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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2025-05-01
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| author | 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 |
| author_facet | 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 |
| author_sort | Carmen-Rodica Vrînceanu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1536f54e289048d680fcf56a9fadfefe |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-1536f54e289048d680fcf56a9fadfefe2025-08-20T02:58:47ZengMDPI AGFoods2304-81582025-05-01149160810.3390/foods14091608Exploring the Potential of <i>Torulaspora delbrueckii</i>, <i>Starmerella bacillaris</i>, and <i>Saccharomyces cerevisiae</i> as a Probiotic Starter for Craft Beer ProductionCarmen-Rodica Vrînceanu0Filofteia Camelia Diguță1Mihaela Dragoi Cudalbeanu2Alina Ortan3Constanța Mihai4Iuliana Diana Bărbulescu5Mihai Frîncu6Mihaela Begea7Florentina Matei8Răzvan Ionuț Teodorescu9Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Biotechnical Systems Engineering, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independenței, 060042 Bucharest, RomaniaFaculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaFaculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, RomaniaThis 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.https://www.mdpi.com/2304-8158/14/9/1608<i>Saccharomyces cerevisiae</i>non-<i>Saccharomyces</i>screeningprobiotic traitsbrewing potentialmicro-fermentations |
| spellingShingle | 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 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 Foods <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> screening probiotic traits brewing potential micro-fermentations |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> screening probiotic traits brewing potential micro-fermentations |
| url | https://www.mdpi.com/2304-8158/14/9/1608 |
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