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April 17, 2026BeveragesOpen Access

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

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Authors

RSR M SilvaJFJamerson Domingos de FrançaHMHenri Adson Ferreira Medeiros

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Overview

Evaluation of fermentative potential of strains from honeys in Brazil, suggesting improved mead production methods.

Key Points

  • The aim is to evaluate and compare the fermentative potential of industrial strains of Saccharomyces cerevisiae for mead production from Brazilian honeys.
  • Evaluated eight industrial Saccharomyces cerevisiae strains.
  • Measured ethanol yields and fermentation rates.
  • Selected strains for detailed analysis based on productivity.
  • Conducted further fermentations using biomass and ammonium sulfate.
  • Strains produced similar ethanol yields around 0.38 g/g.
  • JP1 strain exhibited higher volumetric productivity at 0.23 g/L/h.
  • Shorter fermentation time of 20 days for JP1 strain.
  • Supplementing with ammonium sulfate and cell immobilization accelerated fermentation.

Cite This Study

Silva et al. (2026) studied this question.

synapsesocial.com/papers/69e1cecc5cdc762e9d857cd9https://doi.org/10.3390/beverages12040048
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