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|Title: ||Mead production: selection and characterization assays of Saccharomyces cerevisiae|
|Authors: ||Pereira, Ana Paula|
Andrade, João Verdial
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 Reviewed: ||yes|
|Appears in Collections:||ARN - Posters em Encontros Científicos Internacionais|
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