| Full text | |
| Author(s): Show less - |
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
;
da Cruz, Adriano Gomes
;
Bell, Juliana Maria Leite Nobrega de Moura
;
Brandi, Igor Viana
;
Kamimura, Eliana Setsuko
Total Authors: 14
|
| Document type: | Journal article |
| Source: | FERMENTATION-BASEL; v. 10, n. 9, p. 15-pg., 2024-09-01. |
| Abstract | |
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 Saccharomyces cerevisiae var. boulardii 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 S. boulardii and kombucha microorganisms, the best condition was a concentration of 25 mL/L (v/v) of kombucha and 0.75 g/L (w/v) of S. boulardii with fermentation for 9 days at a temperature of 25 degrees C. In addition, at the end of fermentation, mead with kombucha and S. boulardii presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 degrees Brix soluble solids and 4.77% alcohol content. The S. boulardii and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log(10) CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and S. boulardii 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 S. boulardii are presented as alternative microbial sources for obtaining potentially probiotic mead. (AU) | |
| FAPESP's process: | 22/12187-7 - Application of water kefir in co-fermentation with Saccharomyces boulardii for the development of probiotic mead (physicochemical, microbiological, sensory characteristics, in vitro digestibility and effect on metabolic profile in an in vivo model) |
| Grantee: | Handray Fernandes de Souza |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| FAPESP's process: | 23/18012-7 - Application of Saccharomyces boulardii in co-fermentation with kombucha for the development of potentially probiotic mead: Shelf life and sensory evaluation |
| Grantee: | Ricardo Donizete Teixeira |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |