Development and Characterization of Probiotic Beers with as an Alternative to Conventional Brewer's Yeast.

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 as an alternative to conventional brewer's 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 1·10 cells mL.