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

被引：28
|
作者：
de Paula, Breno Pereira [1 ,2 ]
Hidalgo Chavez, Davy William [3 ]
Fernandes Lemos Junior, Wilson Jose [4 ]
Guerra, Andre Fioravante [1 ]
Dutra Correa, Mariana Ferreira [5 ]
Pereira, Karen Signori [5 ]
Zarur Coelho, Maria Alice [2 ,5 ]
机构：
[1] Ctr Fed Educ Tecnol Celso Suckow Fonseca, Coordenadoria Curso Engn Alimentos, Valenca, Brazil
[2] Univ Fed Rio de Janeiro, Programa Posgrad Ciencia Alimentos, Rio De Janeiro, Brazil
[3] Univ Fed Rural Rio de Janeiro, Dept Tecnol Alimentos, Seropedica, Brazil
[4] Univ Verona, Dept Biotecnol, Verona, Italy
[5] Univ Fed Rio de Janeiro, Escola Quim, Rio De Janeiro, Brazil
来源：
FRONTIERS IN MICROBIOLOGY | 2019年 / 10卷
关键词：
functional beverage; alcoholic resistance; yeast; gut; dysbiosis; RESPONSE-SURFACE METHODOLOGY; FERMENTATION; OPTIMIZATION; PREBIOTICS; BEER;
D O I：
10.3389/fmicb.2019.02092
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
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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页数：10
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