Análise cinética e estudo dos parâmetros fermentativos para a produção de hidromel.

Abstract

Seeking to aggregate value to regional beekeeping, mead, fermented honey drink and with acceptability in various regions of the world, emerges as an alternative to the semi-arid beekeepers. Thus, the study evaluated two strains of the yeast Saccharomyces cerevisiae for the production of Mead, being a commercial (Safbrew T-58) and the other industrial (JP1). Honey of Bees (Apis mellifera L.) of the wild type, originating from the Caatinga, for obtaining mead. The mash was prepared with honey diluted in water, resulting in a 30 º Brix solution, inoculated with the two types of yeast (Saccharomyces cerevisiae). Alcoholic fermentation occurred at the temperature of 28-30 º C and PH 4.5. A kinetic study was conducted to compare the concentration and cellular mass and the soluble solids content of diluted honey solutions. The values obtained for the evaluated fermentation parameters demonstrate that the JP1 yeast presented a higher fermentation performance in the yields (Yp/s: 8,51g/g), efficiency (𝜂: 58,22%) and productivity (Qp: 0,12g/L. h-1), when compared with the Safbrew T-58 (Yp/s: 1,26 g/g; 𝜂: 24,61%; Qp: 0, 03g/L. h-1). The initial glucose concentration that presented the best factor in the conversion of the product substrate (Yp/S 12.3) was the discontinuous process fed under the action of the JP1 yeast.