# Evaluation of Probiotic _Saccharomyces boulardii_ Yeast as a Distillery Strain
## 3 Results and Discussion
### Organoleptic Analysis of Rye Distillates  
The results of the parametric evaluation of the distillates are summarised in Table 9.  
In the colour category, the distillate for which the ER yeast strain was used received the maximum score from all respondents. However, the other two distillates scored similarly after considering the standard deviation. Also, the assessment of the clarity of the distillates resulted in a maximum score from all respondents for the distillate created with the ER yeast strain. The other two distillates received similar scores at 1.9 \(\pm\) 0.1 points for strain SB and 1.6 \(\pm\) 0.4 points for strain TD, respectively. The testers did not award any distillates that obtained the maximum number of points in the aroma category. All the distillates obtained received similar scores, with a difference of only 0.2 points between the best- and the worst-scoring samples. The most significant recorded differences in scores were in the taste category. The highest rating was given to the distillate after fermentation by SB yeast (10.1 points \(\pm\) 1.7). The evaluation of the overall taste and aroma impressions indicates that the evaluators would most like to return to the distillate from the probiotic yeast strain. The other two samples received similar scores. The evaluation of the taste and aroma characteristics suggests that probiotic yeast could be used to produce spirit beverages, characterised by their specific mild taste and aroma. Despite the lack of data on spirit beverages made with _Saccharomyces boulardi_ yeast, the literature provides information on the sensory analysis of other beverages obtained with this yeast. [PERSON] and collaborators [8] described the sensory evaluation results of beers obtained with probiotic yeast. These beers were judged to be similar to those obtained with other yeasts. According to the authors, the SB yeast induced a cereal character to the evaluated beverage. The researchers also noted that in the samples created with probiotic yeast, no characteristics negatively influencing the perception of the beer were detected. This yeast showed the specific character of the fermentation by-products formed, which translated into the favourable taste qualities of the beer made with SB yeast. [PERSON] et al. [46] report that using probiotic yeast for low-alcoholic beer provides acceptable sensory attributes for the product. Others also mention that _S. boulardi_ has no adverse effect on the aroma of alcoholic drinks [9; 47].  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Colour** & **Clarity** & **Aroma** & **Taste** & **Sum** &
\begin{tabular}{c} **Overall Taste and** \\ **Aroma Impression** \\ \end{tabular} \\ \hline
**Yeast** & **[pts.]** & **[pts.]** & **[pts.]** & **[pts.]** & **[pts.]** \\ \hline SB & 1.9 \(\pm\) 0.1 & 1.9 \(\pm\) 0.1 & 2.9 \(\pm\) 1.1 & 10.1 \(\pm\) 1.7 & 16.8 & 7.3 \(\pm\) 2.4 \\ \hline TD & 1.8 \(\pm\) 0.2 & 1.6 \(\pm\) 0.4 & 3.1 \(\pm\) 0.5 & 7.7 \(\pm\) 2.6 & 14.4 & 6.1 \(\pm\) 2.0 \\ \hline ER & 2.0 \(\pm\) 0.0 & 2.0 \(\pm\) 0.0 & 3.0 \(\pm\) 0.8 & 8.7 \(\pm\) 2.9 & 15.7 & 6.4 \(\pm\) 1.5 \\ \hline \hline \end{tabular}  
\end{table}
Table 9: Organoleptic parameters of rye distillates were obtained after fermentation with the ER, TD, and SB strains.  
Our results and literature data suggest that further research should be conducted to extend the potential applications of _S. boulardii_ yeast for producing alcoholic beverages.