Biomass Production and Use of <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> in a Beverage for Athletes

Abstract

Saccharomyces cerevisiae var. boulardii is the only yeast indicated as a probiotic. In recent decades, sports drinks have become very popular due to their characteristic of providing health benefits. The main topic of this work was to study the effects of adding two commercial strains of S. boulardii to a beverage intended for athletes, focusing on viability and consumer preference; as a preliminary step for biomass production, the effects of pH, glucose concentration and temperature were studied through Central Composite Design methodology. The results of this research suggest that the probiotic microorganism/food interaction needs to be carefully evaluated.

Keywords

• <i>Saccharomyces boulardii</i>
• desirability profiles
• viability
• sensory assessment