This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.

本研究旨在通过具有潜在益生菌Saccharomyces cerevisiae var boulardii 17的无菌培养系统和含有益生菌的功能性酸啤酒 (PSB)，通过具有潜在益生菌的半分离共培养系统生产含益生菌的功能性小麦啤酒 (PWB)。副干酪乳杆菌DTA 81 和酿酒酵母S-04。此外，还提供了从用 PWB 或 PSB 处理的 Swiss Webster 小鼠进行的体内行为测试中获得的结果，这在当前文献中很少见。虽然使用S. boulardii生产啤酒并不是什么新鲜事，但这项研究表明，S. boulardii17 对麦芽汁蒸馏的性能尚未完全阐明；因此，在将该菌株用于工业规模生产之前，应考虑进一步研究。文献中已经报道了乳酸杆菌菌株和酿酒酵母的共培养系统用于生产 PSB。然而，啤酒中乳酸杆菌的存活率可以通过半分离的共培养系统来提高，这突出了在酵母接种前在麦芽汁中培养乳酸杆菌的重要性。此外，必须选择釜式啤酒花作为添加啤酒花生产PSB的方法。干啤酒花法可以防止麦汁中异α的形成；然而，沉淀的趋势会拖曳罐底的细胞并对副干酪乳杆菌产生负面影响DTA 81 可行性。尽管来自基质的压力因素和胃肠道转运过程中遇到的压力条件，潜在的益生菌布拉氏酵母菌17 和潜在的益生菌副干酪乳杆菌DTA 81 在足够的剂量下经受住了，以促进分别用 PWB 或 PSB 治疗的小鼠组的抗抑郁作用。