Application of Saccharomyces boulardii in co-fermentation with kombucha for the development of potentially probiotic mead: Shelf life and sensory evaluation

• Grant number: 23/18012-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2024
• End date: July 01, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eliana Setsuko Kamimura
• Grantee: Ricardo Donizete Teixeira
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 24/17206-5 - Evaluation of the antimicrobial properties of kombucha and potentially probiotic mead produced from the mixed fermentation of Saccharomyces cerevisiae var. boulardii and kombucha microorganisms, BE.EP.IC

Abstract

Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of yeasts. The most commonly used strain in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, the use of unconventional microorganisms is potentially promising, including the probiotic yeast Saccharomyces boulardii (S. boulardii) and kombucha. According to the literature, studies have already evaluated the potential of S. boulardii as a unique fermentation starter in the development of potentially probiotic mead and kombucha in the development of probiotic fermented alcoholic beverages such as craft beers. However, there are no reports of co-fermentation of S. boulardii and kombucha for the development of probiotic meads. In this study, mead formulations using S. boulardii and kombucha as starter cultures in co-fermentation have already been studied; the fermentation kinetics; the physicochemical characteristics of the product; the viable cell count; the survival of the microorganisms in simulated gastric and intestinal juices in vitro and the presence of bioactive compounds such as phenolics and antioxidants. However, the particular focus of this study is to determine the shelf life of the mead produced and the sensory characteristics of the products. In this context, this research seeks to consolidate information on the potential of S. boulardii and kombucha for the development of probiotic mead in order to complement knowledge on shelf life and sensory aspects.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE SOUZA, HANDRAY FERNANDES; FREIRE, EDUARDO NOVAIS SOUZA; MONTEIRO, GIOVANA FELICIO; BOGAZ, LORENA TEIXEIRA; TEIXEIRA, RICARDO DONIZETE; SILVA JUNIOR, FABIANO VAQUERO; TEIXEIRA, FELIPE DONIZETE; DOS SANTOS, JOAO VITOR; DE CARVALHO, MARINA VIEIRA; ROCHA, RAMON DA SILVA; et al. Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. FERMENTATION-BASEL, v. 10, n. 9, p. 15-pg., 2024-09-01. (22/12187-7, 23/18012-7)