{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T20:22:29Z","timestamp":1788294149261,"version":"build-2803163510"},"reference-count":55,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,7,31]],"date-time":"2023-07-31T00:00:00Z","timestamp":1690761600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using Saccharomyces boulardii as an alternative to conventional brewer\u2019s yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1\u00b7108 cells mL\u22121. Some differences were found in the physicochemical parameters of beers brewed with S. boulardii compared to those brewed with a standard brewer\u2019s yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression.<\/jats:p>","DOI":"10.3390\/foods12152912","type":"journal-article","created":{"date-parts":[[2023,7,31]],"date-time":"2023-07-31T10:00:15Z","timestamp":1690797615000},"page":"2912","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer\u2019s Yeast"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8908-1040","authenticated-orcid":false,"given":"Ana Bel\u00e9n","family":"D\u00edaz","sequence":"first","affiliation":[{"name":"Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol\u00edgono R\u00edo San Pedro, s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2073-3394","authenticated-orcid":false,"given":"Enrique","family":"Dur\u00e1n-Guerrero","sequence":"additional","affiliation":[{"name":"Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol\u00edgono R\u00edo San Pedro, s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sergio","family":"Valiente","sequence":"additional","affiliation":[{"name":"Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol\u00edgono R\u00edo San Pedro, s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6419-2473","authenticated-orcid":false,"given":"Remedios","family":"Castro","sequence":"additional","affiliation":[{"name":"Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol\u00edgono R\u00edo San Pedro, s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8113-0848","authenticated-orcid":false,"given":"Cristina","family":"Lasanta","sequence":"additional","affiliation":[{"name":"Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol\u00edgono R\u00edo San Pedro, s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,31]]},"reference":[{"key":"ref_1","unstructured":"Sadler, J. 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