Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds

Página do item simplificado
dc.creatorHandray Fernandes de Souza
dc.creatorMariana Sousa Bessa
dc.creatorVictor Dédalo Di Próspero Gonçalves
dc.creatorJoão Vitor dos Santos
dc.creatorCarolina Pinheiro
dc.creatorEduardo Galvão Leite das Chagas
dc.creatorMarina Vieira de Carvalho
dc.creatorIgor Viana Brandi
dc.creatorEliana Setsuko Kamimura
dc.date.accessioned2024-09-23T21:15:37Z
dc.date.accessioned2025-09-09T00:26:13Z
dc.date.available2024-09-23T21:15:37Z
dc.date.issued2023-03-07
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1177/10820132231162683
dc.identifier.issn1532-1738
dc.identifier.urihttps://hdl.handle.net/1843/76836
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology International
dc.rightsAcesso Restrito
dc.subjectBebidas fermentadas
dc.subjectBebidas alcoólicas
dc.subjectLeveduras
dc.subjectProbióticos
dc.subjectSaccharomyces
dc.subjectAvaliação sensorial
dc.titleGrowing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds
dc.typeArtigo de periódico
local.description.resumoMead 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://journals.sagepub.com/doi/full/10.1177/10820132231162683

Arquivos

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG