# Evaluation of Probiotic _Saccharomyces boulardii_ Yeast as a Distillery Strain
## 3 Results and Discussion
### HPLC Analysis of Fermented Media  
#### 3.2.1 Results of HPLC Analysis of Molasses Worts After Fermentation  
One of our research aims was to assess probiotic yeasts' ability to ferment viable distillery substrates. We chose molasses wort and rye wort as examples, and distillers' TD and ER strains were used as reference strains. In Tables 2-5, we present the HPLC results of the mash after fermentation. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{3}{c}{**Yeast**} \\ \cline{2-4}  & **SB** & **ER** & **TD** \\ \hline Citric acid & 0.33 \(\pm\) 0.04 1  & 0.23 \(\pm\) 0.01 2  & 0.23 \(\pm\) 0.01 2  \\ \hline Glucose & 0.77 \(\pm\) 0.14  & 0.06 \(\pm\) 0.01 2  & 0.04 \(\pm\) 0.01 2  \\ \hline Malic acid & 0.65 \(\pm\) 0.07 2  & 0.81 \(\pm\) 0.09 3  & 0.78 \(\pm\) 0.11 4  \\ \hline Fructose & 4.89 \(\pm\) 0.76  & 2.47 \(\pm\) 0.13  & 0.15 \(\pm\) 0.11 4  \\ \hline Succin acid & 0.3 \(\pm\) 0.1 1  & 0.2 \(\pm\) 0.02 2  & 0.19 \(\pm\) 0.02 2  \\ \hline Lactic acid & 1.76 \(\pm\) 0.18  & 1.63 \(\pm\) 0.07 3  & 1.77 \(\pm\) 0.18  \\ \hline Glycerol & 2.83 \(\pm\) 0.27  & 2.99 \(\pm\) 0.13  & 2.92 \(\pm\) 0.07 3  \\ \hline Acetic acid & 1.07 \(\pm\) 0.16  & 1.03 \(\pm\) 0.05 3  & 1.0 \(\pm\) 0.05 3  \\ \hline Ethanol & 29.93 \(\pm\) 0.65  & 31.38 \(\pm\) 1.91 3  & 31.81 \(\pm\) 1.33  \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Results of the HPLC analysis of 10 \({}^{\circ}\)Blg molasses wort after fermentation [g/L]. Figure 4: Fermentation dynamics of 17.5 \({}^{\circ}\)Blg rye mash. The only sugars tested in molasses works were glucose and fructose. The highest glucose concentration of 0.77 g/L was recorded for the SB-fermented samples. A comparison \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{3}{c}{**Yeast**} \\ \cline{2-4}  & **SB** & **ER** & **TD** \\ \hline Malotriose & 0.47 \(\pm\) 0.02  & 0.48 \(\pm\) 0.05  & 0.26 \(\pm\) 0.03  \\ \hline Cirtic acid & 0.97 \(\pm\) 0.03  & 0.9 \(\pm\) 0.16  & 0.12 \(\pm\) 0.03  \\ \hline Xylose & 0.31 \(\pm\) 0.05  & 0.44 \(\pm\) 0.07  & 0.12 \(\pm\) 0.008  \\ \hline Succinic acid & 0.74 \(\pm\) 0.04  & 0.9 \(\pm\) 0.07  & 5.59 \(\pm\) 0.15  \\ \hline Acetic acid & 0.05 \(\pm\) 0.003  & 0.03 \(\pm\) 0.008  & 0.01 \(\pm\) 0.002  \\ \hline Ethanol & 37.39 \(\pm\) 0.12  & 37.38 \(\pm\) 0.08 [FOOTNOTE:]Footnote : footnotemark: [ENDFOOTNOTE] \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Results of the HPLC analysis of 10 \({}^{\circ}\)Blg rve mash after fermentation [g/L]. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{3}{c}{**Yeast**} \\ \cline{2-4}  & **SB** & **ER** & **TD** \\ \hline \multirow{2}{*}{Citric acid} & 0.31 \(\pm\) 0.06  & 0.33 \(\pm\) 0.01  & 0.95 \(\pm\) 0.14  \\ \hline Malic acid & 0.59 \(\pm\) 0.14  & 1.54 \(\pm\) 0.12  & 10.97 \(\pm\) 1.29  \\ \hline Succinic acid & 0.29 \(\pm\) 0.01  & 0.4 \(\pm\) 0.03  & 3.06 \(\pm\) 0.05  \\ \hline Glycerol & 4.98 \(\pm\) 0.23  & 5.64 \(\pm\) 0.15  & 2.05 \(\pm\) 0.04  \\ \hline Ethanol & 46.04 \(\pm\) 2.33  & 59.67 \(\pm\) 0.82 [FOOTNOTE:]Footnote : footnotemark: [ENDFOOTNOTE] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Results of the HPLC analysis of 17.5 \({}^{\circ}\)Blg rve mash after fermentation [g/L]. \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{3}{c}{**Yeast**} \\ \cline{2-4}  & **SB** & **ER** & **TD** \\ \hline \multirow{2}{*}{Maltotriose} & 0.76 \(\pm\) 0.05  & 0.85 \(\pm\) 0.06  & 0.49 \(\pm\) 0.04  \\ \hline \multirow{2}{*}{Citric acid} & 1.56 \(\pm\) 0.04  & 1.54 \(\pm\) 0.15 [FOOTNOTE:]Footnote : footnotof the results for the amount of glucose in the word shows statistically significant differences between the samples using SB yeast and all control strains (ER, TD strains). Also, for fructose, SB fermentation resulted in the highest concentration of this sugar, at 4.89 g/L (Table 2).