Development of probiotic mead from the co-fermentation of Lactobacillus casei and Saccharomyces cerevisiae var. boulardii: fermentation kinetics and survival of microorganisms after simulated gastrointestinal digestion in vitro.

• Grant number: 24/12829-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2024
• End date: October 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eliana Setsuko Kamimura
• Grantee: Felipe Donizete Teixeira
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated scholarship(s): 25/06640-9 - Study of the sensory profile of probiotic mead through mixed fermentation with Saccharomyces cerevisiae var. boulardii and Lactobacillus casei: acceptance and characterization using the Check-All-That-Apply (CATA) method, BE.EP.IC

Abstract

Mead is a beverage produced by the alcoholic fermentation of a diluted solution of honey by yeasts, which according to Brazilian legislation must have an alcohol content of between 4% and 14% by volume of ethanol at 20ºC. Saccharomyces cerevisiae is the yeast commonly used to produce mead. However, the application of the probiotic yeast Saccharomyces cerevisiae var. boulardii has been shown to be a potential alternative for the development of the beverage, with recent publications. However, incorporating probiotics into fermented alcoholic beverages is still a major challenge and studies in this area of research need to be carried out. In this study we are proposing an interesting novelty consisting of the development of a probiotic mead from the mixed fermentation of the probiotics Lactobacillus casei and S. boulardii. Thus, this research will develop a mead using L. casei and S. boulardii as starter cultures in co-fermentation; study fermentation kinetics; the viable cell counts of microorganisms and survival after simulated gastrointestinal digestion in vitro. In this context, this research aims to evaluate the potential of L. casei and S. boulardii for the development of a probiotic mead.