Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-05 DOI:10.1080/15428052.2021.1972888

C. A. O. Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara S. Silva, Júlio Otávio Portela Pereira

引用次数: 0

Abstract

ABSTRACT The aim of this work was to elaborate meads from the honeys of Apis mellifera and Melipona subnitida bees, fermented with Saccharomyces cerevisiae and Saccharomyces bayanus strains. The honeys were submitted to physicochemical analyses. The fermentations were carried out at 25°C for four months and the beverages were matured at 10°C for two months. The honeys showed different physicochemical characteristics. The highest DPPH radical inhibition percentages were observed in meads produced with Apis mellifera honey, while the Saccharomyces bayanus yeast was the most suitable for mead production due to the high content of ethanol developed.

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商品酵母菌株在非洲化蜂蜜和无刺蜂蜜生产中的比较

摘要本研究的目的是利用酿酒酵母菌和bayanus酵母菌进行发酵，从蜜蜂蜜蜂(Apis mellifera)和蜜蜂蜜蜂(Melipona subnitida)的蜂蜜中提取蜂蜜。这些蜂蜜进行了理化分析。发酵在25°C下进行4个月，饮料在10°C下成熟2个月。蜂蜜表现出不同的理化特性。以蜜蜂蜂蜜为原料生产的蜂蜜中DPPH自由基抑制率最高，而bayanus酵母因其乙醇含量高而最适合用于蜂蜜生产。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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