Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to...

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Bibliographic Details
Published in:Frontiers in microbiology Vol. 10; p. 2092
Main Authors: de Paula, Breno Pereira, Chávez, Davy William Hidalgo, Lemos Junior, Wilson José Fernandes, Guerra, André Fioravante, Corrêa, Mariana Ferreira Dutra, Pereira, Karen Signori, Coelho, Maria Alice Zarur
Format: Journal Article
Language:English
Published: Frontiers Media S.A 10-09-2019
Subjects:
alcoholic resistance
dysbiosis
functional beverage
gut
Microbiology
yeast
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Summary:The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to select only statistically significant variables, and the polynomial mathematical model for yeast growth was obtained by central composite rotatable design. Confirmation experiments to determine the kinetic parameters for yeast growth were carried out by controlling the temperature and pH. Soon after, the survivability of yeast was tested under in vitro conditions mimicking the human upper gastrointestinal transit. S. boulardii had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.
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Reviewed by: Antonio Bevilacqua, University of Foggia, Italy; Dimitris Tsaltas, Cyprus University of Technology, Cyprus; Bruno Douradinha, Ri.MED Foundation, Italy
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
Edited by: Lin Lin, Jiangsu University, China
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2019.02092