de Souza Handray Fernandes, Bessa Mariana Sousa, Gonçalves Victor Dédalo Di Próspero, Dos Santos João Vitor, Pinheiro Carolina, das Chagas Eduardo Galvão Leite, de Carvalho Marina Vieira, Brandi Igor Viana, Kamimura Eliana Setsuko
Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil.
Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Montes Claros, Minas Gerais, Brazil.
Food Sci Technol Int. 2024 Oct;30(7):603-613. doi: 10.1177/10820132231162683. Epub 2023 Mar 7.
Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30 °Brix and initial concentration of 0.030 g/L of obtain potentially probiotic mead with viable yeast cells of 6.53 Log CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, has a potential for the development of probiotic mead.
蜂蜜酒是一种通过酵母作用使稀释的蜂蜜溶液发酵而制成的酒精饮料。最近，研究表明其在啤酒酿造以及益生菌酒精饮料开发方面具有潜力，然而迄今为止，尚无关于其用于蜂蜜酒生产的研究。本研究的目的是评估其在潜在益生菌蜂蜜酒开发中的生长条件。研究结果表明，初始麦芽汁可溶性固形物条件为30°白利糖度，初始浓度为0.030 g/L时，可获得含有6.53 Log CFU/mL活酵母细胞、酒精含量为5.05%的潜在益生菌蜂蜜酒，并且含有总酚类物质（17.72 mg GAE/100 mL）和天然抗氧化剂（ABTS法和FRAP法分别为62.79和1.37 µmol TE/100 mL）。总之，其在益生菌蜂蜜酒开发方面具有潜力。
