布拉氏酵母菌用于开发潜在益生蜂蜜酒的生长条件:发酵动力学、存活细胞数和生物活性化合物。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-10-01 Epub Date: 2023-03-07 DOI:10.1177/10820132231162683
Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura
{"title":"布拉氏酵母菌用于开发潜在益生蜂蜜酒的生长条件:发酵动力学、存活细胞数和生物活性化合物。","authors":"Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura","doi":"10.1177/10820132231162683","DOIUrl":null,"url":null,"abstract":"<p><p>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 <i>S. boulardii</i> 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 <i>S. boulardii</i> 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 <i>S. boulardii</i> obtain potentially probiotic mead with viable yeast cells of 6.53 Log<sub>10</sub> 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, <i>S. boulardii</i> has a potential for the development of probiotic mead.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"603-613"},"PeriodicalIF":1.8000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Growing conditions of <i>Saccharomyces boulardii</i> for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.\",\"authors\":\"Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura\",\"doi\":\"10.1177/10820132231162683\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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 <i>S. boulardii</i> 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 <i>S. boulardii</i> 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 <i>S. boulardii</i> obtain potentially probiotic mead with viable yeast cells of 6.53 Log<sub>10</sub> 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, <i>S. boulardii</i> has a potential for the development of probiotic mead.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":\" \",\"pages\":\"603-613\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132231162683\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/3/7 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132231162683","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/3/7 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

摘要

蜂蜜酒是一种在酵母作用下由稀释的蜂蜜溶液发酵产生的酒精饮料。最近的研究表明,布拉氏酵母菌具有酿造啤酒和开发益生菌酒精饮料的潜力,但迄今为止,还没有关于蜂蜜酒生产的研究。本研究的目的是评估布拉氏酵母菌的生长条件,以开发潜在的益生蜂蜜酒。研究结果表明,在麦汁可溶性固形物为 30°Brix 和布拉氏酵母菌初始浓度为 0.030 克/升的条件下,可获得具有潜在益生菌的蜂蜜酒,其酵母细胞存活率为 6.53 Log10 CFU/mL,酒精含量为 5.05%,并含有总酚(17.72 毫克 GAE/100 mL)和天然抗氧化剂(ABTS 法和 FRAP 法分别为 62.79 和 1.37 µmol TE/100 mL)。总之,布拉氏酵母菌具有开发益生蜂蜜酒的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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 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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
期刊最新文献
Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach. Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1