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

• Grant number: 25/24908-9
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: April 01, 2026
• End date: July 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eliana Setsuko Kamimura
• Grantee: Felipe Donizete Teixeira
• Supervisor: Renata Caroline Vieira Carneiro
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Virginia Polytechnic Institute and State University, United States
• Associated to the scholarship: 24/12829-4 - 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., BP.IC

Abstract

This project aims to evaluate the sensory profile of probiotic mead obtained through mixed fermentation with Saccharomyces cerevisiae var. boulardii and Lactobacillus casei, with an emphasis on sensory characterization using the Check-All-That-Apply (CATA) method and consumer acceptance. Mead, an alcoholic beverage fermented from honey, presents functional potential and is a promising alternative for the functional beverage market. In this regard, we propose two mead formulations to be evaluated in terms of their sensory attributes. The first formulation consists of mead obtained through mixed fermentation with S. boulardii and L. casei, while the second formulation consists of mead produced solely with S. boulardii yeast, considered the control treatment (formulation without L. casei addition). The beverage fermentation will be carried out under controlled conditions, and the resulting mead will be analyzed based on predefined terms for the CATA method, as well as for sensory acceptance by consumers. The internship at Virginia Tech, under the supervision of Prof. Dr. Renata Carneiro, will provide access to advanced infrastructure and expertise in sensory science, significantly contributing to the academic development of the scholarship student and to the advancement of research focused on the development of innovative, probiotic fermented beverages with desirable sensory characteristics.