This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L-1 of ammonium sulfate and 0.1 g L-1 of magnesium chloride and the cowpea extract (5 and 30 g L-1), inoculated with 106 cells mL-1, and incubated at 30 °C for 240 h. Higher cell growth ((cells mL-1): 11.1 × 107, 11.3 × 107, and 19.6 × 107; substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v-1 %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvée, respectively, were obtained with 30 g L-1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L-1) and highest ethanol volumetric yields (0.51-1.52 h-1) after 48 h of fermentation.

中文翻译：

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酿酒酵母T-58和巴氏酵母（Premier Blanc和PremierCuvée）的米德生产：pea豆（Vigna unguiculata L. Walp）提取物浓度的影响。

这项工作评估了pea豆（Vigna unguiculata L. Walp）提取物浓度对米德生产的影响。在装有250 mL蜂蜜麦芽汁（30°Brix），补充1 g L-1硫酸铵和0.1 g L-1氯化镁和500豆提取物（5和30 g）的500 mL锥形瓶中进行发酵L-1），接种106个细胞mL-1，并在30°C孵育240小时。更高的细胞生长（（细胞mL-1）：11.1×107、11.3×107和19.6×107;底物消耗（％）：86.0、90.0和85.0）和乙醇产量（（v v-1％）：15.0分别用30 g L-1豆提取物获得了Safbrew T-58，Premier Blanc和PremierCuvée的酵母（分别为15.5和14.1）。巴彦链球菌Premier Blanc具有最佳的代谢活性，甘油产量最低（8.5 g L-1），乙醇体积产量最高（0.51-1）。