Growth Parameters and Survivability of for Probiotic Alcoholic Beverages Development

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2019 Sep 26

PMID 31552002

Citations 4

Authors

Breno Pereira de Paula

Davy William Hidalgo Chavez

Wilson Jose Fernandes Lemos Junior

Andre Fioravante Guerra

Mariana Ferreira Dutra Correa

Karen Signori Pereira

Maria Alice Zarur Coelho

Affiliations

Soon will be listed here.

Abstract

The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for and its tolerance to 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 conditions mimicking the human upper gastrointestinal transit. had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.

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