Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha

Abstract

Mead is a fermented alcoholic beverage obtained through a diluted honey solution and the action of yeasts. Although a potentially probiotic mead obtained by mixed fermentation of Saccharomyces cerevisiae var. boulardii with kombucha has already been proposed in the scientific literature, aspects regarding the shelf life and sensory properties of this product must be evaluated in order to provide further knowledge for its potential market introduction. The present study aimed to evaluate the shelf life and sensory profile of potentially probiotic mead produced by mixed fermentation of S. boulardii and kombucha. The main results showed that the microorganisms in the mead exhibited fermentative metabolic activity, albeit reduced, under refrigerated storage conditions, with a decrease in soluble solids and an increase in alcohol content observed during storage. Mead with S. boulardii and kombucha maintained microbial viability above 6 log CFU/mL for both yeasts and lactic acid bacteria up to 60 days of storage, meeting the minimum recommended count for probiotic foods. For the sensory analysis, mead with S. boulardii and kombucha showed higher acceptance and purchase intention, being characterized by sensory attributes such as carbonated, effervescent, flavorful, honey taste, sweeter, refreshing, and less alcoholic. In conclusion, potentially probiotic mead produced with S. boulardii and kombucha presents a shelf life of 60 days and high sensory acceptability.