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High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production

2013Journal article Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorMendes-Ferreira, Alexandra
dc.contributor.authorOliveira, José M.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorMendes-Faia, Arlete
dc.date.accessioned2014-06-11T10:21:51Z
dc.date.available2014-06-11T10:21:51Z
dc.date.issued2013
dc.description.abstractMead is a traditional drink that contains 8%e18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Saccharomyces cerevisiae for the optimisation of mead fermentation; and second, to determine if an increase in yeast pitching rates in batch fermentations altered the resulting aroma profiles. Minor differences were detected in the growth kinetics between the two strains at the lowest pitching rate. With increasing pitching rates net growth of the strain ICV D47 progressively decreased, whereas for the QA23 the increasing inoculum size had no influence on its net growth. The time required to reach the same stage of fermentation ranged from 24 to 96 h depending on the inoculum size. The final aroma composition was dependent on the yeast strain and inoculum size. Fourteen of the twenty-seven volatile compounds quantified could contribute to mead aroma and flavour because their concentrations rose above their respective thresholds. The formation of these compounds was particularly pronounced at low pitching rates, except in mead fermented by strain ICV D47, at 106 CFUs/mL. The esters isoamyl acetate, ethyl octanoate and ethyl hexanoate were the major powerful odourants found in the meads. The results obtained in this study demonstrate that yeast strain and inoculum size can favourably impact mead’s flavour and aroma profiles.por
dc.identifier.citationPereira, Ana P.; Mendes-Ferreira, Alexandra; Oliveira, José M.; Estevinho, Leticia M.; Mendes-Faia, Arlete (2013). High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. ISSN 0740-0020. 33:1, p. 114-123por
dc.identifier.doiorg/10.1016/j.fm.2012.09.006
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10198/9668
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationOptimization of Conditions for the Productions of Mead
dc.relationOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
dc.subjectAroma profilepor
dc.subjectFermentation profilepor
dc.subjectMeadpor
dc.subjectPitching ratepor
dc.subjectSaccharomyces cerevisiaepor
dc.subjectYeast growthpor
dc.titleHigh-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead productionpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOptimization of Conditions for the Productions of Mead
oaire.awardTitleOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F68284%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F45820%2F2008/PT
oaire.citation.endPage123por
oaire.citation.startPage114por
oaire.citation.titleFood Microbiologypor
oaire.citation.volume33por
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameLetícia M.
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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