Christian Kosisochukwu Anumudu, T. Miri, H. Onyeaka
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.
José Eduardo Malfeito-Ferreira, M. Malfeito-Ferreira
The effect of alcohol on health is a controversial topic when it comes to the moderate or conscious consumption of fermented beverages. The recent claim by the World Health Organisation (WHO) and the European Heart Network (EHN) that the safe level of alcohol consumption is zero has compromised the efforts of the fermentation scientific community in developing healthier and more sustainable beverages. Therefore, the objective of this review was to assess the scientific background for such a claim that appears to be the result of recent scientific evidence. Using the meta-analytic data supporting WHO and EHN guidelines, it was possible to demonstrate that fermented beverages (e.g., wine and beer) have lower effects compared to spirits, that some population ethnicities have higher sensitivity to alcohol, and that drinking patterns influence the outcomes. Moreover, higher relative risks associated with younger individuals are mostly related to injuries (e.g., car accidents, self-inflicted injuries) and not with diseases. Sequential WHO studies produced significantly higher limits and emphasized that preventive policies should be tailored to populations at higher risk. In conclusion, the statement that “all alcohol is hazardous” has no scientific background and should be understood under the perspective that “one drink is too many and one thousand is never enough” used in alcoholism prevention. Fermentation researchers should continue their efforts on the promotion of healthier lifestyles, sustainable development and on the preservation of cultural heritage under the responsible drinking perspective.
Maider Lago, Ane Bordagaray, Ane Olañeta-Jainaga
et al.
The cider industry generates substantial amounts of apple pomace (AP), a by-product rich in fermentable sugars, organic acids, and bioactive compounds. This study aimed to optimize the extraction of fermentable must from AP using a central composite design (CCD) and to evaluate its potential for producing non- or low-alcohol (NoLo) beverages through fermentation. The extraction process was optimized using a desirability function targeting maximum sugar (26.69 g/L), malic acid (1.30 g/L), and nitrogen content (29.60 mg/L). The model revealed that extraction time and agitation had significant effects on sugar and malic acid, while an enzyme was less influential. The selected optimal condition was 4.6 h of maceration without enzyme addition providing an efficient must composition. Must was then fermented using combinations of Saccharomyces cerevisiae, Lactobacillus plantarum, and Pichia kluyveri. Physicochemical, microbiological, and volatile compound analyses were conducted throughout fermentation. Results showed that fermentation time and microbial composition significantly influenced sugar degradation, ethanol and lactic acid production and malic acid conversion, while mixed fermentation S. cerevisiae + L. plantarum and L. plantarum + P. kluyveri demonstrated the most promising aromatic profiles. Principal component analysis (PCA) confirmed distinct fermentation trajectories based on microbial consortia, highlighting the potential of AP as a sustainable substrate for developing innovative NoLo beverages.
As consumer attitudes shift, non-alcoholic and low-alcohol beers (NABLABs) have grown rapidly in popularity. This has driven interest in biological production methods that avoid the cost and flavor damage associated with post-fermentation dealcoholization. This review focuses on how barley wort composition and process conditions shape the metabolism of maltose- and maltotriose-negative non-Saccharomyces yeasts (NSYs), and how this, in turn, affects ethanol yield, flavor, and aroma in NABLABs. Key sections examine differences in carbohydrate utilization between Saccharomyces and NSYs, the influence of oxygen and Crabtree/Kluyver effects on carbon flux, and the roles of glycerol and organic acid formation as alternate carbon sinks that also contribute to mouthfeel, sweetness perception, and acidity. Particular attention is given to mashing strategies and enzyme additions used to redesign wort sugar profiles for NSYs, including high-temperature, low-gravity mashes and exogenous amyloglucosidase to increase glucose while limiting maltose and ethanol formation. The review also summarizes how the NSY-driven production of esters, higher alcohols, and the biotransformation of hop-derived precursors can offset excessive sweetness and “worty” off-flavors that commonly affect NABLABs. The use of NSYs opens an exciting array of opportunities for brewers to make NABLABs; however, challenges remain. Saccharomyces yeasts have centuries of brewing experience behind them and the adaptations needed for effective use of NSYs are still in development. Fundamentally, the challenge for NABLAB brewers using biological methods is to balance the desirable effects of fermentation while maintaining ethanol levels below the target threshold. This review outlines those challenges in detail and examines some of the approaches that are being used to solve them.
Abstract Ethanol, a bioactive compound prevalent in both social and industrial applications, is present in alcoholic beverages as well as a range of everyday products. In food, ethanol functions primarily as an additive or a by-product of fermentation, while in pharmaceuticals and cosmetics, it serves as a solvent or preservative. Despite its widespread use, three critical research gaps exist in current literature. First, existing research focuses predominantly on single-sector analyses, overlooking the cumulative effects of cross-sectoral ethanol exposure. Second, despite growing global market integration, there is limited understanding of how cultural and religious requirements influence ethanol-related regulations and product formulations. Third, current economic models fail to integrate both health impact costs and cultural compliance expenses, hindering effective policy development. The World Health Organization has determined that no amount of alcohol consumption can be considered entirely safe, as ethanol’s health impacts include contributions to chronic diseases, neurotoxicity, and potential carcinogenic effects. These risks are compounded by the pervasive and often unrecognized presence of ethanol in various products, particularly affecting vulnerable populations. The economic burden associated with alcohol-related issues, including lost productivity and healthcare costs, highlights the necessity for robust public health strategies and stringent regulatory guidelines. This review investigates ethanol’s role across multiple domains, emphasizing its presence in food, medicine, cosmetics, and industrial products, and evaluates its broader implications for public health, cultural practices, and economic impact. This review recommend implementing standardized labeling systems, establishing cultural-sensitive alternatives in product formulations, and developing harmonized international guidelines for ethanol use across industries.
Karina Nascimento Pereira, Handray Fernandes de Souza, Amanda Cristina Dias de Oliveira
et al.
This review examines the technological basis underlying the applications of Saccharomyces cerevisiae var. boulardii in the development of innovative products, considering current trends in its use as described in previously published papers, with a focus on fermented alcoholic beverages. The ability of S. cerevisiae var. boulardii to maintain viability and improve sensory and functional attributes has been demonstrated in craft beers, wines, and meads by providing adequate alcohol content and presence of bioactive compounds such as phenolics and antioxidants in final products. As a first review on the use of S. cerevisiae var. boulardii in fermented alcoholic beverages, this study highlights the innovations and challenges associated with the technological applications of this probiotic yeast. Future studies are needed to optimize the fermentation process, describe the effects on sensory properties, and characterize the probiotic functionality of S. cerevisiae var. boulardii, aiming at expanding its applications in the food industry.
Alyssa Thibodeau, Patrick N. Reardon, Bjarne Bartlett
et al.
Whey is a liquid byproduct from the dairy industry that is not fully utilized and can be problematic to dispose of. Based on its composition, there is potential to upcycle whey into fermented beverages for human consumption. Most focus to date has been upon alcoholic fermentation to generate alcohol for distillation, or use of kefir grains to make acidic beverages. Kombucha fermentation is analogous to kefir, with a solid-state inoculum that is backslopped from one batch to the next, but yields a different profile of organic acids when applied to its typical substrate of tea sweetened with sucrose. Notably, some kombucha symbiotic cultures of bacteria and yeast (SCOBY) harbor a lactose-fermenting yeast species, Brettanomyces anomalus, rendering it possible that a SCOBY system could be adapted to lactose-containing whey substrates. The objective of this research was to apply a B. anomalus-containing kombucha SCOBY to the fermentation of sweet and acid whey. Sequential batch fermentations were performed to determine changes in microbial community structure and fermentation outcomes during adaptation to whey substrates. Metabarcoding targeting the fungal ITS2 region and the bacterial 16S V4-V5 domain was used to assess fungal and bacterial communities, respectively. We used 1H nuclear magnetic resonance to determine the chemical composition of fermentations. The B. anomalus-containing kombucha SCOBY was able to perform repeat backslop-inoculated whey fermentation, with the major fermentation products being those characteristic to kombucha fermentation (acetic acid and ethanol). The whey-adapted SCOBY was characterized by replacement of the original main fungal taxa, Brettanomyces bruxellensis, by the lactose-fermenting B. anomalus, whereas the bacterial community remained more diverse.
The article is devoted to the food industry topical issue – the production of fermented beverages of plant origin. Based on the literature analysis, the main types of fermented non-dairy products and raw materials for their production have been described. The distribution of traditional fermented alcohol-free drinks has been shown and the connection with the typical raw materials of production has been established. The review introduces the inherent microbiota of such well-known drinks as kombucha, kvass, and boza. The symbiotic interactions between bacteria and yeast, which are typical microbial representatives of these beverages, have been described. The impact of microbial interactions on the quality and functional product characteristics, as well as their importance, have been analyzed. Probiotic properties of lactic acid bacteria isolated from fermented drinks have been presented. The presence of functional properties of raw materials used in beverages production, as well as the importance of fermentation processes, have been established. The typical biologically active metabolites inherent in many fermented beverages have been described. The main probiotic properties of lactic acid bacteria isolated from traditional fermented drinks have been highlighted. The issue of technological aspects of the common fermented drinks production has been considered. The importance of highlighting the typical microbiota representatives of beverages for further industrial use in food or therapeutic practice has been emphasized. The importance of the use of lactic acid bacteria in the fermented beverages production has been highlighted. The introduction of new methods and technologies, which will allow the production of functional fermented beverages with increased biological value, has been highlighted.
Ricardo Donizete Teixeira, Handray Fernandes de Souza, Fabiano Vaquero Silva Junior
et al.
Mead is a fermented alcoholic beverage obtained through a diluted honey solution and the action of yeasts. Although a potentially probiotic mead obtained by mixed fermentation of Saccharomyces cerevisiae var. boulardii with kombucha has already been proposed in the scientific literature, aspects regarding the shelf life and sensory properties of this product must be evaluated in order to provide further knowledge for its potential market introduction. The present study aimed to evaluate the shelf life and sensory profile of potentially probiotic mead produced by mixed fermentation of S. boulardii and kombucha. The main results showed that the microorganisms in the mead exhibited fermentative metabolic activity, albeit reduced, under refrigerated storage conditions, with a decrease in soluble solids and an increase in alcohol content observed during storage. Mead with S. boulardii and kombucha maintained microbial viability above 6 log CFU/mL for both yeasts and lactic acid bacteria up to 60 days of storage, meeting the minimum recommended count for probiotic foods. For the sensory analysis, mead with S. boulardii and kombucha showed higher acceptance and purchase intention, being characterized by sensory attributes such as carbonated, effervescent, flavorful, honey taste, sweeter, refreshing, and less alcoholic. In conclusion, potentially probiotic mead produced with S. boulardii and kombucha presents a shelf life of 60 days and high sensory acceptability.
The objective of this experiment was to determine whether compound microbial inoculants could enhance the fermentation of oat and common vetch silage that were stored in the Northwest Sichuan Plateau for 60 days under extremely low temperatures. Oat and common vetch harvested from single and mixed artificially planted grassland of oat and common vetch were chopped into 2–3 cm (oat, S1; common vetch, S2; oat–common vetch = 2:1, S3), then sterile water (T1), Zhuang Lemei IV silage additive (T2), and Fu Zhengxing silage additive (T3) were added to the feed and ensiled at the local outdoor environment for 60 days. Data were analyzed as a 3 × 3 factorial arrangement of treatments with the main effects of the materials, additives, and their interaction. Interactions between the materials and additives significantly affected the fermentation quality and the content of DM, WSC, and NDF and the number of yeasts in forages. Treatments with S3 have significantly higher contents of lactic acid, acetic acid, and lactic acid bacteria in the feed than those in the S1 and S2 treatments, while the contents of AN/TN and propionic acid were significantly lower compared with the S1 and S2 treatments (<i>p</i> < 0.05). Concentrations of lactic acid, acetic acid, and propionic acid were significantly increased and the content of neutral detergent fiber in the T2-treated silage decreased compared with the T1 treatment (<i>p</i> < 0.05). The T3 treatment significantly reduced the number of yeasts in the silage but the compound lactic acid bacteria additive treatment (T1, T2) significantly decreased the butyric acid content and pH of the feed and increased the acid detergent fiber content and the number of lactic acid bacteria in the feed compared with the T1 treatment. Among them, the butyric acid content of the T3 treatment decreased by 63.64–86.05%, while that of the T2 treatment decreased by 36.36–83.33% (<i>p</i> < 0.05). The comprehensive analysis of the membership function revealed that the silage quality was the best after the S3T2 treatment, so the implementation of the S3T2 combination in the Northwest Sichuan Plateau can provide guarantees for the production of local high-quality forage grass and alleviate the shortage of forage grass.
Sonia Tassone, Rabeb Issaoui, Valentina Balestra
et al.
Microplastic (MP) pollution is an emerging concern in ruminant production, as animals are exposed to MPs through air, water, and feeds. Ruminants play a key role in MP transmission to humans via animal products and contribute to MP return to agricultural soil through excreta. Identifying effective strategies to mitigate MP pollution in the ruminant sector is crucial. A promising yet understudied approach involves the potential ability of rumen microbiota to degrade MPs. This study investigated the in vitro ruminal degradation of three widely distributed MPs—low-density polyethylene (LDPE), polyethylene terephthalate (PET), and polyamide (PA)—over 24, 48, and 72 h. PET MP exhibited the highest degradation rates (24 h: 0.50 ± 0.070%; 48 h: 0.73 ± 0.057%; and 72 h: 0.96 ± 0.082%), followed by LDPE MP (24 h: 0.03 ± 0.020%; 48 h: 0.25 ± 0.053%; and 72 h: 0.56 ± 0.066%) and PA MP (24 h: 0.10 ± 0.045%; 48 h: 0.02 ± 0.015%; and 72 h: 0.14 ± 0.067%). These findings suggest that the ruminal environment could serve as a promising tool for LDPE, PET, and PA MPs degradation. Further research is needed to elucidate the mechanisms involved, potentially enhancing ruminants’ natural capacity to degrade MPs.
Izabela Queiroz Silva, Bruno Roswag Machado, Tamires Machado Ferreira
et al.
The use of external triggers in microalgae cultivation has emerged as a promising approach to enhance biomass production and biochemical composition. For instance, magnetic fields (MFs) have had their potential to modulate cellular metabolism and physiological responses explored. This study investigated the effects of MF exposure on <i>Dunaliella salina</i> and evaluated its impact on biomass production, pigment synthesis and biochemical composition. The highest biomass concentration (0.59 g L<sup>−1</sup>) was observed under continuous exposure to 60 mT (MF60-24 h); it represented a 51% increase in comparison with the control. A gradual rise in pH, which reached 10.83, was observed during cultivation. MF exposure also enhanced chlorophyll-a (118%) and carotenoid (95%) concentrations; thus, it improved photosynthetic efficiency and potential oxidative stress responses. The biochemical composition revealed a shift in metabolic pathways after prolonged MF exposure (24 h d<sup>−1</sup>), decreasing carbohydrate content by 7%, while increasing lipid accumulation by 7%. Scanning electron microscopy (SEM) indicated structural modifications on the cell surface induced by the MF. Therefore, MF applications improve <i>D</i>. <i>salina</i> cultivation and enhance biomass composition for biotechnological applications.
R.A.D.D. Chandula, K. Karunarathna, W.M.C.S. Jayaweera
et al.
AbstractThe global wine industry has long been dominated by grape-based products, yet there is growing interest in the development of non-grape wines, driven by the need for novel, sustainable, and diverse alcoholic beverages. This study aimed to enhance the sensory attributes and quality of pineapple-sugarcane-based wine by isolating and evaluating native yeast strains. Yeast strains were isolated from organic sources, including toddy, mango, sugarcane tops, jaggery, and bakery yeast, and cultured on MYPG growth media (composed of malt extract, yeast extract, peptone, glucose, and agar). Alcohol production of strains was assessed in a molasses-based medium using an Ebulliometer. One-way ANOVA and Tukey’s HSD were used to analyze the alcohol yields. Toddy-isolated yeast strain yielded the highest alcohol concentration (10.2% ± 0.05), significantly surpassing other strains (p<0.001). The toddy-isolated yeast strain was selected for fermenting sugarcane juice and pineapple pulp blends in volume ratios of 60:40, 70:30, and 80:20. The blends were adjusted to 21° Brix and inoculated with approximately 5 × 1012 CFU/mL. Fermentation was performed in 5.0 L batches, monitoring alcohol concentration, Brix, and yeast cell counts at 12-hour intervals. The composition of the blends had minimal influence on alcohol yield (P=0.71), sugar consumption (P=0.72), and yeast proliferation (P=0.97). Sensory analysis identified the 70:30 blend (T2) as the most preferred (p=0.05). Real degree of fermentation (RDF), volatile diacetyl (VDK) concentration, calorie value, and pH were 73.4%, 0.4716 ppm, 363.29 kJ/100 mL, and 4.05 respectively, indicating greater complexity. This study highlights the potential of toddy-isolated native yeast strains for developing novel pineapple-sugarcanebased wines, with treatment selection guided by yeast traits and desired product characteristics.
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis
et al.
Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term ‘terroir’ that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products.
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world’s three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
L. Londoño-Hernández, M. J. García-Gómez, S. Huerta-Ochoa
et al.
Proteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. Aspergillus is one of the most used fungi strains for enzyme production by solid-state fermentation (SSF). Disponibility of the carbon source is a key factor for protease production. In addition, the selection of solid support has great importance, as it must provide suitable airflow through the packed bed and nutrient diffusion inside the fermentable mass. Six Aspergillus strains and two inert supports (Agrolite (AL) and Polyurethane (PUF)) were tested for protease production from fish flour (FF) at different glucose concentrations (0, 5, 10, 15%) by SSF. The FF/PUF mixture at 70/30 (w/w) ratio, with 75.39% moisture, and a critical moisture point of 0.11 gH2O/g, presented a texture that allowed heat and mass transfer and provided enough moisture to make free water available as required for microorganism growth during the fermentation process. Aspergillus oryzae 2095 produced higher amounts of neutral and alkaline proteases with the addition of 5% glucose to the growth medium. Kinetics studies reveal that protease production is partially associated with growth. The extracts obtained can be used in different industries, and especially to prepare fish high-value by-product hydrolysates.
Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.
Snežana Škaljac, Marija Jokanović, Tatjana Peulić
et al.
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.