Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>
Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (<i>Theobroma grandiflorum</i>) m...
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MDPI AG
2025-05-01
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| author | Karina Nascimento Pereira Handray Fernandes de Souza Amanda Cristina Dias de Oliveira Marcela Aparecida Deziderio Victor Dédalo Di Próspero Gonçalves Marina Vieira de Carvalho Eliana Setsuko Kamimura |
| author_facet | Karina Nascimento Pereira Handray Fernandes de Souza Amanda Cristina Dias de Oliveira Marcela Aparecida Deziderio Victor Dédalo Di Próspero Gonçalves Marina Vieira de Carvalho Eliana Setsuko Kamimura |
| author_sort | Karina Nascimento Pereira |
| collection | DOAJ |
| description | Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (<i>Theobroma grandiflorum</i>) melomel by fermenting <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>. The aim of this study was to develop cupuaçu (<i>Theobroma grandiflorum</i>) melomel produced by <i>S. boulardii</i> and to evaluate its physicochemical and microbiological characteristics after refrigerated storage at 4 °C. To do this, a central composite design (CCD) was employed, with two independent variables, i.e., the initial soluble solids content of the honey must (°Brix) and the concentration of the cupuaçu pulp (%). A standardized amount of 1 g/L of <i>S. boulardii</i> yeast was used at a temperature of 25 °C and a fermentation time of 30 days. Using the results of the central composite design (CCD), the best conditions for producing the beverage were defined according to the objectives of the study. Thus, the experimental comparison was carried out under the conditions of 25 °Brix of initial soluble solids in the honey must, 10% cupuaçu pulp, and 10 days of fermentation at 25 °C. The cupuaçu melomel exhibited a cell viability of the probiotic yeast <i>S. boulardii</i> above 10<sup>7</sup> log CFU/mL, with an alcohol content of 8.22% (<i>v</i>/<i>v</i>), a pH of 3.43, a total acidity of 54.8 of (mEq/L), and soluble solids of 12.42°Brix. In addition, the beverage was subjected to simulated gastric and intestinal juices in vitro to evaluate the survival of the microorganisms under these conditions, and a concentration of 10<sup>6</sup> log CFU/mL of <i>S. boulardii</i> was obtained. In this way, it was possible to produce a probiotic fermented alcoholic beverage made from honey and cupuaçu. |
| format | Article |
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| publishDate | 2025-05-01 |
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| series | Fermentation |
| spelling | doaj-art-7e039b91d57c4f90817f6ac9c2919df12025-08-20T02:33:44ZengMDPI AGFermentation2311-56372025-05-0111525310.3390/fermentation11050253Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>Karina Nascimento Pereira0Handray Fernandes de Souza1Amanda Cristina Dias de Oliveira2Marcela Aparecida Deziderio3Victor Dédalo Di Próspero Gonçalves4Marina Vieira de Carvalho5Eliana Setsuko Kamimura6Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilDepartment of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, BrazilMead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (<i>Theobroma grandiflorum</i>) melomel by fermenting <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>. The aim of this study was to develop cupuaçu (<i>Theobroma grandiflorum</i>) melomel produced by <i>S. boulardii</i> and to evaluate its physicochemical and microbiological characteristics after refrigerated storage at 4 °C. To do this, a central composite design (CCD) was employed, with two independent variables, i.e., the initial soluble solids content of the honey must (°Brix) and the concentration of the cupuaçu pulp (%). A standardized amount of 1 g/L of <i>S. boulardii</i> yeast was used at a temperature of 25 °C and a fermentation time of 30 days. Using the results of the central composite design (CCD), the best conditions for producing the beverage were defined according to the objectives of the study. Thus, the experimental comparison was carried out under the conditions of 25 °Brix of initial soluble solids in the honey must, 10% cupuaçu pulp, and 10 days of fermentation at 25 °C. The cupuaçu melomel exhibited a cell viability of the probiotic yeast <i>S. boulardii</i> above 10<sup>7</sup> log CFU/mL, with an alcohol content of 8.22% (<i>v</i>/<i>v</i>), a pH of 3.43, a total acidity of 54.8 of (mEq/L), and soluble solids of 12.42°Brix. In addition, the beverage was subjected to simulated gastric and intestinal juices in vitro to evaluate the survival of the microorganisms under these conditions, and a concentration of 10<sup>6</sup> log CFU/mL of <i>S. boulardii</i> was obtained. In this way, it was possible to produce a probiotic fermented alcoholic beverage made from honey and cupuaçu.https://www.mdpi.com/2311-5637/11/5/253functional beveragealcoholic fermentationhoneyantioxidant potential |
| spellingShingle | Karina Nascimento Pereira Handray Fernandes de Souza Amanda Cristina Dias de Oliveira Marcela Aparecida Deziderio Victor Dédalo Di Próspero Gonçalves Marina Vieira de Carvalho Eliana Setsuko Kamimura Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> Fermentation functional beverage alcoholic fermentation honey antioxidant potential |
| title | Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_full | Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_fullStr | Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_full_unstemmed | Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_short | Production of “Melomel” from Cupuaçu (<i>Theobroma grandiflorum</i>) Using the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_sort | production of melomel from cupuacu i theobroma grandiflorum i using the probiotic yeast i saccharomyces cerevisiae i var i boulardii i |
| topic | functional beverage alcoholic fermentation honey antioxidant potential |
| url | https://www.mdpi.com/2311-5637/11/5/253 |
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