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Honey samples from urban apiaries from Poland were analyzed. A total of 47 yeast isolates were obtained and identified as belonging to eight genera:\n                    <jats:italic>Starmerella, Zygosaccharomyces, Saccharomyces, Rhodotorula, Dothiora, Cystobasidium, Schizosaccharomyces<\/jats:italic>\n                    , and\n                    <jats:italic>Filobasidium<\/jats:italic>\n                    . Among them,\n                    <jats:italic>Starmerella magnoliae<\/jats:italic>\n                    was predominant (24 isolates).\n                    <jats:italic>Zygosaccharomyces rouxii<\/jats:italic>\n                    and\n                    <jats:italic>Z. mellis<\/jats:italic>\n                    also occurred frequently. Three\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    strains (CMIFS 189, CMIFS 191, CMIFS 208) were selected for further trials and applied in the fermentation of tr\u00f3jniak\u2010type meads (honey\u2010to\u2010water ratio 1:2), together with a reference mead starter, Enovini\u00ae HONEY (Browin, Poland). Physicochemical analysis showed ethanol contents of 12.22%\u201315.49%, with CMIFS 191 producing the lowest alcohol but the highest extract. Glycerol levels (0.62%\u20130.85%) were lower than literature values, while volatile acidity ranged from 0.80 to 1.27\u2009g\/L and total acidity from 2.97 to 3.45\u2009g\/L. Polyphenol levels (270\u2013299\u2009\u00b5g\/mL) were high, and antioxidant assays (ABTS, DPPH, RP) showed strain\u2010dependent effects. Volatile analysis revealed alcohols as the dominant group, followed by esters and aldehydes, shaping fruity and floral aroma notes. Based on sensory evaluation, CMIFS 191 showed the highest overall acceptability, whereas the Enovini\u00ae HONEY reference starter obtained the lowest sensory scores under the applied conditions. Overall, honey\u2010derived\n                    <jats:italic>S. cerevisiae<\/jats:italic>\n                    strains showed strong potential as novel starters for mead production.\n                  <\/jats:p>","DOI":"10.1002\/yea.70014","type":"journal-article","created":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T10:16:20Z","timestamp":1773310580000},"page":"38-54","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Yeasts Isolated From Urban Honeys: Diversity and Potential Application in Mead Production"],"prefix":"10.1002","volume":"43","author":[{"given":"Joanna","family":"S\u0119kul","sequence":"first","affiliation":[{"name":"Department of Food Biotechnology and Microbiology, Institute of Food Sciences Warsaw University of Life Sciences Warsaw 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