{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T15:13:15Z","timestamp":1768835595453,"version":"3.49.0"},"reference-count":55,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2024,11,14]],"date-time":"2024-11-14T00:00:00Z","timestamp":1731542400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer\u2019s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate\u2013silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer.<\/jats:p>","DOI":"10.3390\/beverages10040109","type":"journal-article","created":{"date-parts":[[2024,11,14]],"date-time":"2024-11-14T04:15:49Z","timestamp":1731557749000},"page":"109","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Beer with Probiotics: Benefits and Challenges of Their Incorporation"],"prefix":"10.3390","volume":"10","author":[{"given":"Diana","family":"Santos","sequence":"first","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3481-5809","authenticated-orcid":false,"given":"Luisa","family":"Barreiros","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3972-8253","authenticated-orcid":false,"given":"\u00c2ngelo","family":"Jesus","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"REQUIMTE\/LAQV, ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"}]},{"given":"Ana Lu\u00edsa","family":"Silva","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"UMIB\u2014Unit for Multidisciplinary Research in Biomedicine, ICBAS\u2014School of Medicine and Biomedical Sciences, University of Porto, 4050-313 Porto, Portugal"},{"name":"ITR\u2014Laboratory for Integrative and Translational Research in Population Health, 4050-600 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0474-1397","authenticated-orcid":false,"given":"Jo\u00e3o Paulo","family":"Martins","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"CEAUL\u2014Centro de Estat\u00edstica e Aplica\u00e7\u00f5es, Faculdade de Ci\u00eancias, Universidade de Lisboa, 1749-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-6476","authenticated-orcid":false,"given":"Ana Isabel","family":"Oliveira","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"REQUIMTE\/LAQV, ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3157-3712","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Pinho","sequence":"additional","affiliation":[{"name":"ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"},{"name":"REQUIMTE\/LAQV, ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,14]]},"reference":[{"key":"ref_1","unstructured":"(2024, January 28). 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