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

• Published in: Food science and technology international 2024-10, Vol.30 (7), p.603-613
• Main Authors: de Souza, Handray Fernandes, 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: Article
• Language: English
• ISSN: 1082-0132; 1532-1738; 1532-1738
• DOI: 10.1177/10820132231162683

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.