2019 Volume 25 Issue 5 Pages 657-665
The aim of this study was to evaluate metabolism of Saccharomyces boulardii during milk fermentation. Skimmed milk was fortified with Wheat Grain juice (4% v/v), inoculated with an active culture of S. boulardii, and fermented for 12 h at 37 °C. Yeast metabolism affected by either the small contents of glucose or unavailability if the fermented milk was free of Wheat Grain juice. Fortification of milk with Wheat Grain juice provided the glucose and fructose for S. boulardii resulted in increased cells growth to some extent. Channeling such sugars by S. boulardii for its metabolism, however, was not enough to make any significant effect on ethanol yield (0.27 mg/100 g) rather than lactic (0.15–0.64 g/100 mL) and acetic acids (0.094–0.18 mg/g). The marginal decline of reducing sugars contents in the formulations due to incapability of S. boulardii to form free glucose from milk lactose's or Wheat Grain starch's maybe address the low production of ethanol, as well the pH developments (≤5.33).