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This article aims to explore the various factors influencing mead production, including microorganisms and mathematical modeling.

Mead Production: Microorganisms, Supplements, Processing Strategies, and the Underexplored Role of Mathematical Modeling

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This article reviews mead production factors, highlighting microorganism roles and the use of mathematical modeling.

This article aims to explore the various factors influencing mead production, including microorganisms and mathematical modeling.
Review of recent studies on mead production factors such as honey type, microorganisms, and processing techniques.
Analysis of interactions between various microorganisms and supplements used in fermentation.
Discussion of mathematical modeling applications for optimizing fermentation processes.
Higher levels of minerals and phenolic compounds in honey lead to better fermentation activity and sensory qualities.
Combining Saccharomyces with Lactobacillus paracasei and Torulaspora delbrueckii enhances ethanol and phenolic compound production.
Cell immobilization increases ethanol production compared to free cells, with potential for cost and time reduction in multiple batches.

Malta et al. (2026) studied this question.

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