Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology
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Abstract
Mead is a traditional drink which results from the alcoholic fermentation of diluted honey carried out by yeast (Saccharomyces cerevisiae KF233529). The present investigation was carried out for the optimization of fermentation parameters for maximizing the yield of ethanol. Response Surface Methodology (RSM) based central composite design was employed to obtain best combination of temperature, fermentation time and total soluble solids (TSS). The optimum conditions for ethanol yield were temperature 28°C, TSS 15°Brix and 6 days after fermentation. The model showed that the value of R2 (0.9998) was high and p- value of interaction of variance was <0.0001. Hence the model can be said to be of highly significant.
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Keywords
Ethanol, Fermentation time, Mead, Response Surface Methodology (RSM), Temperature, TSS
References
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Bocchini, D. A., Alves-Prado, H. F., Roberto, I. C., Gomes, E. and Silva, R. (2002). Optimization of xylanase production by Bacillus circulans D1 in submerged fermentation using response surface methodology. Proc. Biochem, 38: 727-731.
Cheynier, V., Feinberg, M., Chararas, C. and Ducauze, C. (1983). Application of response surface methodology to evaluation of bioconversion experimental conditions. Appl. Environ. Microbiol, 45(2): 634–639
D'Amato, D., Corbo, M. R., Nobile, M. A. D. and Sinigaglia, M. (2006). Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system. International Journal of Food Science and Technology, 41: 1152-1157.
Ghosh, S., Chakraborty, R. and Raychaudhuri, U. (2012). Optimizing process conditions for palm (Borassus flabelliffer) wine fermentation using response surface Methodology. International Food Research Journal, 19(4): 1633-1639.
Gupta, J. K. and Sharma, R. (2009). Production and quality characteristics of mead and fruit-honey wines: A review. Natural Product Radiance, 8(4): 345-355.
Hajar, N., Zainal, S., Atikah, O. and Tengku Elida, T. Z. M. (2012). Optimization of ethanol fermentation from pineapple peel extract using response surface methodology (RSM). World Academy of Science, Engineering and Technology, 72.
Karuppaiya, M., Sasikumar, E., Viruthagiri, T. and Vijayagopal, V. (2009). Optimization of process conditions using response surface methodology (RSM) for ethanol production from waste cashew apple juice by Zymomonas mobilis. Chemical Engineering Communications, 196: 1425-1435
Nikolic, S., Mojovic, L., Rakin, M. and Pejin, D. (2009). "Bioethanol production from corn meal by simultaneous enzymatic saccharification and fermentation with immobilized cells of Saccharomyces cerevisiae var. ellipsoideus". Fuel, 88: 1602–1607.
Ozcelik, F. and Denli, Y. (1996). Sarap mayalarinin teknolojik ozellikleri, Gida, 24(6): 385-389.
Pereira, A P., Dias, T., Andrade, J., Ramalhosa, E. and Estevinho, L. M. (2009). Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology, 47: 2057-2063
Rousseau, S., Rouleau, D., Yerushalmi, L. and Mayer, R. C. (1992). Effect of temperature on fermentation kinetics of waste sulfite liquor by Saccharomyces cerevisiae. Journal of Chemical Technology and Biotechnology, 53: 285-291.
Samah, A. G. A. (2008). Modification of formaldehyde method, optimisation of formaldehyde content in rastrelliger faughni and euthynnus affinis and storage studies, Master Degree. Malaysia: Universiti Teknologi MARA.
Torija, M. J., Beltran, G., Novo, M., Poblet, M., Manuel, J, Mas, G. A. and Roze, N. (2003). Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology, 85: 127– 136.
Turkmen, N., Sari, F., Poyrazoglu, E. S. and Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95: 653–657.
Bocchini, D. A., Alves-Prado, H. F., Roberto, I. C., Gomes, E. and Silva, R. (2002). Optimization of xylanase production by Bacillus circulans D1 in submerged fermentation using response surface methodology. Proc. Biochem, 38: 727-731.
Cheynier, V., Feinberg, M., Chararas, C. and Ducauze, C. (1983). Application of response surface methodology to evaluation of bioconversion experimental conditions. Appl. Environ. Microbiol, 45(2): 634–639
D'Amato, D., Corbo, M. R., Nobile, M. A. D. and Sinigaglia, M. (2006). Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system. International Journal of Food Science and Technology, 41: 1152-1157.
Ghosh, S., Chakraborty, R. and Raychaudhuri, U. (2012). Optimizing process conditions for palm (Borassus flabelliffer) wine fermentation using response surface Methodology. International Food Research Journal, 19(4): 1633-1639.
Gupta, J. K. and Sharma, R. (2009). Production and quality characteristics of mead and fruit-honey wines: A review. Natural Product Radiance, 8(4): 345-355.
Hajar, N., Zainal, S., Atikah, O. and Tengku Elida, T. Z. M. (2012). Optimization of ethanol fermentation from pineapple peel extract using response surface methodology (RSM). World Academy of Science, Engineering and Technology, 72.
Karuppaiya, M., Sasikumar, E., Viruthagiri, T. and Vijayagopal, V. (2009). Optimization of process conditions using response surface methodology (RSM) for ethanol production from waste cashew apple juice by Zymomonas mobilis. Chemical Engineering Communications, 196: 1425-1435
Nikolic, S., Mojovic, L., Rakin, M. and Pejin, D. (2009). "Bioethanol production from corn meal by simultaneous enzymatic saccharification and fermentation with immobilized cells of Saccharomyces cerevisiae var. ellipsoideus". Fuel, 88: 1602–1607.
Ozcelik, F. and Denli, Y. (1996). Sarap mayalarinin teknolojik ozellikleri, Gida, 24(6): 385-389.
Pereira, A P., Dias, T., Andrade, J., Ramalhosa, E. and Estevinho, L. M. (2009). Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology, 47: 2057-2063
Rousseau, S., Rouleau, D., Yerushalmi, L. and Mayer, R. C. (1992). Effect of temperature on fermentation kinetics of waste sulfite liquor by Saccharomyces cerevisiae. Journal of Chemical Technology and Biotechnology, 53: 285-291.
Samah, A. G. A. (2008). Modification of formaldehyde method, optimisation of formaldehyde content in rastrelliger faughni and euthynnus affinis and storage studies, Master Degree. Malaysia: Universiti Teknologi MARA.
Torija, M. J., Beltran, G., Novo, M., Poblet, M., Manuel, J, Mas, G. A. and Roze, N. (2003). Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology, 85: 127– 136.
Turkmen, N., Sari, F., Poyrazoglu, E. S. and Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95: 653–657.
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How to Cite
Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology. (2014). Journal of Applied and Natural Science, 6(2), 366-370. https://doi.org/10.31018/jans.v6i2.429
