AUTHOR=de Paula Breno Pereira , Chávez Davy William Hidalgo , Lemos Junior Wilson José Fernandes , Guerra André Fioravante , Corrêa Mariana Ferreira Dutra , Pereira Karen Signori , Coelho Maria Alice Zarur 

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

JOURNAL=Frontiers in Microbiology

VOLUME=10

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.02092

DOI=10.3389/fmicb.2019.02092

ISSN=1664-302X

ABSTRACT=<p>The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for <italic>Saccharomyces boulardii</italic> and its tolerance to <italic>in vitro</italic> 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 <italic>in vitro</italic> conditions mimicking the human upper gastrointestinal transit. <italic>S. boulardii</italic> had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.</p>