Authors

Khosrow Mohammadi y Por Erik Joakim Saris

Abstract

In this research, biofilm parameters are studied while brewing probiotic beer with Saccharomyces cerevisiae var. Boulardii. Among the conclusions that have been reached with this analysis is that during the storage of beer fermented with this probiotic a film formed on the bottle wall that led to a misty appearance of the bottle. The results presented here revealed that S. Boulardii could adhere to and form a biofilm in beer on the glass surface. Furthermore, the data presented suggests that cellular stress from the brewing process and prolonged storage time could activate yeast adhesion to the glass surface.

Relevance of the article for the Red Tecnomifood

In the brewing industry, most contaminating microorganisms are bound in biofilms as a reservoir and breeding ground for the microorganisms that are produced. The presence of biofilms on food manufacturing surfaces can lead to financial loss or cause public health problems. In addition, we are seeing how several novelties of beers with probiotics are being launched in recent months, hence the importance of this research.