Hasil untuk "Fermentation industries. Beverages. Alcohol"

Emma Pelizza, Giulia Bertazzoli, Eleonora Troiano et al.

<i>Metschnikowia pulcherrima</i> is increasingly valued in sustainable vitiviniculture for its dual role as a biocontrol agent and as a contributor to wine quality. However, a coordinated dual-purpose selection strategy has not yet been systematically implemented for this species. This study aimed to identify native strains with combined wine-related traits and biocontrol potential by screening a collection of 179 isolates for key phenotypic traits—β-glucosidase and β-lyase activities, hydrogen sulfide (H₂S) production, and pulcherrimin biosynthesis—and assessing their genotypic diversity. Dereplication yielded 106 unique strains, from which five with the most favorable wine-related traits and distinct genotypic profiles were selected for subsequent evaluation of antagonistic potential. Safety-related traits, including growth at 37 °C, invasive growth, pseudohyphal formation, and proteolytic activity, were assessed to exclude virulence-associated behaviors. Antagonistic activity against <i>Botrytis cinerea</i> was evaluated through in vitro dual-culture assays and in vivo grape-berry inoculations, revealing strain- and pathogen-dependent inhibition, with volatile-mediated effects generally exceeding direct-contact interactions. Among the tested strains, NLSFS4 showed strong and consistent biocontrol potential. Microvinification trials further confirmed its oenological relevance, demonstrating the ability to modulate wine aroma composition while preserving fermentation performance. Overall, this study highlights the substantial functional diversity within <i>M. pulcherrima</i> and identifies a promising native strain for integrated use in wine fermentation and biological control in sustainable production systems.

Rosana Correia Vieira Albuquerque, Carlos Eduardo de Farias Silva, Margarete Cabral dos Santos Silva et al.

The incorporation of <i>Spirulina platensis</i> has been studied as a strategy to enrich food with bioactive compounds. Recent studies have expanded the use of <i>Spirulina</i> in yogurts, seeking to combine its nutritional value with the practicality of functional foods. This study evaluated the physicochemical and bioactive compounds characteristics of yogurt incorporating commercial and agglomerated (with 30% maltodextrin, efficient carrier agent, in a fluidized bed) <i>Spirulina platensis</i> powder, at concentrations of 0.5–2.0% (<i>w</i>/<i>v</i>) prior to fermentation. This study is novel as it is the first to report the incorporation of <i>S. platensis</i> agglomerated in a fluidized bed into yogurt. Fermentations were carried out at 42 °C for 5 h and then the stirred yogurts were stored at 4 °C for 28 days for stabilization. All yogurts obtained achieved characteristic values according to the Brazilian Normative Instruction 46/2007 with total acidity (0.6–1.5%), pH (3.5–4.6), and viable lactic bacteria of at least 10⁷ CFU.g⁻¹, without significantly affecting the quality of the final product or the activity of lactic acid bacteria. For the nutritional composition, it was observed that the greater the amount of cyanobacteria incorporated, the higher the concentrations of proteins (4.2–5.6%) and ashes (1.3–1.8%) in the product, and for the bioactive compounds, the phenolic compounds ranged between 2.98 and 14.96 mg.100 g⁻¹ and significantly enriched the yogurt with phycocyanin (2.19–3.65 mg.100 g⁻¹), β-carotene (4.73–6.37 mg.100 g⁻¹), and chlorophyll <i>a</i> (12.39–13.77 mg.100 g⁻¹), for the formulations using commercial and agglomerated <i>S. platensis</i> powder. Agglomeration improved the stability of bioactive compounds after fermentation and stabilization processes of the yogurts. Also, it was found that the agglomerated <i>S. platensis</i> powder preserved a higher amount of bioactive compounds in the yogurt, which fulfills one of the main objectives of incorporating this cyanobacterium.

Yantao Li, Lele Fu, Yushi Chen et al.

Late gestation is a critical period for regulating maternal peripartum physiological metabolism and gut microbiota balance. Fermented diets have been widely recognized as effective exogenous nutritional interventions capable of modulating the maintenance of gut microbiota homeostasis. However, the mechanism through which fermented diets modulate the gut microbiota in late-gestation remains poorly understood. In this study, an in vitro fermentation model combined with chemical composition analysis, untargeted metabolomics, and high-throughput sequencing was employed to investigate the metabolic alterations during soybean meal (SBM) fermentation and the regulatory effects of fermented soybean meal (FSBM) on gut microbiota of late-gestation sows. The findings revealed that fermentation significantly increased the levels of crude protein, lactic acid, acid-soluble protein, lysine, histidine, and total amino acids of SBM. Conversely, the levels of crude fiber, NDF, ADF, starch, and non-starch polysaccharides were markedly reduced, compared to the unfermented group. A total of 941 differentially expressed metabolites were identified between SBM and FSBM. Specifically, FSBM elevated the levels of lactic acid, L-pyroglutamic acid, 2-aminoisobutyric acid, and tyrosine, while substantially decreasing the levels of raffinose, sucrose, and stachyose. Metabolic pathway analysis identified glutathione metabolism, tyrosine metabolism, and pantothenate and coenzyme A (CoA) biosynthesis as the key pathways involved in SBM fermentation. In vitro fermentation experiments demonstrated that FSBM substantially increased the production of short-chain fatty acids (SCFAs) and notably increased the relative abundance of sows gut commensal <i>Lactobacillus</i> and <i>Limosilactobacillus</i> in late gestation. In summary, this study demonstrated that co-fermentation with bacteria and enzymes pretreatment of soybean meal reduced fiber components and enriched bioactive metabolites, optimizing intestinal microbial composition and increasing SCFA production in late-pregnant period. The present study provides novel insights into the regulatory effects of fermented diets on gut microbiota in late-gestation period from the perspectives of nutritional composition and metabolites.

Sami Chatila, Marcelo Zaiat

Sugarcane vinasse, a byproduct of ethanol production, presents environmental challenges due to its high organic content and occasional contamination with antibiotics, such as monensin. This study successfully evaluated thermophilic two-phase anaerobic digestion for simultaneous monensin degradation and biogas production. The system, consisting of an acidogenic anaerobic structured-bed bioreactor (ASTBR) operating at with a hydraulic retention time (HRT) of 7.5 h followed by a methanogenic reactor at HRT = 24 h, with two options of the methanogenic phase, an upflow anaerobic sludge blanket (UASB), and an ASTBR, operated continuously for 254 days with incremental monensin concentrations (0–2000 ng·mL⁻¹). The acidogenic reactor consistently removed over 70% of monensin across all phases, demonstrating its effectiveness as a pretreatment step. At realistic residual concentrations (20–100 ng·mL⁻¹), monensin not only failed to inhibit biogas production but enhanced methane yield by up to 100% through selective pressure on the microbial community. This study demonstrated that anaerobic digestion can effectively degrade monensin while increasing the value of vinasse, providing a scalable solution for mitigating antibiotic contamination and enhancing bioenergy recovery in the sugarcane–ethanol industry.

Tianyi Guo, Tong Niu, Katrin Kuka et al.

The increasing demand for bio-based chemicals and sustainable materials has placed biomass-derived lactic acid in the spotlight as a key building block for biodegradable polylactic acid (PLA). Perennial ryegrass (<i>Lolium perenne</i>) is a promising feedstock due to its high dry matter (DM) yield, adaptability, and widespread agricultural use. This study investigates an integrated lactic acid–silage cascade process, focusing on how pH regulation, harvest timing, and biomass characteristics influence lactic acid production while maintaining agronomic efficiency. The results highlighted the crucial role of pH management and silage duration in optimizing lactic acid production. A silage period of 21 days was found to be optimal, as peak lactic acid yields were consistently observed at this stage. Maintaining a pH range of 4.5 to 6 proved essential for stabilizing fermentation, with citrate buffering at pH 6 leading to the highest lactic acid yields and minimizing undesirable by-products. Harvest timing also significantly affected lactic acid yield per hectare. While later harvesting increased total DM yield, it led to a decline in lactic acid concentration per kg DM. Tetraploid ryegrass (Explosion) maintained stable lactic acid yields due to higher biomass accumulation, whereas diploid varieties (Honroso) experienced a net reduction. From an agronomic perspective, optimizing harvest timing and variety selection is key to balancing biomass yield and fermentation efficiency. While tetraploid varieties offer greater flexibility, diploid varieties require precise harvest timing to avoid losses. These findings contribute to sustainable forage management, improving lactic acid production, silage efficiency, and agricultural resource use.

Qian Lu, Limin Yang, Xiaowei Zhang

Food processing wastewater (FPW) poses significant environmental risks due to its high nutrient load yet offers untapped potential as a low-cost feedstock for high-value compound production. This review critically evaluates the valorization of FPW for astaxanthin production through the mixotrophic fermentation of microalgae. Key microalgal species (e.g., <i>Haematococcus pluvialis</i> and <i>Chromochloris zofingiensis</i>) effectively remediate nutrients (nutrients removal of up to 100%) while synthesizing astaxanthin under stress-inducing conditions, such as nutrient starvation, salinity, and oxidative stress. Advanced strategies, such as two-stage cultivation, nutrient profile adjustment, and microbial co-cultivation, which could enhance astaxanthin yields and wastewater treatment efficiency were reviewed comprehensively. The resulting astaxanthin-rich biomass demonstrates multifunctional benefits in animal feed, improving meat quality, immunity, growth, and shelf life. However, this review identifies some challenges, including wastewater management risks, low digestibility of microalgae biomass, and astaxanthin instability during feed processing, which should be addressed properly in real-world applications. This integrated approach aligns with circular bio-economy principles, transforming FPW from an environmental liability into a resource for sustainable biotechnology.

Xueting Zhang, Zhipeng Song, Danping Jiang et al.

Bio-hydrogen and bio-methane co-production was a promising way to enhance the energy conversion efficiency, and enzyme loading and pH are key factors influencing anaerobic fermentation processes. Therefore, in this study, the co-production process of bio-hydrogen and bio-methane was evaluated based on the effect of enzyme loading (20%, 30%, and 40%) combined with initial pH (6.0, 7.0, 8.0, and 9.0). The results indicated that, compared with other conditions, 30% enzyme loading with an initial pH of 8.0 was more feasible for bio-hydrogen and bio-methane co-production from duckweed, achieving a bio-hydrogen yield of 114.56 mL/g total solid (TS) and a bio-methane yield of 260.32 mL/g TS. Under optimum condition, the energy conversion efficiency was 71.4%, which was 6-fold and 4.8-fold higher than that of the single bio-hydrogen production stage (pH 8, 40% and 10.2%) and single methane production stage (control group with 12.30%), respectively.

Tobias Karmainski, Marie K. Lipa, Sonja Kubicki et al.

Biosurfactants are much-discussed alternatives to petro- and oleochemical surfactants. <i>Alcanivorax borkumensis</i>, a marine, Gram-negative γ-proteobacterium, produces a glycine-glucolipid biosurfactant from hydrocarbons, pyruvate, and acetate as carbon sources. Sustainable acetate production from lignocellulose or syngas adds to its relevance for the bioeconomy. This study investigated nitrogen sources and carbon-to-nitrogen ratios (C/N) to optimize fed-batch fermentation for biosurfactant production using <i>A. borkumensis</i> with acetate as the carbon source. Urea enabled high biosurfactant production, which was confirmed in DO-based fed-batch fermentation. Varying C/N ratios led to increased glycine-glucolipid production and decreased biomass production, with improvement plateauing at a C/N ratio of 26.7 Cmol Nmol⁻¹. pH-stat fed-batch fermentation using glacial acetic acid as the carbon source and a pH-adjusting agent doubled the biosurfactant production. Finally, bubble-free membrane aeration was used to prevent extensive foam formation observed during conventional bubble aeration. The efficient production made it possible to investigate the bioactivity of glycine-glucolipid in combination with antibiotics against various microorganisms. Our findings allow for the leverage of glycine-glucolipid biosurfactant production using acetate as a carbon source.

Yisilayi Dawuti, Zaituniguli Kuerban, Zhize Cheng et al.

Silage preservation is critical for livestock’s stable forage supply during cold seasons and fostering the recycling of agricultural byproducts. We assessed the effects of adding previously fermented juices (PFJ) and different proportions of <i>Sorghum Sudanense</i> (Piper) Stapf (Sudan grass) on the silage quality of <i>Medicago sativa</i> L. (alfalfa). A 50% alfalfa and 50% Sudan grass (M50) mixture exhibited superior performance in sensory evaluation and fermentation quality. The addition of PFJ (PFJI group) further enhanced quality, and increasing the proportion of alfalfa improved the nutritional quality. However, PFJI had no significant effect on the degradation rates of these nutritional indicators (<i>p</i> > 0.05). As alfalfa proportion increased, the disappearance rates of dry matter, crude protein, neutral detergent fiber, and acid detergent fiber in silage increased. Principal component, correlation, and membership function analyses revealed that treatment with M50 without PFJ (PFJ0+M50) had the best effect, followed by treatment with 25% alfalfa and 75% Sudan grass (PFJ0+M25) and 100% alfalfa (PFJ0+M0). Therefore, the mixing ratio of alfalfa and Sudan grass should be maintained between 25% and 50% to optimize the nutritional and fermentation qualities of silage. These findings offer crucial guidance for alfalfa silage preparation, promoting enhanced livestock industry productivity and sustainable agricultural development.

D. Daniela Maza, Julio Maximiliano Barros, José Manuel Guillamón et al.

Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast <i>Rhodotorula glutinis</i> R4 using sugarcane vinasse from a local sugar-derived alcohol industry as the substrate. Additionally, crude glycerol from the local biodiesel industry was evaluated as a low-cost carbon source to replace expensive glucose and as a strategy for integrating the bioethanol and biodiesel industries for the valorization of both agro-industrial wastes. R4 achieved a high lipid accumulation of 88% and 60% (<i>w</i>/<i>w</i>) in vinasse-based culture media, containing 10% and 25% vinasse with glucose (40 g L⁻¹), respectively. When glucose was replaced with crude glycerol, R4 showed remarkable lipid accumulation (40%) and growth (12.58 g L⁻¹). The fatty acids profile of SCOs showed a prevalence of oleic acid (C18:1), making them suitable for biodiesel synthesis. Biodiesel derived from R4 oils exhibits favorable characteristics, including a high cetane number (CN = 55) and high oxidative stability (OS = 13 h), meeting international biodiesel standards (ASTMD6751 and EN14214) and ensuring its compatibility with diesel engines. <i>R. glutinis</i> R4 produces SCOs from vinasse and crude glycerol, contributing to the circular economy for sustainable biodiesel production.

Luca Mellere, Martina Bellasio, Francesca Berini et al.

<i>Coriolopsis trogii</i> is a basidiomycete fungus which utilizes a large array of lignin-modifying enzymes to colonize and decompose dead wood. Its extracellular enzymatic arsenal includes laccases, i.e., polyphenol oxidases of relevant interest for different industrial applications thanks to their ability to oxidize a diverse range of natural and synthetic compounds. In this work, the production of laccases in <i>C. trogii</i> MUT3379 was explored and improved. From an initial production of ca. 10,000 U L⁻¹, the fermentation process was gradually optimized, reaching a final yield of ca. 200,000 U L⁻¹. An SDS-PAGE analysis of the secretome highlighted the presence of a main protein of ca. 60 kDa showing laccase activity, which was designated as Lac3379-1 once its primary sequence was established by tandem mass spectrometry. The characterization of Lac3379-1 revealed a remarkable enzymatic stability in the presence of surfactants and solvents and a diversified activity on a broad range of substrates, positioning it as an interesting tool for diverse biotechnological applications. The high-yield and robust production process indicates <i>C. trogii</i> MUT3379 as a promising cell factory for laccases, offering new perspectives for industrial applications of lignin-modifying enzymes.

Antonio Baccante, Pasquale Petruccelli, Giovanni Saudino et al.

In the evolving landscape of sustainable biopharmaceutical process development, the utilization of bacteria in the production of various compounds via fermentation has attracted extensive attention from scientists. A successful fermentation process and the release of its associated products hinge on the synergy between an efficient bacterial strain and the formulation of a suitable growth medium. Balancing all nutrient levels of a growth medium to maximize microbial growth and the product quality is quite an intricate task. In this context, significant advancements have been achieved via the strategic implementation of design-of-experiment (DOE) methodologies and the utilization of parallel microbioreactor systems. This work presents a case study of the fermentation growth medium optimization of a Gram-negative bacterium of the Neisseriaceae family that releases outer membrane vesicles (OMVs), which represent a potential vaccine platform. To achieve this, the ability of Sartorius MODDE^®13 DOE software to explore multiple variables and their interactions was combined with the functionality of a Sartorius Ambr^® 15F parallel microbioreactor system. The findings reported in this study have led to the design of a well-suited fermentation medium for a Gram-negative bacterium and an improvement in the quality of the OMVs produced from it.

José Juan Buenrostro-Figueroa, Guadalupe Virginia Nevárez-Moorillón, Mónica Lizeth Chávez-González et al.

Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was achieved. The Box, Hunter and Hunter (BHH) followed by the central composite design (CCD) processes were performed to assess the effect of the process variables on TPC release. The statistical designs indicate that the best TPC extraction (234.85 mg GAE/gdm) by means of SSF occurs at 42 °C, 50% moisture, 5.0 pH, mineral solution (g/L): NaNO₃ (3.83), KH₂PO₄ (1.52), MgSO₄ (4.66) and KCl (1.52) at 36 h. Under the best fermentation conditions TPC (248.78 ± 1.24 mgGAE/gdm) increased 5.96-fold more than values previously reported and antioxidant activity (AA) increased 5.81-fold compared to the value obtained before the SSF optimization. High-value citric acid, α and β punicalin, α and β punicalagin, punigluconin, galloyl-HHDP hexoside and ellagic acid molecules were identified. The increased extraction of TPC by SSF provides a suitable alternative for the valorization of pomegranate peel through the recovery of molecules with high added value with potential use in the food, pharmacy and cosmetic industries; a diversification in the use of food agroindustry by-products is obtained as an approach to the circular economy model through biotechnological processes.

Yichao Liu, Jian Bao, Qiang Si et al.

During aerobic exposure of silage, the fatty acid and amino acid composition may alter the quality and palatability, resulting in economic losses in livestock production. The objective of this study was to evaluate the effects of <i>Lactiplantibacillus plantarum</i> (LP), <i>Lenti Lentilactobacillus buchneri</i> (LB), and a mixture of LP and LB (PB) on the fatty acids, amino acids, and antioxidant capacity of <i>Leymus chinensis</i> silage during aerobic exposure. The lactic acid bacteria were added at 1 × 10⁶ CFU/g. The silage treatments were opened after 60 days of fermentation, and sampled on days 0, 4, and 8 of aerobic exposure. The LB group had higher total fatty acid and polyunsaturated fatty acid content, and less decrease in amino acid content and antioxidant capacity, while the LP group had a higher monounsaturated fatty acid content but a larger decrease in all indicators after exposure. Correlation analysis showed that <i>Lactobacillus</i>, <i>Cryptococcus</i>, <i>Penicillium,</i> and <i>Thermoascus</i> were more correlated with fatty acid changes, and that <i>Lactobacillus</i>, <i>Actinomyces</i>, <i>Clostridium,</i> and <i>Penicillium</i> were more correlated with amino acid changes. In conclusion, <i>Lentilactobacillus buchneri</i> could effectively improve the antioxidant capacity and fatty acid and amino acid contents of <i>Leymus chinensis</i> silage during aerobic exposure, while <i>Lactiplantibacillus plantarum</i> could effectively improve the content of each index of <i>Leymus chinensis</i> silage at opening, but deterioration was faster during aerobic exposure.

Shen Wang, Xinglei Zhuang, Weiliang Dong et al.

Bioelectrochemical systems (BESs) are an emerging technology for wastewater treatment and resource recovery. These systems facilitate electron transfer between microorganisms and electrodes, enabling their application in various fields, such as electricity production, bioremediation, biosensors, and biocatalysis. However, electrode biofilms, which play a critical role in BESs, face several challenges (e.g., a long acclimation period, low attached biomass, high electron transfer resistance, and poor tolerance and stability) that limit the development of this technology. Quorum sensing (QS) is a communication method among microorganisms that can enhance the performance of BESs by regulating electrode biofilms. QS regulation can positively impact electrode biofilms by enhancing extracellular electron transfer (EET), biofilm formation, cellular activity, the secretion of extracellular polymeric substances (EPS), and the construction of microbial community. In this paper, the characteristics of anode electrogenic biofilms and cathode electrotrophic biofilms in BESs, EET mechanisms, and the main factors affecting biofilm formation were summarized. Additionally, QS regulation mechanisms for biofilm formation, strategies for enhancing and inhibiting QS, and the application of QS regulation for electrode biofilms in BESs were systematically reviewed and discussed. This paper provides valuable background information and insights for future research and development of BES platforms based on QS regulation of electrode biofilms.

Hyeon Ji Jeon, Hayoung Kim, Minjee Lee et al.

A combined usage of animal and plant proteins-mixture could aid to solve environmental and social problems arising from the use of animal protein alone, while also improving the taste and texture of plant protein. Protein mixtures could be a better protein source due to the high availability of amino acids in the body compared with single proteins. Consuming proteins with probiotics can provide more beneficial health effects by helping to hydrolyze protein and absorb amino acids in the body. In this study, coadministration of an animal and plant protein mixture with a high concentration of probiotics was investigated to increase protein digestibility and amino acids absorbability in a mice model. <i>Lactiplantibacillus plantarum</i> IDCC 3501, which has the maximum ability to hydrolyze a protein mixture, composed of soybean protein and milk protein, was selected, and the changes in mice (C57BL/6J, male, six weeks) were investigated after the coadministration of protein mixture and 5 × 10⁸ or 5 <i>×</i> 10⁹ CFU/mL of <i>L. plantarum</i> for eight weeks. Normal diet, high-protein diet (HPD), and HPD supplementing <i>L. plantarum</i> were separately administered to mice. Food and water consumption of the mice did not differ depending on diet type. Measurements of the serum concentrations of amino acids showed that the absorption of aspartate, glutamate, isoleucine, leucine, valine, and lysine increased when high concentrations of protein and probiotics were administered. Thus, high <i>L. plantarum</i> concentrations could be a protein diet supplementation to improve health by promoting the absorption of amino acids.

Ignacio S. Moguel, Celina K. Yamakawa, Larissa P. Brumano et al.

This study reports the production of L-asparaginase (ASNase), an enzyme mainly used for the treatment of acute lymphoblastic leukemia, by <i>Leucosporidium</i><i>scottii</i> L115, a psychrotolerant yeast isolated from the Antarctic ecosystem. Focus was given to select the most appropriate medium components able to maximize the enzyme production by this yeast, as a first step for the development of a new process to produce ASNase. By combining knowledge in bioprocesses, statistical analysis and modeling, the medium composition that most favored enzyme production was established, which consisted of using a mixture of sucrose (28.34 g L⁻¹) and glycerol (15.61 g L⁻¹) as carbon sources, supplemented with proline (6.15 g L⁻¹) and the following salts (g L⁻¹): KCl, 0.52; MgSO₄·7H₂O, 0.52; CuNO₃·3H₂O, 0.001; ZnSO₄·7H₂O, 0.001; and FeSO₄·7H₂O, 0.001. By using this medium, enzyme production of 2850 U L⁻¹ (productivity of 23.75 U L⁻¹ h⁻¹) was obtained, which represented a 28-fold increase in enzyme production per gram of cells (178 U gdcw⁻¹) when compared to the control (non-optimized medium), and a 50-fold increase when compared to a reference medium used for ASNase production.

Martha L. Cázares-Vásquez, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar-González et al.

Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc, Lactobacillus, Lactiplantibacillus, Pediococcus, Pichia, Rhodotorula, Saccharomycodes, Schizosaccharomyces, and Sphingomonas, which have been reported in the microbiota of traditional fermented beverages. Dextran, levan, glucan, gellan, and cellulose, among others, are EPS produced by these genera. Extracellular biopolymers are responsible for contributing to specific characteristics to fermented products, such as modifying their organoleptic properties or contributing to biological activities. However, EPS can be easily found in the dairy industry, where they affect rheological properties in products such as yogurt or cheese, among others. Over the years, LAB has been recognized as good starter strains in spontaneous fermentation, as they can contribute beneficial properties to the final product in conjunction with yeasts. To the best our knowledge, several articles have reported that the EPS produced by LAB and yeasts possess many both biological and technological properties that can be influenced by many factors in which fermentation occurs. Therefore, this review presents traditional Mexican fermented beverages (tavern, tuba, sotol, and aguamiel) and relates them to the microbial EPS, which affect biological and techno-functional activities.

Alice Vilela, Fernanda Cosme, António Inês

Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic’s main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavity, and skin have been studied. The major source of probiotics is fermented dairy products, however, currently, there is a need for novel and non-dairy probiotics, due to the increasing number of lactose-intolerant persons in the world population, tied with the adverse effect of cholesterol contained in fermented dairy foods as well as the increasing number of strict vegetarians. In this review, we describe gut-derived effects in humans of possible microorganisms isolated from wine, such as Saccharomyces and non-Saccharomyces yeasts and bacteria, and other non-dairy fermented beverages. Those microorganisms can be grown and consumed as recommended probiotics, moreover, wine, and other beverages may also be a source of prebiotics such as polyphenols.

Christabel Nutakor, Justice A. Essiedu, Parise Adadi et al.

Since time immemorial, ginger has been widely used as a food spice, providing aromatic odor and pungent taste, and as a medicinal plant, with various therapeutic effects such as antioxidant, anti-inflammatory, and analgesic, among others. It has long been an integral constituent of most herbal medicines in Africa, China and India. Its medicinal properties are largely attributed to its outstanding amount of phenolics which include gingerols, paradols, zingerones, and many others. With consumer preference gradually and remarkably shifting from high-calorie towards low-calorie and functional beverages, the demand for ginger beer is flourishing at a faster rate. Currently, the ginger beer market is dominated by the United States. The demand for ginger beer is, however, debilitated by using artificial ingredients. Nonetheless, the use of natural ginger extract enriches beer with putative bioactive phytoconstituents such as shagaol, gingerone, zingerone, ginger flavonoids and essential oils, as well as essential nutritional components including proteins, vitamins and minerals, to promote general wellbeing of consumer. This paper presents an overview of the phytoconstituents of ginger as well as the overall biological activities they confer to the consumer. In addition, the market trend as well as the production technology of ginger beer using natural ginger extract is described here.