What question did this study set out to answer?

To evaluate the antimicrobial efficacy of meads fermented with a kombucha culture and Saccharomyces cerevisiae var. boulardii against pathogenic bacteria and spoilage yeasts.

August 19, 2026FoodsOpen Access

Mixed Fermentation Using Saccharomyces cerevisiae var. boulardii and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity

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Authors

RTRicardo Donizete Teixeira HSHandray Fernandes de Souza ACAna Catarina Costa

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Overview

In vitro experimental study demonstrates complete inhibition of foodborne pathogenic bacteria by fermented mead matrices, indicating potential for novel bio-preservative functional beverages.

Key Points

To evaluate the antimicrobial efficacy of meads fermented with a kombucha culture and Saccharomyces cerevisiae var. boulardii against pathogenic bacteria and spoilage yeasts.
Produced meads from eucalyptus and rosemary monofloral honeys using mixed fermentation with S. cerevisiae var. boulardii and kombucha culture, followed by autoclaving (121 °C for 15 min) to remove viable starter cells.
Tested in vitro antimicrobial activity against five bacterial pathogens (E. coli, S. enterica, L. innocua, S. aureus, and B. cereus) and spoilage yeasts over 28 days of storage.
Profiled organic acids, reducing sugars, and volatile compounds in simulated food systems across varying substrate concentrations.
Fermented mead matrices completely prevented the growth of all five pathogenic bacterial strains across 28 days of storage, whereas unfermented musts permitted survival of L. innocua and B. cereus.
Rosemary honey exhibited stronger antimicrobial action than eucalyptus honey, with kombucha contributing substantial initial inhibition through organic acid generation.
Spoilage yeasts resisted acid and osmotic stress, maintaining survival particularly in high-concentration substrate environments.

Cite This Study

Teixeira et al. (2026) studied this question.

synapsesocial.com/papers/6a8563c403308d306e2d71d6 https://doi.org/10.3390/foods15162863

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August 19, 2026FoodsOpen Access

Mixed Fermentation Using Saccharomyces cerevisiae var. boulardii and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity

View Full Paper

Ask AI

Bookmark

Authors

RTRicardo Donizete Teixeira HSHandray Fernandes de Souza ACAna Catarina Costa

Discussion

Member takes

Overview

In vitro experimental study demonstrates complete inhibition of foodborne pathogenic bacteria by fermented mead matrices, indicating potential for novel bio-preservative functional beverages.

Key Points

To evaluate the antimicrobial efficacy of meads fermented with a kombucha culture and Saccharomyces cerevisiae var. boulardii against pathogenic bacteria and spoilage yeasts.
Produced meads from eucalyptus and rosemary monofloral honeys using mixed fermentation with S. cerevisiae var. boulardii and kombucha culture, followed by autoclaving (121 °C for 15 min) to remove viable starter cells.
Tested in vitro antimicrobial activity against five bacterial pathogens (E. coli, S. enterica, L. innocua, S. aureus, and B. cereus) and spoilage yeasts over 28 days of storage.
Profiled organic acids, reducing sugars, and volatile compounds in simulated food systems across varying substrate concentrations.
Fermented mead matrices completely prevented the growth of all five pathogenic bacterial strains across 28 days of storage, whereas unfermented musts permitted survival of L. innocua and B. cereus.
Rosemary honey exhibited stronger antimicrobial action than eucalyptus honey, with kombucha contributing substantial initial inhibition through organic acid generation.
Spoilage yeasts resisted acid and osmotic stress, maintaining survival particularly in high-concentration substrate environments.

Cite This Study

Teixeira et al. (2026) studied this question.

synapsesocial.com/papers/6a8563c403308d306e2d71d6 https://doi.org/10.3390/foods15162863

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