# Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and Saccharomyces boulardii

## TL;DR

This study evaluates the shelf life and taste of a potentially probiotic mead made by fermenting water kefir and Saccharomyces boulardii.

## Contribution

The study is the first to evaluate shelf life and sensory profile of probiotic mead made with S. boulardii and water kefir.

## Key findings

- The mead has a 60-day shelf life at 7°C with probiotic cell counts above 6 log CFU/mL.
- Sensory tests showed high acceptability with scores above 7.0 for all attributes.
- Consumers showed high purchase intention with an average score of 5.17.

## Abstract

Mead is an alcoholic beverage obtained through the action of yeast in a diluted solution of honey and water. According to the literature, recent studies have demonstrated the potential of the probiotic yeast Saccharomyces cerevisiae var. boulardii in mixed fermentation with microbial sources such as kombucha and water kefir for the development of mead. Although mead produced by mixed fermentation of S. boulardii and water kefir has already been proposed, characteristics related to the shelf life and sensory profile of this product have not yet been evaluated. The present study aimed to determine the shelf life and sensory characteristics of potentially probiotic mead produced by mixed fermentation of S. boulardii and water kefir. The main results showed that mead produced by S. boulardii and water kefir has a shelf life of 60 days when stored at 7 ± 1 °C, with viable cell counts above 6 log CFU/mL for yeasts and lactic acid bacteria, meeting the minimum count recommended for probiotic foods. With regard to sensory characteristics, the product showed high sensory acceptability with scores above 7.0 points for all attributes evaluated and obtained a high purchase intention, with an average score of 5.17 points. In addition, mead by S. boulardii and water kefir was characterized by sensory attributes and terms described by panelists as effervescent, tasty, sweeter, refreshing, honey flavor, and less alcoholic. In conclusion, the potentially probiotic mead by mixed fermentation of S. boulardii and water kefir has an adequate shelf life and high sensory acceptance.