Industries have been investing in the development of functional products, such as the ones produced with probiotic microorganisms. The aim of this study was to develop a Pilsen-style beer with functional properties through the addition of the Saccharomyces boulardii probiotic. The beer was fermented with low-fermentation commercial yeast. The probiotic culture was added next, evaluating its probiotic potential. Microbiological, sensorial and physicochemical aspects were evaluated in the obtained products. The S. boulardii strain presented probiotic viability after the confirmation of the resistance to acid, bile salts and ethyl alcohol tests, maintaining superior levels of colony-forming to the indicated by the legislation during the 28 days storage. The beer with probiotic addition has not differed sensorially from the commercial beer concerning the aroma, flavor, general appearance and color. The results of sensorial, physicochemical and microbiological analysis showed the viability of the production of probiotic beer with the addition of S. boulardii.

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles.

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in the past for traditional commercial Berliner Weisse beer production was monitored. The microorganisms used were Lactobacillus brevis, Lactobacillus parabrevis, Brettanomyces bruxellensis, and Brettanomyces anomalus and two strains of Saccharomyces cerevisiae. The six microorganisms were selected in a previous work, and a comparison between single and mixed fermentations was carried out via daily measurements of the fermentation parameters like pH, extract, and cell count during 22 days. The ability to isolate a specific microorganism from a mixed culture was investigated using three commonly used nutrient media and aerobic/anaerobic growth conditions. Both Lactobacillus and Brettanomyces could be isolated; however, the conditions imposed were not sufficient in order to isolate Saccharomyces. Fermentations carried out with LAB and Brettanomyces showed a decrease in Lactobacillus growth if compared to pure fermentations, but no influence on the growth of Brettanomyces could be perceived. In general, fermentations carried out in the presence of Saccharomyces were dominated by this yeast. Its quick growth seems to be responsible for the high end pH values observed as well as the decrease in cell growth for both LAB and Brettanomyces. A decrease in the cell viability of Saccharomyces was followed by an increased growth of the other microorganisms involved, possibly meaning that the molecules released through apoptosis are used by both LAB and Brettanomyces as a valuable nutrient source. The volatile compound concentrations of the first group were higher in fermentations with Saccharomyces, whereas esters’ concentration was higher in fermentations carried out only with Brettanomyces and Lactobacillus. Furthermore, understanding how these microorganisms interact during the fermentation process can help brewers better control production and ensure the consistency in the quality of the final product. The end pH values and acidity reached levels acceptable for Berliner Weisse beer. This innovative approach certainly contributes to the evolution and refinement of the art of brewing.

Background: Heat stress challenges small ruminants in semi-arid regions, requiring integrative multi-modeling approaches to identify adaptive thermotolerance traits. This study aimed to identify phenotypic biomarkers and explore the relationships between thermoregulatory responses and hematological, behavioral, morphometric, carcass, and meat traits in lambs. Methods: Twenty 4-month-old non-castrated male lambs, with an average body weight of 19.0 ± 5.11 kg, were evaluated under natural heat stress. Results: Thermoregulatory variables were significantly associated with non-carcass components (p = 0.002), carcass performance (p = 0.027), commercial meat cuts (p = 0.032), and morphometric measures (p = 0.029), with a trend for behavioral responses (p = 0.078). The main phenotypic traits related to thermoregulation included idleness duration, cold carcass weight, blood, liver, spleen, shank, chest circumference, and body length. Exploratory factor analysis reduced the significant indicators to seven latent domains: carcass traits, commercial meat cuts, non-carcass components, idleness and feeding behavior, and morphometric and thermoregulatory responses. Bayesian network modeling revealed interdependencies, showing carcass traits influenced by morphometric and thermoregulatory responses and non-carcass traits linked to ingestive behavior. Thermoregulatory variables were not associated with meat quality or hematological traits. Conclusions: These findings highlight the complex biological relationships underlying heat adaptation and emphasize the potential of combining phenomic data with computational tools to support genomic selection for climate-resilient and welfare-oriented breeding programs.