Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity  

作　　者：Yuan Fu Xinhua Shi Furui Li Xiaohui Yan Bozheng Li Yuan Luo Guochuan Jiang Xuejun Liu Liyan Wang 

机构地区：[1]College of Food Science and Engineering,Jilin Agricultural University,2888 Xincheng Street,Changchun,130118,China [2]Finance and Taxation College,Jilin Business and Technology College,No.1666,Kalun Lake Street,Changchun,130102,Jilin,China

出　　处：《Food Bioscience》2023年第2期497-505,共9页食品生物科学（英文）

基　　金：This work was supported by the Plan of Science and Technology Department of Jilin Province of China[20210202057NC].

摘　　要：Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation.The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%,higher total polyphenols(107.14 mg GAE/L)and total flavonoids(74.53 mg RE/L)and the highest antioxidant capacity.The control sample(fermented only by yeast)was successive:11.2%,94 mg GAE/L and 68.74 mg RE/L.The most abundant volatile flavor compounds(80 species)were detected in the mead fermented by Saccharomyces Only.Combined with sensory evaluation,the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.

关 键 词：Saccharomyces cerevisiae Lactobacillus paracasei Mixed fermentation MEAD Physical and chemical properties Antioxidant activity 

分 类 号：TS261.1[轻工技术与工程—发酵工程]