Probiotic Yeasts & Draught Beer Hygiene: New Research from Lodz University of Technology

Saccharomyces boulardii Beyond Probiotics: A New Frontier in Alcoholic Fermentation Technology?

Andrea Maria Patelski

Abstract

Saccharomyces boulardii is widely recognised as the best-characterised probiotic yeast, yet its potential in alcoholic fermentation technology remains largely underexplored. 

In this seminar, Dr Andrea Patelski will present recent research on the application of S. boulardii in fruit juice, cider, and perry-type beverages, as well as in distillery fermentations. Particular attention will be given to its fermentative performance, including ethanol production, preservation of phenolic compounds and colour, aroma development, and the sensory quality of the resulting products. 

The presented findings demonstrate that S. boulardii can produce ethanol at levels comparable to those of conventional fermentation strains while offering additional technological and functional benefits. The seminar will discuss both the opportunities and challenges associated with the use of probiotic yeasts in modern fermentation processes and will highlight their potential as innovative starter cultures for the production of value-added alcoholic beverages and niche fermented products.

Draught Beer Hygiene: A Hidden Threat to Quality

Maciej Ditrych

Abstract 

Draught beer is generally perceived as a premium product, yet its microbiological quality may deteriorate after packaging due to contamination within dispensing systems. Unlike bottled and canned beer, which are microbiologically stabilised during production, draught beer remains susceptible to contamination originating from beer lines, taps and other dispensing equipment. This seminar presents the results of a study evaluating the microbiological quality of draught beer collected from HoReCa establishments in Poland. Microbial contamination was assessed using membrane filtration and pour plate methods, targeting aerobic and anaerobic microorganisms, fungi, lactic acid bacteria, Pectinatus, Megasphaera, and Enterobacteriaceae. The results were evaluated according to the DIN 6650-6 hygiene standard for beverage dispensing systems. The study revealed considerable variability in microbial contamination among the analysed samples, with approximately half meeting the recommended hygiene criteria. Principal component analysis demonstrated that contamination levels were not associated with either the type of establishment or the beer style, suggesting that microbiological quality depends primarily on local hygiene practices rather than product characteristics. The seminar will discuss the implications of these findings for breweries, the hospitality sector, and consumers, while highlighting future research directions aimed at identifying critical contamination points within draught beer dispensing systems.

Speakers

Andrea Maria Patelski, PhD, DSc (Habilitated Doctor of Engineering)

Associate Professor at the Institute of Fermentation Technology and Microbiology, Lodz University of Technology (Poland). Her research focuses on yeast biotechnology, with particular emphasis on probiotic yeasts, alcoholic beverage fermentation, distillery and baker’s yeasts, selenium-enriched biomass, second-generation bioethanol production, microbial enzymology, and advanced chromatographic techniques (HPLC, TLC, bioautography). Dr Patelski obtained her PhD in Biotechnology in 2004 with a dissertation on Saccharomyces cerevisiae hybrids synthesising selenobiotin and was awarded the DSc (Habilitation) degree in 2019 for her research on the development of yeast technologies and the valorisation of food and agricultural by-products for functional yeast biomass production. She has supervised over 100 BSc and MSc theses and one doctoral dissertation and currently leads research on the application of Saccharomyces boulardii in fermentation technology, functional beverages and innovative alcoholic products.

Dr. Maciej Ditrych is an Assistant Professor at the Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Poland. His research focuses on beer flavour stability, brewing technology, draught beer hygiene, and the microbiological quality of fermented beverages. He has collaborated with several international research institutions, including KU Leuven, the University of Copenhagen and Carlsberg Research Laboratory. He is a member of the EBC Brewing Science Group and is actively involved in research on brewing science and beverage quality.