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Application of Saccharomyces boulardii in co-fermentation with kombucha for the development of potentially probiotic mead: Shelf life and sensory evaluation

Grant number: 23/18012-7
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): April 01, 2024
Effective date (End): March 31, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Eliana Setsuko Kamimura
Grantee:Ricardo Donizete Teixeira
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil


Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of yeasts. The most commonly used strain in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, the use of unconventional microorganisms is potentially promising, including the probiotic yeast Saccharomyces boulardii (S. boulardii) and kombucha. According to the literature, studies have already evaluated the potential of S. boulardii as a unique fermentation starter in the development of potentially probiotic mead and kombucha in the development of probiotic fermented alcoholic beverages such as craft beers. However, there are no reports of co-fermentation of S. boulardii and kombucha for the development of probiotic meads. In this study, mead formulations using S. boulardii and kombucha as starter cultures in co-fermentation have already been studied; the fermentation kinetics; the physicochemical characteristics of the product; the viable cell count; the survival of the microorganisms in simulated gastric and intestinal juices in vitro and the presence of bioactive compounds such as phenolics and antioxidants. However, the particular focus of this study is to determine the shelf life of the mead produced and the sensory characteristics of the products. In this context, this research seeks to consolidate information on the potential of S. boulardii and kombucha for the development of probiotic mead in order to complement knowledge on shelf life and sensory aspects.

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