An organoleptic survey of meads made with lactic acid-producing yeasts

Peepall, Carolyn; Nickens, David G.; Vinciguerra, Joseph; Bochman, Matthew L.

doi:10.1016/j.fm.2019.03.002

Cited by 16 publications

(4 citation statements)

References 12 publications

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“…Studies have shown that lactic acid secreted by yeast has the function of maintaining the balance of intestinal flora, reducing diarrhea, inhibiting the formation of pigment in cells, and improving the skin condition of the body 44 . It can also give special fruit aroma, enhance flocculation, and enhance the flavor and taste of the substrate 45 . It is therefore used widely in food, feed, medicine, cosmetic, and other fields.…”

Section: Resultsmentioning

confidence: 99%

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Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Cao,

Lu,

Cai

2023

J Sci Food Agric

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BackgroundSoybean meal (SBM) is the main protein source for animal diet, but its anti‐nutritional factors affect the animal growth and immunity. Yeast culture based on soybean meal (SBM‐YC) by simultaneous yeast fermentation and protease enzymolysis can effectively reduce anti‐nutritional factors and accumulate beneficial metabolites.ResultsThe crude protein and acid‐soluble protein content of SBM‐YC reached 542.5 g•kg‐1 and 117.2 g•kg‐1, respectively, and the essential amino acid content was increased by 17.9%. Raffinose and stachyose were decreased over 95.0%, and the contents of organic acid such as acetic acid, butyric acid, citric acid, lactic acid, succinic acid, and propionic acid produced by fermentation reached 6.1, 3.8, 3.6, 2.5, 1.2 and 0.4 g•kg‐1, respectively. As the biomarker of yeast culture, nucleosides and their precursors reached 1.7 g•kg‐1, especially inosine content increased from 0 to 0.3 g•kg‐1. In terms of antioxidant capacity evaluation, the total antioxidant capacity, ABTS free radical activity, metal chelating ability and DPPH scavenging ability were increased by 50.3%, 46.1%, 43.9%, and 20.6%, respectively.ConclusionThis study established a diversified evaluation index, which could lay a foundation for the production and quality control of SBM‐YC in the future.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

“…44 It can also give special fruit aroma, enhance flocculation, and enhance the flavor and taste of the substrate. 45 It is therefore used widely in food, feed, medicine, cosmetic, and other fields. Acetic acid is the most important volatile acid produced by yeast.…”

Section: Changes Of Oligosaccharide Content In the Sbmmentioning

confidence: 99%

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Cao,

Lu,

Cai

2023

J Sci Food Agric

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“…The maturation stage can take from months to years, depending on the mead that is intended to be obtained. In some cases, in order to make the beverage more complex, the maturation of mead may take place in wooden barrels before bottling (57). The maturation of beverages in oak barrels promotes the integration of aromatic compounds, softening the structure of the beverage and balancing its flavour (58).…”

Section: Post-fermentation Stepmentioning

confidence: 99%

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Simão

Wanderley

Vieira

et al. 2023

Food Technol. Biotechnol. (Online)

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Mead is a fermented alcoholic beverage that is made of honey diluted in water and commonly added with other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, the yeast strain, and the pre-fermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and the fermentation time, but also the bioactive potential of the mead, which is mainly related to its profile of phenolic compounds. Scientific studies have shown that meads added with different plant species contain considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study sought to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.

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“…For honey producers, an economical alternative is the production of mead, a product with high added value and commercial potential (Pereira et al, 2015). Mead, considered the first fermented beverage discovered by man, with an alcoholic strength of 4-14%, is obtained by fermenting honey, water, and yeast, with or without nutrient salt addition (Kahoun et al, 2008;Adamenko et al, 2018;Peepall et al, 2019). Its composition, comprising sugars, vitamins, organic acids, minerals, and phenolic compounds (Švecová et al, 2015;Akalin et al, 2017), varies and is directly related to the type of honey used and the technological processes to which it is subjected, including fermentation, maturation, storage, and consumption (Kahoun et al, 2008(Kahoun et al, , 2017Švecová et al, 2015;Akalin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Meads with Brazilian honey from different botanical origins

Fortes,

Franco,

Somacal

et al. 2023

Pesq. agropec. bras.

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The objective of this work was to evaluate the quality of meads prepared with multifloral honey, unifloral orange blossom honey, and a mixture of both. To prepare the meads, multifloral honey and orange blossom honey from Southern and Southeastern Brazil, respectively, were used. The physicochemical properties, total phenolic content, and antioxidant capacity of the meads were determined. The phenolic compounds were identified by mass spectrometry, and sensory tests were carried out. Multifloral honey showed higher levels of ash content, reducing sugars, and total phenolic compounds than orange blossom honey. The multifloral and mixed meads presented the highest levels of total phenolics, total polyphenol index, and antioxidant capacity. The orange blossom mead showed the highest scores in the sensory analysis for color, aroma, flavor, and global acceptance. The phenolic compounds identified in the meads were the chlorogenic, protocatechuic, syringic, and p-coumaric acids, as well as naringenin and quercetin. The physicochemical, functional, and sensory characteristics of the meads are affected by the honey used in their preparation.

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An organoleptic survey of meads made with lactic acid-producing yeasts

Cited by 16 publications

References 12 publications

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Meads with Brazilian honey from different botanical origins

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