Evaluation of the antimicrobial properties of kombucha and potentially probiotic mead produced from the mixed fermentation of Saccharomyces cerevisiae var. boulardii and kombucha microorganisms

• Grant number: 24/17206-5
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: November 30, 2024
• End date: February 28, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eliana Setsuko Kamimura
• Grantee: Ricardo Donizete Teixeira
• Supervisor: Catarina Paula Guerra Geoffroy Prista
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Universidade de Lisboa, Portugal
• Associated to the scholarship: 23/18012-7 - Application of Saccharomyces boulardii in co-fermentation with kombucha for the development of potentially probiotic mead: Shelf life and sensory evaluation, BP.IC

Abstract

Evaluate the antimicrobial properties of kombucha and its impact on the fermentation of mead obtained through mixed fermentation with Saccharomyces cerevisiae var. boulardii. Kombucha, a fermented beverage made from black or green tea (Camellia sinensis), is known for its beneficial microorganisms and bioactive compounds, which may exhibit antimicrobial effects. Thus, this study aims to determine whether the antimicrobial properties of kombucha are retained in the mead produced by the mixed fermentation of S. boulardii and kombucha. The research will be conducted over four months at the University of Lisbon and will involve the production of kombucha, mead, and subsequent antimicrobial tests. Kombucha will be prepared using organic green tea and fermented with a symbiotic culture of bacteria and yeast known as "symbiotic culture of bacteria and yeast" (SCOBY). Mead will be produced through co-fermentation with S. boulardii and kombucha, followed by antimicrobial tests to evaluate the effect on various pathogenic microorganisms. This study will contribute to the understanding of kombucha's potential to enhance the antimicrobial properties of mead and its applicability in the development of fermented products. The results will be integrated into ongoing research at the University of São Paulo and FAPESP, with implications for food biotechnology, food microbiology, and the potential for antimicrobials.