Stirrup-cup beer could soon come with added health service perquisites, thanks to a team of researchers in Singapore.
A new speciality beer now includes the probiotic worry Lactobacillus paracasei L26, which was first taken from benign intestines.
The bacteria has the ability to ‘neutralise’ toxins and viruses and even shove the immune system, the scientists claim.
Studies have shown that dining food and drink with live counts of probiotics are more capable in delivering health effects than eating those with immobilized probiotics.
Beer and probiotics: Experts believe the beer could upwards gut health
Recommendations by the International Scientific Association for Probiotics and Prebiotics is to sooner a be wearing a minimum of 1 billion probiotics per serving in order to attain the maximum vigorousness benefits.
The idea of a probiotic beer was the brainchild of student Chan Mei Zhi Alcine, who devours dairy-based probiotic drinks daily.
“The health benefits of probiotics are unexcitedly known,” she said.
“While good bacteria are often present in commons that have been fermented, there are currently no beers in the deal in that contain probiotics.
“Developing sufficient counts of live probiotics in beer is a summoning feat as beers contain hop acids that prevent the growth and survival of probiotics.”
1 of 11
Beer and probiotics: Trains believe the beer could boost gut health
Developing sufficient numbers of live probiotics in beer is a challenging feat
Miss Chan maintained the recipe, which included the optimal count of live probiotics — reserved nine months to develop.
“For this beer, we used a lactic acid bacterium as a probiotic micro-organism,” she explained.
“It will utilise sugars present in the wort to produce sour-tasting lactic acid, fruiting in a beer with sharp and tart flavours.
“The final product, which departs around a month to brew, has an alcohol content of about 3.5 per cent,” verbalized Miss Chan.
Beer and probiotics: Most people receive probiotics in a drink
The NUS research team has filed a patent to protect the means for brewing the probiotic sour beer.
Associate Professor Liu Shao Quan from the NUS Nourishment Science and Technology Programme said: “The general health benefits associated with draining food and beverages with probiotic strains have driven order dramatically.
“In recent years, consumption of craft or specialty beers has got popularity too.
“Alcine’s invention is placed in a unique position that humours to these two trends.
“I am confident that the probiotic gut-friendly beer purposefulness be well-received by beer drinkers, as they can now enjoy their beers and be beneficial.”