{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T04:47:00Z","timestamp":1791348420288,"version":"4.3.1"},"reference-count":84,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2024,6,20]],"date-time":"2024-06-20T00:00:00Z","timestamp":1718841600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Instituto Polit\u00e9cnico Nacional, Secretar\u00eda de Investigaci\u00f3n y Posgrado","award":["SIP 20230270"],"award-info":[{"award-number":["SIP 20230270"]}]},{"name":"Instituto Polit\u00e9cnico Nacional, Secretar\u00eda de Investigaci\u00f3n y Posgrado","award":["SIP 20231441"],"award-info":[{"award-number":["SIP 20231441"]}]},{"name":"Instituto Polit\u00e9cnico Nacional, Secretar\u00eda de Investigaci\u00f3n y Posgrado","award":["SIP 20241482"],"award-info":[{"award-number":["SIP 20241482"]}]},{"name":"Instituto Polit\u00e9cnico Nacional, Secretar\u00eda de Investigaci\u00f3n y Posgrado","award":["SIP 20242007"],"award-info":[{"award-number":["SIP 20242007"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L\u22121 of yeast assimilable nitrogen and a pH of 3.5\u20135.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 \u00b0Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L\u22121 of residual sugars) and alcohol. The present mead had an 8.57% v\/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L\u22121) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g\u22121), while the ethanol yield peaked at 24 h (1.525 \u00b1 0.332 g g\u22121), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.<\/jats:p>","DOI":"10.3390\/foods13121948","type":"journal-article","created":{"date-parts":[[2024,6,20]],"date-time":"2024-06-20T11:42:03Z","timestamp":1718883723000},"page":"1948","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-6350-4124","authenticated-orcid":false,"given":"Jorge Alberto","family":"Jose-Salazar","sequence":"first","affiliation":[{"name":"Departamento de Ingenier\u00eda Bioqu\u00edmica, Escuela Nacional de Ciencias Biol\u00f3gicas, Instituto Polit\u00e9cnico Nacional, Av. Wilfrido Massieu s\/n, Unidad Profesional Adolfo L\u00f3pez Mateos, Ciudad de M\u00e9xico 07738, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian Bryan","family":"Ballinas-Cesatti","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Bioqu\u00edmica, Escuela Nacional de Ciencias Biol\u00f3gicas, Instituto Polit\u00e9cnico Nacional, Av. Wilfrido Massieu s\/n, Unidad Profesional Adolfo L\u00f3pez Mateos, Ciudad de M\u00e9xico 07738, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4071-9832","authenticated-orcid":false,"given":"Diana Maylet","family":"Hern\u00e1ndez-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Departamento de Biof\u00edsica, Escuela Nacional de Ciencias Biol\u00f3gicas, Instituto Polit\u00e9cnico Nacional, Prolongaci\u00f3n de Carpio y Plan de Ayala s\/n, Col. Santo Tom\u00e1s, Ciudad de M\u00e9xico 11340, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8470-0711","authenticated-orcid":false,"given":"Eliseo","family":"Cristiani-Urbina","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Bioqu\u00edmica, Escuela Nacional de Ciencias Biol\u00f3gicas, Instituto Polit\u00e9cnico Nacional, Av. Wilfrido Massieu s\/n, Unidad Profesional Adolfo L\u00f3pez Mateos, Ciudad de M\u00e9xico 07738, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7854-1232","authenticated-orcid":false,"given":"Guiomar","family":"Melgar-Lalanne","sequence":"additional","affiliation":[{"name":"Centro de Investigaciones Biom\u00e9dicas, Universidad Veracruzana, Av. Castelazo Anaya s\/n, Industrial \u00c1nimas, Xalapa 91190, Veracruz, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2656-6937","authenticated-orcid":false,"given":"Liliana","family":"Morales-Barrera","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Bioqu\u00edmica, Escuela Nacional de Ciencias Biol\u00f3gicas, Instituto Polit\u00e9cnico Nacional, Av. Wilfrido Massieu s\/n, Unidad Profesional Adolfo L\u00f3pez Mateos, Ciudad de M\u00e9xico 07738, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"870","DOI":"10.1016\/j.tifs.2021.11.012","article-title":"Honey Antibacterial Activity: A Neglected Aspect of Honey Quality Assurance as Functional Food","volume":"118","author":"Majtan","year":"2021","journal-title":"Trends Food Sci. 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