Artisanal beer production using Saccharomyces cerevisiae var. boulardii as a fermenting agent

Abstract

The beer market has become highly competitive, standing out for product differentiation and added value, with growing interest in items that promote health benefits. In this context, the yeast Saccharomyces cerevisiae var. boulardii, originally isolated from lychee, presents itself as a viable alternative due to its probiotic properties widely used in the treatment of gastrointestinal diseases. This study aimed to produce a craft beer in the Cream Ale style using S. boulardii as a fermenting agent, comparing its physicochemical characteristics, bioactive compounds, and sensory attributes with a standard formulation fermented with S. cerevisiae. The analyses included pH, color, bitterness, alcohol content, real extract, primitive extract, turbidity, total phenolic compounds, total flavonoids, antioxidant activity, and sensory evaluation using the Flash Profile technique. The results indicated that the formulation with S. boulardii showed lower conversion and attenuation, resulting in lower alcohol content. However, this formulation stood out for its higher number of phenolic compounds, associated with superior antioxidant activity, strongly correlated with flavonoid content. Despite differences in physicochemical properties, sensory analyses did not identify significant variations between the formulations. These findings suggest that the use of S. boulardii can add functional value to craft beers, although process adjustments are necessary to improve fermentative yield and achieve commercial standards. Future studies should explore economic viability, impact on product preservation, and yeast performance in other beer styles.