Yes, Saccharomyces cerevisiae can be used to ferment pineapple juice, though it is more commonly used for fermenting sugar-rich substrates like grape juice, wort, and other sweet liquids for alcoholic beverages. However, it can ferment the sugars in pineapple juice (mainly glucose and fructose), converting them into alcohol and carbon dioxide.

For your project on developing a probiotic beverage, you might want to keep a few things in mind:

Saccharomyces cerevisiae fermentation will produce alcohol as a byproduct. If you are aiming for a non-alcoholic probiotic beverage, you might need to control the fermentation time to limit alcohol production or consider other strains (like Lactobacillus or Bifidobacterium) that don't produce alcohol but still offer probiotic benefits.

S. cerevisiae fermentation temperature typically ranges from 18°C to 22°C. Higher temperatures may lead to off-flavors, while lower temperatures may slow down the fermentation process.

S. cerevisiae fermentation produces carbon dioxide, which will naturally carbonate the beverage. However, the level of carbonation depends on the temperature fermentation and if you add sugar in the bottle after you have reached your final gravity, you can have a sparkling beverage.

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Pasteurize at 65°C for 10 minutes the pineapple juice to ensure it is free of contaminants. Let cool to 30°C.Use a fermentation bucket with lid and airlock (anaerobic). Sterilize with cleaning products (see home brewing vendor).Choose a dry yeast preferably and for brewing beer may be suitable (easier to use). Choose it according to its alcohol tolerance. Add yeast nutrients.Maintain the fermentation temperature (18-22°C) for several days. Refrigerator regulated by inkbird for example. Monitoring: regularly check the progress, in particular the sugar content (using a hydrometer) and the alcohol level.Once fermentation is complete, you can add 5g/L of sugar to obtain a little fizz. If you stop during fermentation, remember to pasteurize your bottles to stop any fermentation activity.

Yes, Saccharomyces cerevisiae can be used for fermenting pineapple juice. Many papers discuss the topic. Here are some recommendations which might cover the area of your interest:

- Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development

DOI: 10.1016/j.ijfoodmicro.2022.109636

- Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non-Saccharomyces yeast

DOI: 10.1002/jib.218

- Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

DOI: 10.1007/s13197-018-3338-0

Thank you Khalid Nayab I appreciate your concern and for also recommending materials, where should I search for the materials?

I suggest you the following reference:

Article Growth kinetics and fermentation properties of autochthonous...