Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in high-hopped beers

• Published in: Food research international Vol. 196; p. 115040
• Main Authors: Borges Martins da Silva, Lucas, Vieira Arruda, Katy, Yumi Suzuki, Juliana, Edgar Herkenhoff, Marcos
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2024
• Subjects: Craft beer; Hop; PMA-qPCR; Probiotics; RT-qPCR; PMA-qPCR; Hop; Probiotics; Craft beer; RT-qPCR
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2024.115040

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•F19 exhibits significant proliferation in high-hopped beer formulations (IBU 40).•F19 populations are not affected by high-hopped, but pH indicates a low metabolism.•No differences in yeast populations with pure yeast cultures or treated with F19.•F19 strain’s resistance to high amounts of iso-α-acids (IAAs) is notable.•F19 may be due to inherent probiotic characteristics and resistance mechanisms.
This study aims to enhance understanding of probiotic lactic acid bacteria (LAB) survival in high-hopped beer formulations and their interactions with different yeasts and highlights the fermentation processes, microbial metabolism, and production of distinctive beer flavors. For this, this research used Lacticaseibacillus paracasei F19 (F19), Saccharomycodes ludwigii, and Saccharomyces cerevisiae strains US-05 (US-05) and Kveik (Kveik) for brewing. Bacterial and yeast cultures were prepared, fermented in wort, and analyzed in different hop concentrations (International Bitterness Units − IBU 0, 20, 40). Methods included physicochemical analysis, yeast and bacterial counts, RT-qPCR for gene expression, statistical analysis, and sensory evaluation by sommeliers following BJCP guidelines. Physicochemical analysis showed efficient fermentation across all hop concentrations (IBU 0, 20, 40), with decreasing SG and pH over time due to lactic acid bacteria and yeast metabolism. Higher hop levels (IBU 20 and 40) resulted in less acidic beer, indicating hop interference with bacterial activity. Yeast populations remained stable regardless of hop content, with Saccharomyces cerevisiae and Saccharomycodes ludwigii performing well. Probiotic strain F19 exhibited robust viability in all formulations. Sensory analysis favored higher hop content beers, suggesting consumer acceptance and potential health benefits of probiotic, high-hop beers. Higher hop content hindered sour beer production as only hop-free beers reached low pH levels. Probiotic strain F19 remained viable under high IBU formulations (20 and 40), with these being preferred by sommeliers using BJCP methodology. All yeast strains supported F19 survival. Further studies are needed on gastrointestinal resistance and clinical benefits.