Exploring the Potential of <i>Torulaspora delbrueckii</i>, <i>Starmerella bacillaris</i>, and <i>Saccharomyces cerevisiae</i> as a Probiotic Starter for Craft Beer Production

Exploring the Potential of <i>Torulaspora delbrueckii</i>, <i>Starmerella bacillaris</i>, and <i>Saccharomyces cerevisiae</i> as a Probiotic Starter for Craft Beer Production

This paper explores the broad probiotic and functional properties of two non-<i>Saccharomyces</i> strains (MI120 and MI125) and one <i>Saccharomyces cerevisiae</i> BB06 strain (as a reference probiotic). <i>Torulaspora delbrueckii</i> MI120 and <i>Starmerell...

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Main Authors: Carmen-Rodica Vrînceanu, Filofteia Camelia Diguță, Mihaela Dragoi Cudalbeanu, Alina Ortan, Constanța Mihai, Iuliana Diana Bărbulescu, Mihai Frîncu, Mihaela Begea, Florentina Matei, Răzvan Ionuț Teodorescu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
<i>Saccharomyces cerevisiae</i>
non-<i>Saccharomyces</i>
screening
probiotic traits
brewing potential
micro-fermentations
Online Access:https://www.mdpi.com/2304-8158/14/9/1608
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Summary:This paper explores the broad probiotic and functional properties of two non-<i>Saccharomyces</i> strains (MI120 and MI125) and one <i>Saccharomyces cerevisiae</i> BB06 strain (as a reference probiotic). <i>Torulaspora delbrueckii</i> MI120 and <i>Starmerella bacillaris</i> MI125 were identified via 5.8S rDNA sequencing. All the strains survived well in simulated gastrointestinal conditions and had strong antioxidant activity (>68%). <i>S. bacillaris</i> MI125 excelled in antimicrobial activity against Gram-positive and Gram-negative bacteria. <i>S. bacillaris</i> MI125 and <i>Sacch. cerevisiae</i> BB06 resisted all the tested antibiotics. No strain displayed hemolytic behavior. The freeze-dried yeast strains achieved survival rates between 76.62% and 93.38%. Based on our physiological characterization analysis (carbon assimilation, ethanol tolerance, acetic acid and H<sub>2</sub>S production, temperature and low pH tolerance, enzymatic pattern, and killer phenotype), all the strains showed interesting attributes, with <i>Sacch. cerevisiae</i> BB06 fermenting vigorously in malt extract medium. Beer fermented with <i>T. delbrueckii</i> MI120 had the highest phenolic content (96.02 μg GAE·mL<sup>−1</sup>) and antioxidant activity (90.43%), matching commercial <i>Sacch. cerevisiae</i> US-05 in sensory traits such as taste and aroma. However, after two months in bottled beer, the yeast viability decreased to 2–3 log CFU·mL⁻<sup>1</sup>. The pilot brewing and the assessments of the strains’ technological, physico-chemical, and sensorial properties confirmed their suitability for industrial brewing. Overall, <i>T. delbrueckii</i> MI120 emerges as a promising brewing strain, and <i>S. bacillaris</i> MI125 is a potential probiotic.
ISSN:2304-8158

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