Proceedings of the 15th SLACAN - Latin American Symposium on Food Science and Nutrition

The craft beer market is growing in the world, highlighting sour beers. These beers are produced by a lactic fermentation promoted by lactic acid bacteria (LAB), including probiotic strains. However, due to their antimicrobial properties, hops may limit sour brewery. This study aimed to develop and evaluate the potential of a sour beer as a probiotic drink, comparing the viability of Lacticaseibacillus paracasei subsp. paracasei F19 (F19) and 431 (431) in sour beer with 26.65 IBU, and the expression of the genes horA, horB, horC, hitA, bsrA, and recA, associated with hop resistance. In this study, we development two formulations of sour beers with high hop and probiotic count (8.44 – 8.77 log CFU/mL). We concluded that the probiotic strains of Lacticaseibacillus paracasei subsp. paracasei strains F19 and 431 are both suitable to produce this high hop content beer, showing a good stability. The expression of the genes involved in hops resistance showed a different modulation between the strains. Possibly, a higher amount of bsrA, which was found in 431, is more effective in reducing the effect of hop stress than a combined expression of horA and bsrA. However, further studies are needed to confirm this observation. F19 and 431 are great candidates for developing higher hop sour beers.