{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:43:10Z","timestamp":1787028190913,"version":"build-2736575974"},"reference-count":113,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,5,1]],"date-time":"2025-05-01T00:00:00Z","timestamp":1746057600000},"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>This paper explores the broad probiotic and functional properties of two non-Saccharomyces strains (MI120 and MI125) and one Saccharomyces cerevisiae BB06 strain (as a reference probiotic). Torulaspora delbrueckii MI120 and Starmerella bacillaris MI125 were identified via 5.8S rDNA sequencing. All the strains survived well in simulated gastrointestinal conditions and had strong antioxidant activity (&gt;68%). S. bacillaris MI125 excelled in antimicrobial activity against Gram-positive and Gram-negative bacteria. S. bacillaris MI125 and Sacch. cerevisiae BB06 resisted all the tested antibiotics. No strain displayed hemolytic behavior. The freeze-dried yeast strains achieved survival rates between 76.62% and 93.38%. Based on our physiological characterization analysis (carbon assimilation, ethanol tolerance, acetic acid and H2S production, temperature and low pH tolerance, enzymatic pattern, and killer phenotype), all the strains showed interesting attributes, with Sacch. cerevisiae BB06 fermenting vigorously in malt extract medium. Beer fermented with T. delbrueckii MI120 had the highest phenolic content (96.02 \u03bcg GAE\u00b7mL\u22121) and antioxidant activity (90.43%), matching commercial Sacch. cerevisiae US-05 in sensory traits such as taste and aroma. However, after two months in bottled beer, the yeast viability decreased to 2\u20133 log CFU\u00b7mL\u207b1. The pilot brewing and the assessments of the strains\u2019 technological, physico-chemical, and sensorial properties confirmed their suitability for industrial brewing. Overall, T. delbrueckii MI120 emerges as a promising brewing strain, and S. bacillaris MI125 is a potential probiotic.<\/jats:p>","DOI":"10.3390\/foods14091608","type":"journal-article","created":{"date-parts":[[2025,5,1]],"date-time":"2025-05-01T06:49:02Z","timestamp":1746082142000},"page":"1608","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Exploring the Potential of Torulaspora delbrueckii, Starmerella bacillaris, and Saccharomyces cerevisiae as a Probiotic Starter for Craft Beer Production"],"prefix":"10.3390","volume":"14","author":[{"given":"Carmen-Rodica","family":"Vr\u00eenceanu","sequence":"first","affiliation":[{"name":"Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Filofteia Camelia","family":"Digu\u021b\u0103","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2158-3877","authenticated-orcid":false,"given":"Mihaela Dragoi","family":"Cudalbeanu","sequence":"additional","affiliation":[{"name":"Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0925-1677","authenticated-orcid":false,"given":"Alina","family":"Ortan","sequence":"additional","affiliation":[{"name":"Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Constan\u021ba","family":"Mihai","sequence":"additional","affiliation":[{"name":"Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6434-1697","authenticated-orcid":false,"given":"Iuliana Diana","family":"B\u0103rbulescu","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6556-6684","authenticated-orcid":false,"given":"Mihai","family":"Fr\u00eencu","sequence":"additional","affiliation":[{"name":"Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6399-0561","authenticated-orcid":false,"given":"Mihaela","family":"Begea","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnical Systems Engineering, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independen\u021bei, 060042 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7568-9952","authenticated-orcid":false,"given":"Florentina","family":"Matei","sequence":"additional","affiliation":[{"name":"Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"},{"name":"Faculty of Food Industry and Tourism, Transilvania University of Bra\u0219ov, 148 Castelului St., 500014 Bra\u0219ov, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"R\u0103zvan Ionu\u021b","family":"Teodorescu","sequence":"additional","affiliation":[{"name":"Faculty of Land Reclamation and Environmental Engineering, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, M\u0103r\u0103\u0219ti Blvd., District 1, 011464 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,1]]},"reference":[{"key":"ref_1","unstructured":"(2025, March 03). Statista Beer Production by Country Worldwide 2023. Available online: https:\/\/www.statista.com\/statistics\/270275\/worldwide-beer-production\/."},{"key":"ref_2","unstructured":"(2025, March 03). BARTHHAAS REPORT 2023\/24. Available online: https:\/\/www.barthhaas.com\/fileadmin\/user_upload\/01-barthhaas-2022\/Resources\/BarthHaas_Report\/2024\/en\/WEB_BH_Bericht_2023_24_EN.pdf."},{"key":"ref_3","unstructured":"(2025, March 03). The Brewers of Europe European Beer Trends. Available online: https:\/\/brewersofeurope.eu\/wp-content\/uploads\/2024\/12\/eu-beer-trends-2024-web.pdf."},{"key":"ref_4","unstructured":"(2025, March 03). Number of Active Beer Microbreweries in Romania From 2008 to 2023. Available online: https:\/\/www.statista.com\/statistics\/447661\/romania-number-beer-microbreweries."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"103543","DOI":"10.1016\/j.apgeog.2025.103543","article-title":"Traditions and entrepreneurial spirit: The evolving geography of craft brewing in Romania and dynamic interactions with the local development environment","volume":"176","author":"Constantin","year":"2025","journal-title":"Appl. Geogr."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"De Simone, N., Russo, P., Tufariello, M., Fragasso, M., Solimando, M., Capozzi, V., Grieco, F., and Spano, G. (2021). Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods, 10.","DOI":"10.3390\/foods10081831"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Villacreces, S., Blanco, C.A., and Caballero, I. (2022). Developments and characteristics of craft beer production processes. Food Biosci., 45.","DOI":"10.1016\/j.fbio.2021.101495"},{"key":"ref_8","first-page":"944","article-title":"Review: Actual approaches for the craft beer fermentations","volume":"66","author":"Matei","year":"2022","journal-title":"Sci. Pap. Ser. B Hortic."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Salan\u021b\u0103, L.C., Coldea, T.E., Ignat, M.V., Pop, C.R., Tofan\u0103, M., Mudura, E., Bor\u0219a, A., Pasqualone, A., and Zhao, H. (2020). Non-Alcoholic and Craft Beer Production and Challenges. Processes, 8.","DOI":"10.3390\/pr8111382"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Ciont, C., Epuran, A., Kerezsi, A.D., Coldea, T.E., Mudura, E., Pasqualone, A., Zhao, H., Suharoschi, R., Vriesekoop, F., and Pop, O.L. (2022). Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods, 11.","DOI":"10.3390\/foods11172693"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Zeng, Y., Ahmed, H.G.M.-D., Li, X., Yang, L., Pu, X., Yang, X., Yang, T., and Yang, J. (2024). Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health. Molecules, 29.","DOI":"10.3390\/molecules29133110"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.biotechadv.2017.12.014","article-title":"Enhancing the performance of brewing yeasts","volume":"36","author":"Kotrba","year":"2018","journal-title":"Biotech. Adv."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1007\/s10295-014-1525-1","article-title":"Novel starters for old processes: Use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale","volume":"42","author":"Marongiu","year":"2015","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Kanauchi, M. (2017). Saccharomyces and non-Saccharomyces starter yeast. Brewing Technology, Intech.","DOI":"10.5772\/66269"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Capece, A., Romaniello, R., Siesto, G., and Romano, P. (2018). Conventional and Non-Conventional Yeasts in Beer Production. Fermentation, 4.","DOI":"10.3390\/fermentation4020038"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Shopska, V., Denkova-Kostova, R., and Kostov, G. (2022). Modeling in Brewing\u2014A Review. Processes, 10.","DOI":"10.3390\/pr10020267"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Calderon, N., Jiang, G.Z., Gibney, P.A., and Dando, R. (2023). A Consumer Assessment of Fermented Green Coffee Beans with Common Beer\/Wine Yeast Strains for Novel Flavor Properties. Fermentation, 9.","DOI":"10.3390\/fermentation9100865"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Yabaci Karaoglan, S., Jung, R., Gauthier, M., Kin\u010dl, T., and Dost\u00e1lek, P. (2022). Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. Fermentation, 8.","DOI":"10.3390\/fermentation8060273"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Telini, B.d.P., Villa, L.C., Vainstein, M.H., and Lopes, F.C. (2025). From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages. Fermentation, 11.","DOI":"10.3390\/fermentation11020057"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Bruner, J., and Fox, G. (2020). Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations. Fermentation, 6.","DOI":"10.3390\/fermentation6040116"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.fm.2017.11.008","article-title":"Bioflavoring by non-conventional yeasts in sequential beer fermentations","volume":"72","author":"Holt","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Sibirny, A. (2019). Non-conventional Yeasts for Producing Alternative Beers. Non-Conventional Yeasts: From Basic Research to Application, Springer International Publishing.","DOI":"10.1007\/978-3-030-21110-3"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Miguel, G.A., Carlsen, S., Arneborg, N., Saerens, S.M.G., Laulund, S., and Knudsen, G.M. (2022). Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. Int. J. Food Microbiol., 383.","DOI":"10.1016\/j.ijfoodmicro.2022.109951"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Nasuti, C., and Solieri, L. (2024). Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again. Fermentation, 10.","DOI":"10.3390\/fermentation10040183"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2459819","DOI":"10.1080\/19476337.2025.2459819","article-title":"The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing","volume":"23","author":"Qin","year":"2025","journal-title":"CyTA J. Food"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Methner, Y., Hutzler, M., Matoulkov\u00e1, D., Jacob, F., and Michel, M. (2019). Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts. Fermentation, 5.","DOI":"10.3390\/fermentation5040101"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Mestre Furlani, M.V., Vargas Perucca, M.F., Petrignani, D.B., Vergara, S.C., Leiva-Alaniz, M.J., Maturano, Y.P., Vazquez, F., and Dellacassa, E. (2024). Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts. Fermentation, 10.","DOI":"10.3390\/fermentation10120657"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"R\u0103doi-Encea, R.-\u0218., P\u0103dureanu, V., Digu\u021b\u0103, C.F., Ion, M., Br\u00eendu\u0219e, E., and Matei, F. (2023). Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania\u2014A Review. Fermentation, 9.","DOI":"10.3390\/fermentation9050407"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Bellut, K., Michel, M., Zarnkow, M., Hutzler, M., Jacob, F., De Schutter, D.P., Daenen, L., Lynch, K.M., Zannini, E., and Arendt, E.K. (2018). Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation, 4.","DOI":"10.3390\/fermentation4030066"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Canonico, L., Agarbati, A., Zannini, E., Ciani, M., and Comitini, F. (2022). Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods, 11.","DOI":"10.3390\/foods11182787"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Postigo, V., S\u00e1nchez, A., Cabellos, J.M., and Arroyo, T. (2022). New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine. Fermentation, 8.","DOI":"10.3390\/fermentation8060280"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"B\u0103rbulescu, I.D., Ghica, M.V., Begea, M., Albu Kaya, M.G., Teodorescu, R.I., Popa, L., M\u0103rculescu, S.I., C\u00eer\u00eec, A.I., Dumitrache, C., and Lupuliasa, D. (2021). Optimization of the Fermentation Conditions for Brewing Yeast Biomass Production Using the Response Surface Methodology and Taguchi Technique. Agriculture, 11.","DOI":"10.3390\/agriculture11121237"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Satora, P., and Pater, A. (2023). The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers. Appl. Sci., 13.","DOI":"10.3390\/app13052872"},{"key":"ref_34","unstructured":"Saerens, S., and Swiegers, J.H. (2014). Production of Low-alcohol or Alcohol-free Beer With Pichia Kluyveri Yeast Strains. (2014\/135673 A2), W.O. Patent."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1002\/(SICI)1097-0061(200004)16:6<499::AID-YEA548>3.0.CO;2-E","article-title":"Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis","volume":"16","author":"King","year":"2000","journal-title":"Yeast"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"415","DOI":"10.2298\/ZMSPN1324415T","article-title":"Use of non-Saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing","volume":"124","author":"Tataridis","year":"2013","journal-title":"Zb. Matice Srp. Prir. Nauke"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1002\/yea.3146","article-title":"Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model","volume":"33","author":"Michel","year":"2016","journal-title":"Yeast"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.fm.2015.12.005","article-title":"Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content","volume":"56","author":"Canonico","year":"2016","journal-title":"Food Microbial."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Silva-Sousa, F., Fernandes, T., Pereira, F., Rodrigues, D., Rito, T., Camarasa, C., Franco-Duarte, R., and Sousa, M.J. (2022). Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation. J. Fungi, 8.","DOI":"10.3390\/jof8060569"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2049","DOI":"10.1111\/ijfs.14399","article-title":"Evaluation of the Potential of Commercial Non-Saccharomyces Yeast Strains of Torulaspora delbrueckii and Lachancea thermotolerans in Beer Fermentation","volume":"55","author":"Toh","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"foad006","DOI":"10.1093\/femsyr\/foad006","article-title":"The influence of Torulaspora delbrueckii on beer fermentation","volume":"23","author":"Kayadelen","year":"2023","journal-title":"FEMS Yeast Res."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Postigo, V., Esteban, S., and Arroyo, T. (2023). Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production. Beverages, 9.","DOI":"10.3390\/beverages9010020"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1002\/jib.362","article-title":"Lachancea thermotolerans as an alternative yeast for the production of beer","volume":"122","author":"Domizio","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1002\/jib.185","article-title":"Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer","volume":"121","author":"Turchetti","year":"2015","journal-title":"J. Inst. Brew."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Bourbon-Melo, N., Palma, M., Rocha, M.P., Ferreira, A., Bronze, M.R., Elias, H., and S\u00e1-Correia, I. (2021). Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to Enhance the Aromatic Profile of Beer in Mixed-Culture Fermentation with Saccharomyces cerevisiae. Food Microbiol., 95.","DOI":"10.1016\/j.fm.2020.103678"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.lwt.2016.06.063","article-title":"Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae","volume":"73","author":"Englezos","year":"2016","journal-title":"LWT Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1002\/jib.354","article-title":"Evaluation of the Fermentative Potential of Candida zemplinina Yeasts for Craft Beer Fermentation","volume":"122","year":"2016","journal-title":"J. Inst. Brew."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Karaulli, J., Xhaferaj, N., Coppola, F., Testa, B., Letizia, F., Ky\u00e7yk, O., Kongoli, R., Ruci, M., Lam\u00e7e, F., and Sulaj, K. (2024). Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production. Fermentation, 10.","DOI":"10.20944\/preprints202409.1393.v1"},{"key":"ref_49","first-page":"110","article-title":"Brettanomyces bruxellensis, essential contributor in spontaneous beer fermentations providing novel opportunities for the brewing industry","volume":"68","author":"Crauwels","year":"2015","journal-title":"Brew. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Tullio, V. (2024). Probiotic Yeasts: A Developing Reality?. J. Fungi, 10.","DOI":"10.20944\/preprints202405.1641.v1"},{"key":"ref_51","first-page":"101","article-title":"Up-to-date knowledge on yeasts for food industry","volume":"24","author":"Corbu","year":"2020","journal-title":"Sci. Bulletin. Ser. F Biotechnol."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Agarbati, A., Canonico, L., Marini, E., Zannini, E., Ciani, M., and Comitini, F. (2020). Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods, 9.","DOI":"10.3390\/foods9030287"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Abid, R., Waseem, H., Ali, J., Ghazanfar, S., Muhammad Ali, G., Elasbali, A.M., and Alharethi, S.H. (2022). Probiotic Yeast Saccharomyces: Back to Nature to Improve Human Health. J. Fungi, 8.","DOI":"10.3390\/jof8050444"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Shruthi, B., Deepa, N., Somashekaraiah, R., Adithi, G., Divyashree, S., and Sreenivasa, M.Y. (2022). Exploring biotechnological and functional characteristics of probiotic yeasts: A review. Biotechnol. Rep., 34.","DOI":"10.1016\/j.btre.2022.e00716"},{"key":"ref_55","first-page":"1","article-title":"Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease","volume":"64","author":"Kunyeit","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Kanak, E.K., and \u00d6zt\u00fcrk Y\u0131lmaz, S. (2025). Determination of the Probiotic and Functional Properties of Yeasts Isolated from Different Dairy Products. Fermentation, 11.","DOI":"10.3390\/fermentation11020104"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Staniszewski, A., and Kordowska-Wiater, M. (2021). Probiotic and potentially probiotic yeasts\u2014Characteristics and food application. Foods., 10.","DOI":"10.3390\/foods10061306"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Digu\u021b\u0103, C.F., Mihai, C., Toma, R.C., C\u00eempeanu, C., and Matei, F. (2023). In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use. Foods, 12.","DOI":"10.3390\/foods12010124"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Mogmenga, I., Somda, M.K., Ouattara, C.A.T., Keita, I., Dabir\u00e9, Y., Digu\u021b\u0103, C.F., Toma, R.C., Ezeogu, L.I., Ugwuanyi, J.O., and Ouattara, A.S. (2023). Promising Probiotic Properties of the Yeasts Isolated from Rabil\u00e9, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms, 11.","DOI":"10.3390\/microorganisms11030802"},{"key":"ref_60","unstructured":"FAO\/WHO (2002). Guidelines for the Evaluation of Probiotics in Food, Food and Agriculture Organization of the United Nations and World Health Organization. Working Group Report."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","article-title":"Expert consensus document: The International Scientific Association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic","volume":"11","author":"Hill","year":"2014","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1156","DOI":"10.1016\/j.lwt.2015.07.042","article-title":"Yeasts in foods and beverages: In vitro characterisation of probiotic traits","volume":"64","author":"Carrascosa","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.foodres.2018.06.008","article-title":"Selection of potential non-Saccharomyces probiotic yeasts from food origin by a step-by-step approach","volume":"112","author":"Rodriguez","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Pacheco, P., Ramos Monge, I.M., Fern\u00e1ndez-Gonz\u00e1lez, M., Poveda Colado, J.M., and Ar\u00e9valo-Villena, M. (2021). Safety Evaluation of Yeasts With Probiotic Potential. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.659328"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Pacheco, P., Pintado, C., Briones P\u00e9rez, A., and Ar\u00e9valo-Villena, M. (2021). Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics. J. Fungi, 7.","DOI":"10.3390\/jof7030177"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Alkalbani, N.S., Osaili, T.M., Al-Nabulsi, A.A., Olaimat, A.N., Liu, S.-Q., Shah, N.P., Apostolopoulos, V., and Ayyash, M.M. (2022). Assessment of yeasts as potential probiotics: A review of gastrointestinal tract conditions and investigation methods. J. Fungi, 8.","DOI":"10.3390\/jof8040365"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Pais, P., Almeida, V., Y\u0131lmaz, M., and Teixeira, M.C. (2020). Saccharomyces boulardii: What makes it tick as successful probiotic?. J. Fungi, 6.","DOI":"10.3390\/jof6020078"},{"key":"ref_68","first-page":"1","article-title":"Unique probiotic properties and bioactive metabolites of Saccharomyces boulardii","volume":"15","author":"Fu","year":"2022","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"9","DOI":"10.17930\/AGL202221","article-title":"Evolution at the microfermenter level of the growth dynamics of Saccharomyces cerevisiae and Starmella bacillaris yeasts with potential for use in winemaking at the Pietroasa winery","volume":"11","author":"Barbulescu","year":"2022","journal-title":"AgroLife Sci. J."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1007\/s12602-022-09942-4","article-title":"Evaluation of the Potential Probiotic Yeast Characteristics with Anti-MRSA Abilities","volume":"14","author":"Shen","year":"2022","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_71","first-page":"77","article-title":"Pichia (Kodamaea) ohmeri CMGB-ST19-A new strain with complex biotechnological properties","volume":"8","author":"Corbu","year":"2019","journal-title":"AgroLife Sci. J."},{"key":"ref_72","first-page":"329","article-title":"Beer as a Vehicle for Probiotics","volume":"8","author":"Zendeboodi","year":"2021","journal-title":"Appl. Food Biotechnol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"111361","DOI":"10.1016\/j.lwt.2021.111361","article-title":"Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production","volume":"145","author":"Canonico","year":"2021","journal-title":"LWT"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"113717","DOI":"10.1016\/j.foodres.2023.113717","article-title":"Exploring the Potential of Probiotic-Enriched Beer: Microorganisms, Fermentation Strategies, Sensory Attributes, and Health Implications","volume":"175","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"105987","DOI":"10.1016\/j.jff.2023.105987","article-title":"Beer for Live Microbe Delivery","volume":"113","author":"Ramanan","year":"2024","journal-title":"J. Funct. Foods"},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Santos, D., Barreiros, L., Jesus, \u00c2., Silva, A.L., Martins, J.P., Oliveira, A.I., and Pinho, C. (2024). Beer with Probiotics: Benefits and Challenges of Their Incorporation. Beverages, 10.","DOI":"10.3390\/beverages10040109"},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Pereira de Paula, B., de Souza Lago, H., Firmino, L., Fernandes Lemos J\u00fanior, W.J., Ferreira Dutra Corr\u00eaa, M., Fioravante Guerra, A., Signori Pereira, K., and Zarur Coelho, M.A. (2021). Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. LWT, 135.","DOI":"10.1016\/j.lwt.2020.110233"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.ijfoodmicro.2018.06.028","article-title":"Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added","volume":"284","author":"Capece","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Mulero-Cerezo, J., Briz-Red\u00f3n, \u00c1., and Serrano-Aroca, \u00c1. (2019). Saccharomyces cerevisiae var. boulardii: Valuable Probiotic Starter for Craft Beer Production. Appl. Sci., 9.","DOI":"10.3390\/app9163250"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.lwt.2018.10.082","article-title":"Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii","volume":"100","author":"Senkarcinova","year":"2019","journal-title":"LWT"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1007\/s12602-020-09680-5","article-title":"Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer","volume":"13","year":"2021","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Dumitrache, C., Ghica, M.V., Fr\u00eencu, M., B\u0103rbulescu, I.D., Begea, M., Digu\u021b\u0103, C.F., Bani\u021b\u0103, C., Cotea, V.V., Israel-Roming, F., and Teodorescu, R.I. (2024). Bioprocess Optimization by Taguchi Design and Response Surface Analysis for Obtaining Active Yeast Used in Vinification. Fermentation, 10.","DOI":"10.3390\/fermentation10080413"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1547","DOI":"10.1093\/molbev\/msy096","article-title":"MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms","volume":"35","author":"Kumar","year":"2018","journal-title":"Mol. Biol. Evol."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"11030","DOI":"10.1073\/pnas.0404206101","article-title":"Prospects for inferring very large phylogenies by using the neighbor-joining method","volume":"101","author":"Tamura","year":"2004","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.jpha.2015.11.005","article-title":"Methods for in vitro evaluating antimicrobial activity: A review","volume":"6","author":"Balouiri","year":"2016","journal-title":"J. Pharm. Anal."},{"key":"ref_86","unstructured":"CLSI (2016). CLSI Supplement M100S. Performance Standards for Antimicrobial Susceptibility Testing, Clinical and Laboratory Standards Institute. [26th ed.]."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT"},{"key":"ref_88","doi-asserted-by":"crossref","unstructured":"Sidari, R., \u017deni\u0161ov\u00e1, K., Tobolkov\u00e1, B., Belajov\u00e1, E., Cabicarov\u00e1, T., Bu\u010dkov\u00e1, M., Pu\u0161k\u00e1rov\u00e1, A., Plan\u00fd, M., Kuchta, T., and Pangallo, D. (2021). Wine Yeasts Selection: Laboratory Characterization and Protocol Review. Microorganisms, 9.","DOI":"10.3390\/microorganisms9112223"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1111\/j.1567-1364.2009.00489.x","article-title":"Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production","volume":"9","author":"Cordente","year":"2009","journal-title":"FEMS Yeast Res."},{"key":"ref_90","first-page":"22","article-title":"Isolation and Identification of Local Wine Yeast Strains from Dealurile Bujorului Vineyard","volume":"16","author":"Matei","year":"2012","journal-title":"Sci. Bulletin. Ser. F Biotechnol."},{"key":"ref_91","unstructured":"European Brewery Convention Analytica EBC (2004). Section 9 Original, Real an Apparent Extract and Original Gravity of Beer Method 9.4. EBC Methods of Analysis, Fachverlag Hans Carl."},{"key":"ref_92","first-page":"111","article-title":"A study of beer bitterness loss during the various stages of the Romanian beer production process","volume":"119","author":"Popescu","year":"2013","journal-title":"J. Inst. Brew."},{"key":"ref_93","unstructured":"(2020). Beer. Analysis Methods. Determination of Total Acidity (Standard No. SR 13355-6:2000)."},{"key":"ref_94","unstructured":"European Brewery Convention Analytica EBC (2000). Section 8 Colour of Wort: Spectrophotometric Method Method 8.5. EBC Methods of Analysis, Fachverlag Hans Carl."},{"key":"ref_95","unstructured":"European Brewery Convention Analytica EBC (2000). Section 9 Colour of Beer: Spectrophotometric Method Method 9.6. EBC Methods of Analysis, Fachverlag Hans Carl."},{"key":"ref_96","unstructured":"European Brewery Convention Analytica EBC (1997). Section 9 Real Degree of Fermentation of Beer Method 9.5. EBC Methods of Analysis, Fachverlag Hans Carl."},{"key":"ref_97","unstructured":"European Brewery Convention Analytica EBC (1997). Section 13 Sensory Analysis Method 13.10. EBC Methods of Analysis, Fachverlag Hans Carl."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1186\/s41110-024-00258-7","article-title":"Does Torulaspora delbrueckii has some probiotic capabilities? In vitro and in vivo assessment","volume":"49","author":"Helmy","year":"2024","journal-title":"Nutrire"},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Staniszewski, A., and Kordowska-Wiater, M. (2023). Probiotic Yeasts and How to Find Them\u2014Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts. Foods, 12.","DOI":"10.3390\/foods12183392"},{"key":"ref_100","first-page":"31","article-title":"Conservation methods used for yeast isolated from vineyards\u2014Lyophilisation advantage","volume":"14","author":"Nicolae","year":"2010","journal-title":"Sci. Bull. Biotechnol."},{"key":"ref_101","doi-asserted-by":"crossref","unstructured":"Canonico, L., Ciani, E., Galli, E., Comitini, F., and Ciani, M. (2020). Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant. Fermentation, 6.","DOI":"10.3390\/fermentation6010007"},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1002\/jib.491","article-title":"The Effect of Temperature on Fermentation and Beer Volatiles at an Industrial Scale","volume":"124","author":"Kucharczyk","year":"2018","journal-title":"J. Inst. Brew."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"112016","DOI":"10.1016\/j.foodres.2022.112016","article-title":"Effect of Low Temperature on the Shaping of Yeast-Derived Metabolite Compositions during Wine Fermentation","volume":"162","author":"Du","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_104","doi-asserted-by":"crossref","unstructured":"Buiatti, S., Tat, L., Natolino, A., and Passaghe, P. (2023). Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop\u2014A Review. Fermentation, 9.","DOI":"10.3390\/fermentation9040327"},{"key":"ref_105","unstructured":"(2004). Beer (Standard No. SR 4230)."},{"key":"ref_106","unstructured":"Mart\u00ednez-Espinosa, R.M. (2019). Craft beers: Current situation and future trends. New Advances on Fermentation Processes, IntechOpen."},{"key":"ref_107","unstructured":"Kanauchi, M. (2017). Use of non-Saccharomyces yeasts in bottle fermentation of aged beers. Brewing Technology, IntechOpen. Available online: https:\/\/www.intechopen.com\/books\/brewing-technology\/use-of-non-saccharomyces-yeasts-in-bottle-fermentation-of-aged-beers."},{"key":"ref_108","doi-asserted-by":"crossref","unstructured":"Da Costa Jardim, C., De Souza, D., Cristina Kasper Machado, I., Massochin Nunes Pinto, L., De Souza Ramos, R.C., and Garavaglia, J. (2018). Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages, 4.","DOI":"10.20944\/preprints201810.0398.v1"},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"49","DOI":"10.29352\/mill0207.04.00202","article-title":"Influence of Kilning Temperature on Chemical Composition of a Greek Barley Malt and Its Wort Properties","volume":"7","author":"Skendi","year":"2018","journal-title":"Millenium J. Educ. Technol. Health"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1002\/jib.145","article-title":"Wort composition and its impact on theflavour-active higher alcohol and esterformation of beer\u2014A review","volume":"120","author":"He","year":"2014","journal-title":"J. Inst. Brew."},{"key":"ref_111","first-page":"217","article-title":"Conversion of sugar and formation of wort density in beer fermentation","volume":"4","author":"Bellassai","year":"2024","journal-title":"BRAUWELT International 4"},{"key":"ref_112","doi-asserted-by":"crossref","unstructured":"Bruner, J., Marcus, A., and Fox, G. (2021). Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains. Fermentation, 7.","DOI":"10.3390\/fermentation7020066"},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Postigo, V., Mauro, L., Diaz, T., Saiz, R., Arroyo, T., and Garc\u00eda, M. (2024). Autochthonous Ingredients for Craft Beer Production. Fermentation, 10.","DOI":"10.3390\/fermentation10050225"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1608\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:25:56Z","timestamp":1760030756000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1608"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,1]]},"references-count":113,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2025,5]]}},"alternative-id":["foods14091608"],"URL":"https:\/\/doi.org\/10.3390\/foods14091608","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,5,1]]}}}