Development of potentially probiotic mead from co-fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha microorganisms

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dc.creatorHandray Fernandes de Souza
dc.creatorEduardo Novais Souza Freire
dc.creatorGiovana Felício Monteiro
dc.creatorLorena Teixeira Bogáz
dc.creatorRicardo Donizete Teixeira
dc.creatorFabiano Vaquero Silva Junior
dc.creatorFelipe Donizete Teixeira
dc.creatorJoão Vitor dos Santos
dc.creatorMarina Vieira de Carvalho
dc.creatorRamon da Silva Rocha
dc.creatorAdriano Gomes da Cruz
dc.creatorJuliana Maria Leite Nóbrega de Moura Bell
dc.creatorIgor Viana Brandi
dc.creatorEliana Setsuko Kamimura
dc.date.accessioned2025-07-22T12:02:11Z
dc.date.accessioned2025-09-09T01:13:22Z
dc.date.available2025-07-22T12:02:11Z
dc.date.issued2024
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.3390/fermentation10090482
dc.identifier.issn2311-5637
dc.identifier.urihttps://hdl.handle.net/1843/83719
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFermentation
dc.rightsAcesso Aberto
dc.subjectLeveduras (Fungos)
dc.subjectProbióticos
dc.subjectBebidas fermentadas
dc.subjectMel
dc.subjectFenóis
dc.subjectÁcido fenólico
dc.subjectAntioxidantes
dc.titleDevelopment of potentially probiotic mead from co-fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha microorganisms
dc.typeArtigo de periódico
local.citation.issue9
local.citation.volume10
local.description.resumoMead 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2311-5637/10/9/482

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