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December 19, 2025Open Access

Fermentative Potential of Industrial Saccharomyces cerevisiae Strains for Mead Production from Semi-Arid Brazilian Honeys

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Authors

RSRayssa Karla SilvaJFJamerson Domingos de FrançaHMHissa Medeiros

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Overview

Evaluation shows fermentation of mead from Brazilian honeys produced amino acids and bioactive compounds, indicating potential for regional economic benefit.

Key Points

  • To evaluate the fermentative potential of Saccharomyces cerevisiae strains for mead production from semi-arid Brazilian honeys.
  • Evaluated eight industrial strains of Saccharomyces cerevisiae
  • Measured fermentation rates, sugar consumption, and metabolic profiles
  • Selected strains TR313 and JP1 for in-depth analyses
  • Strains showed similar ethanol yields at 38% mass conversion
  • JP1 exhibited higher volumetric productivity (0.23 g·L⁻¹·h⁻¹) and shorter fermentation time
  • Mead produced by JP1 had elevated amino acids and bioactive compounds

Cite This Study

Silva et al. (2025) studied this question.

synapsesocial.com/papers/69449a922f0218eca95085eahttps://doi.org/10.20944/preprints202512.1470.v1
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Also Consider

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

  1. 1Fermentative Potential of Industrial Saccharomyces cerevisiae Strains for Mead Production from Semi-Arid Brazilian Honeys2026
  2. 2Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain2024 · 1 citations
  3. 3Yeasts Isolated From Urban Honeys: Diversity and Potential Application in Mead Production2026
  4. 4Determination of the physicochemical profile and volatile compounds of meads produced in different regions of Brazil2025 · 2 citations
  5. 5The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead2024