Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages A review
Main Article Content
Keywords
Probiotic yeast; fermented foods; fermented beverages
Abstract
This review examines the technological basis underlying the applications of Saccharomyces cerevisiae var. boulardii in the development of innovative products, considering current trends in its use as described in previously published papers, with a focus on fermented alcoholic beverages. The ability of S. cerevisiae var. boulardii to maintain viability and improve sensory and functional attributes has been demonstrated in craft beers, wines, and meads by providing adequate alcohol content and presence of bioactive compounds such as phenolics and antioxidants in final products. As a first review on the use of S. cerevisiae var. boulardii in fermented alcoholic beverages, this study highlights the innovations and challenges associated with the technological applications of this probiotic yeast. Future studies are needed to optimize the fermentation process, describe the effects on sensory properties, and characterize the probiotic functionality of S. cerevisiae var. boulardii, aiming at expanding its applications in the food industry.
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