Hasil untuk "Fermentation industries. Beverages. Alcohol"

M. Parapouli, Anastasios Vasileiadis, A. Afendra et al.

Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S. cerevisiae. In addition, it is also easily amenable to genetic manipulation. Moreover, unlike other model organisms, S. cerevisiae is concomitantly of great importance for various biotechnological applications, some of which date back to several thousands of years. S. cerevisiae's biotechnological usefulness resides in its unique biological characteristics, i.e., its fermentation capacity, accompanied by the production of alcohol and CO2 and its resilience to adverse conditions of osmolarity and low pH. Among the most prominent applications involving the use of S. cerevisiae are the ones in food, beverage -especially wine- and biofuel production industries. This review focuses exactly on the function of S. cerevisiae in these applications, alone or in conjunction with other useful microorganisms involved in these processes. Furthermore, various aspects of the potential of the reservoir of wild, environmental, S. cerevisiae isolates are examined under the perspective of their use for such applications.

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.

Karla A. Luna, C. N. Aguilar, Nathiely Ramírez-Guzmán et al.

Spent coffee grounds are the most abundant waste generated during the preparation of coffee beverages, amounting to 60 million tons per year worldwide. Excessive food waste production has become a global issue, emphasizing the need for waste valorization through the bioprocess of solid-state fermentation (SSF) for high added-value compounds. This work aims to identify the operational conditions for optimizing the solid-state fermentation process of spent coffee grounds to recover bioactive compounds (as polyphenols). An SSF process was performed using two filamentous fungi (Trichoderma harzianum and Rhizopus oryzae). An exploratory design based on the Hunter & Hunter method was applied to analyze the effects of key parameters such as inoculum size (spores/mL), humidity (%), and temperature (°C). Subsequently, a Box–Behnken experimental design was carried out to recovery of total polyphenols. DPPH, ABTS, and FRAP assays evaluated antioxidant activity. The maximum concentration of polyphenols was observed in treatment T3 (0.279 ± 0.002 TPC mg/g SCG) using T. harzianum, and a similar result was obtained with R. oryzae in the same treatment (0.250 ± 0.011 TPC mg/g SCG). In the Box–Behnken design, the most efficient treatment for T. harzianum was T12 (0.511 ± 0.017 TPC mg/g SCG), and for R. oryzae, T9 (0.636 ± 0.003 TPC mg/g SCG). These extracts could have applications in the food industry to improve preservation and functionality.

D. Gerginova, Plamen Chorbadzhiev, Svetlana Simova

The chemical profiles of young and mature wines produced from three grape varieties Merlot, Mavrud, and Sauvignon blanc were analyzed using 1H nuclear magnetic resonance (NMR) spectroscopy and advanced statistical methods. Furthermore, grape ales―a hybrid of beer and wine—were subjected to analysis to facilitate a comparison of their composition with that of traditional wines. The analysis yielded a total of 37 compounds, which were identified and quantified. Orthogonal partial least squares discriminant analysis (OPLS-DA) models were employed to distinguish the chemical profiles of young and mature wines, as well as those of grape ales. The findings demonstrate that the fermentation and aging processes result in the formation of distinctive chemical signatures in wines, with key compounds such as shikimic acid and fructose contributing to this differentiation. The identified compounds comprise seven alcohols (2,3-butanediol, glycerol, 2-methylpropan-1-ol, 3-methyl-butan-1-ol, myo-inositol, 1-propanol, 2-phenylethanol), six organic acids (galacturonic, citric, lactic, malic, shikimic, succinic), three amino acids (alanine, proline, tyrosine), four sugars (arabinose, fructose, galactose, glucose), coutaric acid, and acetoin. The levels of these 22 components enabled the successful differentiation of young and mature wines among the three grape varieties. These findings underscore the substantial chemical distinctions between grape ales and wines, thereby emphasizing the potential of grape ales as an innovative fermented beverage.

Polina Zapryanova, Yordanka Gaytanska, V. Shopska et al.

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different technological characteristics compared to standard representatives of the Saccharomyces genus. One of the important characteristics of the non-Saccharomyces group is the richer enzyme profile, which leads to the production of beverages with different taste and aroma profiles. The aim of this study was to investigate sweet and hopped wort fermentation with seven strains of active dry non-conventional yeasts of Lachancea spp., Metschnikowia spp., Torulaspora spp. and a mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii. One ale and one lager active dry yeast strain were used as control strains. The extract consumption, ethanol production, degree of fermentation, pH drop, as well as the yeast secondary metabolites formed by the yeast (higher alcohols, esters and aldehydes) in sweet and hopped wort were investigated. The results indicated that all of the studied types of non-conventional yeasts have serious potential for use in beer production in order to obtain new beer styles. For the purposes of this study, statistical methods, principle component analysis (PCA) and correlation analysis were used, thus establishing the difference in the fermentation kinetics of the growth in the studied species in sweet and hopped wort. It was found that hopping had a significant influence on the fermentation kinetics of some of the species, which was probably due to the inhibitory effect of the iso-alpha-acids of hops. Directions for future research with the studied yeast species in beer production are presented.

E. E. Entonu, O. V. Boluwatife, AC Ngene et al.

This study was carried out to investigate yeast dynamics, explore the impact of physicochemical conditions on yeast, identify microorganisms during fermentation, and assess overall quality in banana wine production. Results showcased intriguing trends. Yeast cell counts surged to 2.52x106 cfu/ml at 144 hours, following a 48–120-hour plateau. Total aerobic count decreased as fermentation progressed from 5.6x102 to 2.0x102 in the treated sample, and similar decreases were observed in the other samples. Alcohol content varied, with Sample of known yeast strain at 10.5%, highlighting the influence of yeast strains and fermentation conditions. pH values consistently decreased. Temperature fluctuations (25°C to 24.5°C) indicated dynamic fermentation conditions. Titratable acidity increased (0.98g/100ml to 1.48g/100ml), impacting sensory attributes, and specific gravity declined (1.090 to 1.040). Microbial composition unveiled Saccharomyces cerevisiae, Bacillus sp, Lactobacillus sp, and Penicillium sp. Sensory evaluation results indicated significant acceptability in terms of aroma, texture, taste, color, and overall acceptability, with the sample containing a pure and known yeast strain being the most preferred by the panelists. These findings emphasize the importance of aligning sensory characteristics with the choice of yeast strain. In summary, this research advances the understanding of banana wine production and quality assessment, with implications for the beverage industry's ongoing growth. Bangladesh J. Sci. Ind. Res. 60(1), 25-34, 2025

Jun Liu, Jian Lu

The rising prevalence of hyperuricemia and gout, driven by dietary purine intake, has intensified demand for healthier alcoholic beverages. Beer, a major contributor to exogenous purines, poses significant health risks despite its cultural and economic importance. This review systematically analyzes purine sources in beer, metabolic pathways leading to uric acid production, and cutting-edge strategies for purine reduction. We evaluate physical adsorption, enzymatic degradation, microbial fermentation, and yeast metabolic engineering, highlighting their efficacy and limitations in industrial applications. Challenges such as flavor preservation, regulatory compliance, and scalability are critically discussed. By integrating multidisciplinary approaches ranging from synthetic biology to process optimization, this work provides a roadmap for developing commercially viable low-purine beers, bridging the gap between public health priorities and brewing industry innovation.

Alexsandra Nascimento Ferreira, Leandro Alves dos Santos, Glêydison Amarante Soares et al.

Lipases are widely used as biocatalysts in synthetic applications because of their high chemo-, regio-, and enantioselectivities, which play key roles in the synthesis of esters and the resolution of racemates. These biocatalytic steps are essential for the production of various products, including cosmetic ingredients, building blocks in the pharmaceutical and agrochemical industries. In this study, we produced lipases through solid-state fermentation of agricultural by-products and domestic wastes using the fungus Pycnoporus sanguineus. After fermentation, the dried solids containing lipases from P. sanguineus exhibited high catalytic activity. Lipase production was achieved via solid-state fermentation using a substrate composed of wheat bran and sugarcane bagasse supplemented with either residual frying oil or urea, resulting in an enzymatic activity of 24 U mL−1 after 96 h. The resulting P. sanguineus fermentation solids (PSFS) efficiently catalyzed the esterification of capric acid with ethanol, achieving 95% ester conversion within 28 h. Additionally, PSFS proved to be effective in the kinetic resolution of (RS)-1-phenyl-1-ethanol via transesterification with various acyl donors, selectively forming the (R)-enantiomer. This process yielded a 16% conversion to (R)-1-phenylethyl propionate and an enantiomeric ratio (E) exceeding 200 after 72 h. These results demonstrate the potential of PSFS for applications in ester synthesis and resolution of enantiomerically pure sec-alcohols.

E. Bagnulo, G. Trevisan, G. Strocchi et al.

Dates (Phoenix dactylifera L.) are nutrient-rich fruits with health-promoting properties and broad applications in the food and beverage industries. This study analyzes the chemical properties and volatile profile of fermented date products—juice, alcoholic derivative, and vinegar—to develop a high-quality vinegar with distinct sensory traits. Using HS-SPME-GC-MS, about 50 volatile compounds were identified across six major chemical classes. Juice processing significantly increased volatile release, especially fusel alcohols and furanic aldehydes, due to thermal and mechanical disruption. Fermentation further modified the volatilome, with increased esters and acids in alcoholic and vinegar products. Vinegar was characterized by high levels of acetic acid, fatty acids, phenols, and acetoin (855 mg/L), indicating active microbial metabolism. Ethanol and acidity levels met international standards. Total phenolic content rose from juice (138 mg/L) to vinegar (181 mg/L), reflecting microbial enzymatic activity and acid-driven extraction. These results highlight the metabolic complexity, sensory richness, and functional potential of date-derived fermented products while promoting sustainable use of underutilized fruit resources.

Pamela Solano, M Lee Van Horn, Kyle Walters et al.

Alcohol Use Disorder (AUD) treatment presents high individual-level heterogeneity, with outcomes ranging from complete abstinence to persistent heavy drinking. This variability-driven by complex behavioral, social, and environmental factors-poses major challenges for treatment evaluation and individualized decision-making. In particular, accurately modeling bounded semicontinuous outcomes and estimating predictive individual treatment effects (PITEs) remains methodologically demanding. For the pre-registered PITE analysis of Project MATCH, we developed HOBZ-BART, a novel Bayesian nonparametric model tailored for semicontinuous outcomes concentrated at clinically meaningful boundary values (0 and 1). The model decomposes the outcome into three components-abstinence, partial drinking, and persistent use-via a sequential hurdle structure, offering interpretability aligned with clinical reasoning. A shared Bayesian Additive Regression Tree (BART) ensemble captures nonlinear effects and covariate interactions across components, while a scalable Beta-likelihood approximation enables efficient, conjugate-friendly posterior computation. Through extensive simulations we demonstrate that HOBZ-BART outperforms traditional zero-one inflated Beta (ZOIB) model in predictive accuracy, computational efficiency, and PITE estimation. We then present the primary PITE analysis of the MATCH trial using HOBZ-BART which enables clinically meaningful comparisons of Cognitive Behavioral Therapy (CBT), Motivational Enhancement Therapy (MET), and Twelve Step Facilitation (TSF), offering personalized treatment insights. HOBZ-BART combines statistical rigor with clinical interpretability, addressing a critical need in addiction research for models that support individualized, data-driven care.

Anastasia Zhukova, Christian E. Matt, Bela Gipp

Domain-adaptive continual pretraining (DAPT) is a state-of-the-art technique that further trains a language model (LM) on its pretraining task, e.g., masked language modeling (MLM), when common domain adaptation via LM fine-tuning is not possible due to a lack of labeled task data. Although popular, MLM requires a significant corpus of domain-related data, which is difficult to obtain for specific domains in languages other than English, such as the process industry in the German language. This paper introduces an efficient approach called ICL-augmented pretraining or ICL-APT that leverages in-context learning (ICL) and k-nearest neighbors (kNN) to augment target data with domain-related and in-domain texts, significantly reducing GPU time while maintaining strong model performance. Our results show that the best configuration of ICL-APT performed better than the state-of-the-art DAPT by 28.7% (7.87 points) and requires almost 4 times less GPU-computing time, providing a cost-effective solution for industries with limited computational capacity. The findings highlight the broader applicability of this framework to other low-resource industries, making NLP-based solutions more accessible and feasible in production environments.

Rituraj Singh, Sachin Pawar, Girish Palshikar

Commonsense knowledge bases (KB) are a source of specialized knowledge that is widely used to improve machine learning applications. However, even for a large KB such as ConceptNet, capturing explicit knowledge from each industry domain is challenging. For example, only a few samples of general {\em tasks} performed by various industries are available in ConceptNet. Here, a task is a well-defined knowledge-based volitional action to achieve a particular goal. In this paper, we aim to fill this gap and present a weakly-supervised framework to augment commonsense KB with tasks carried out by various industry groups (IG). We attempt to {\em match} each task with one or more suitable IGs by training a neural model to learn task-IG affinity and apply clustering to select the top-k tasks per IG. We extract a total of 2339 triples of the form $\langle IG, is~capable~of, task \rangle$ from two publicly available news datasets for 24 IGs with the precision of 0.86. This validates the reliability of the extracted task-IG pairs that can be directly added to existing KBs.

Alice Di Bella, Toni Seibold, Tom Brown et al.

This study analyzes how Europe can decarbonize its industrial sector while remaining competitive. Using the open-source model PyPSA-Eur, it examines key energy- and emission-intensive industries, including steel, cement, methanol, ammonia, and high-value chemicals. Two development paths are explored: a continued decline in industrial activity and a reindustrialization driven by competitiveness policies. The analysis assesses cost gaps between European green products and lower-cost imports, and evaluates strategies such as intra-European relocation, selective imports of green intermediates, and targeted subsidies. Results show that deep industrial decarbonization is technically feasible, led by electrification, but competitiveness depends strongly on policy choices. Imports of green intermediates can lower costs while preserving jobs and production, whereas broad subsidies are economically unsustainable. Effective policy should focus support on sectors like ammonia and steel finishing while maintaining current production levels.

Ching-Min Li, Yen-Yu Huang, Chi-Huei Lin et al.

This study evaluated the safety, antimicrobial activity, and upper gastrointestinal gastroprotection of a postbiotic powder derived from <i>Lactobacillus salivarius</i> AP-32, <i>Lactobacillus paracasei</i> ET-66, and <i>Lactobacillus plantarum</i> LPL28. Safety assessments were performed in rodent models through acute and subchronic oral toxicity tests, genotoxicity assays, and biogenic amine analysis. No signs of toxicity were observed in either the acute (20 g/kg body weight, BW) or subchronic (3 g/kg BW) toxicity tests. Genotoxicity evaluations indicated no mutagenic activity in the Ames test (≤5000 µg/plate) and no chromosomal or micronuclear abnormalities in the spermatocyte or the peripheral blood assays (≤10 g/kg BW). Biogenic amines were undetectable in the postbiotic powder, further reinforcing its safety. The postbiotic powder showed significant direct antimicrobial activity. Additionally, it enhanced the inhibitory effects of probiotics against key upper gastrointestinal pathobionts including <i>Streptococcus mutans</i>, <i>Porphyromonas gingivalis</i>, <i>Fusobacterium nucleatum</i> subsp. <i>polymorphum</i>, and <i>Actinobacillus actinomycetemcomitans</i>, <i>Helicobacter pylori</i>. Moreover, the postbiotic powder demonstrated gastroprotective effects by promoting recovery in a hydrogen peroxide-induced gastric injury model. Based on these findings, the postbiotic powder is safe, non-toxic, and suitable for oral consumption at the tested doses, with promising antimicrobial and gastroprotective potential. Future research should explore its potential applications in health promotion and food safety.

Linqing Li, Hanyu Liu, Tianyi Liu et al.

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected in the future. This trend is mainly due to the demand for enzymes in biofuel processing. At present, β-glucosidase is mainly derived from microorganisms, animals, plants and so on. It has received great attention due to its ease of production, catalytic efficiency and versatility, which have promoted its biotechnology potential in different industries. With the increasing demand for β-glucosidases, various cost-effective methods are being explored to discover, redesign and enhance their production and functional properties. Therefore, this paper reviews the latest progress in the application of β-glucosidase in industry. In this regard, the focus is on the use of recombinant technology, protein engineering and immobilization technology to improve the industrial applicability of the enzyme. In addition, the application status of β-glucosidase in production and life was analyzed.

Gaogane Jephtah Gaogane, Patrick Sekoai, Cristina Trois

A major limitation to the conversion of OFMSW via anaerobic fermentation is the high concentration of animal-derived wastes, which can inhibit the process due to ammonia accumulation. This study assessed the reusability of ammonia-loaded, dark fermentation (DF) liquor at two reuse cycles, derived from the fermentation of protein/lipid-rich substrates. Mitigation strategies such as ammonia stripping and biochar addition were evaluated against unstripped and unrecycled bioreactors. The initial slurry was generated from DF of substrates with varying compositions of proteins and lipids, which yielded characteristic results, and subsequently applied under four operational variations namely biochar addition, ammonia stripping, and unstripped and unrecycled bioreactors. Biochar addition effectively mitigated against ammonia accumulation across both cycles. In the first cycle, it produced the highest hydrogen yield, outperforming stripped and unstripped bioreactors by 53.8%, and 76.9%, respectively. In cycle 2, biochar further outperformed stripped and unstripped bioreactors by 44.1% and 42.4%. Despite a higher ammonia exposure, microbial consortia in the unstripped bioreactors acclimatised more effectively than stripped bioreactors in the second cycle. The main limiting factor was not conversion efficiency but electron diversion due to competing metabolic pathways. This study provides new insights into biohydrogen enrichment from animal-derived wastes, while emphasising mitigation strategies amid freshwater savings.

Mauro Moresi

The primary aim of this work was to share the results from a Research Project supported by the Italian National Research Council, which led to the development of a versatile jacketed tower bioreactor. Designed to optimize oxygen transfer efficiency and process control, the reactor incorporated a reciprocating air compressor, centrifugal pumps, a draft tube with or without perforated plates, and a series of gas–liquid ejectors. Its flexible design enabled operation in both airlift and ejector-loop modes, making it suitable for a wide range of aerobic fermentation processes. By sharing the detailed engineering design, operational procedures of this pilot-scale bioreactor, as well as its performance data when cultivating yeasts on whey and potato wastewater, a detailed blueprint was given to researchers seeking to advance bioreactor technology, particularly in the context of emerging fields like cultured meat production, pharmaceutical manufacturing, and environmental bioremediation.

Fangru Nan, Xinyi Li, Jia Feng et al.

Undaria pinnatifida, a nutrient-rich seaweed, holds potential for the alcoholic beverage industry. This study optimized the ultrasonic processing of Undaria blend liquor (UBL) and the fermentation of Undaria fermented wine (UFW) while identifying volatile components and assessing antioxidant properties. After optimization, UBL had a polysaccharide content (PC) of 0.66 g/L and an alcohol content (AC) of 39.2 % vol, while UFW showed a PC of 9.81 g/L and an AC of 8.3 % vol. HS-SPME-GC × GC-TOF-MS analysis identified 34 characteristic volatile compounds, with esters as the predominant class. UBL was featured by notably high levels of ester compounds, while UFW contained fatty acids leading to distinct flavor profiles. Antioxidant assays revealed that both beverages demonstrated free radical scavenging activity in a dose-dependent manner. These findings highlight the potential of Undaria as a novel resource for developing functional and flavorful alcoholic beverages, contributing to innovation in the food and liquor industries.

Ebru Özkan, Hidayet Argun

This study focuses on determining the optimal fig and butyric acid concentrations for butanol production under thermophilic conditions. Waste fig is a potentially rich substrate in sugars, minerals, and vitamins, but it is insufficient for effective butanol formation when butyrate is not present in the media because butanol is produced by butyrate reduction. Therefore, butyric acid was supplemented gradually in certain concentrations to fig-containing fermentation broth. The best combination of butyric acid and fig was determined using the Box–Wilson statistical experiment design. Fig and butyric acid concentrations were set as independent variables, while butanol concentration was the objective function. When the concentrations of butyric acid and fig were near the middle of the ranges under inspection, more butanol was produced. Butanol production was the lowest as fig and butyric acid values got closer to the extremes, particularly at high concentrations. Maximum butanol of 0.32 g/L was obtained with 16 g fig/L and 1.6 g butyric acid/L. The quadratic model generated was found to be significant, and its reliability was tested with verification experiments with reproducible results. This study showed that butanol could be produced from butyrate-supplemented fig waste under thermophilic conditions with a consolidated bioprocessing approach.

Camila Bastías, Yosbany Pérez, Eduardo I. Kessi-Pérez et al.

Saccharomyces cerevisiae is a yeast species of industrial importance due to its role in the production of several alcoholic beverages, including wine. During wine fermentation, S. cerevisiae must be able to cope with several stresses, such as limited nitrogen availability; nitrogen deficiencies in grape must could lead to stuck or sluggish fermentations, generating for the wine industry significant economic losses. A microbiological alternative to this problem is the generation of yeast strains with low nitrogen requirements for fermentation. In this context, it is important to study the natural diversity regarding adaptation to low nitrogen conditions, especially in terms of searching for beneficial alleles with potential industrial applications. In the present work, we validated the impact of specific SNPs present in the RRT5 gene in an industrial genetic background (T73 strain), analyzing both growth kinetics under microculture conditions and fermentative phenotypes in a larger volume. In this way, we were able to validate that these SNPs do indeed have an impact on the growth kinetics and fermentative capabilities of this strain, although the particular effect depends on the type of must used (synthetic or natural) and the nitrogen content (limiting or non-limiting). In particular, one mutation (601A>C) caused slower fermentation kinetics in the nitrogen-limited natural must but did not affect the ethanol produced or the amount of sugars consumed, in addition to producing more glycerol and consuming less phenylalanine, which could have a positive impact on the organoleptic properties of the wine produced and therefore an industrial potential. To our knowledge, this is the first work linking RRT5 to fermentative phenotypes, and the genetic variants validated could have industrial potential for the wine industry.