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Beer just got even better


The label of legends can sometimes be handed out too easily but scientists in Singapore have a pretty good claim to the title after producing beer with health benefits.

A team from the National University of Singapore (NUS) has made a 3.5% probiotic beer that is good news for the gut. The project was led by fourth year NUS student Miss Chan Mei Zhi Alcine. She has taken nine months to perfect a recipe that contains the amount of live probiotics recommended by the International Scientific Association for Probiotics and Prebiotics as been required to have positive health benefits.

The Lactobacillus paracasei L26 probiotic strain in the beer works to regulate the immune system and can nullify nasty toxins and viruses.

Associate Professor Liu Shao Quan from the NUS Food Science and Technology Programme, who supervised Miss Chan’s work, said: “The general health benefits associated with consuming food and beverages with probiotic strains have driven demand dramatically. In recent years, consumption of craft or specialty beers has gained popularity too. Alcine’s invention is placed in a unique position that caters to these two trends. I am confident that the probiotic gut-friendly beer will be well-received by beer drinkers, as they can now enjoy their beers and be healthy.”

Miss Chan is now looking to collaborate with relevant stakeholders to take the drink to a consumer market.

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