Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms
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 <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and kombucha micr...
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2024-09-01
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| author | 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 Nobrega de Moura Bell Igor Viana Brandi Eliana Setsuko Kamimura |
| author_facet | 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 Nobrega de Moura Bell Igor Viana Brandi Eliana Setsuko Kamimura |
| author_sort | Handray Fernandes de Souza |
| collection | DOAJ |
| description | 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 <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> 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 <i>S. boulardii</i> and kombucha microorganisms, the best condition was a concentration of 25 mL/L (<i>v</i>/<i>v</i>) of kombucha and 0.75 g/L (<i>w</i>/<i>v</i>) of <i>S. boulardii</i> with fermentation for 9 days at a temperature of 25 °C. In addition, at the end of fermentation, mead with kombucha and <i>S. boulardii</i> presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 °Brix soluble solids and 4.77% alcohol content. The <i>S. boulardii</i> and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log<sub>10</sub> CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and <i>S. boulardii</i> 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 <i>S. boulardii</i> are presented as alternative microbial sources for obtaining potentially probiotic mead. |
| format | Article |
| id | doaj-art-ba9fba84db0d49eba5de7feb15a3e24c |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-09-01 |
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| series | Fermentation |
| spelling | doaj-art-ba9fba84db0d49eba5de7feb15a3e24c2025-08-20T01:55:27ZengMDPI AGFermentation2311-56372024-09-0110948210.3390/fermentation10090482Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha MicroorganismsHandray Fernandes de Souza0Eduardo Novais Souza Freire1Giovana Felício Monteiro2Lorena Teixeira Bogáz3Ricardo Donizete Teixeira4Fabiano Vaquero Silva Junior5Felipe Donizete Teixeira6João Vitor dos Santos7Marina Vieira de Carvalho8Ramon da Silva Rocha9Adriano Gomes da Cruz10Juliana Maria Leite Nobrega de Moura Bell11Igor Viana Brandi12Eliana Setsuko Kamimura13Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilDepartamento de Alimentos, Instituto Federal de Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro 20270-021, RJ, BrazilDepartment of Food Science and Technology, University of California, Davis, CA 95616, USAInstituto de Ciências Agrárias, Universidade Federal de Minas Gerais, Montes Claros 39404-547, MG, BrazilFaculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilMead 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 <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> 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 <i>S. boulardii</i> and kombucha microorganisms, the best condition was a concentration of 25 mL/L (<i>v</i>/<i>v</i>) of kombucha and 0.75 g/L (<i>w</i>/<i>v</i>) of <i>S. boulardii</i> with fermentation for 9 days at a temperature of 25 °C. In addition, at the end of fermentation, mead with kombucha and <i>S. boulardii</i> presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 °Brix soluble solids and 4.77% alcohol content. The <i>S. boulardii</i> and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log<sub>10</sub> CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and <i>S. boulardii</i> 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 <i>S. boulardii</i> are presented as alternative microbial sources for obtaining potentially probiotic mead.https://www.mdpi.com/2311-5637/10/9/482honeyyeastin vitro simulated gastrointestinal digestionphenolicsantioxidants |
| spellingShingle | 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 Nobrega de Moura Bell Igor Viana Brandi Eliana Setsuko Kamimura Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms Fermentation honey yeast in vitro simulated gastrointestinal digestion phenolics antioxidants |
| title | Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms |
| title_full | Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms |
| title_fullStr | Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms |
| title_full_unstemmed | Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms |
| title_short | Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms |
| title_sort | development of potentially probiotic mead from co fermentation by i saccharomyces cerevisiae i var i boulardii i and kombucha microorganisms |
| topic | honey yeast in vitro simulated gastrointestinal digestion phenolics antioxidants |
| url | https://www.mdpi.com/2311-5637/10/9/482 |
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