Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead Fermentation kinetics, viable cell counts and bioactive compounds

Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead : Fermentation kinetics, viable cell counts and bioactive compounds

Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead productio...

Ausführliche Beschreibung

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 7 vom: 06. Okt., Seite 603-613
1. Verfasser: de Souza, Handray Fernandes (VerfasserIn)
Weitere Verfasser: Bessa, Mariana Sousa, Gonçalves, Victor Dédalo Di Próspero, Dos Santos, João Vitor, Pinheiro, Carolina, das Chagas, Eduardo Galvão Leite, de Carvalho, Marina Vieira, Brandi, Igor Viana, Kamimura, Eliana Setsuko
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2024
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Honey Saccharomyces boulardii fermentation fermented alcoholic beverage probiotic beverage Antioxidants Phenols Ethanol 3K9958V90M
Beschreibung
Zusammenfassung:Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30 °Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead
Beschreibung:Date Completed 24.09.2024
Date Revised 24.09.2024
published: Print-Electronic
Citation Status MEDLINE
ISSN:1532-1738
DOI:10.1177/10820132231162683