# Evaluation of Probiotic _Saccharomyces boulardii_ Yeast as a Distillery Strain
## 3 Results and Discussion
### HPLC Analysis of Fermented Media
#### 3.2.4 Results of GC Analysis of Molasses Worts and Rye Mashes After Fermentation
Irrespective of the extract content, the highest concentrations of isobutyl, isoamyl, and amyl alcohols were determined in \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{3}{*}{**Compound Name**} & \multicolumn{2}{c}{**SB**} & \multicolumn{2}{c}{**TD**} & \multicolumn{2}{c}{**ER**} & \multirow{3}{*}{\(p\)**-Value Significance Codes**\({}^{1}\)} \\ \cline{2-2} \cline{4-9}  & **10\% (\(w/w\))** & **17\% (\(w/w\))** & **10\% (\(w/w\))** & **17\% (\(w/w\))** & **10\% (\(w/w\))** & **17\% (\(w/w\))** & \\ \cline{2-9}  & **Mean** & **Mean** & **Mean** & **Mean** & **Mean** & **Mean** & **Yeast Strain** & **Extract** & **Yeast Strain**\(\times\) \\ \hline Ethyl formate, mg/L & 0.08 \({}^{\rm d}\) & 0.18 \({}^{\rm a}\) & 0.09 \({}^{\rm d}\) & 0.10 \({}^{\rm c}\) & 0.08 \({}^{\rm d}\) & 0.14 \({}^{\rm b}\) & - & *** & *** \\ \hline Ethyl acetate, mg/L & 3.78 \({}^{\rm a}\) & 8.63 \({}^{\rm a}\) & 3.51 \({}^{\rm a}\) & 7.78 \({}^{\rm b}\) & 3.82 \({}^{\rm a}\) & 8.49 \({}^{\rm a}\) & - & *** & *** \\ \hline
2-Methyl-1-propanol, mg/L & 69.99 \({}^{\rm d}\) & 92.79 \({}^{\rm b}\) & 89.65 \({}^{\rm b}\) & 103.07 \({}^{\rm a}\) & 79.27 \({}^{\rm a}\) & 88.42 \({}^{\rm b}\) & - & *** & *** \\ \hline
1,1-Diethoxyethane, mg/L & 9.17 \({}^{\rm a}\) & 57.99 \({}^{\rm b}\) & 5.33 \({}^{\rm d}\) & 26.97 \({}^{\rm c}\) & 6.17 \({}^{\rm d}\) & 142.25 \({}^{\rm a}\) & - & *** & *** \\ \hline
3-Methyl-1-butanol, mg/L & 201.32 \({}^{\rm d}\) & 342.41 \({}^{\rm a}\) & 252.54 \({}^{\rm c}\) & 369.55 \({}^{\rm a}\) & 185.38 \({}^{\rm d}\) & 296.77 \({}^{\rm b}\) & - & *** & *** \\ \hline
2-Methyl-1-butanol, mg/L & 61.78 \({}^{\rm a}\) & 95.03 \({}^{\rm b}\) & 78.16 \({}^{\rm c}\) & 110.39 \({}^{\rm a}\) & 69.21 \({}^{\rm d}\) & 92.21 \({}^{\rm b}\) & - & *** & *** \\ \hline
3-Methylbutyl acetate, mg/L & 39.66 \({}^{\rm d}\) & 136.98 \({}^{\rm a}\) & 32.10 \({}^{\rm c}\) & 116.76 \({}^{\rm b}\) & 28.23 \({}^{\rm a}\) & 107.68 \({}^{\rm c}\) & - & *** & *** \\ \hline
2-Methylbutyl acetate, mg/L & 4.48 \({}^{\rm a}\) & 14.28 \({}^{\rm a}\) & 4.07 \({}^{\rm c}\) & 13.67 \({}^{\rm a}\) & 3.51 \({}^{\rm c}\) & 10.59 \({}^{\rm b}\) & - & *** & *** \\ \hline Isoamyl propionate, mg/L & 0.19 \({}^{\rm d}\) & 0.66 \({}^{\rm b}\) & 0.24 \({}^{\rm d}\) & 0.86 \({}^{\rm a}\) & 0.12 \({}^{\rm d}\) & 0.29 \({}^{\rm c}\) & - & *** & *** \\ \hline
2-Phenylethylhanol, mg/L & 146.74 \({}^{\rm a}\) & 307.17 \({}^{\rm c}\) & 255.92 \({}^{\rm a}\) & 434.81 \({}^{\rm a}\) & 166.61 \({}^{\rm c}\) & 379.34 \({}^{\rm a}\) & - & *** & *** \\ \hline Phenethyl acetate, mg/L & 25.24 \({}^{\rm c}\) & 51.29 \({}^{\rm b}\) & 28.53 \({}^{\rm c}\) & 56.68 \({}^{\rm a}\) & 7.36 \({}^{\rm a}\) & 13.34 \({}^{\rm d}\) & *** & *** & *** \\ \hline Carbonyl compounds, mg/L & 0.75 \({}^{\rm a}\) & 0.67 \({}^{\rm b}\) & 0.08 \({}^{\rm a}\) & 0.07 \({}^{\rm a}\) & 0.34 \({}^{\rm d}\) & 0.53 \({}^{\rm c}\) & *** & - & *** \\ \hline Esters, mg/L & 4.04 \({}^{\rm a}\) & 9.18 \({}^{\rm a}\) & 3.76 \({}^{\rm c}\) & 8.23 \({}^{\rm b}\) & 4.03 \({}^{\rm c}\) & 8.87 \({}^{\rm a}\) & - & *** & *** \\ \hline Higher alcohols, mg/L & 479.85 \({}^{\rm d}\) & 837.45 \({}^{\rm b}\) & 649.33 \({}^{\rm c}\) & 1018.79 \({}^{\rm a}\) & 500.50 \({}^{\rm d}\) & 856.80 \({}^{\rm b}\) & - & *** & *** \\ \hline \hline \end{tabular}  
\({}^{\rm a}\) “ Mean values in the rows marked by different letters are significantly different (two-way ANOVA, \(p<0.05\)); \({}^{\rm d}\) significance codes: 0 \(<\) *** \(<\) 0.001 \(<\) *** \(<\) 0.05 \(<\) \(<\) 1.  
\end{table} 
Table 8: Summary of the GC analysis of fermented r words fermented by this yeast strain compared to words fermented by the other two yeast strains. 1-Hexanol was determined only in word samples fermented by TD yeast. Concentrations of carbonyl compounds ranged from 5.56 to 25.14 mg/L, and analogous to the higher alcohols, words fermented by TD yeast had the highest contents, including isobutyric aldehyde, 1,1-diethoxyethane, 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde.