Scientists in Singapore develop probiotic beer.

Original title: Singapore scientists to develop probiotic beer
Singapore National University School of Science, Department of Food Science and Technology, so-4 student Chen Meizhi, because of a love of yogurt, sudden whimsy, probiotics into beer, the development of probiotic beer. This beer can improve your immune system, eliminate pathogens and toxins in your body, and improve intestinal health.
Although probiotics are commonly found in fermented foods, it is challenging to cultivate sufficient amounts of active probiotics in beer, as hop acid kills probiotics, and only by screening out the right probiotic species, finding the right hop usage and optimal fermentation conditions can probiotic survival be relatively high.
together with professor Liu Shaoquan, she selected a promising microorganism called L26, which contains 1 billion live probiotics per 100 milliliters. L26 uses the sugars in malt juice to produce lactic acid, giving the beer a stimulating taste and a fragrance. And the beer itself is low, with an alcohol concentration of only 3.5%.
that the probiotic will produce delicious and healthy beer and will be popular. On the one hand, the health benefits of eating food and beverages containing probiotics are driving market demand sharply, and on the other hand, craft or specialty beers have become popular in recent years. What makes this probiotic beer unique is that it caters to both needs, enjoys the delicacy of the beer while not forgetting to pay attention to health.
, the university's research team has applied for a patent and is looking for industry cooperation to explore how to commercialize it and fill the gaps in the market.