Viability of Probiotic Bacteria in Low Alcohol- and Non-Alcoholic Beer During Refrigerated Storage

Issue Date

3-2010

Abstract

The viability of two probiotic bacteria (Lactobacillus acidophilus LaA-5 and Bifidobacterium lactis BB-12) was assessed in low-alcohol beer (2.5% alcohol) and non-alcoholic beer (<0.5% alcohol) during 20 d of refrigerated storage (5 °C). The beer was fermented using two brewer's yeasts (Saccharomyces cerevisiae 70424 and Saccharomyces rouxii 2531). At the end of fermentation, yeast cells were inactivated by heat treatment; probiotic microorganisms were inoculated in freshly made beer at 5 °C and stored for 20 d. During the storage period, the pH, alcohol content and viability of the probiotics were assessed in the treatments. Both probiotics, especially L. acidophilus, lost their viability dramatically over the storage time and by the 20th day of storage, the viable counts of the cells decreased by at least three logarithmic cycles. The highest and the lowest decreases in viability were observed in the beer containing L. acidophilus fermented by S. cerevisiae and in the beer containing bifidobacteria fermented by S. rouxii, respectively. Based on the results, beer was not a suitable medium for retaining the viability of probiotic cells during the cold storage period.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

93

Issue

1

Page

104-108

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables ; references

Language

English

Subject

alcohol, beer, bifidobacteria, Lactobacillus acidophilus, probiotic, viability

En – AGROVOC descriptors

LACTOBACILLUS ACIDOPHILUS; BIFIDOBACTERIUM; PROBIOTICS; BEERS; ALCOHOL CONTENT; COLD STORAGE; VIABILITY

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