Production of functional beer with the addition of probiotic: Saccharomyces boulardii
DOI:
https://doi.org/10.33448/rsd-v10i2.12211Keywords:
Yeasts; Probiotics; Sensory properties.Abstract
Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.
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