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

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dc.contributor.authorHerkenhoff, Marcos Edgar
dc.contributor.authorBattistini, Carolina
dc.contributor.authorPraia, Ana Beatriz
dc.contributor.authorRossini, Bruno Cesar [UNESP]
dc.contributor.authordos Santos, Lucilene Delazari [UNESP]
dc.contributor.authorBrödel, Oliver
dc.contributor.authorFrohme, Marcus
dc.contributor.authorSaad, Susana Marta Isay
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionTechnical University of Applied Sciences Wildau
dc.date.accessioned2023-07-29T13:48:05Z
dc.date.available2023-07-29T13:48:05Z
dc.date.issued2023-05-01
dc.description.abstractCatharina 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.en
dc.description.affiliationDepartment of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP
dc.description.affiliationFood Research Center FoRC University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP
dc.description.affiliationInstitute of Biotechnology (IBTEC) São Paulo State University (UNESP), Alameda das Tecomarias, s/n, SP
dc.description.affiliationGraduate Program in Tropical Diseases/Graduate Program in Research and Development (Medical Biotechnology) Botucatu Medical School (FMB) São Paulo State University (UNESP), SP
dc.description.affiliationDivision Molecular Biotechnology and Functional Genomics Technical University of Applied Sciences Wildau
dc.description.affiliationUnespInstitute of Biotechnology (IBTEC) São Paulo State University (UNESP), Alameda das Tecomarias, s/n, SP
dc.description.affiliationUnespGraduate Program in Tropical Diseases/Graduate Program in Research and Development (Medical Biotechnology) Botucatu Medical School (FMB) São Paulo State University (UNESP), SP
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2023.112704
dc.identifier.citationFood Research International, v. 167.
dc.identifier.doi10.1016/j.foodres.2023.112704
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-85151036420
dc.identifier.urihttp://hdl.handle.net/11449/248584
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.sourceScopus
dc.subjectCraft beer
dc.subjectHop resistance genes
dc.subjectMetabolome
dc.subjectProbiotic
dc.subjectProteome
dc.subjectqPCR
dc.titleThe combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beeren
dc.typeArtigo

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