Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/76836| Tipo: | Artigo de Periódico |
| Título: | Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds |
| Autor(es): | Handray Fernandes de Souza Mariana Sousa Bessa Victor Dédalo Di Próspero Gonçalves João Vitor dos Santos Carolina Pinheiro Eduardo Galvão Leite das Chagas Marina Vieira de Carvalho Igor Viana Brandi Eliana Setsuko Kamimura |
| Resumen: | Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30°Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead. |
| Asunto: | Bebidas fermentadas Bebidas alcoólicas Leveduras Probióticos Saccharomyces Avaliação sensorial |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1177/10820132231162683 |
| URI: | http://hdl.handle.net/1843/76836 |
| Fecha del documento: | 7-mar-2023 |
| metadata.dc.url.externa: | https://journals.sagepub.com/doi/full/10.1177/10820132231162683 |
| metadata.dc.relation.ispartof: | Food Science and Technology International |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
no existem archivos asociados a este elemento.
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.