 ] corroborates more positive claims of L. paracasei F19 associated with a high-fiber diet in improving swelling and abdominal pain, as well as the influence of this probiotic in reducing the accumulation of fat by modulating transcription factors in energy metabolism.…”

“…As expected, there was an increase in total fiber content and, mainly, insoluble fiber content in the Test Formulation (TF) compared with the Control Formulation (CF) ( p < 0.05) ( Table 4 ). It can be expected that the microbial enzymatic metabolism acts on this added matrix, favoring the production of new derived compounds with an impact on aroma and functionality during fermentation and storage [ 21 , 23 ].…”

“…paracasei F19 ® (F19) and the starter culture Streptococcus thermophilus ST-M6 ® (ST-M6) stand out. F19 is a strain that maintains stability throughout the production process [ 21 , 22 , 23 ], offers established health benefits [ 24 ], and demonstrates compatibility when co-fermented with Streptococcus thermophilus starter strains [ 23 ]. In a study involving passion-fruit by-products, ST-M6 exhibited enhanced folate production and the ability to increase folate levels in soymilk formulations, both independently and in conjunction with Lactobacillus spp.…”

The Probiotic Paradox: Thriving in High-Hopped Sour Beer Bitter

“…More recently, it has been demonstrated that probiotic strains of Lacticaseibacillus paracasei subsp. paracasei F19 [12,13] and 431 [13] are strong contenders for utilization in sour beer production, given their impressive survival rates. However, these studies used normal amounts of hops, typically, not exceeding 10 International Bitterness Units (IBU).…”