Artigo Acesso aberto Produção Nacional Revisado por pares

The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

2023; Elsevier BV; Volume: 167; Linguagem: Inglês

10.1016/j.foodres.2023.112704

ISSN

1873-7145

Autores

Marcos Edgar Herkenhoff, Carolina Battistini, Ana Beatriz Praia, Bruno César Rossini, Lucilene Delazari dos Santos, Oliver Brödel, Marcus Frohme, Susana Marta Isay Saad,

Tópico(s)

Meat and Animal Product Quality

Resumo

Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. This study aimed to evaluate the use of the starter Streptococcus thermophilus TH-4 (TH-4) and the probiotics Lacticaseibacillus paracasei F19 and 431, associated with Saccharomyces cerevisiae US-05, in the absence (control)/presence of passion fruit or peach juices. Evaluation proceeded during fermentation and storage by enumeration using pour-plate and qPCR; gene expressions of hop resistance; proteome by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS); and odor, flavor, and metabolome by Headspace Solid-Phase Microextraction (HS-SPME), coupled with the gas chromatography-mass spectrometry (GC-MS) analysis. We concluded that the strains studied are recommended for applications in sour beers, due to the presence of defense mechanisms like membrane adhesion and H + pump. Furthermore, HS-SPME/GC-MS indicated that the strains may contribute to the beer flavor and odor.

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