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Volume 11
Issue 6
10.3390/beverages11060166
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Article

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

by
Ricardo Donizete Teixeira
1,
Handray Fernandes de Souza
1,2,*,
Fabiano Vaquero Silva Junior
1,
Felipe Donizete Teixeira
1,
Karina Nascimento Pereira
1,
Amanda Cristina Dias de Oliveira
1,
Adriano Gomes da Cruz
3,
Igor Viana Brandi
4,
Giovana Fumes Ghantous
5 and
Eliana Setsuko Kamimura
1,*
1
Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
2
Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA
3
Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro 20270-021, RJ, Brazil
4
Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000, Montes Claros 39404-547, MG, Brazil
5
Department of Basic Sciences, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
*
Authors to whom correspondence should be addressed.
Beverages 2025, 11(6), 166; https://doi.org/10.3390/beverages11060166
Submission received: 15 October 2025 / Revised: 20 November 2025 / Accepted: 25 November 2025 / Published: 27 November 2025
(This article belongs to the Special Issue Probiotics Empowering the Future of Beverages)
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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.
Keywords: alcoholic beverage; probiotic yeast; storage; sensory characteristics alcoholic beverage; probiotic yeast; storage; sensory characteristics
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MDPI and ACS Style

Teixeira, R.D.; de Souza, H.F.; Junior, F.V.S.; Teixeira, F.D.; Pereira, K.N.; de Oliveira, A.C.D.; da Cruz, A.G.; Brandi, I.V.; Ghantous, G.F.; Kamimura, E.S. Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages 2025, 11, 166. https://doi.org/10.3390/beverages11060166

AMA Style

Teixeira RD, de Souza HF, Junior FVS, Teixeira FD, Pereira KN, de Oliveira ACD, da Cruz AG, Brandi IV, Ghantous GF, Kamimura ES. Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages. 2025; 11(6):166. https://doi.org/10.3390/beverages11060166

Chicago/Turabian Style

Teixeira, Ricardo Donizete, Handray Fernandes de Souza, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, Karina Nascimento Pereira, Amanda Cristina Dias de Oliveira, Adriano Gomes da Cruz, Igor Viana Brandi, Giovana Fumes Ghantous, and Eliana Setsuko Kamimura. 2025. "Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha" Beverages 11, no. 6: 166. https://doi.org/10.3390/beverages11060166

APA Style

Teixeira, R. D., de Souza, H. F., Junior, F. V. S., Teixeira, F. D., Pereira, K. N., de Oliveira, A. C. D., da Cruz, A. G., Brandi, I. V., Ghantous, G. F., & Kamimura, E. S. (2025). Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages, 11(6), 166. https://doi.org/10.3390/beverages11060166

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