Studies conducted in the last decades have demonstrated the probiotic effects of several yeast species. Among the probiotic yeast evaluated, Saccharomyces boulardii is the most common and widely studied species with significant probiotic properties, such as survival capacity in the acidic environment of the gastrointestinal tract and improvements in the intestinal microbiota. In recent years, new evidence indicated that the incorporation of probiotic yeasts is also a promising approach in food development, thus leading to new perspectives for a more integrated strategy for a potential application of S. boulardii in the development of innovative functional food products. In this review, an overview of recent published data on the application of probiotic yeast in foods is presented, especially on the use of S. boulardii as a trend to develop several functional foods, such as non-alcoholic, fermented alcoholic, vegetable, and bakery products.
A carne é um excelente meio de desenvolvimento de microrganismos, podendo ser responsável pela transmissão de bactérias patogênicas ao homem. A contaminação ocorre principalmente pela negligência do manipulador e irregularidades do espaço de trabalho. Diante desta problemática, objetivou-se verificar as condições sanitárias dos açougues da cidade de Mossoró-RN. Foram coletadas 18 amostras, sendo nove de carne bovina e nove de frango, in natura, com proposito de pesquisar bactérias do gênero Salmonella e a determinação do Número Mais Provável (NMP) de bactérias coliformes. Para avaliar as condições sanitárias dos estabelecimentos, aplicou-se um checklists. O resultado apresentou presença de coliformes a 35 °C (>1100 NMP/g) e a 45 °C. 44,4% (4 amostras), estavam dentro dos padrões sanitários exigidos pela legislação, variando entre 240 a 460 NMP/g, Nas amostras de frango, apenas 55,6% (5 amostras) apresentaram-se dentro das normas, variando em < 3 a 290 NMP/g. Todas as amostras analisadas apresentaram ausência de Salmonella spp. Através dos checklists aplicados foi possível identificar que apenas dois estabelecimentos privados atingiram 70% de conformidade. Os dados obtidos neste trabalho corroboram com a premissa de que a implantação das boas práticas de manipulação acompanhadas das boas práticas de higiene resultam na maior qualidade e segurança do alimento.
Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30°Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead.
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