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June 20, 2024FoodsOpen Access

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

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Authors

JJJorge Alberto Jose-Salazar CBChristian Bryan Ballinas-Cesatti DHDiana Maylet Hernández-Martínez

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Cite This Study

Jose-Salazar et al. (2024) studied this question.

synapsesocial.com/papers/68e63f5cb6db6435875d0d40 https://doi.org/10.3390/foods13121948

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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead2024
2Fermentative Potential of Industrial <em>Saccharomyces cerevisiae </em>Strains for Mead Production from Semi-Arid Brazilian Honeys2025
3Mead Production: Microorganisms, Supplements, Processing Strategies, and the Underexplored Role of Mathematical Modeling2026
4Fermentative Potential of Industrial Saccharomyces cerevisiae Strains for Mead Production from Semi-Arid Brazilian Honeys2026
5Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms2024 · 2 citations