{"id":166803,"date":"2024-12-26T12:04:42","date_gmt":"2024-12-26T18:04:42","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=166803"},"modified":"2025-02-20T16:24:25","modified_gmt":"2025-02-20T22:24:25","slug":"add-probiotics-to-beer","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/biotechnology\/add-probiotics-to-beer\/","title":{"rendered":"A Functional Beer? Researchers Add Probiotics to the Drink"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Is it possible to <strong>add probiotics to beer<\/strong>? A team of researchers from the Tec de Monterrey has developed a fermented hop and barley beverage, enriched with these beneficial bacteria, with the aim of offering a new product in the beer market that could also potentially be healthy for those who drink it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is a type of <strong>Sour beer<\/strong>, which the scientists managed to <strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996923012656\" target=\"_blank\" rel=\"noreferrer noopener\">enhance with probiotics<\/a> (lactic acid bacteria) that showed resistance to both ethanol (alcohol) and hops<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Probiotics are live microorganisms<\/strong> commonly found in fermented foods like cheese and yogurt, and <strong>are known for their health benefits<\/strong>, particularly for gut health. However, it is difficult for them to survive in beer because hops have antibiotic properties and alcohol is naturally antimicrobial.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/research.tec.mx\/vivo-tec\/display\/PID_321802\" target=\"_blank\" rel=\"noreferrer noopener\">Tom\u00e1s Garc\u00eda<\/a>, a researcher in Biotechnology applied to food characterization and development, tells <em><strong>TecScience<\/strong><\/em> that similar probiotic beverages already exist in the market. However, their probiotic effect hasn\u2019t been proven, or they lack the necessary hops or alcohol <strong>to be considered beer<\/strong>, at least in Mexico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cThese drinks, if you look at their composition, don\u2019t contain hops, which makes it easier for these microorganisms to survive. Alcohol is a problem, but the biggest challenge is the hops, because <strong>it&#8217;s a fundamental and mandatory ingredient required by Mexican legislation<\/strong>,\u201d explains Garc\u00eda, a professor at the <a href=\"\/en\/tag\/school-of-engineering-and-sciences\/\" target=\"_blank\" rel=\"noreferrer noopener\">School of Engineering and Sciences<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"\u00bfCu\u00e1les son los beneficios de la kombucha?\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/xGviGd0wdv4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Probiotic Bacteria Added to Beer<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The researchers<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0308814624025664\" target=\"_blank\" rel=\"noreferrer noopener\"> studied 21 strains<\/a> of probiotic lactic acid bacteria<\/strong> to see if they could survive the conditions of the beer-making process, such as ethanol, hops, CO2 levels, and pH, among other factors.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tom\u00e1s explains that the study <strong>identified five strains that showed resilience<\/strong>, and from these, they were able to <strong>characterize their probiotic potential<\/strong>. For each strain, <strong>beer models were created to analyze their performance and viability<\/strong>, as well as the unique flavors they imparted when added.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>They chose to test with a Sour beer because it has low hop content<\/strong>; in other beer styles, the pH would drop due to the bacteria&#8217;s metabolism, potentially affecting the composition.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The amount of hops in beer is measured in what the brewing world calls IBU (International Bitterness Units), which determines the beer&#8217;s bitterness. \u201cWe tested different concentrations and had to reduce it to the minimum, but we still have to include hops to legally call it beer,\u201d Tom\u00e1s explains.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On average, <a href=\"\/en\/biotechnology\/mexicans-favorite-type-of-beer\/\" target=\"_blank\" rel=\"noreferrer noopener\">commercial beers consumed in Mexico <\/a>have between 15 and 22 IBUs, while the researchers&#8217; beer has only 2, meaning it has a very low bitterness level.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Furthermore, to ensure the bacteria\u2019s survival, <strong>they developed a process where the bacteria are added after alcoholic fermentation<\/strong>. This way, they avoid competition with the yeast and preserve the distinct flavors.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Combining Probiotic Properties of Bacteria and Yeast<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.linkedin.com\/in\/carlohinojosaavila\/\" target=\"_blank\" rel=\"noreferrer noopener\">Carlo Hinojosa<\/a>, a researcher on the project, explains that microorganisms can be added before or after fermentation, but this can affect the flavor of the final drink.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cWe decided to first have the beer ready with alcohol. We carry out alcoholic fermentation and then introduce the probiotic bacteria in a low concentration so they can grow and multiply. This way, <strong>we use the beer as a cultivation medium to get as many probiotics as possible<\/strong>,\u201d Carlo says.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the industry, probiotic bacteria can be purchased in a dehydrated form, <strong>as a powder that dissolves into the wort during the brewing process<\/strong>. Alternatively, microorganisms can be cultured from a vial for samples, where they can remain frozen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to the bacteria, <strong>the team also uses a type of yeast classified as probiotic<\/strong>, which is different from the yeast commonly used in commercial beer production.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cWe can say that the beer we developed is <strong>doubly probiotic <\/strong>because it has a high concentration of bacteria with these properties, along with this other yeast called <em>Saccharomyces boulardii<\/em>, which also has probiotic characteristics,\u201d adds Tom\u00e1s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Challenge of Bringing Probiotic Beer to Market<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to the usual tests conducted during beer development\u2014such as physical and chemical properties, pH levels, aromatic compounds, foam production, and antioxidant content\u2014the researchers also ran simulations to determine<strong> how many of the bacteria consumed by a person can survive long enough to reach the intestines<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To verify their findings, <strong>they collaborated with experts from <em>Cervecer\u00eda Cielito Lindo<\/em><\/strong>, where they compared the properties of their probiotic beer with others in the craft beer market.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Furthermore, during the brewing process, they analyzed whether the chosen bacteria were safe for the end consumer, says Carlo. Although all the bacteria are lactobacilli, they come from different strains, each contributing a unique flavor, color, and foam to the beer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cIt\u2019s great to have a beer that\u2019s packed with probiotics, but if no one likes it, it\u2019s useless in the market. <strong>Our goal is to bring it to consumers with a new flavor they\u2019re not used to in Mexico, and with the added benefit of probiotics,<\/strong>\u201d adds the researcher.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201c<strong>Mexican beer is already well-positioned in the global market<\/strong>,\u201d says Carlo, \u201cso adding probiotic qualities could be an added bonus for consumers\u2014something they might not have expected to find in this type of product.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thinking about the end users, the team is considering a standard 350-milliliter bottle for the beer\u2019s presentation. Although they believe the concentration of microorganisms is high, <strong>further testing is needed to determine if this amount is enough to deliver the full benefits of the probiotics<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Currently, the researchers have results from in vitro tests, but animal and human studies are still needed to <strong>confirm whether the beverage has the desired effect<\/strong>. Additionally, once the food&#8217;s properties are validated, it will be important to understand how it behaves on an industrial scale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Did you find this story interesting? Would you like to publish it? Contact our content editor to learn more at\u00a0<a href=\"mailto:marianaleonm@tec.mx\">marianaleonm@tec.mx<\/a><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Is it possible to add probiotics to beer? A team of researchers from the Tec de Monterrey has developed a fermented hop and barley beverage, enriched with these beneficial bacteria, with the aim of offering a new product in the beer market that could also potentially be healthy for those who drink it. This is [&hellip;]<\/p>\n","protected":false},"author":47,"featured_media":166804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[93],"tags":[542,135],"class_list":["post-166803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology","tag-industrial-transformation","tag-school-of-engineering-and-sciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.0 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Beer and Probiotics: Scientists Research this Functional Beverage | TecScience<\/title>\n<meta name=\"description\" content=\"Probiotics are bacteria that offer health benefits to those who consume them; the challenge is ensuring they can survive in beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tecscience.tec.mx\/en\/biotechnology\/add-probiotics-to-beer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Functional Beer? 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