Open AccessHoney Mead Fermentation from Thai Stingless Bee (Tetragonula leaviceps) Honey using Ethanol Tolerant Yeast
Author(s) -
Pimprapa Chaijak,
Purimprach Sinkan,
Santipap Sotha
Publication year - 2021
Publication title -
kvasný průmysl/kvasný průmysl
Language(s) - English
Resource type - Journals
eISSN - 2570-8619
pISSN - 0023-5830
DOI - 10.18832/kp2021.67.503
Subject(s) - yeast , invertase , fermentation , stingless bee , food science , honey bee , ethanol , ethanol fermentation , biology , inoculation , botany , microbiology and biotechnology , horticulture , biochemistry , apidae , sucrose , hymenoptera
Honey mead is a well-known conventional alcoholic beverage made by microbial fermentation of diluted honey. The selection of prospective yeasts for inoculation of honey-must with regard to honey mead quality determines the quality of mead production. The yeast consortium tolerant to ethanol stress was selected for this study using an enrichment technique. The activity of the invertase enzyme and the level of ethanol tolerance have been investigated. Thai stingless bee honey was used as a substrate, and the selected ethanol tolerant yeast consortium was used for mead fermentation. The results revealed that the PP03 had the highest invertase activity of 75.13±9.16 U/mL and the highest ethanol tolerance level of 12%. This is the first study using an ethanol tolerant yeast consortium to ferment honey mead from Thai stingless bee honey.