{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T04:28:13Z","timestamp":1787113693157,"version":"build-2736575974"},"reference-count":52,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"crossref","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"crossref"}]},{"award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"https:\/\/ror.org\/00x0ma614","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"S\u00e3o Paulo Research Foundation","doi-asserted-by":"publisher","award":["#2023\/18012-7"],"award-info":[{"award-number":["#2023\/18012-7"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"S\u00e3o Paulo Research Foundation","doi-asserted-by":"publisher","award":["#2024\/17206-5"],"award-info":[{"award-number":["#2024\/17206-5"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"S\u00e3o Paulo Research Foundation","doi-asserted-by":"publisher","award":["#2022\/12187-7"],"award-info":[{"award-number":["#2022\/12187-7"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001807","name":"S\u00e3o Paulo Research Foundation","doi-asserted-by":"publisher","award":["2024\/12829-4"],"award-info":[{"award-number":["2024\/12829-4"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"award":["#2023\/18012-7"],"award-info":[{"award-number":["#2023\/18012-7"]}],"id":[{"id":"https:\/\/ror.org\/02ddkpn78","id-type":"ROR","asserted-by":"publisher"}]},{"award":["#2024\/17206-5"],"award-info":[{"award-number":["#2024\/17206-5"]}],"id":[{"id":"https:\/\/ror.org\/02ddkpn78","id-type":"ROR","asserted-by":"publisher"}]},{"award":["#2022\/12187-7"],"award-info":[{"award-number":["#2022\/12187-7"]}],"id":[{"id":"https:\/\/ror.org\/02ddkpn78","id-type":"ROR","asserted-by":"publisher"}]},{"award":["2024\/12829-4"],"award-info":[{"award-number":["2024\/12829-4"]}],"id":[{"id":"https:\/\/ror.org\/02ddkpn78","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the antimicrobial activity of meads produced by mixed fermentation of Saccharomyces cerevisiae var. boulardii and a kombucha culture, using eucalyptus- and rosemary-monofloral honeys. Antimicrobial activity was investigated in vitro against pathogenic bacteria (Escherichia coli, Salmonella enterica, Listeria innocua, Staphylococcus aureus, and Bacillus cereus) and spoilage yeasts, over 28 days of storage. All tested matrices were autoclaved at 121 \u00b0C for 15 min before antimicrobial evaluation to eliminate viable fermentation microorganisms. Additionally, assays were conducted in simulated food systems at different substrate concentrations, characterizing organic acids, reducing sugars, and volatile compounds. Unfermented musts allowed survival of L. innocua and B. cereus, with rosemary honey showing stronger antimicrobial effects than eucalyptus. Kombucha exerted strong initial inhibition, possibly associated with its high organic acid concentrations, but did not completely inhibit the growth of Gram-positive bacteria. No pathogenic bacterial growth was detected in the fermented mead matrices, possibly due to reduced fermentable sugars, ethanol, organic acids, and other fermentation metabolites. Spoilage yeasts showed high tolerance to acid and osmotic stress, and efficacy decreased in substrate-rich systems. Importantly, the antimicrobial activity reported here refers specifically to autoclaved fermented matrices and does not necessarily apply to untreated fermented beverages.<\/jats:p>","DOI":"10.3390\/foods15162863","type":"journal-article","created":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T10:04:36Z","timestamp":1786961076000},"page":"2863","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Mixed Fermentation Using Saccharomyces cerevisiae var. boulardii and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-3337-213X","authenticated-orcid":false,"given":"Ricardo Donizete","family":"Teixeira","sequence":"first","affiliation":[{"name":"Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de S\u00e3o Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Handray Fernandes","family":"de Souza","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de S\u00e3o Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3122-0180","authenticated-orcid":false,"given":"Ana Catarina","family":"Costa","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-9360-158X","authenticated-orcid":false,"given":"Felipe Donizete","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de S\u00e3o Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1080-6564","authenticated-orcid":false,"given":"Rafael Lopes de","family":"Alc\u00e2ntara","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de S\u00e3o Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6714-7996","authenticated-orcid":false,"given":"Igor Viana","family":"Brandi","sequence":"additional","affiliation":[{"name":"Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universit\u00e1ria, 1000, Montes Claros 39404-547, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eliana Setsuko","family":"Kamimura","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de S\u00e3o Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9307-1905","authenticated-orcid":false,"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100852","DOI":"10.1016\/j.focha.2024.100852","article-title":"A Review on Food Spoilage Mechanisms, Food Borne Diseases and Commercial Aspects of Food Preservation and Processing","volume":"5","author":"Mafe","year":"2024","journal-title":"Food Chem. Adv."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"101586","DOI":"10.1016\/j.rechem.2024.101586","article-title":"Synthesis of Novel Benzo[d] Imidazole Bearing \u03b1-Aminophosphonate and Their Antimicrobial Evaluation","volume":"8","author":"Banoon","year":"2024","journal-title":"Results Chem."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Saad, A.M., Mohammed, D.M., Alkafaas, S.S., Ghosh, S., Negm, S.H., Salem, H.M., Fahmy, M.A., Semary, H.E., Ibrahim, E.H., and AbuQamar, S.F. (2025). Dietary Polyphenols and Human Health: Sources, Biological Activities, Nutritional and Immunological Aspects, and Bioavailability\u2014A Comprehensive Review. Front. Immunol., 16.","DOI":"10.3389\/fimmu.2025.1653378"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"108246","DOI":"10.1016\/j.ijfoodmicro.2019.108246","article-title":"Antimicrobial Activity of Cellulosic Pads Amended with Emulsions of Essential Oils of Oregano, Thyme and Cinnamon against Microorganisms in Minced Beef Meat","volume":"305","author":"Agrimonti","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"140476","DOI":"10.1016\/j.foodchem.2024.140476","article-title":"Antimicrobial Activities of Natural Flavonoids against Foodborne Pathogens and Their Application in Food Industry","volume":"460","author":"Wu","year":"2024","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"126870","DOI":"10.1016\/j.foodchem.2020.126870","article-title":"Eucalyptus Honey: Quality Parameters, Chemical Composition and Health-Promoting Properties","volume":"325","author":"Bobis","year":"2020","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Majtan, J. (2024). In Vitro Testing of Honey Quality and Biological Functionality: Underestimated Elements in the Clinical Testing of Honey. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1433786"},{"key":"ref_8","first-page":"147","article-title":"Health Benefits of Honey: A Critical Review on the Homology of Medicine and Food in Traditional and Modern Contexts","volume":"12","author":"Farrag","year":"2025","journal-title":"J. Tradit. Chin. Med. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"113579","DOI":"10.1016\/j.foodres.2023.113579","article-title":"Ultrasonication for Honey Processing and Preservation: A Brief Overview","volume":"174","author":"Pereira","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"101740","DOI":"10.1016\/j.bonr.2024.101740","article-title":"Applications of Honeybee-Derived Products in Bone Tissue Engineering","volume":"20","author":"Korani","year":"2024","journal-title":"Bone Rep."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1186\/s12934-022-01926-x","article-title":"Strain Engineering and Metabolic Flux Analysis of a Probiotic Yeast Saccharomyces Boulardii for Metabolizing L-Fucose, a Mammalian Mucin Component","volume":"21","author":"Kim","year":"2022","journal-title":"Microb. Cell Fact."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"103547","DOI":"10.1016\/j.bcab.2025.103547","article-title":"Effect of Fermentation Conditions on Bioactive Compounds, Physicochemical Properties, Antimicrobial Activities, and Cellulosic Pellicle Formation in Black Tea Kombucha","volume":"65","author":"Wang","year":"2025","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.procbio.2019.05.004","article-title":"Impact of Fermentation Conditions on the Production of Bioactive Compounds with Anticancer, Anti-Inflammatory and Antioxidant Properties in Kombucha Tea Extracts","volume":"83","author":"Beaufort","year":"2019","journal-title":"Process Biochem."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Wang, B., Rutherfurd-Markwick, K., Naren, N., Zhang, X.X., and Mutukumira, A.N. (2023). Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture. Foods, 12.","DOI":"10.20944\/preprints202305.0327.v1"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"3040","DOI":"10.1007\/s12602-025-10634-y","article-title":"Molecular Genetics and Probiotic Mechanisms of Saccharomyces Cerevisiae Var. Boulardii","volume":"18","author":"Ting","year":"2026","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108663","DOI":"10.1016\/j.biotechadv.2025.108663","article-title":"Genetic Engineering of Saccharomyces Boulardii: Tools, Strategies and Advances for Enhanced Probiotic and Therapeutic Applications","volume":"84","author":"Carvalho","year":"2025","journal-title":"Biotechnol. Adv."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/j.clnesp.2025.08.003","article-title":"Impact of Prebiotics and Postbiotics in the Management of Constipation: Analysis of Their Differentiated Modulation of Intestinal Microbiota","volume":"69","author":"Sanz","year":"2025","journal-title":"Clin. Nutr. ESPEN"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Branco, P., Maur\u00edcio, E.M., Costa, A., Ventura, D., Roma-Rodrigues, C., Duarte, M.P., Fernandes, A.R., and Prista, C. (2023). Exploring the Multifaceted Potential of a Peptide Fraction Derived from Saccharomyces Cerevisiae Metabolism: Antimicrobial, Antioxidant, Antidiabetic, and Anti-Inflammatory Properties. Antibiotics, 12.","DOI":"10.3390\/antibiotics12081332"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Pais, P., Almeida, V., Y\u0131lmaz, M., and Teixeira, M.C. (2020). Saccharomyces Boulardii: What Makes It Tick as Successful Probiotic?. J. Fungi, 6.","DOI":"10.3390\/jof6020078"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Fernandes, J., Gomes, S., Reboredo, F.H., Pintado, M.E., Amaral, O., Dias, J., and Alvarenga, N. (2025). Clean Label Approaches in Cheese Production: Where Are We?. Foods, 14.","DOI":"10.3390\/foods14050805"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"100953","DOI":"10.1016\/j.foohum.2025.100953","article-title":"Functional Foods: A Review of Foods Ingredient and Their Health Benefits","volume":"6","author":"Aleman","year":"2026","journal-title":"Food Humanit."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"107155","DOI":"10.1016\/j.jff.2026.107155","article-title":"Plant-Based Functional Foods for Healthy Aging: Current Trends, Bioactive Compounds, and Future Perspectives","volume":"138","author":"Balaji","year":"2026","journal-title":"J. Funct. Foods"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"101195","DOI":"10.1016\/j.fbio.2021.101195","article-title":"The Potential of Non-Dairy Synbiotic Instant Beverage Powder: Review on a New Generation of Healthy Ready-to-Reconstitute Drinks","volume":"42","author":"Chaturvedi","year":"2021","journal-title":"Food Biosci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"113986","DOI":"10.1016\/j.lwt.2022.113986","article-title":"Probiotic Gac Fruit Beverage Fermented with Lactobacillus Paracasei: Physiochemical Properties, Phytochemicals, Antioxidant Activities, Functional Properties, and Volatile Flavor Compounds","volume":"169","author":"Marnpae","year":"2022","journal-title":"LWT"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"113716","DOI":"10.1016\/j.foodres.2023.113716","article-title":"Bibliometric Analysis of Water Kefir and Milk Kefir in Probiotic Foods from 2013 to 2022: A Critical Review of Recent Applications and Prospects","volume":"175","author":"Monteiro","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"118767","DOI":"10.1016\/j.foodres.2026.118767","article-title":"The Evolution of Probiotic Foods in Human Health over the Past 25 Years: A Clear History of the Term \u201cProbiotics,\u201d World Market, Main Products, Trends and Updates on the Effects on Human Health","volume":"231","author":"Filho","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"101358","DOI":"10.1016\/j.cofs.2025.101358","article-title":"Associating Probiotics and Alcohol for the Production of Fermented Alcoholic Beverages","volume":"66","author":"Teixeira","year":"2025","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"de Souza, H.F., Freire, E.N.S., Monteiro, G.F., Bog\u00e1z, L.T., Teixeira, R.D., Junior, F.V.S., Teixeira, F.D., dos Santos, J.V., de Carvalho, M.V., and Rocha, R.d.S. (2024). Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces Cerevisiae Var. Boulardii and Kombucha Microorganisms. Fermentation, 10.","DOI":"10.3390\/fermentation10090482"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Teixeira, R.D., de Souza, H.F., Junior, F.V.S., Teixeira, F.D., Pereira, K.N., de Oliveira, A.C.D., da Cruz, A.G., Brandi, I.V., Ghantous, G.F., and Kamimura, E.S. (2025). Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces Boulardii and Kombucha. Beverages, 11.","DOI":"10.3390\/beverages11060166"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Santiesteban-L\u00f3pez, N.A., G\u00f3mez-Salazar, J.A., Santos, E.M., Campagnol, P.C.B., Teixeira, A., Lorenzo, J.M., Sosa-Morales, M.E., and Dom\u00ednguez, R. (2022). Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods, 11.","DOI":"10.3390\/foods11172613"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Sim\u00f5es, S., Carrera Sanchez, C., Santos, A.J., Figueira, D., Prista, C., and Raymundo, A. (2023). Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties. Foods, 12.","DOI":"10.3390\/foods12071362"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"European Committee for Antimicrobial Susceptibility Testing (EUCAST) of the European Society of Clinical Microbiology and Infectious Diseases (ESCMID) (2000). Determination of Minimum Inhibitory Concentrations (MICs) of Antibacterial Agents by Agar Dilution. Clin. Microbiol. Infect., 6, 509\u2013515.","DOI":"10.1046\/j.1469-0691.2000.00142.x"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1093\/jac\/dkf162","article-title":"Comparison of the Etest and Agar Dilution for in Vitro Antimicrobial Susceptibility Testing of Campylobacter","volume":"50","author":"Ge","year":"2002","journal-title":"J. Antimicrob. Chemother."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Santos, R., Parente, B., Mota, M., Raymundo, A., and Prista, C. (2025). Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes. Foods, 14.","DOI":"10.3390\/foods14234131"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"5826","DOI":"10.1128\/AEM.69.10.5826-5832.2003","article-title":"Membrane Fluidity Adjustments in Ethanol-Stressed Oenococcus Oeni Cells","volume":"69","author":"Golovina","year":"2003","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Saimaiti, A., Huang, S.-Y., Xiong, R.-G., Wu, S.-X., Zhou, D.-D., Yang, Z.-J., Luo, M., Gan, R.-Y., and Li, H.-B. (2022). Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea. Antioxidants, 11.","DOI":"10.3390\/antiox11091655"},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Ogwu, M.C., and Izah, S.C. (2025). Honey as a Natural Antimicrobial. Antibiotics, 14.","DOI":"10.3390\/antibiotics14030255"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Rivera-P\u00e9rez, A., Navarro-Herrera, A.M., and Garrido Frenich, A. (2024). Identifying Key Markers for Monofloral (Eucalyptus, Rosemary, and Orange Blossom) and Multifloral Honey Differentiation in the Spanish Market by UHPLC-Q-Orbitrap-High-Resolution Mass Spectrometry Fingerprinting and Chemometrics. Foods, 13.","DOI":"10.3390\/foods13172755"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Jessberger, N., Dietrich, R., Granum, P.E., and M\u00e4rtlbauer, E. (2020). The Bacillus Cereus Food Infection as Multifactorial Process. Toxins, 12.","DOI":"10.3390\/toxins12110701"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"419","DOI":"10.4315\/0362-028X.JFP-13-234","article-title":"Survival of Foodborne Pathogenic Bacteria (Bacillus Cereus, Escherichia Coli O157:H7, Salmonella Enterica Serovar Typhimurium, Staphylococcus Aureus, and Listeria Monocytogenes) and Bacillus Cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)","volume":"77","author":"Kim","year":"2014","journal-title":"J. Food Prot."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"de Souza, H.F., Teixeira, R.D., Junior, F.V.S., Teixeira, F.D., Pereira, K.N., da Cruz, A.G., Brandi, I.V., and Kamimura, E.S. (2025). Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir and Saccharomyces Boulardii. Foods, 15.","DOI":"10.3390\/foods15010099"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1038\/nrmicro.2017.126","article-title":"Listeria Monocytogenes: Towards a Complete Picture of Its Physiology and Pathogenesis","volume":"16","author":"Radoshevich","year":"2018","journal-title":"Nat. Rev. Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Sibanda, T., and Buys, E.M. (2022). Listeria Monocytogenes Pathogenesis: The Role of Stress Adaptation. Microorganisms, 10.","DOI":"10.3390\/microorganisms10081522"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1080\/10408398.2020.1746628","article-title":"Ethanol Adaptation in Foodborne Bacterial Pathogens","volume":"61","author":"He","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"76","DOI":"10.55730\/1300-0527.3640","article-title":"Detection and Characterization of the Pichia Manshurica Biofilm on the Traditionally Produced Homemade Apple Vinegar","volume":"48","author":"Koklu","year":"2024","journal-title":"Turk. J. Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1111\/j.1567-1364.2007.00339.x","article-title":"Taxonomic Reclassification of Candida Stellata Strains Reveals Frequent Occurrence of Candida Zemplinina in Wine Fermentation","volume":"8","author":"Csoma","year":"2008","journal-title":"FEMS Yeast Res."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1111\/j.1755-0238.2000.tb00158.x","article-title":"Effects of Co-Fermentation with Candida Stellata and Saccharomyces Cerevisiae on the Aroma and Composition of Chardonnay Wine","volume":"6","author":"Soden","year":"2000","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Garc\u00eda, M., Esteve-Zarzoso, B., Cabellos, J.M., and Arroyo, T. (2018). Advances in the Study of Candida Stellata. Fermentation, 4.","DOI":"10.3390\/fermentation4030074"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"362","DOI":"10.3947\/ic.2018.50.4.362","article-title":"Successful Treatment of Catheter Related Blood Stream Infection By Millerozyma Farinosa with Micafungin: A Case Report","volume":"50","author":"Hong","year":"2018","journal-title":"Infect. Chemother."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"fox025","DOI":"10.1093\/femsyr\/fox025","article-title":"Genome Sequence of the Highly Weak-Acid-Tolerant Zygosaccharomyces Bailii IST302, Amenable to Genetic Manipulations and Physiological Studies","volume":"17","author":"Palma","year":"2017","journal-title":"FEMS Yeast Res."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1111\/j.1567-1364.2009.00509.x","article-title":"Hexose and Pentose Transport in Ascomycetous Yeasts: An Overview","volume":"9","author":"Leandro","year":"2009","journal-title":"FEMS Yeast Res."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Escott, C., Del Fresno, J.M., Loira, I., Morata, A., and Su\u00e1rez-Lepe, J.A. (2018). Zygosaccharomyces Rouxii: Control Strategies and Applications in Food and Winemaking. Fermentation, 4.","DOI":"10.3390\/fermentation4030069"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2863\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T04:21:42Z","timestamp":1787113302000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2863"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,17]]},"references-count":52,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162863"],"URL":"https:\/\/doi.org\/10.3390\/foods15162863","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,17]]}}}