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

Marcos Edgar Herkenhoff; Carolina Battistini; Ana Beatriz Praia; Bruno Cesar Rossini; Lucilene Delazari Dos Santos; Oliver Brödel; Marcus Frohme; Susana Marta Isay Saad

doi:10.1016/j.foodres.2023.112704

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

Food Res Int. 2023 May:167:112704. doi: 10.1016/j.foodres.2023.112704. Epub 2023 Mar 21.

Authors

Marcos Edgar Herkenhoff¹, Carolina Battistini², Ana Beatriz Praia³, Bruno Cesar Rossini⁴, Lucilene Delazari Dos Santos⁵, Oliver Brödel⁶, Marcus Frohme⁷, Susana Marta Isay Saad⁸

Affiliations

¹ Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil. Electronic address: marcos.herkenhoff@gmail.com.
² Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil. Electronic address: carolina.battistini@gmail.com.
³ Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil. Electronic address: ab.praia@gmail.com.
⁴ Institute of Biotechnology (IBTEC), São Paulo State University (UNESP), Alameda das Tecomarias, s/n, Botucatu, SP 18607-440, Brazil. Electronic address: bruno.rossini@unesp.br.
⁵ Institute of Biotechnology (IBTEC), São Paulo State University (UNESP), Alameda das Tecomarias, s/n, Botucatu, SP 18607-440, Brazil; Graduate Program in Tropical Diseases/Graduate Program in Research and Development (Medical Biotechnology), Botucatu Medical School (FMB), São Paulo State University (UNESP), Botucatu, SP, Brazil. Electronic address: lucilene.delazari@unesp.br.
⁶ Division Molecular Biotechnology and Functional Genomics, Technical University of Applied Sciences Wildau, Wildau, Germany. Electronic address: oliver.broedel@th-wildau.de.
⁷ Division Molecular Biotechnology and Functional Genomics, Technical University of Applied Sciences Wildau, Wildau, Germany. Electronic address: mfrohme@th-wildau.de.
⁸ Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil. Electronic address: susaad@usp.br.

PMID: 37087270
DOI: 10.1016/j.foodres.2023.112704

Abstract

Catharina 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.

Keywords: Craft beer; Hop resistance genes; Metabolome; Probiotic; Proteome; qPCR.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Beer* / analysis
Brazil
Chromatography, Liquid
Probiotics* / analysis
Saccharomyces cerevisiae / metabolism
Tandem Mass Spectrometry