Researchers Create New Probiotic Beer That Boosts Immunity (upi.com)

randomErr writes: A new patent has been filed for a innovative brewing technique that incorporates a live strain of good bacteria into the brewing process. Researchers at NUS (National University of Singapore) have created a probiotic sour beer that may boost immunity and improve gut health. The bacteria Lactobacillus paracasei L26 is capable of neutralizing toxins and viruses and regulating the immune system. Chan Mei Zhi Alcine, of the Food Science and Technology Program at NUS said, "While good bacteria are often present in food that have been fermented, there are currently no beers in the market that contain probiotics. Developing sufficient counts of live probiotics in beer is a challenging feat as beers contain hop acids that prevent the growth and survival of probiotics. As a believer of achieving a healthy diet through consuming probiotics, this is a natural choice for me when I picked a topic for my final-year project."

Comments

Re:"As a believer"?

[ShanghaiBill]

"Probiotics" have _Zero_ scientific validity.

That is true. But they used to have scientific validity. There was solid evidence that the probiotic bacteria in yogurt resulted in extended lifetimes in the valleys of the Caucasus Mountains, where yogurt consumption was unusually high, and always prepared with live cultures.

... but then in comparing age listed on birth certificates and baptismal records, with age determined by physical examination, there were wide discrepancies. It turns out the real reason for high longevity was forged documents used to avoid conscription during the First World War. The yogurt eaters actually had expected longevity well within the normal range.

Oh well, it was a good theory while it lasted.

Defeats the purpose of beer

[dargaud]

OK, I'll try to sum up what beer and yeast is. Yeast evolved over a long time by actually loosing the ability to turn alcohol into vinegar. Many microorganisms can digest sugars into alcohol and then vinegar in one fell swoop. When yeast lost that, it was actually an evolutionary advantage because alcohol is toxic, so by itself evolving to resist the toxicity of alcohol, it could kill of the competition (all the other microorganisms present in rotting fruits) and live happily. Men used that ability to make beer, wine, etc... Wild yeast dies off after something like 8% alcohol, but humans have been selecting it for 10ky so it resists 12% (and now up to 15% in some strong wines).

So, my point is that making a beer with other stuff growing in it can mean only a few things: either you kill off the yeast after its work is done and replace it with probiotics, or you make a piss weak beer that won't kill off the probiotics, or it's bullshit and the probiotic's dead from the alcohol.