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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