Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

• Main Authors: Kriza Faye Calumba, Vondel Reyes, Franklin Bonilla, Elio Villasmil, Subramaniam Sathivel
• Format: Article
• Language: English
• Published: BMC 2021-03-01
• Series: Food Production, Processing and Nutrition
• Subjects: Probiotics; Beer; Durian; Viability
• Online Access: https://doi.org/10.1186/s43014-021-00051-3

Abstract Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing. Graphical abstract