Probiotic Beer Can Boost The Immune System

Image Credits: Consumer Health Digest
GOOD NEWS FOR BEER LOVERS

A recent study reveals that consuming sour Probiotic beer can improve the immune system of a human. The study was conducted by a team of scholars from the National University of Singapore. The team created a sour beer which is integrated with the Probiotic strain, Lactobacillus paracasei L26, which was initially secluded from the human intestines. It has the ability to neutralize the toxins and viruses, thus, boosting the immune system. You may be familiar with this Probiotic strain of bacteria which combined with many dairy products is already available in the market.

The concept of Probiotic Beer was developed by Miss Chan Mei Zhi Alcine, a fourth-year student from the Food Science and Technology program; under the NUS Faculty of Science along with Liu Shao Quan, an Associate Professor at NUS. She consumes the dairy-based probiotics on a daily basis.

This led her to the formation of a concept, wherein a similar technique can be applied to gain friendly favored beer.

Miss Alcine says, “There are numerous health benefits of Probiotics. While the good bacteria are often present in the food and beverages (the ones that are fermented), there are no beers available in the market that contain probiotics.

She added that developing enough counts of active probiotics in beer was a challenging task as the beers contain hop acids which prevent the growth and survival of the probiotics.

Probiotic beer
Associate Professor Liu Shao Quan (left) and Miss Chan Mei Zhi Alcine (right) from the Food Science and Technology Programme at NUS. Image Credits: National University of Singapore

The researchers took nearly nine months to develop this recipe, which included the maximum count of the active probiotics. To prepare this sour beer, the lactic acid bacterium was used as a Probiotic micro-organism. It utilizes the sugar content and produces a sour-tasting lactic acid, thus resulting in the production of beer with a strong flavor. The final beer output contained an alcohol content of 3.5% and takes about a month to be ready for consumption.

The National University of Singapore has filed a patent for the rights to protect the recipe of this Probiotic beer. The suggestions made by the International Scientific Association for Probiotics and Prebiotics is to have a minimum of 1 billion probiotics per serving in order to gain the optimal health benefits.

According to Shao, “In the past few years, there has been an increase in the presence of probiotics in many foods and beverage products, and a similar trend has been noticed with an increase in the uniquely crafted beer flavors.

It is certain that the consumption of food and beverages consisting of the Probiotic bacteria have a positive impact on our general health. Maybe Probiotic Beer is one of the best products to have come out of this research. We definitely look forward to it!

Source National University of Singapore

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