Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity

Positive effects of fermented foods consumption on humans have stimulated lots of research attention. The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation. The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%, higher total polyphenols (107.14 mg GAE/L) and total flavonoids (74.53 mg RE/L) and the highest antioxidant capacity . The control sample (fermented only by yeast) was successive: 11.2%, 94 mg GAE/L and 68.74 mg RE/L. The most abundant volatile flavor compounds (80 species) were detected in the mead fermented by Saccharomyces Only. Combined with sensory evaluation, the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.