Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms

Development of Potentially Probiotic Mead from Co-Fermentation by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Microorganisms

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 <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and kombucha micr...

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Main Authors: Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, Lorena Teixeira Bogáz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, João Vitor dos Santos, Marina Vieira de Carvalho, Ramon da Silva Rocha, Adriano Gomes da Cruz, Juliana Maria Leite Nobrega de Moura Bell, Igor Viana Brandi, Eliana Setsuko Kamimura
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Fermentation
Subjects:
honey
yeast
in vitro simulated gastrointestinal digestion
phenolics
antioxidants
Online Access:https://www.mdpi.com/2311-5637/10/9/482
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Summary: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 <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> 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 <i>S. boulardii</i> and kombucha microorganisms, the best condition was a concentration of 25 mL/L (<i>v</i>/<i>v</i>) of kombucha and 0.75 g/L (<i>w</i>/<i>v</i>) of <i>S. boulardii</i> with fermentation for 9 days at a temperature of 25 °C. In addition, at the end of fermentation, mead with kombucha and <i>S. boulardii</i> presented physicochemical characteristics with a pH of 3.48, 0.67% total acidity, 18.76 °Brix soluble solids and 4.77% alcohol content. The <i>S. boulardii</i> and lactic acid bacteria (LAB) present in the mead survived conditions reproducing those of the gastrointestinal tract, with counts of more than 6 Log<sub>10</sub> CFU/mL for both microorganisms after the intestinal phase. In the color analysis, the mead with kombucha and <i>S. boulardii</i> 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 <i>S. boulardii</i> are presented as alternative microbial sources for obtaining potentially probiotic mead.
ISSN:2311-5637

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