Lactic acid bacteria (LAB) and their metabolites have vital applications in food and pharmaceutical industries. However, the alcohol and iso-α-acid in beer would inhibit the activity of LAB and thus limits its application in beer brewing. It is of great significance to screen of alcohol and iso-α-acid tolerant LAB strains with good probiotic potential in vitro. Several LAB strains were isolated from hops granules, beer fermentation broth and yogurt. The strain J6 was identified to be tolerant to alcohol and iso-α-acid. Due to the probiotic potential, hydrophobicity, survival rate to artificial gastric juice and intestinal juice, were measured to be 81.6% (n-octane), 77.6% (2 h) and 92.4% (2 h), respectively. By 16S rDNA sequencing, J6 was identified as Lactobacillus plantarum. When J6 applied to sour beer brewing, the fermentation degree and alcohol content no significant difference (P>0.05), while the abundance of LAB (7.34 lg CFU/mL), and the contents of total higher alcohol (149.25 mg/L) and ester (47.60 mg/L) were much higher, as well as more sour and sweet taste and higher fruit flavor, than control. The selected LAB could further expand the application of LAB in fermented food and enrich the category of craft beer.
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