Mead production improvements after using a factorial desing

Anex

Mead production: selection and characterization assays of Saccharomyces cerevisiae strains

http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=10&SID=V12mKh9k9n8jHN@CK7o&page=1&doc=1&colname=WOSMead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. However, when it is produced in a homemade way, mead producers find several problems, namely, the lack of uniformity in the final product, delayed and arrested fermentations, and the production of “off-flavours” by the yeasts. These problems are usually associated with the inability of yeast strains to respond and adapt to unfavourable and stressful growth conditions. The main objectives of this work were to evaluate the capacity of Saccharomyces cerevisiae strains, isolated from honey of the Trás-os-Montes (Northeast Portugal), to produce mead. Five strains from honey, as well as one laboratory strain and one commercial wine strain, were evaluated in terms of their fermentation performance under ethanol, sulphur dioxide and osmotic stress. All the strains showed similar behaviour in these conditions. Two yeasts strains isolated from honey and the commercial wine strain were further tested for mead production, using two different honeys (a dark and a light honey), enriched with two supplements (one commercial and one developed by the research team), as fermentation media. The results obtained in this work show that S. cerevisiae strains isolated from honey, are appropriate for mead production. However it is of extreme importance to take into account the characteristics of the honey, and supplements used in the fermentation medium formulation, in order to achieve the best results in mead production

Mead production: selection and characterization assays of Saccharomyces cerevisiae

Mead is a traditional alcoholic drink which results from the fermentation of diluted honey. Yeasts used in mead production are, usually, wine Saccharomyces cerevisiae strains. Most of these yeasts are not adapted to the conditions of mead production namely, high sugar levels, low pH values and reduced nitrogen concentrations. The inability of yeast strains to respond and adapt to unfavorable stressful growth conditions, leads to several problems, such as lack of uniformity of the final product, delays and “pouts” fermentations, as well as the production of off-flavors by the yeasts. Therefore, it is necessary to find yeast strains more suitable for mead production

Influence of Sweetness and Ethanol Content on Mead Acceptability

Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers’ panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglucose+fructose/L) and dry (23 gglucose+fructose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the “sweet meads” were the most appreciated by the consumers (score of 5.4±2.56), whereas the “dry meads” (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not

Mead production: comparison of different production scales (preliminary results)

Mead production represents a possible economic alternative to honey producers that intend to obtain honey products with surplus value. From that the present work aims to study the influence of using different production scales on the quality of the final mead obtained and on the process performance. Increasing the production scale almost ten times (1.5 to 20 L), some differences were observed. Maximum specific growth rates equal to 0.045 and 0.038 h-1 were obtained for fermentations carried out at 1.5 and 20 L, respectively. The time course of glucose and glycerol were similar for both production scales. Nevertheless, slight differences at the end of the fermentations were observed for fructose and acetic acid. In relation to ethanol, a higher final concentration was found in the pilot-scale, resulting in a higher ethanol yield. In conclusion, these preliminary results are a good promise to local honey producers who intent to obtain large-productions of mead

Análise sensorial de vários tipos de hidromel

A região de Trás-os-Montes e uma das grandes produtoras de mel no pais. No entanto, existe dificuldade em escoar a produção surgindo o hidromel como uma alternativa possível para ultrapassar este problema. Com base em resultados obtidos pela nossa equipa, este trabalho teve como objective avaliar as características sensoriais do hidromel produzido a escala piloto. Resultados anteriores indicam que a levedura Saccharomyces cerevisiae Fermol® Reims Champagne (Pascal Biotech®) á a mais indicada para a fermentação do hidromel. As condições ideais para a produção de hidromel obtidas com base no desenho experimental foram: temperatura entre os 24°C e os 29°C e concentração de sais entre 85 e 100 g/hL

Mead production improvements after using a factorial desing

ln the north of Portugal, and in particular in Trás-os-Montes region, there is sometimes an overproduction of honey. Mead is one of the possibilities to overcome this problem. However, most of the time, mead is not produced in a standardized, but empirical and handmade form

Optimization of mead production using response surface methodology

The main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of temperature (x1: 20–30 ºC) and nutrients concentration (x2: 60–120 g/hL) on mead quality, concerning the final concentrations of glucose (Y1), fructose (Y2), ethanol (Y3), glycerol (Y4) and acetic acid (Y5), were studied. Twelve operational conditions were tested. No delays and moods were observed during fermentations. The second order polynomial models determined produced satisfactory fittings of the experimental data with regard to glucose (R2= 0.646, p = 0.001), ethanol (R2= 0.741,p = 0.049), glycerol (R2= 0.899, p = 0.002), fructose (R2= 0.902, p = 0.033) and acetic acid (R2= 0.913,p = 0.001). The optimum extraction conditions determined in order to maximize the combined responses were 24 ºC and a nutrients concentration of 0.88 g/L. The mead produced under these conditions had the following characteristics: ethanol concentration of 10.2%, acetic acid 0.54 g/L, glycerol 7.8 g/L, glucose 1.8 g/L and fructose 2.5 g/L. These values were in agreement with the predicted and were within the safe limit established for acetic acid and the recommended range for glycerol. Furthermore, the residual sug- ars concentration was also low, decreasing the possibility of occurring undesirable refermentations.FCT (Fundação para a Ciência e Tecnologia), através do Projeto PTDC/AGR-ALI/68284/2006

Tratamiento quirúrgico del glioblastoma cerebral / Surgical treatment of cerebral glioblastoma

Introducción: El glioblastoma es uno de los tumores primarios más frecuentes del sistema nervioso central. En la mayoría de los pacientes la cirugía es el procedimiento más importante en el tratamiento. Se debe indicar una resección tumoral máxima, sin añadir defectos neurológicos y esto se convierte en un reto para el neurocirujano.Objetivo: Describir las características clinicoepidemiológicas  y los resultados en una serie de casos operados del glioblastoma cerebralMétodos: se realizó un estudio observacional, descriptivo y transversal en pacientes con diagnóstico de glioblastoma cerebral operados en el Hospital Universitario “General Calixto García” en un periodo de cuatro años. Se estudiaron variables relacionadas con el paciente, con el tumor y con el tratamiento. Se correlacionaron las variables en función de la supervivencia. Resultados: fueron incluidos en este estudio 33 pacientes operados de glioblastoma cerebral, donde predominó el sexo masculino en un 57,5 % y la edad promedio fue de 53 años. El estado funcional preoperatorio fue bueno en la mayoría de los pacientes. La resección tumoral total o subtotal se logró en el 54,5 % de los pacientes y el 84,8 % recibió terapia adyuvante. La mortalidad quirúrgica fue de 12,1 %. La supervivencia fue de 10,8 meses y los factores que la favorecieron fueron el alto valor del estado funcional preoperatorio y el cumplimiento del tratamiento adyuvante.Conclusiones:las variables epidemiológicas mostraron un comportamiento similar a lo reportado en la literatura para esta serie de pacientes operados de GB cerebral. A la mayoría  se le logró realizar una resección tumoral total/subtotal, sobre todo para las localizaciones en áreas no elocuentes. El buen estado funcional posoperatorio de la mayoría de los casos conllevó a lograr el cumplimiento satisfactorio de la radioterapia y al menos, la dosis de inducción del nimotuzumab; y este grupo fue el más beneficiado en cuanto a prolongación del tiempo de supervivencia.

Practical suggestions women provided to ameliorate or prevent anger.

<p>Practical suggestions women provided to ameliorate or prevent anger.</p