Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932935" target="_blank" >RIV/60461373:22330/25:43932935 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2306-5710/11/5/140" target="_blank" >https://www.mdpi.com/2306-5710/11/5/140</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/beverages11050140" target="_blank" >10.3390/beverages11050140</a>

Result language

angličtina

Original language name

Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts

Original language description

The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies. In this study, potential probiotic non-Saccharomyces yeasts Pichia manshurica, Kluyveromyces lactis, and Kluyveromyces marxianus, along with commercial probiotic yeast Saccharomyces boulardii, were characterised and tested for functional NAB production, whereas P. manshurica was used in NAB production for the first time. Growth and viability were assessed across a range of temperatures, pH, and iso-alpha-bitter acids. The tested yeasts withstood conditions typical of the beer matrix and human digestive tract and had a positive phenolic off-flavour phenotype. Two strains, K. lactis and K. marxianus, showed strong beta-glucosidase activity, which may enhance beverage aroma complexity. Ethanol levels in beers fermented with non-Saccharomyces yeasts remained below the NAB limit (&lt;= 0.5% v/v). An analysis of volatile organic compound profiles revealed the potential of these yeasts to produce higher alcohols and esters valuable from a brewer&apos;s perspective. This study provides valuable insight into novel probiotic fermentations and the potential application of unconventional yeasts in functional, aromatic, and health-oriented non-alcoholic beverages.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Beverages

ISSN

2306-5710

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

nestránkováno

UT code for WoS article

001601788800001

EID of the result in the Scopus database

2-s2.0-105019965343