Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/83719
Type: Artigo de Periódico
Title: Development of potentially probiotic mead from co-fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha microorganisms
Authors: Handray Fernandes de Souza
Eduardo Novais Souza Freire
Giovana Felício Monteiro
Lorena Teixeira Bogáz
Ricardo Donizete Teixeira
Fabiano Vaquero Silva Junior
Felipe Donizete Teixeira
João Vitor dos Santos
Marina Vieira de Carvalho
Ramon da Silva Rocha
Adriano Gomes da Cruz
Juliana Maria Leite Nóbrega de Moura Bell
Igor Viana Brandi
Eliana Setsuko Kamimura
Abstract: Mead is a fermented alcoholic beverage produced from a diluted solution of honey and yeast activity. The objectives of this study were to produce a potentially probiotic mead through mixed fermentation by Saccharomyces cerevisiae var. boulardii and kombucha microorganisms and to evaluate fermentation kinetics, microbial cell survival and their in vitro resistance to simulated gastrointestinal transit, color parameters and the phenolic and antioxidant potential of the product. The main results of this study show that in order to develop a potentially probiotic mead utilizing the mixed fermentation of S. boulardii and kombucha microorganisms, the best condition was a concentration of 25 mL/L (v/v) of kombucha and 0.75 g/L (w/v) of S. boulardii with fermentation for 9 days at a temperature of 25 °C. In addition, at the end of fermentation, mead with kombucha and S. boulardii presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 °Brix soluble solids and 4.77% alcohol content. The S. boulardii and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log10 CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and S. boulardii had a yellow color with the b* parameter corresponding to 35.93, luminosity (L*) equal to 76.09 and 1.82 for a*. In addition, the mead we produced contains quantities of phenolics and antioxidants. In conclusion, kombucha and S. boulardii are presented as alternative microbial sources for obtaining potentially probiotic mead.
Subject: Leveduras (Fungos)
Probióticos
Bebidas fermentadas
Mel
Fenóis
Ácido fenólico
Antioxidantes
language: eng
metadata.dc.publisher.country: Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Rights: Acesso Aberto
metadata.dc.identifier.doi: https://doi.org/10.3390/fermentation10090482
URI: http://hdl.handle.net/1843/83719
Issue Date: 2024
metadata.dc.url.externa: https://www.mdpi.com/2311-5637/10/9/482
metadata.dc.relation.ispartof: Fermentation
Appears in Collections:Artigo de Periódico



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