Antibiofilm Effect of Curcumin on <i>Saccharomyces boulardii</i> during Beer Fermentation and Bottle Aging
2023
Khosrow Mohammadi | Per Erik Joakim Saris
In a prior study, we elucidated the biofilm formation of <i>Saccharomyces boulardii</i> on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate <i>S. boulardii</i> biofilm and enhance beer’s functional and sensory attributes. An assessment encompassing biofilm growth and development, fermentation performance, <i>FLO</i> gene expression, yeast ultrastructure, bioactive content, and consumer acceptance of the beer was conducted throughout fermentation and aging. Crystal violet (CV) and XTT reduction assays unveiled a significant (<i>p</i> < 0.05) reduction in biofilm formation and development. Fluorescent staining (FITC-conA) and imaging with confocal laser scanning microscopy provided visual evidence regarding reduced exopolysaccharide content and biofilm thickness. Transcriptional analyses showed that key adhesins (<i>FLO1</i>, <i>FLO5</i>, <i>FLO9</i>, and <i>FLO10</i>) were downregulated, whereas <i>FLO11</i> expression remained relatively stable. Although there were initial variations in terms of yeast population and fermentation performance, by day 6, the number of <i>S. boulardii</i> in the test group had almost reached the level of the control group (8.3 log CFU/mL) and remained stable thereafter. The supplementation of brewing wort with curcumin led to a significant (<i>p</i> < 0.05) increase in the beer’s total phenolic and flavonoid content. In conclusion, curcumin shows promising potential for use as an additive in beer, offering potential antibiofilm and health benefits without compromising the beer’s overall characteristics.
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