Comparación de la capacidad fermentativa de la levadura aislada del Bosque primario-Pungalá en hidromiel

Abstract

The yeast fermentative properties isolated from the primary forest-Pungalá is a process that was put under analysis in comparison with two additional yeasts, corresponding to a commercial yeast and a native honey yeast. This comparison allowed for a study through the analysis of growth kinetics, microbiological, physicochemical, sensory, and cost analyses using a sample size of 4,125 liters of mead, following a completely randomized block design. The growth kinetics revealed that activation and inoculation on substrates during 0 to 24 hours significantly influenced yeast population counts, with T3 (S. spp [wild yeast]) exhibiting the highest growth during these times. Microbiological results accomplished the parameters established by Colombian regulations across all three treatments. Physicochemical characteristics of the mead showed better results in T1 (Saccharomyces spp.) as the best treatment, with an alcohol content of 9.20 V/v, pH of 3.50, total acidity of 3.799 g/L, and volatile acidity of 0.48 g/L. Sensory analyses showed that the most accepted treatment was the one that contained the endemic honey yeast, followed by yeast isolated from primary forests. Economic analysis results suggest that T1 (Saccharomyces spp.) yields the highest benefit/cost ratio at $1.43, although production costs are high in all three cases. T3 was the best treatment in the study of growth kinetics, sensory characteristics, and microbiological aspects.