Survival evaluation of the probiotic strain Lacticaseibacillus paracasei subs. paracasei F19 in non-alcoholic beer formulations with different hop contents.

Abstract

Beer is a malt-based alcoholic beverage consumed throughout the world. Consumption of craft beers is increasing, along with the number of small independent breweries. Among the craft beers, today the beers considered sour stand out. Unlike other beers, the sour beer brewing process has an additional lactic fermentation step prior to alcoholic fermentation by yeast. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host". However, beer is a beverage that has several factors that prevent microbial proliferation, among them, hops (Humulus lupulus L.) is highlighted. The typical hop aroma in beers is attributed to a large group of volatile aromatic compounds from the lupulin glands of female hop cones, collectively known as essential oils. Although the consumption of craft beer has been rising, the consumption of conventional beer has been falling and, on the other hand, the consumption of non-alcoholic beer has been growing. Thus, this study aims to evaluate the interaction with the yeast and the survival of Lacticaseibacillus paracasei subsp. paracasei F19 (F19), a probiotic strain, which was chosen due to its good results in other trials, in beer formulations with different hop levels. This project is linked to the postdoctoral project funded by FAPESP under the process 2019/02583-0 and the Food Research Center (FoRC) under the process FAPESP 2013/07914-8.