Biofilm Formation of Probiotic Saccharomyces cerevisiae var. boulardii on Glass Surface during Beer Bottle Ageing

While brewing probiotic beer using Saccharomyces cerevisiae var. boulardii, we noticed the yeast potentially makes biofilm in glass bottles as get hazy. In this study, S. boulardii CNCM I-745 was used a starter culture to produce beer. We studied parameters combined with FLO11 mRNA expression and light scanning electron microscopy document formation structure. Our results revealed that ageing maturing from sugar-rich sugar-limited beer, along stress factors process (pH reduction produced metabolites), led an increase mass; however, viable count remained relatively stable (approximately 7.1 log10 cells/mL). Biofilm cells showed significantly higher exponential stationary phase compared planktonic cells. This therefore, provides evidence on surfaces during bottle ageing. The impact of complications caused by formed biofilms returnable emphasizes significance study.