Abstract
Honey mead is a well-known conventional alcoholic beverage made by microbial fermentation of diluted honey. The selection of prospective yeasts for inoculation of honey-must with regard to honey mead quality determines the quality of mead production. The yeast consortium tolerant to ethanol stress was selected for this study using an enrichment technique. The activity of the invertase enzyme and the level of ethanol tolerance have been investigated. Thai stingless bee honey was used as a substrate, and the selected ethanol tolerant yeast consortium was used for mead fermentation. The results revealed that the PP03 had the highest invertase activity of 75.13±9.16 U/mL and the highest ethanol tolerance level of 12%. This is the first study using an ethanol tolerant yeast consortium to ferment honey mead from Thai stingless bee honey.
Highlights
Beverages have played an important role in human history in terms of improving food nutrition and food preservation (Shiby and Misha, 2013)
Four ethanol-tolerant yeast strains were isolated from the vertase activity of S. cerevisiae under similar conditions as drainage area of a winery in Nakhon Pathom, Thailand, in this study indicate that there is a number of other aspects influencing invertase activity
The studies taining 10% (v/v) ethanol (Thammasittirong et al, 2012). were conducted at the media composed of sucrose 1–4%, Two ethanol tolerant yeast consortia, designated as PP02 yeast extract 0.2–0.3% and peptone 0.25–0.5%, pH 5–7, and PP03, were achieved from pineapple peels, while no temperature 22–36 °C and the incubation time 48–72 hrs
Summary
Beverages have played an important role in human history in terms of improving food nutrition and food preservation (Shiby and Misha, 2013) Alcoholic beverages and their non-alcoholic equivalents include beers, wine, spirits, cider, mead, sake, and others (Makwana and Hati, 2019; Hornsey, 2007). Honey mead fermentation consists of two major stages: (1) fermentation at 15–25 °C for 3–6 weeks and (2) aging in oak barrels at 10–15 °C for up to 10 years (de Simon et al, 2014) This beverage has received positive feedback in terms of human health, such as a lower risk of heart disease, diabetes, and stroke (Chang et al, 2016)
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