Mead production using Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae (2019)
- Authors:
- Autor USP: RODRIGUES, RITA DE CÁSSIA LACERDA BRAMBILLA - EEL
- Unidade: EEL
- Subjects: MEL; SACCHAROMYCES
- Keywords: Honey; Saccharomyces cerevisiae; Mead; Purification
- Language: Inglês
- Abstract: Honey and water are the main ingredients in the mead production by microorganisms. The production of mead still occurs in an empirical and homemade way and during the last fifteen years, research has been carried out to improve the manufacturing process, such as selection of fermentation agent. The aim of this work was to evaluate the mead production by Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae. Honey was diluted to 30°Brix with distilled water supplemented with yeast extract (5 g/L), malt extract (5 g/L), peptone (10 g/L), magnesium chloride (0.05 g/L), ammonium sulfate (0.3 g/L) and dibasic ammonium phosphate (0.05 g/L). The fermentations were carried out in triplicate using a system that consisted of 500 mL flasks containing 250 mL of wort mixture in pH 5.0, at 30 °C in a biochemical oxygen demand (BOD) incubator during 288 h using 106 cells/mL as initial inoculum. The bentonite used to purify the mead was previously hydrated (10% stock solution in distilled water, prepared 24 h in advance) and added to the wort in the ratio 0.5 g/L. A mead containing 3.6 g/L and 6.4 g/L glucose (consumption of 96.8% and 55.6%), 27.4 g/L and 39.6 g/L fructose (consumption of 78.6% and 65.4%), 104.3 g/L and 94.53 g/L ethanol and cell concentration of 12.4x107 cel/mL and 11.5 x107 cel/mL after 288 h were obtained using S. cerevisiae Red Star Montrachet and AWRI 976, respectively. The highest transmittance value (99.3%) of mead, obtained with S. cerevisiae AWRI, differs statistically from 92.3% obtained with S. cerevisiae Montrac
- Source:
- Título: Challenging Food Engineering as a Driver Towards Sustainable Food Processing
- Volume/Número/Paginação/Ano: v., n. , p.198-198, 2019
-
ABNT
MARTÍNEZ, Ernesto Acosta et al. Mead production using Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae. 2019, Anais.. [S.l.]: Escola de Engenharia de Lorena, Universidade de São Paulo, 2019. p. 198-198. Disponível em: https://sapientia.ualg.pt/handle/10400.1/18591. Acesso em: 03 dez. 2025. -
APA
Martínez, E. A., Amorim, T. S., Bonafe, C. F. S., Bispo, J. A. C., Canettieri, E. V., & Rodrigues, R. de C. L. B. (2019). Mead production using Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae. In Challenging Food Engineering as a Driver Towards Sustainable Food Processing (p. 198-198). Escola de Engenharia de Lorena, Universidade de São Paulo. Recuperado de https://sapientia.ualg.pt/handle/10400.1/18591 -
NLM
Martínez EA, Amorim TS, Bonafe CFS, Bispo JAC, Canettieri EV, Rodrigues R de CLB. Mead production using Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae [Internet]. Challenging Food Engineering as a Driver Towards Sustainable Food Processing. 2019 ;( ): 198-198.[citado 2025 dez. 03 ] Available from: https://sapientia.ualg.pt/handle/10400.1/18591 -
Vancouver
Martínez EA, Amorim TS, Bonafe CFS, Bispo JAC, Canettieri EV, Rodrigues R de CLB. Mead production using Red Star Montrachet and AWRI 976 strains of Saccharomyces cerevisiae [Internet]. Challenging Food Engineering as a Driver Towards Sustainable Food Processing. 2019 ;( ): 198-198.[citado 2025 dez. 03 ] Available from: https://sapientia.ualg.pt/handle/10400.1/18591 - Novel potential yeast strains for the biotechnological production of xylitol from sugarcane bagasse
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