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Title: Mead production: selection and characterization assays of Saccharomyces cerevisiae
Author: Pereira, Ana Paula
Dias, Teresa
Andrade, João Verdial
Ramalhosa, Elsa
Mendes-Ferreira, Ana
Mendes-Faia, Arlete
Estevinho, Leticia M.
Issue Date: 2009
Citation: Pereira, Ana Paula; Dias, Teresa; Andrade, João Verdial; Ramalhosa, Elsa; Mendes-Ferreira, Ana; Mendes-Faia, Arlete; Estevinho, Letícia M. (2009) - Mead production: selection and characterization assays of Saccharomyces cerevisiae. In 3rd Congress of European Microbiologists. Gothenburg
Abstract: Mead is a traditional alcoholic drink which results from the fermentation of diluted honey. Yeasts used in mead production are, usually, wine Saccharomyces cerevisiae strains. Most of these yeasts are not adapted to the conditions of mead production namely, high sugar levels, low pH values and reduced nitrogen concentrations. The inability of yeast strains to respond and adapt to unfavorable stressful growth conditions, leads to several problems, such as lack of uniformity of the final product, delays and “pouts” fermentations, as well as the production of off-flavors by the yeasts. Therefore, it is necessary to find yeast strains more suitable for mead production.
Peer review: yes
Appears in Collections:ARN - Posters em Encontros Científicos Internacionais

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