Hasil untuk "Fermentation industries. Beverages. Alcohol"

Mmaphuti Abashone Ratau, Oluwaseun Peter Bamidele, Victoria Adaora Jideani et al.

The rising demand for plant-based, lactose-free functional beverages amid gut health concerns positions finger millet (FM, <i>Eleusine coracana</i>) as a promising substrate. This study assessed sprouting and fermentation inoculum effect: dairy starters (<i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i>) or backslopping with commercial <i>Mageu</i> on microbial growth, fermentation dynamics, nutrition, antioxidants, color, and texture of FM beverages. Microbial growth increased modestly over 48 h OD₆₀₀ = 0.169–0.201, peaking in non-sprouted FM with dairy starters (ND) at OD600 = 0.201). ND showed the fastest pH decline (ΔpH = 2.19), while sprouted FM with dairy starters (SD) or backslopping (SB) had controlled acidification. Total titratable acidity increased from 0.14 to 0.66%, with the highest total soluble solids in sprouted substrates (SD = 11.26 °Brix; SB = 10.97 °Brix). Proximate analysis revealed SB had high crude fiber (2.86%) and SD highest protein (4.02%). Sprouted beverages excelled in minerals (SB Ca = 27.00 mg/100 g; SD Ca = 25.75 mg/100 g), while ND or non-sprouted FM fermented spontaneously (NS) had high Fe (4.31%, 2.65%) and K (48.08%, 38.32%). ND showed peak antioxidants: phenolics 10.54 µg/mL, DPPH 87.80%, FRAP 21.24 µM Fe²⁺/g, ABTS 79.09%. Sprouted beverages displayed distinct color (<i>L</i>* = 37.67–39.65, <i>C</i>* = 25.94–27.03) versus commercial <i>Mageu</i> (<i>L</i>* = 57.89, <i>C</i>* = 14.50) and favorable texture (firmness 12.78–13.40 g, secondary peak force ~−7.2 g). Controlled fermentation of sprouted FM yields nutrient-dense, antioxidant-rich, vegetarian beverages with superior attributes, affirming its functional potential.

S. Ulucanlar, K. Lauber, A. Fabbri et al.

Background: Non-communicable diseases (NCDs) kill 41 million people a year. The products and services of unhealthy commodity industries (UCIs) such as tobacco, alcohol, ultra-processed foods and beverages and gambling are responsible for much of this health burden. While effective public health policies are available to address this, UCIs have consistently sought to stop governments and global organisations adopting such policies through what is known as corporate political activity (CPA). We aimed to contribute to the study of CPA and development of effective counter-measures by formulating a model and evidence-informed taxonomies of UCI political activity. Methods: We used five complementary methods: critical interpretive synthesis of the conceptual CPA literature; brief interviews; expert co-author knowledge; stakeholder workshops; testing against the literature. Results: We found 11 original conceptualisations of CPA; four had been used by other researchers and reported in 24 additional review papers. Combining an interpretive synthesis of all these papers and feedback from users, we developed two taxonomies – one on framing strategies and one on action strategies. The former identified three frames (policy actors, problem, and solutions) and the latter six strategies (access and influence policy-making, use the law, manufacture support for industry, shape evidence to manufacture doubt, displace, and usurp public health, manage reputations to industry’s advantage). We also offer an analysis of the strengths and weaknesses of UCI strategies and a model that situates industry CPA in the wider social, political, and economic context. Conclusion: Our work confirms the similarity of CPA across UCIs and demonstrates its extensive and multi-faceted nature, the disproportionate power of corporations in policy spaces and the unacceptable conflicts of interest that characterise their engagement with policy-making. We suggest that industry CPA is recognised as a corruption of democracy, not an element of participatory democracy. Our taxonomies and model provide a starting point for developing effective solutions.

S. V. Ávila-Reyes, A. Jiménez–Aparicio, G. Melgar-Lalanne et al.

Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country. They are associated with environmental factors, naturally occurring microbiota, and the local availability of raw materials. Fermentation processes for the elaboration of ancestral beverages are an antique technology used by ethnic groups since pre-Hispanic times; however, these beverages are currently being studied with renewed attention as a source of prebiotics, probiotics, synbiotics, and postbiotics. An important sector of these products is Agave beverages, such as pulque, tequila, and mezcal. Despite the increasing demand for the last beverage, there are still relatively few studies about the chemistry, biotechnology, and health benefits of mezcal. The main aspects considered in this document are the definitions used in the mezcal industry, characteristics of wild and cultivated Agave species and varieties, mezcal elaboration technology (including juice extraction, fermentation, distillation, and aging), and potential health benefits related to mezcal, including prebiotics and probiotics, and bioactive compounds, such as phenolics and alcohol. These compounds can make mezcal a potentially functional beverage when consumed moderately.

Rosana Fuentes-Fernández, José Luis del Campo-Villares

Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk wine, as domestic demand fell. Since then, Spain has become the leading global producer of bulk wine by volume. However, emerging consumer trends, prioritizing health, sustainability, and low-alcohol beverages, present both challenges and opportunities for the sector. This study explores the potential for Spain’s bulk wine industry to adapt by transitioning to dealcoholized wines, leveraging recent technological advancements and aligning with shifting consumer preferences. In this context, we examined what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. In this context, it is crucial to examine what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. Data collection was conducted through dual surveys targeting both consumers and producers, administered in December 2024 via the Sobrelias.com platform, with a total of 602 responses (387 from consumers and 215 from producers). Statistical analyses, including ANOVA and PERMANOVA, were performed to assess the influence of variables such as health-conscious consumption habits, demographic segmentation (age groups), and gender on market dynamics. To date, no prior academic research has addressed this specific intersection of bulk wine exports and consumer trends, highlighting the novelty of this study. A multiple linear regression model quantified the potential for market growth based on these factors.

Tiziana Di Renzo, Antonela Guadalupe Garzón, Leonardo Pablo Sciammaro et al.

The study aimed to evaluate how different production methods and fermentation processes using two different lactic acid bacteria (LAB) affect the chemical composition and bioactive properties of pistachio beverages. The beverages were prepared with two varieties of pistachios, one from Argentina and the other from Italy. The pistachios were processed with two technologies: a domestic processor and a colloidal mill. For the fermentation, pistachio beverages were inoculated with two different LAB strains and incubated at 28 °C for 24 h. The beverages were analyzed for proximal composition (including protein, fat, fiber, and minerals) and bioactive properties such as antioxidant activity, angiotensin-converting enzyme inhibition (ACE-I), and dipeptidyl peptidase-4 inhibition (DPP-4). The colloidal milling allowed the inclusion of the whole pistachio nut, resulting in beverages with higher solid content and no waste. Beverages treated with colloidal milling exhibited higher acidity, improved microbial fermentation performance, and generally showed higher bioactivity compared to those obtained by the domestic processor. Bioactivity varied according to the pistachio variety, the processing method and LAB strains used. Lactic acid bacteria fermentation decreased antioxidant properties of the beverages by ~40% but improved anti-hypertensive and hypoglycaemic activities. Fermented pistachio-based beverages showed promising health-promoting properties, indicating their potential as functional foods.

Estefanía García-Luque, Rebeca González, Rafael Cao et al.

The application of non-<i>Saccharomyces</i> yeast in mixed fermentations with <i>Saccharomyces cerevisiae</i> is a useful tool to enhance wine quality. In this study, <i>Metschnikowia fructicola</i> Mf278 and <i>Pichia kluyveri</i> Pk1 were used in sequential fermentations with <i>S. cerevisiae</i> XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. <i>M. fructicola</i> Mf278 and <i>P. kluyveri</i> Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of <i>S. cerevisiae</i> XG3, they rapidly declined. A codominance of different <i>S. cerevisiae</i> strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, <i>M.</i> Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with <i>S. cerevisiae</i>, and were better valued at the sensory level.

K. E. Loregian, M. J. Silva, S. B. Dourado et al.

The use of processing techniques to increase the rumen-undegradable protein (RUP) content of protein meals aims to enhance the nutritional performance of high-performance animals. This study evaluated the effects of various processing techniques applied to peanut and cottonseed meals on ruminal parameters using a dual-flow continuous culture system. These two feeds were individually analyzed in two experiments, each one using five fermenters (1297 ± 33 mL) in a 5 × 5 Latin square arrangement with five periods of 10 d each, with 7 d for diet adaptation and 3 d for sample collections. Five treatments were evaluated in each experiment: no processed meal (control); meal thermally treated in an autoclave with xylose (autoclave); meal thermally treated in a conventional oven with xylose (oven); meal thermally treated in a microwave with xylose (microwave); and meal treated with tannin (tannin). All diets contained 60% concentrate (corn, minerals, and processed meal). Fermenters were fed 55 g of dry matter per day, divided equally into two meals at 06:00 and 18:00 h. The solid and liquid dilution rates were adjusted daily to 5.5% and 11% per hour, respectively. On days 8, 9, and 10, 500 mL samples of solid and liquid digesta effluent were collected, mixed, homogenized, and stored at −20 °C. Subsamples of 10 mL were preserved with 0.2 mL of a 50% H₂SO₄ solution for later determination of NH₃-N and volatile fatty acids. Microbial biomass was isolated from the fermenters for chemical analysis at the end of each experimental period. Data were analyzed using the MIXED procedure in SAS with a significance level of α = 0.05. Regarding cottonseed meal, the tannin treatment tended to have a lower true digestibility of DM compared to the control, autoclave, and oven treatments (<i>p</i> = 0.09). Additionally, tannin fermenters exhibited a lower apparent digestibility of CP compared to all other treatments (<i>p</i> = 0.04). The tannin and microwave treatments resulted in the highest flow of dietary nitrogen and the lowest supply of RDP-N (<i>p</i> < 0.01). The control treatment had a greater flow of NH₃-N compared to other treatments (<i>p</i> < 0.01). Regarding peanut meal, the autoclave and tannin treatments exhibited the highest acetate concentration (<i>p</i> = 0.03) and the lowest apparent digestibility of CP (<i>p</i> < 0.01). The tannin treatment increased the RUP content without impairing ruminal fermentation and exhibited a greater supply of RDP-N compared to all other treatments (<i>p</i> = 0.02). No significant differences were observed for the other digestibility and fermentation parameters (<i>p</i> > 0.20). Our results indicate that tannin inclusion and microwave processing were the most effective methods for reducing the protein fraction available in the rumen for cottonseed meal. Additionally, tannin inclusion increased the RUP in peanut meal without negatively affecting ruminal fermentation.

Yu Hou, Yubo Wang, Tianpeng Ma et al.

Fossil fuel overuse drives excessive CO₂ emissions, exacerbating environmental degradation and climate change. Coupling electrochemistry with microbial fermentation provides a promising route to convert CO₂ into fuels and chemicals. However, microbial electrolytic solution tolerance remains a critical bottleneck, as observed in model organisms like <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>). To address this, we engineered <i>S. cerevisiae</i> to utilize electrochemically derived formate, thereby boosting free fatty acids (FFAs) production. By optimizing culture conditions and heterologously expressing formate dehydrogenase (FDH), we improved formate assimilation efficiency. Additionally, we introduced stress-resistant genes for a better electrolytic solution tolerance to sustain growth and FFAs synthesis under harsh electrolytic conditions (e.g., high formate/salt ion concentrations), eliminating the need to separate formate from the electrolyte post-electrolysis. In the presence of 4 g/L formate electrolytic medium, the engineered strain YB061 achieved a 41.9% increase in biomass and a formate conversion rate exceeding 97.0%. Compared to the parental strain, YB061 enhanced FFAs production by 92.8% by utilizing formate-containing electrolytes, demonstrating great potential for bio-electrochemical manufacturing. However, further work is needed to improve yeast tolerance to high formate concentrations and to enable direct coupling of CO₂ electroreduction with microbial cultivation.

Jie Zhang, Pengyan Li, Peiyao Zhang et al.

With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fermented by Saccharomyces cerevisiae and different non-Saccharomyces strains (Torulaspora delbrueckii, Kluyveromyces thermotolerans, Pichia fermentans) in three methods (pure fermentation, simultaneous, and sequential co-fermentation). The physicochemical characteristics, color parameters, phenolic profiles, total phenolic content (TPC), antioxidant activities, organic acids, and taste sense of the different wines were evaluated to determine the effects of different yeasts and fermentation methods on the quality of the kiwi wine. Results indicated that co-fermentation reduced the contents of alcohol while enhancing the lightness of the kiwi wine. The TPC of sequential co-fermentation with K. thermotolerans/S. cerevisiae was significantly higher than that of their simultaneous co-fermentation. Compared to K. thermotolerans/S. cerevisiae, the antioxidant activities were increased by co-fermentation of T. delbrueckii/S. cerevisiae and P. fermentans/S. cerevisiae. Principal component analysis showed that kiwi wines fermented by different yeasts and inoculation methods could be separated and grouped. Correlation analysis presented positive correlations of phenolic composition, antioxidant activities, and color intensity. This study provided theoretical guidance for co-fermentation of non-Saccharomyces/S. cerevisiae and accelerated the industrialization process of kiwi wine.

Ipsitha Vejendla, Hima Sandeep Adimulapu, Malli Sureshbabu Nivedhitha et al.

This in-vitro study aimed to evaluate the changes in color stability and surface roughness of a universal single-shade dental composite, Omnichroma on immersion in different alcoholic beverages. Eighty-four Palfique Omnichroma (Tokuyama Dental Corporation, Japan) dental composite discs were fabricated and categorized into three groups according to their immersion medium: Group A - Beer, Group B - Whisky (test groups) and Group C - Artificial saliva (control group). The samples were immersed in each beverage for 15 min daily for 15 d. The color change assessment was done using a reflectance spectrophotometer. The surface roughness measurements were analyzed with a contact stylus profilometer. The Kruskal-Wallis test and one-way analysis of variance (ANOVA) were applied for statistical analysis. Beer produced the most discoloration and change in surface roughness, followed by whisky, whereas artificial saliva exhibited the least color change and change in surface roughness after immersion for 15 d in the evaluated dental composite resin. The evaluated alcoholic solutions and immersion time have an impact on the color stability and surface roughness of the dental composite resin. The ingestion of colored beverages could potentially influence both the aesthetic and physical attributes of dental composite materials. The results of this study can provide valuable insights to clinicians in selecting appropriate restorative materials and advising patients on the potential impact of their dietary habits on the longevity of dental restorations. Hence, this study is significant as it addresses an important clinical concern that can have a significant impact on the success of restorative treatments.

Songlin Kong, Shilei Wang, Yun He et al.

The shortage of feed protein has plagued the development of the animal husbandry industry in China. In this study, a new three-stage fermentation technology for producing distillers’ grain feed protein was developed by introducing <i>Aspergillus niger</i>, yeast, and lactic acid bacteria. During the aerobic stage, there was a negative correlation between the reducing sugar content in the distillers’ grains and the amount of <i>Aspergillus niger</i>. The maximum reducing sugar concentration (36.89 mg g⁻¹) was obtained when the oxygen supply was 30 mL min⁻¹ and the fermentation time was two days. During the microaerophilic stage, the natural exchange of oxygen achieved optimal true protein enhancement (from 10.8% to 16.4%) among the three oxygen supply modes (natural exchange, forced ventilation, and filling supplement). During the anaerobic stage, lactic acid bacteria were inoculated for feed protein preservation and flavor enhancement. Our results provided insight and practical guidance for the high-value use of distillers’ grains.

Karin Kobayashi, Hiromi Nishida

<i>Kuratsuki</i> bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast <i>Saccharomyces cerevisiae</i> in co-culture with <i>kuratsuki Kocuria</i> to that in monoculture. Among the 5922 genes of <i>S. cerevisiae</i>, 71 genes were upregulated more than 2-fold, and 61 genes were downregulated less than 0.5-fold in co-culture with <i>kuratsuki Kocuria</i>. Among the stress-induced genes, fourteen were upregulated, and six were downregulated. Among the fourteen upregulated genes, six were induced in response to replication stress. Although the G1 cyclin gene <i>CLN3</i> was upregulated by more than 2-fold, eight genes that were induced in response to meiosis and/or sporulation were also upregulated. Fourteen metabolism-related genes, for example, the glyceraldehyde-3-phosphate dehydrogenase genes <i>TDH1</i>, <i>TDH2</i>, and <i>TDH3</i>, were downregulated by less than 0.5-fold in co-culture with <i>kuratsuki Kocuria</i>. The gene expression patterns of <i>S. cerevisiae</i> co-cultured with <i>kuratsuki Kocuria</i> differed from those co-cultured with lactic acid bacteria. Therefore, <i>S. cerevisiae</i> responded differently to different bacterial species. This strongly suggests that <i>kuratsuki</i> bacteria affect gene expression in sake yeast, thereby affecting the flavor and taste of sake.

Afroditi G. Chioti, Georgia Sarikaki, Vasiliki Tsioni et al.

The disinfection properties of photocatalysis on liquid digestate derived from biogas plants have been investigated for the first time. The study presents the physiological characteristics of liquid digestate retrieved from various biogas plants based in northern Greece, revealing the heterogeneity of this matrix. Preliminary photocatalysis experiments conducted on inoculated liquid digestate samples showed that disinfection was possible when a pre-treated digestate underwent a combination of centrifuge–flocculation–μfiltration after 5.5 h with 0.7 g/L suspended TiO₂ under UVA illumination. To explore the feasibility of an industrial application based on this concept, a novel design photocatalytic nanofiltration reactor was implemented for disinfection experiments on pre-treated liquid digestate. The synergistic action of photocatalysis during nanofiltration alleviated the leakage phenomena, and both the retentate and permeate effluents had lower concentrations of pathogens by approximately 1–2 log₁₀ cfu/mL. This work sets out the basis for the efficient operation and engineering application of collaborative technology, with photocatalysis as the final step for liquid digestate sanitation and reusable water recovery.

Cristina Pérez-Rivero, José Pablo López-Gómez

The cosmetic segment is a rapidly growing industry that has been challenged in recent years due to the origin and impact of its ingredients and manufacturing techniques. With a focus on reducing carbon dioxide emissions and improving the degradability of products, many conventional ingredients are being dismissed to meet more exigent regulations and consumer ethical demands. Biotechnology, and fermentation as the core technology, is a solution to support and drive more sustainable growth for the cosmetic industry. This review presents the latest research and development in fermentation applied to cosmetics and showcases multiple examples throughout all classes of ingredients: from functional compounds, such as oil and surfactants, to multi-faceted molecules with a wide spectrum of formulations and skin benefits derived from their emulsifying, antimicrobial or antioxidant properties. The bottlenecks associated with the commercialization of such ingredients, together with successful examples, are also discussed. The shift towards a bio-based beauty industry requires a combination of technical, regulatory and marketing efforts. Fermentation strategies to better utilize low-cost substrates and optimize microorganisms and processes will reduce overall costs, reducing the price gap with traditional methods of production. The testing, standardization and regulation of these new ingredients need to catch up with the fast research happening in the field. Finally, consumer communication is key to achieve a successful introduction of biotech ingredients in the market.

Yingying Huang, Jiashi Chen, Qing Chen et al.

<i>Hong Qu</i> (HQ), obtained through fermentation of various grains using <i>Monascus</i> spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor of HQ and HQ wine are closely related to the saccharifying power (SP) and <i>Monascus</i> pigments (MPs) of <i>Monascus</i> spp. In this study, to optimize the culture medium in submerged fermentation by <i>M. purpureus</i> G11 for improving SP and MPs, the effects of carbon source, nitrogen source, inorganic salts, and vitamins on SP activity and biosynthesis of MPs were explored through single-factor analysis and response surface Box–Behnken experiments. The results showed that the optimal medium composition was 6.008% rice powder, 1.021% peptone, 0.0049% CuSO₄, and 0.052% vitamin B1. Validation experiments performed under the optimized fermentation conditions showed a significant increase in MPs and SP by 14.91% and 36.24%, with maximum MPs and SP reaching 112.61 and 365.12 u/mL, respectively. This study provides a theoretical basis for enhancing MPs and SP in <i>M. purpureus</i> for HQ production, to improve the production efficiency and shorten the production cycle of HQ-related fermentation products.

E. E. Kuprina, E. I. Kiprushkina, V. V. Abramzon et al.

Experimental studies of fish cutting waste—scales and skin were carried out, their general biochemical composition was studied, a high content of collagen was established, and elastin was noted, which accounted for 76–86% of the protein mass. Processes for the hydrolysis of secondary fish raw materials have been developed: fish scales and skin. Technological schemes have been developed and the influence of the conditions of thermal, enzymatic, enzymatic-thermal, electrochemical hydrolysis on the amino acid composition and molecular weight distribution (MWD) and antioxidant activity of peptides and proteins in the obtained hydrolysates has been studied. It has been established that the enzymatic and enzymatic-thermal method of hydrolysis of fish scales using the enzyme Alcalase 2.5 L and the electrochemical hydrolysis of the skin of cod, trout and herring made it possible to obtain protein hydrolysates with a protein content of 80–90%. At the same time, 91–98% of enzymatic hydrolysates from scales and 62%, 74% and 82.5% of electrochemically obtained hydrolysates from the skin of trout, herring, cod, respectively, account for the share of low-molecular peptides with a molecular weight of less than 10 kDa. The prospects of their use in functional foods and oil-containing products are noted.

N. Allred, W. Bejarano, J. Ward

OBJECTIVE Following recent studies of E. M. Jellinek and Howard Haggard in JSAD, this paper introduces a new comprehensive bibliography of pioneering sociologist of alcohol Selden Bacon and highlights the relevance of his research and administrative career to substance use studies today. METHOD This paper relies on the works of Selden Bacon assembled for the bibliography project, supplemented by published and unpublished documents and records from the collection of the former Rutgers Center of Alcohol Studies (CAS) Library and private archives provided by the Bacon family. RESULTS Trained as a sociologist, Selden Bacon gravitated towards the burgeoning field of alcohol studies early in his career, joining the Section on (later Center of) Alcohol Studies at Yale and publishing his seminal article "Sociology and the Problems of Alcohol" in 1943. His research stressed the need to better define terms like "alcoholism" and "dependence," and to maintain scholarly independence from all sides of the alcohol debate. As CAS director, however, Bacon felt pressure to forge ties with both anti-alcoholism and beverage industry groups in order to keep the Center solvent and relevant in the face of a hostile Yale administration, culminating in a successful 1962 relocation to Rutgers University. CONCLUSIONS The career of Selden Bacon is an important window into the history of substance use studies in the mid-twentieth century, and research on that era appears particularly urgent now: both to preserve historical records before they disperse or disappear, and to highlight the post-Prohibition era's relevance for the present moment in both alcohol and cannabis research. The present bibliography is intended to help foster further reappraisal of this important figure and his era.

Andrea Karlović, Anita Jurić, Nevena Ćorić et al.

Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.

A. P. P. Bressani, S. Martinez, Andréia Braga Inácio Sarmento et al.

Volatile and non-volatile compounds in coffee directly affect the beverage's quality. This study aimed to demonstrate how the organic acids and volatile profiles were impacted by coffee fermentation using four starter cultures (Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA0544), and Torulaspora delbrueckii (CCMA 0684)) inoculated in two varieties of coffee (Bourbon Amarelo and Canário Amarelo) using natural and pulped natural processing methods and sensory perception. Real-time PCR (qPCR) was used to verify the dynamic behavior of yeast populations. Organic acids were detected using high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) was used to detected volatile compounds. Sensory analysis was performed on the roasted coffee. Citric, malic, succinic, lactic, oxalic, isobutyric, and propionic acids and 105 volatile compounds were detected. At the beginning of fermentation, treatments with natural processing presented higher number of volatiles compounds. After fermentation, the main compounds groups were acids, alcohols, and aldehydes. The perception of sensory attribute (fruity, nutty, cocoa) varied with the coffee variety, type of processing, and type of inoculum. The use of yeasts is an alternative for sensorial differentiation of coffee variety Canário Amarelo and Bourbon Amarelo. The stainless-steel containers showed good results for coffee fermentation.

Chunhua Dai, Yizhi Hou, Haining Xu et al.

BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM) was evaluated by examining the nutritional and protein structural changes. RESULTS SBM fermenting by B. licheniformis YYC4, B. subtilis 10 160 and G. stearothemophilus A75 increased significantly the crude and soluble protein from 442.4 to 524.8, 516.1 and 499.9 g kg-1 , and from 53.9 to 203.3, 291.3 and 74.6 g kg-1 , and decreased trypsin inhibitor from 8.19 to 3.19, 2.14 and 5.10 mg g-1 , respectively. B. licheniformis YYC4 and B. subtilis 10 160 significantly increased phenols and pyrazines contents. Furthermore, B. licheniformis YYC4 fermentation could produce abundant alcohols, ketones, esters and acids. Surface hydrophobicity, sulfhydryl groups and disulfide bond contents of SBM protein were increased significantly from 98.27 to 166.13, 173.27, and 150.71, from 3.26 to 4.88, 5.03 and 4.21 μmol g-1 , and from 20.77 to 27.95, 29.53 and 25.5 μmol g-1 after their fermentation. Fermentation induced red shifts of the maximum absorption wavelength (λmax) of fluorescence spectra from 353 to 362, 376 and 361 nm, while significantly reduced the fluorescence intensity of protein, especially when B. subtilis 10 160 was used. Moreover, fermentation markedly changed secondary structure composition of SBM protein. SDS-PAGE and AFM analyses showed that macro-molecule protein got degraded into small sized protein or peptide during fermentation of SBM . CONCLUSION B. licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in SBM fermentation industry. This article is protected by copyright. All rights reserved.