Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities

Amid trends in non-dairy probiotic foods and functional coffees, it is timely to develop a high-count probiotic, fermented coffee beverage. Here, we aimed enhance the viabilities of different lactobacilli strains brews by co-culturing with yeast, Saccharomyces boulardii CNCM-I745. The growth, survival, metabolic activities Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus NCFM, Limosilactobacillus fermentum PCC, gasseri LAC-343 were monitored when cultured individually or co-cultured S. In co-cultures, all four maintained viable populations above 5.5 Log CFU/mL for at least 6 months 4 25 °C. contrast, singly generally could not be detected beyond 3 storage either temperature. vigorous nutrient uptake (glucose, glutamate, alanine) yeast limited lactic acid accumulation lactobacilli. Co-culturing also led accumulations yeast-derived metabolites (ethanol, 2/3-methylbutanol, 2,3-dimethoxystyrene, decanoic acid), lactobacilli-derived (4-ethylphenol), but bioactive components (caffeine, trigonelline, 5-O-caffeoylquinic acid) antioxidant capacities maintained. Overall, CNCM-I745 effective enhancing from species, which may useful developing shelf-stable foods.