Hasil untuk "Fermentation industries. Beverages. Alcohol"

Christopher N. Shingledecker, Germán Molpeceres, A. Mackenzie Flowers et al.

Alcohols and aldehydes represent two key classes of interstellar complex organic molecules (COMs). This work seeks to better understand their possible chemical connections, with a focus on such molecules in the sources of the star-forming region Sgr B2 (N). The gas-phase reaction between ethanol (CH3CH2OH) and the halogens fluorine and chlorine was investigated via DFT calculations, with the goal of determining whether astrochemically viable chemical pathways leading to acetaldehyde (CH3CHO) exist. The studied reactions were then included in an astrochemical model of Sgr B2 (N) to determine their significance under real interstellar conditions. Our DFT calculations revealed that both chlorine and fluorine can react barrierlessly with ethanol to abstract a hydrogen atom. We further found that, following this initial step, the resulting ethanol radicals can undergo further reactions with atomic hydrogen, with some routes leading to acetaldehyde. Incorporation of these novel reactions in astrochemical models of hot cores suggest that they are indeed efficient under those conditions, and can lead to modest increases in the abundance of CH3CHO during model times where gas-phase ethanol is abundant. Of the ethanol radicals included in our chemical network, we found CH3CHOH to have the highest abundances in our simulations comparable to that of ethanol at some model times. Overall, this work reveals a novel gas-phase ``top-down'' link from alcohols to aldehydes that compliments the better studied ``bottom-up'' routes involving grain-surface H-addition reactions yielding alcohols from aldehydes. Moreover, results from our astrochemical models suggest that the ethanol radical CH3CHOH may be detectable in the interstellar medium.

M. Aguilar, L. Pusztai, O. Pizio

We explore the pressure dependence of a set of properties of simple monohydric alcohols, namely of methanol, ethanol and 1-propanol, by using isobaric-isothermal molecular dynamics computer simulations. A recently proposed united atom, non-polarizable force field for each of alcohols [V. García-Melgarejo et al., J. Mol. Liq., 323, 114576 (2021)] is applied. Accuracy of the force field is evaluated by comparing the simulation results and available experimental data from the literature. Specifically, the density of alcohols upon increasing pressure, the isothermal compressibility, the static dielectric constant and self-diffusion coefficient are investigated starting from 1 bar up to 3 kbar. Evolution of the microscopic structure under pressure is discussed in terms of the pair distribution functions and some coordination numbers. Conclusions of the present modelling and necessary developments to consider in future work are commented on.

Iva Šikuten, Ivana Kosi, Ivana Tomaz et al.

The wine aromatic profile is influenced by complex interactions between grapevine genotype and enological practices. Thus, the aim of this study was to investigate the combined effects of grapevine clones and yeast strains on the volatile composition and sensory properties of wines produced from the Croatian indigenous variety Moslavac. Wines from five registered Moslavac clones (PUS-017, PUS-026, PUS-030A, PUS-087, and PUS-111) were produced using two commercially available yeast strains (Lalvin QA23 and Zymaflore Xarom). Significant effects of both clone and yeast strain were observed, particularly for yeast-derived compounds, such as isoamyl alcohol, phenylethyl alcohol, and medium-chain fatty acids. Ester production was generally enhanced by the Xarom yeast strain, although clone differences were also observed. Grape-derived volatile compounds differed significantly among clones, with wines from clones PUS-030A and PUS-087 having higher concentrations of norisoprenoids and terpenes, while PUS-017 wines consistently displayed lower concentrations of volatile compounds. Furthermore, PCA and MLF analyses revealed a clear differentiation between clones, with the yeast strain having a secondary modulatory effect. The sensory results were consistent with chemical data, demonstrating that clonal selection plays a key role in defining aromatic expression and typicity of Moslavac wines.

Bo Peng, Liyue Fei, Ziyi Lu et al.

Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidant activity. Flavor components are important factors that affect the quality of fermented beverages. Yeast is one of the most important factors affecting the flavor of beverages during the fermentation process, where yeast converts sugars into alcohol and produces flavor substances. Therefore, two commercial yeast strains, Angel RW and Angel RV171, were selected in this study for the single and mixed bacterial fermentation of sea buckthorn juice (FSBJ). Physicochemical analyses showed that RV171-FSBJ had the highest total reducing sugar (0.069 ± 0.02 g/L) and total acid content (1.86 ± 0.03 g/L), as well as the highest fermentation efficiency and free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 ± 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) 88.35 ± 0.14%, ·OH 48.61 ± 0.4%). RWRV-FSBJ had the highest content of functional compounds (total flavonoid content (TFC): 176.09 ± 0.44 μg/mL; total phenolic content (TPC): 157.9 ± 1.35 μg/mL; total anthocyanin concentration (TAC): 0.04 ± 0.004 μg/mL) and good color (L* 50.53 ± 0.04, a* 27.98 ± 0.04, b* 173.64 ± 0.34). Among the three FSBJs, a total of 54 volatile compounds were identified, with RV171-FSBJ having the highest content of volatile compounds. OAV analysis showed that 15, 14, and 11 volatile compounds of RW, RV, and RWRV, respectively, were greater than 1. Among them, ethyl hexanoate had the highest OAV, followed by ethyl isovalerate, phenylethyl alcohol, and 3-methylbutyl 3-methylbutanoate, which are characteristic flavor substances common to FSBJ.

Eduardo I. Kessi-Pérez, Melissa Gómez, William Farías et al.

Saccharomyces cerevisiae is a species of industrial significance in the production of alcoholic beverages; it is the main species responsible for the fermentation of grape must. One of the main current problems in the wine industry is high alcohol levels caused by climate change. Pre- and post-fermentation strategies are used to reduce the alcohol content in wines; however, they are inefficient, affect organoleptic properties, face legal restrictions, and/or increase production costs, which has motivated efforts to obtain microbiological solutions. In the present work, we carried out a two-round breeding program to obtain improved yeast strains with lower ethanol yield. The trait under study showed high heritability (0.619), and we were able to lower the ethanol yield by 10.7% in just one generation. We finally obtained a population composed of 132 strains, of which 6 were used to produce wine from natural grape musts on a pilot scale, highlighting improved strains “C2-1B4” and “C7-1B7” as those that showed the best results (alcohol levels between 0.3 and 1.5% ABV less than expected). Further studies are required to understand the connection between initial sugar concentration and ethanol yield, as well as the genetic variants underlying this phenotype.

Alper Saricioglu, Mujde Erol Genevois, Michele Cedolin

The Bullwhip Effect, describing the amplification of demand variability up the supply chain, poses significant challenges in Supply Chain Management. This study examines how the COVID-19 pandemic intensified the Bullwhip Effect across U.S. industries, using extensive industry-level data. By focusing on the manufacturing, retailer, and wholesaler sectors, the research explores how external shocks exacerbate this phenomenon. Employing both traditional and advanced empirical techniques, the analysis reveals that COVID-19 significantly amplified the Bullwhip Effect, with industries displaying varied responses to the same external shock. These differences suggest that supply chain structures play a critical role in either mitigating or intensifying the effect. By analyzing the dynamics during the pandemic, this study provides valuable insights into managing supply chains under global disruptions and highlights the importance of tailoring strategies to industry-specific characteristics.

Xiaojing Guo, Xinyan Bai, Zhenjia Zheng et al.

Bacteriocins are ribosomal synthesized antimicrobial peptides produced by bacteria, but their low yields limit industrial applications as food preservatives. This study aimed to optimize the culture conditions of <i>Pediococcus acidilactici</i> CCFM18 and investigate the biological properties of the bacteriocin. The culture temperature, initial pH, and culture time significantly affected the growth of <i>P. acidilactici</i> CCFM18 and bacteriocin production. The optimal culture conditions determined through response surface methodology (RSM) were a culture temperature of 35 °C, an initial pH of 7.0, and a growth time of 16 h. Under these conditions, bacteriocin production reached 1454.61 AU/mL, representing a 1.8-fold increase compared to pre-optimization levels. Biological characterization revealed that the bacteriocin exhibited strong thermal stability (up to 100 °C for 30 min) and pH stability (pH 2–9), but was sensitive to proteolytic enzymes, including pepsin, trypsin, papain, and protease K. The bacteriocin demonstrated antimicrobial activity against both Gram-positive and Gram-negative bacteria, including <i>Enterococcus faecalis</i> and <i>Escherichia coli</i>. These findings provide a theoretical basis for the industrial production and application of the bacteriocin.

Lin Qiao, Kai Wang, Xu Xin et al.

Chinese Baijiu distiller’s grains are by-products of the Chinese Baijiu brewing process, characterized by high water content, high acidity, and high fiber content, which make them unsuitable for animal feed, especially for monogastric animals. This study investigated the possibility of increasing the feed value of Nong-flavor Baijiu distiller’s grains (NFBDGs) for monogastric animals via solid-state fermentation by microbial-enzyme synergy. Experiments evaluated microbial growth, pH variation, improvement of crude protein (CP), true protein (TP), and acid-soluble protein (ASP), degradation of crude fiber (CF), acid detergent fiber (ADF), and neutral detergent fiber (NDF). The results indicated that <i>Ligilactobacillus salivarius</i> CRS23, <i>Bacillus subtilis</i> YLZ7, <i>Saccharomyces cerevisiae</i> CJM26, and xylanase were identified for the fermentation of NFBDGs. When the initial moisture content of NFBDGs was 60% and the initial pH was 3.4, under the conditions of aerobic fermentation at 37 °C for 4 days, the pH of NFBDGs increased from 3.49 to 6.04, the contents of CP and TP increased by 33.59% and 31.21%,,, respectively, while the contents of CF, ADF, and NDF decrease by 35.44%, 20.53%, and 25.02% respectively. The nutritional value of NFBDGs was significantly improved after microbial-enzyme synergistic fermentation, providing a new approach for their application as feed.

Yunqian Cui, Lei Zhu, Xiaocong Wu et al.

The brewing technology of kelp beer with kelp powder and its anticoagulant effect were explored in this study by pre-trials and laboratory-scale tests, the adding method and dosage of kelp powder were determined by analysis of anticoagulant effect and sensory evaluation of beers. Then, a 100 L pilot-scale brewing was successfully accomplished, and the physicochemical indexes and flavor components of final kelp beers were determined, the anticoagulant effect of kelp beer was assessed by measuring the values of activated partial thromboplatin time (APTT, 123.16±1.96 s), prothrombin time (PT, 32.80±0.26 s), and thrombin time (TT, 14.22± 0.51 s), which were higher than those of control beer. Finally, by the analysis of infrared spectroscopy, it was the polysaccharides and fucoidans originated from kelp powder in brewing that imparted the anticoagulant effect of kelp beer.

Yabin Zhou, Jin Hua

L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and by specific high-producing strains, while D-lactic acid predominates at lower temperatures and with limited microbial utilization. Various factors, including fermentation mash composition, microbial communities, and brewing conditions, affect the balance between these isomers. This review synthesizes recent research on regulating L- and D-lactic acid production in Baijiu brewing, highlighting advancements in raw material selection, fermentation starter composition, temperature control, LAB strain selection, and distillation techniques. It critically evaluates strategies aimed at increasing L-lactic acid content while minimizing D-lactic acid levels to optimize flavor and promote health benefits. This review aims to provide theoretical insights and practical guidance for controlling these chiral isomers in Baijiu production. By consolidating the latest findings, it serves as a resource for industrial applications, offering strategies to enhance lactic acid ratios, improve Baijiu flavor, and support sustainable development in the industry.

Amelia Barbosa Lima, Kemmily Lima de Almeida, Bruna Eduarda Teixeira de Lima et al.

Extensive growth promoter use in livestock production has raised concerns about their role in selective pressure on resistant microorganisms, driving interest in natural alternatives such as essential oils (EOs). This study aimed to evaluate the effects of tea tree, holy wood, and citronella EOs on in vitro ruminal fermentation. The study follows a completely randomized design with the following five treatments: control, monensin (5 μM), tea tree EO (50 mg/L), holy wood EO (50 mg/L), and citronella EO (50 mg/L), each conducted in triplicate. Incubations were performed at 39 °C for 48 h in the rumen fluid collected from fistulated cattle fed a 20:80 forage-to-concentrate diet. Notably, EOs exhibited no significant effects on pH, microbial protein production, total volatile fatty acids, or in vitro dry matter digestibility (<i>p</i> > 0.05). Tea tree and holy wood EOs enhanced deamination activity, and all treatments increased ammonia concentration compared with that in the control. Monensin treatment increased acetate concentration and reduced in vitro neutral detergent fiber digestibility; holy wood EO exhibited a similar trend. Altogether, the findings of this study suggest that EOs can selectively modulate the ruminal microbiota, influencing nitrogen metabolism and fermentation patterns without impairing rumen stability.

Nathan P. Lawrence, Seshu Kumar Damarla, Jong Woo Kim et al.

With the rise of deep learning, there has been renewed interest within the process industries to utilize data on large-scale nonlinear sensing and control problems. We identify key statistical and machine learning techniques that have seen practical success in the process industries. To do so, we start with hybrid modeling to provide a methodological framework underlying core application areas: soft sensing, process optimization, and control. Soft sensing contains a wealth of industrial applications of statistical and machine learning methods. We quantitatively identify research trends, allowing insight into the most successful techniques in practice. We consider two distinct flavors for data-driven optimization and control: hybrid modeling in conjunction with mathematical programming techniques and reinforcement learning. Throughout these application areas, we discuss their respective industrial requirements and challenges. A common challenge is the interpretability and efficiency of purely data-driven methods. This suggests a need to carefully balance deep learning techniques with domain knowledge. As a result, we highlight ways prior knowledge may be integrated into industrial machine learning applications. The treatment of methods, problems, and applications presented here is poised to inform and inspire practitioners and researchers to develop impactful data-driven sensing, optimization, and control solutions in the process industries.

Yijie Weng, Jianhao Wu, Tara Kelly et al.

Artificial Intelligence (AI) is fundamentally reshaping various industries by enhancing decision-making processes, optimizing operations, and unlocking new opportunities for innovation. This paper explores the applications of AI across four key sectors: healthcare, finance, manufacturing, and retail. Each section delves into the specific challenges faced by these industries, the AI technologies employed to address them, and the measurable impact on business outcomes and societal welfare. We also discuss the implications of AI integration, including ethical considerations, the future trajectory of AI development, and its potential to drive economic growth while posing challenges that need to be managed responsibly.

Qianfang Zhang, Min Li, Zhe Cheng et al.

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for highland barley bran were 10% inoculum, a liquid–feed ratio of 1.80, a fermentation temperature of 30 °C, and a fermentation time of 93.5 h. Under these conditions, the polyphenol content of highland barley bran was 12.43 mg/g. After fermentation, the ferulic acid content of the bran decreased, catechol and gallic acid contents increased significantly, and catechins shifted from the bound state to the free state. In addition, solid-state fermentation improved the antioxidant capacity of highland barley bran, and the DPPH• radical scavenging rate, Fe ion-reducing capacity, and hydroxyl radical scavenging rate of highland barley bran increased after fermentation.

Ane Catarine Tosi Costa, Lisa Schneper, Mariano Russo et al.

While the transcriptional responses of yeast cells to a variety of individual stress conditions have been extensively studied, their responses to sequential stress conditions are less well understood. In this study, we present a comparative analysis of the transcriptome of an industrial strain and a laboratory strain exposed to different sequential stresses to establish a common response profile and also to identify genes whose expression is strain-dependent. Both strains induce pathways related to oxidative stress and osmotic stress response including those involved in glycerol synthesis, glutathione metabolism, and NADPH regeneration. Other genes that may also play an important role in this response include the transcription factor <i>ADR1</i>, <i>SYM1</i>, and most of the heat shock proteins. Induction of genes related to autophagy of mitochondria occurred only in the laboratory strain while possible stress tolerance factors, such as additional genes involved in glutathione production and detoxification, were uniformly enhanced only in the industrial strain. The analysis of the stress response to sequential stresses of two different strains allowed more precise identification of the response of yeast to complex environments. Identification of genes uniquely induced in the industrial strain can also be used to develop strategies to optimize various fermentation processes.

Ali Kaan Kurbanzade, Ansaar M. Baig, Sanjay Mehrotra

Unmanned aerial vehicles, commonly known as drones, have emerged as a disruptive technology with the potential to revolutionize operations across various industries. Drones are the fast-growing internet-of-things technology and are estimated to have a $100 billion market value in the next decade. Exploring drone operations through research has the potential to yield innovative academic insights and create significant practical effects in diverse industries, offering a competitive edge. Drawing insights from both academic and industry literature, this article describes how technological advancements in UAVs may disrupt traditional operational practices in different industries (e.g., commercial last-mile delivery, commercial pickup and delivery, telecommunication, insurance, healthcare, humanitarian, environmental, urban planning, homeland security), identifies the value of this evolving disruptive technology from sustainability and operational innovation perspectives, argues the significance of this area for operations management by conceptualizing a research agenda. The current state of the art focuses on the computing aspect of analytical models to tackle a variety of synthetic drone-related problems, with mixed integer optimization being the primary tool. There is a very significant research gap that should focus on drone operations management with industry know-how by partnering with actual stakeholders and using a variety of tools (i.e., econometrics, field experiments, game theory, optimal control, utility functions). This article aims to promote research on UAVs from operations management and industry-specific point of view.

Ning-Hua Tong, Pietro Salvatori

An investigation on the correlation between the strong alcoholic drinking and SARS-Cov-2 uninfection rate is carried out. The investigation is done through a simple survey in China based on the social media software Weixin and the survey mini program Wenjuanxin, during 15:00 Jan.1, 2023 to 12:35 Jan.3, 2023. From the $211$ survey questionnaires collected, we find a significant positive correlation between the frequent (no less than three times a week) strong liquor (higher than $40\%$ alcoholic content in volume) drinking and the higher SARS-Cov-2 uninfection rate ($38.6\%$ compared to the value $25.1\%$ for general population). The p-value of this statistical result shows that the correlation is significant.

Arti Kumbhar, Amruta Chougule, Priya Lokhande et al.

Utilizing Convolutional Neural Networks (CNNs), Recurrent Neural Networks (RNNs), and Generative Adversarial Networks (GANs), our system introduces an innovative approach to defect detection in manufacturing. This technology excels in precisely identifying faults by extracting intricate details from product photographs, utilizing RNNs to detect evolving errors and generating synthetic defect data to bolster the model's robustness and adaptability across various defect scenarios. The project leverages a deep learning framework to automate real-time flaw detection in the manufacturing process. It harnesses extensive datasets of annotated images to discern complex defect patterns. This integrated system seamlessly fits into production workflows, thereby boosting efficiency and elevating product quality. As a result, it reduces waste and operational costs, ultimately enhancing market competitiveness.

Estefania Andrada, Antonela Marquez, Elsa Patricia Chagra Dib et al.

Corn stover (CS) is an abundant lignocellulosic by-product of the grain industry. Ferulic acid esterase producing (FAE+)-lactobacilli can potentially improve ensiled forages’ nutritive value through the hydrolysis of ferulic acid ester bonds present in cell walls during the fermentation process, but this has not been addressed in CS silage. In this study, we characterized 8 FAE+ lactobacilli regarding their FAE activity and inoculant aptitude: <i>Lactobacillus (L.) johnsonii</i> (CRL2237, CRL2238, CRL2240), <i>L. plantarum</i> (ETC182, CRL046, CRL2241), <i>L. fermentum</i> CRL1446 and <i>L. brevis</i> CRL2239. Next, 25% dry matter (DM) CS mini silos were prepared and either not inoculated (UN) or inoculated with each strain (10⁵ CFU g fresh matter⁻¹). Compared to UN, DM loss was significantly reduced in CRL046 and CRL2239, and organic matter increased in CRL2241-inoculated silages. Although the rest of the digestibility measures were not improved, in situ acid detergent fiber degradability (ADFD) was increased by the CRL2238 strain when compared to UN. Results in inoculated silages were not correlated with FAE activity quantification or growth/acidification studies in a CS-derived culture broth. This study demonstrates the potential of several FAE+ lactobacilli strains as CS inoculants and encourages further research.

Ricardo S. Aleman, Dany Avila, Allan Avila et al.

Nipple fruit (<i>Solanum mammosum</i>) has been considered to have great pharmaceutical potential because of its high amounts of solamargine and solasonine. This study aimed to examine the effect of nipple fruit at different concentrations (0.5%, 1%, and 2% (<i>w</i>/<i>v</i>)) on the viability, acid, bile, lysozyme, and gastric juice tolerance, and protease activity of <i>Lactobacillus acidophilus</i> LA K. The viability was studied in MRS broth. Acid tolerance was determined by adjusting the pH to 2, whereas bile tolerance was examined with oxgall 0.3% (<i>w</i>/<i>v</i>) in MRS broth. Lysozyme resistance was investigated in an electrolyte solution with lysozyme (100 mg/L), while gastric juice tolerance was analyzed with pepsin and NaCl. Protease activity was determined spectrophotometrically at 340 nm in skim milk with o-phthaldialdehyde reagent. <i>L. acidophilus</i> LA K was incubated anaerobically (37 °C). Microbial growth was determined every 2 h for 10 h of incubation. Acid tolerance was determined at 0, 5, and 15 min, whereas bile tolerance was analyzed at 0, 4, and 8 h of incubation. Lysozyme tolerance was determined at 0, 1, and 2 h of incubation, while gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7. Protease activity was evaluated at 0, 12, and 24 h incubation. Nipple fruit’s chemical and bioactive compounds were also examined to discuss their impact on the survival of <i>L. acidophilus</i> LA K. Nipple fruit did not affect microbial growth, bile, and acid tolerance. Nipple fruit at 2% had higher survivability on the simulated gastric juice and lysozyme resistance and increased protease activity.