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

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorTechnical University of Applied Sciences Wildau-
Autor(es): dc.creatorHerkenhoff, Marcos Edgar-
Autor(es): dc.creatorBattistini, Carolina-
Autor(es): dc.creatorPraia, Ana Beatriz-
Autor(es): dc.creatorRossini, Bruno Cesar-
Autor(es): dc.creatordos Santos, Lucilene Delazari-
Autor(es): dc.creatorBrödel, Oliver-
Autor(es): dc.creatorFrohme, Marcus-
Autor(es): dc.creatorSaad, Susana Marta Isay-
Data de aceite: dc.date.accessioned2025-08-21T15:19:05Z-
Data de disponibilização: dc.date.available2025-08-21T15:19:05Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2023.112704-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248584-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248584-
Descrição: dc.descriptionCatharina 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.-
Descrição: dc.descriptionDepartment of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionFood Research Center FoRC University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionInstitute of Biotechnology (IBTEC) São Paulo State University (UNESP), Alameda das Tecomarias, s/n, SP-
Descrição: dc.descriptionGraduate Program in Tropical Diseases/Graduate Program in Research and Development (Medical Biotechnology) Botucatu Medical School (FMB) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionDivision Molecular Biotechnology and Functional Genomics Technical University of Applied Sciences Wildau-
Descrição: dc.descriptionInstitute of Biotechnology (IBTEC) São Paulo State University (UNESP), Alameda das Tecomarias, s/n, SP-
Descrição: dc.descriptionGraduate Program in Tropical Diseases/Graduate Program in Research and Development (Medical Biotechnology) Botucatu Medical School (FMB) São Paulo State University (UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationFood Research International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCraft beer-
Palavras-chave: dc.subjectHop resistance genes-
Palavras-chave: dc.subjectMetabolome-
Palavras-chave: dc.subjectProbiotic-
Palavras-chave: dc.subjectProteome-
Palavras-chave: dc.subjectqPCR-
Título: dc.titleThe combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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