PROBIOTIC STRAINS OF YEASTS AND LACTIC BACTERIA, THEIR USE FOR THE PRODUCTION OF SYNBIOTIC FERMENTED BEVERAGES FROM HONEY AND AGAVE SYRUP.

Abstract

This invention consists of a process for producing bacteria and yeasts from agave sap and juice and honey, and using them as synbiotics in various functional beverages, including some tea-like liquid yogurt beverages. One process involves mixed culture to prepare a functional beverage with synbiotic action, comprising the combination of at least one yeast and one lactic acid bacterium with probiotic function, in a prebiotic solution of natural origin based on oligo- and polysaccharides from agave or honey, or both, for human consumption. The functional beverages described may contain alcohol in low concentrations or be completely alcohol-free. Another described process establishes the separate use of lactic acid bacteria and yeasts to generate fermented alcoholic, acidic, or both types of beverages, with or without live microorganisms, possessing high organoleptic quality.It also establishes the process by which a freeze-dried powder can be prepared, either individually or through a mixture of strains with probiotic activity, from honey or agave syrups.