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)

Abstract

Mead is a beverage containing 4% to 14% (v/v) of ethanol, produced by alcoholic fermentation of a diluted honey solution and the action of yeast. In mead production the most commonly used strain is Saccharomyces cerevisiae (S. cerevisiae). However, the use of non-conventional microorganisms is potentially promising, in which Saccharomyces boulardii (S. boulardii) and water kefir stand out. According to the literature, studies have already evaluated the potential of S. boulardii in the development of potentially probiotic mead and kefir in the development of probiotic fermented alcoholic beverages such as craft beers. However, there are no reports of co-fermentation of water kefir and S. boulardii for mead development. In this study, mead formulations using S. boulardii and water kefir as starter cultures in co-fermentation; fermentation kinetics; physicochemical characteristics of the product; viable cell counts; shelf life of the mead; survival of the microorganisms to simulated gastric and intestinal juices in vitro; the effect on the metabolic profile in an in vivo mouse model; and sensory analysis of the mead will be studied. In this context, this research seeks to evaluate the potential of S. boulardii and water kefir for the development of probiotic mead.