Hasil untuk "Fermentation industries. Beverages. Alcohol"

S. J. Munarso, Huda M. Elmatsani, M. J. Djafar et al.

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages.

Yunfei Chu, Mengmeng Li, Jiahui Jin et al.

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.

Margarita Saubenova, Y. Oleinikova, Alexander Rapoport et al.

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties.

P. O. Ajanaku, A. Olojede, Christiana O. Ajanaku et al.

Fermentation has been a crucial process in the preparation of foods and beverages for consumption, especially for the purpose of adding value to nutrients and bioactive compounds; however, conventional approaches have certain drawbacks such as not being able to fulfill the requirements of the ever-increasing global population as well as the sustainability goals. This review aims to evaluate how the application of advanced fermentation techniques can transform the food production system to be more effective, nutritious, and environmentally friendly. The techniques discussed include metabolic engineering, synthetic biology, AI-driven fermentation, quorum sensing regulation, and high-pressure processing, with an emphasis on their ability to enhance microbial activity with a view to enhancing product output. Authentic, wide-coverage scientific research search engines were used such as Google Scholar, Research Gate, Science Direct, PubMed, and Frontiers. The literature search was carried out for reports, articles, as well as papers in peer-reviewed journals from 2010 to 2024. A statistical analysis with a graphical representation of publication trends on the main topics was conducted using PubMed data from 2010 to 2024. In this present review, 112 references were used to investigate novel fermentation technologies that fortify the end food products with nutritional and functional value. Images that illustrate the processes involved in novel fermentation technologies were designed using Adobe Photoshop. The findings indicate that, although there are issues regarding costs, the scalability of the process, and the acceptability of the products by the consumers, the technologies provide a way of developing healthy foods and products produced using sustainable systems. This paper thus calls for more research and development as well as for the establishment of a legal frameworks to allow for the integration of these technologies into the food production system and make the food industry future-proof.

Zhuoyu Wang, Andrej Svyantek, Z. Miller

The pomace from apple and grape processing is usually treated as waste. Nowadays, pomace has attracted increasing interest due to its potential value as a nutrient source, as a raw ingredient for fermented products, and as a health beneficial product. Hence, from the perspective of a circular economy, this study incorporated different ratios of grape pomace from ‘Frontenac gris’ and apple pomace from ‘McIntosh’ to develop novel fermented beverages. This study provides knowledge of the fundamental characteristics, fermentation dynamics, and final fermented product chemistries. The results indicated different amounts of apple and grape pomace influenced sugar content, tartaric acids, and yeast nutrients in the fermentation must. The dynamic color changes indicated that grape pomace contributed to the wine’s red color, whereas apple pomace mainly contributed to the yellow coloration in the fermented products. Apple and grape pomace also contributed differently to the phenolic compounds, ethanol, and volatile acids. Different pomace contributed different phenolic components in the final wine. This fermentation study indicated the potential application of grape and apple pomace in the wine industry.

Leidy Johana Valencia-Hernández, J. WONG-PAZ, J. Ascacio-Valdés et al.

The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with Aspergillus niger GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an m/z of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that A. niger GH1 is able to degrade and biotransform procyanidin C1.

P. Ruarte, María José Leiva Alaniz, S. C. Vergara et al.

The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional brewing with the increasing demand for health-oriented functional beverages. The application of mathematical modeling to fermentation kinetics becomes a crucial tool to adequately describe and subsequently improve the performance of functional beer fermentation. The Saccharomyces cerevisiae PB101 autochthonous yeast from San Juan (Argentina) was previously selected for its probiotic potential and its exceptional technological traits in beer wort production. It was subsequently used to ferment a Kölsch-style brewer’s wort in order to evaluate both its probiotic potential and its resistance to the human digestive system. The results showed a survival percentage of 73.49 ± 0.54 and 80.17 ± 3.73 in fermentations conducted in 2024 and 2025, respectively. These fermentation assays were used to explore kinetic microbial growth, ethanol production, and critical fermentation parameters. Traditional modeling approaches often fail to adequately capture the intricacies of probiotic fermentations, particularly lag phases associated with microbial adaptation and metabolite biosynthesis. To address these limitations, this study develops an innovative and simple modeling system for modeling probiotic beer fermentation by incorporating two state variables: total and dead cells. The dynamics of these two variables were modeled using either a First Order Plus Dead Time model or a logistic growth model. Furthermore, the modified Luedeking–Piret model was used to study the delay time that exists between the production of viable cells and ethanol. The proposed models demonstrate enhanced predictive accuracy and dependability, providing a solid foundation for optimizing fermentation processes and advancing the development of functional beverages with exceptional probiotic properties.

Samarha Pacheco Wichello, Kamila Ferreira Chaves, W. C. Vimercati et al.

The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a grape juice-flavored naturally carbonated water kefir, evaluating its sensory qualities, physicochemical and microbiological stability. Fermentation conditions (F1) were optimized using Central Composite Rotational Design, leading to the selection of 24 h at 30 °C with (6.5% w/v) brown sugar, ensuring efficient pH reduction to safe levels. Sensory analysis selected grape juice as the flavoring agent, and a mixture design coupled with the desirability function determined the optimal formulation as 50% kefired water, 46.4% grape juice, and 3.6% water, resulting in high overall sensory desirability. During 42 days of refrigerated storage (4 °C), the beverage exhibited progressive sugar consumption from residual metabolic activity, a dynamic antioxidant profile characterized by increases in total phenolic compounds and FRAP activity, stability in ABTS activity, and decline in DPPH activity. Lactic acid bacteria counts remained stable during storage, while acetic acid bacteria and yeast populations decreased. Furthermore, pH (~3.30) and alcohol content (~1.86 °GL) remained stable, although the latter requires clear labeling in compliance with regulations for similar fermented beverages.

Yanzhuo Kong, Suhasna Palihakkara, Leo Vanhanen et al.

This study investigates the impact of epigenetic modification on Saccharomyces cerevisiae using sodium butyrate (SB), a histone deacetylase inhibitor (HDACi), to enhance sensory characteristics in beer fermentation. Epigenetics offers a non-GMO approach to modifying gene expression, with potential for cost-effective strain development in brewing. A commercial ale yeast was cultured under different SB exposure regimes and used to ferment wort. Sensory evaluation was conducted with untrained participants, alongside GC-MS and enzymatic assays for ethanol, glycerol, and residual sugars. While no significant differences were found in ethanol production or smoothness and creaminess—likely due to uniform wort composition—flavor and taste scores varied between treatments. Notably, yeast pre-treated with SB but fermented without additional SB (1G W/O) received the highest flavor acceptability. Treatments involving SB during fermentation showed reduced sensory scores, likely due to butyric off-notes. Higher alcohol levels remained within acceptable thresholds and were more likely influenced by wort amino acid content than epigenetic modification. Though SB had a limited impact on metabolic pathways, this study highlights the feasibility of using dietary epigenetic modifiers to develop novel yeast strains with improved sensory profiles in beer or other fermented beverages and warrants further investigation with alternative compounds.

Liping Lu, Xue Zhang, Ziyi Yin et al.

This study aimed to enhance the value of agricultural by-products by developing seed melon compound fermented feed (SMFF) using <i>Saccharomyces cerevisiae</i> L23. A two-stage optimization strategy was implemented. First, seed melon juice seed culture medium (SMCM) composition and fermentation conditions were optimized to maximize <i>S. cerevisiae</i> L23 biomass through single-factor and response surface methodology (RSM) approaches. The SMCM medium was optimized to contain 0.06% MgSO₄·7H₂O, 0.2% KH₂PO₄, 0.65% (NH₄)₂SO₄, 0.1% pectinase, and 1.0% urea, and fermentation conditions with inoculation amount, fermentation time, fermentation temperature, and glucose addition were 6%, 28 h, 30 °C, and 0.5%, respectively. Furthermore, SMFF fermentation parameters were optimized via RSM, achieving <i>S. cerevisiae</i> L23 (10.35 lg CFU/g) and sensory evaluation score (83.1) at substrate ratio of 7:3 (seed melon juice: <i>Zanthoxylum bungeanum</i> seed meal), inoculation amount of 8%, and fermentation time of 36 h. Fermentation process significantly improved the nutritional profile of SMFF, increasing crude protein (13%) and vitamin C (VC) content (21%) while reducing neutral detergent fiber/acid detergent fiber (NDF/ADF) levels. SMFF also improved in vitro antioxidant capacity, with higher DPPH, ABTS, hydroxyl radical, and superoxide anion scavenging activities compared to SMFF control. This process efficiently valorized agricultural by-products into nutritionally enriched functional feed.

Yufei Li, Kaifeng Shuai, Juan Li et al.

This study compared the decomposition effects of different microbial agents added to rice straw to screen for efficient and stable microbial agents and achieve effective utilization of rice straw resources. Different microbial agents can accelerate the decomposition of rice straw. The E4/E6 value of rice straw added with the <i>Bacillus subtilis</i> agent was significantly lower than that of rice straw added with other microbial agents on the 30th day. The lignin degradation rates for the <i>Bacillus subtilis</i> agent and <i>Trichoderma viride</i> agent treatments were higher than those of the other treatments from the 5th to 30th days. After adding the <i>Bacillus subtilis</i> agent for 30 days, the degradation rates of hemicellulose and cellulose in rice straw were higher than others, reaching 33.62% and 41.31%, respectively. Through principal component analysis and grey relational analysis, it was determined that the C/N ratio, organic carbon, E4/E6 value, conductivity value, and pH value are important evaluation indicators for the maturity promotion effect. Using the membership function analysis method, it was found that the <i>Bacillus subtilis</i> agent had the best overall performance in straw decomposition. This research provides a new viewpoint for the efficient utilization of straw resources.

Xin Xie, Tangbing Cui

The efficiency of polycyclic aromatic hydrocarbon (PAH) removal by indigenous microorganisms is often suboptimal, resulting in constraints on its practical application. To enhance the degradation efficiency of benzo[a]pyrene (B[a]P) in contaminated soil, an effective microbial fermented product (EMF) was employed as a biostimulant. Our findings demonstrated that when 1‱ or 1‰ (<i>w</i>/<i>w</i>) of the EMF was applied to the B[a]P-contaminated soil for 21 days, the biodegradation rates of the B[a]P were 59.37% and 100%, respectively, which is much higher than that by the natural attenuation (18.79%). The abundance of the 16S rDNA and PAH-RHDα GP genes were both significantly increased due to the applied EMF. Soil enzymatic activities were also affected, to different degrees, by the addition of the EMF. The diversity, composition, and functionality of the soil microbial community also changed to varying degrees. These results suggest that the use of the EMF to enhance the biodegradation of the B[a]P in soil may hold promise for the microbial remediation of PAH-contaminated soils.

Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira et al.

The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts. This study applies the <i>Methodi Ordinatio</i> technique to systematically identify, rank, and analyze the most relevant scientific publications on the applications of SCOBY. A comprehensive search in SCOPUS and Web of Science yielded 179 articles, after manual filtration. The InOrdinatio index, which combines citation count, publication year, and journal impact factor, was used for ranking to select a representative sample of the most important contributions (117 articles). The highest-ranked article scored 128.9, and the lowest 42.6. China led in scientific output (14.01%), followed by India (11.46%), the UK and USA (5.10% each), and Brazil (4.46%). The International Journal of Biological Macromolecules was the most frequently used journal for publications in this field. “Bacterial cellulose” was the most cited keyword (61 times), followed by “kombucha” (41) and “fermentation” (29). A consistent rise in publications has been observed over the past five years. Four main application areas were identified: bacterial cellulose (BC) (38%), biosustainable materials (28%), biomedical (17%), and food-related uses (17%). Most of the studies related to BC production (52%) searched for alternative substrates, and 18% focused on the isolation and identification of the most productive microorganisms within SCOBY. For biomedical applications, a unifying theme is the development of SCOBY-based materials with intrinsic antibacterial properties. These findings emphasize SCOBY’s emerging role in sustainable innovation and circular economic frameworks.

Amirali Shateri, Zhiyin Yang, Jianfei Xie et al.

Exploring the impact of alcohol additives on combustion and pyrolysis of ammonia/methane is of great importance in the pursuit of sustainable energy technologies. This work employs Reactive Force Field (ReaxFF) molecular dynamics (MD) simulations to investigate the underlying mechanism of how ethanol and methanol additives affect reaction pathways, NOx emissions and bond energy characteristics in ammonia-methane pyrolysis and combustion processes. It shows that adding alcohols altered NOx formation pathways, reducing the diversity of NOx and shifting the equilibrium toward simpler NOx such as NO and NO2. At 2,000 K, alcohol blends, particularly methanol, demonstrated a notable reduction in NO2 formation. At 3,000 K, both ethanol and methanol suppressed NO production, but the influence of methanol was stronger. Nitric acid production, HNO3, was present at lower temperatures but became negligible at higher temperatures because of the thermal breakdown of the higher-order NOx. These trends confirm that alcohol additives realize a probable role in moderating NOx emissions and stabilizing reaction pathways. The pyrolysis in modified reaction pathways, which facilitated the decomposition of ammonia and methane in these blends, affected the formation of intermediate species, leading to the reduction in peak emissions. In addition, methanol and ethanol showed significant impacts on hydrogen bond energies of the mixture, especially important building block radicals encouraging higher complexity pathways. By leveraging a computationally robust and scalable methodology, this study not only advances a fundamental understanding of alcohol-enhanced ammonia/methane combustion but also informs strategies to optimize these mixtures for practical use in modern propulsion systems.

Celine Bonnet, Fabrice Etile, Sebastien Lecocq

Reforming alcohol price regulations in wine-producing countries is challenging, as current price regulations reflect the alignment of cultural preferences with economic interests rather than public health concerns. We evaluate and compare the impact of counterfactual alcohol pricing policies on consumer behaviors, firms, and markets in France. We develop a micro-founded partial equilibrium model that accounts for consumer preferences over purchase volumes across alcohol categories and over product quality within categories, and for firms' strategic price-setting. After calibration on household scanner data, we compare the impacts of replacing current taxes by ethanol-based volumetric taxes with a minimum unit price (MUP) policy of 0.50 Euro per standard drink. The results show that the MUP in addition to the current tax outperforms a tax reform in reducing ethanol purchases (-15% vs. -10% for progressive taxation), especially among heavy drinking households (-17%). The MUP increases the profits of small and medium wine firms (+39%) while decreasing the profits of large manufacturers and retailers (-39%) and maintaining tax revenues stable. The results support the MUP as a targeted strategy to reduce harmful consumption while benefiting small and medium wine producers. This study provides ex-ante evidence that is crucial for alcohol pricing policies in wine-producing countries.

Iniakpokeikiye Peter Thompson, Yi Dewei, Reiter Ehud

This paper presents a unique driving dataset collected in Nigeria via mobile phone sensors to support a machine learning model for detecting alcohol-influenced driving behaviours, with the long-term aim of integrating this model into a mobile application that encourages safer driving behaviours. Driving under the influence of alcohol is a major public safety concern, particularly in low-income countries like Nigeria, where traditional enforcement mechanisms may be limited. The proposed model leverages smartphone sensors such as accelerometers, gyroscopes, and GPS to provide a non-invasive, continuous solution for detecting impaired driving patterns in real time. This study adapts existing data processing and pattern matching methodologies to label real-world driving data collected from Nigerian drivers, which are then used to train the model. A decision tree classifier is developed to detect alcohol influence, based on behavioural and temporal features, achieving a recall of 100%, a precision of 60%, and an F1 score of 75%. The model's overall accuracy was 90.91%, ensuring that no alcohol influenced trips were missed. Key predictive features included speed variability, course deviation, and time of day, which align with established patterns of alcohol consumption. This study contributes to the field by demonstrating how machine learning can be applied in low-resource environments to improve road safety. The findings suggest that the model can significantly enhance the detection and prevention of risky driving behaviours, with the potential for future integration into mobile applications to provide real-time feedback and encourage safer driving practices. This scalable and accessible solution offers a new approach to addressing road safety challenges in regions where traditional interventions are inadequate.

Lívia C F Silva, Paulo V. R. Pereira, Marcelo A D da Cruz et al.

Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

Nathalie Barakat, J. Bouajila, S. Beaufort et al.

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted.

Yuriy Litti, Elena Zhuravleva, Andrey Kovalev

The global community is in a perpetual search for alternative energy sources that can effectively supplant fossil fuels and contribute to environmental stewardship [...]

Varavut Tanamool, Prayoon Enmak, Pakawadee Kaewkannetra

Biodiesel produced from waste cooking oil (WCO) is on the rise and inevitably leads to issues in managing glycerol waste. Due to the presence of colour, odour and other minor compounds, the refining costs for this type of glycerol are higher and uneconomical. The potential of biodiesel-derived glycerol waste (BDGW) obtained from WCO to produce the highly added product of docosahexaenoic acid (DHA), also known as omega-3 polyunsaturated fatty acid, via the marine microalga of <i>Schizochytrium limacinum</i> ATCC MYA-1381 under aerobic batch fermentation was investigated. Cell growth, as well as DHA production, were performed under various operating conditions, including aeration rates and BDGW concentrations. The effect of the substrate type on cell growth and DHA yield was evaluated. The optimum operating condition was obtained when the air flow of a 0.25 vvm and 50 g/L of the glycerol concentration was fed into the fermenter and maximum cell dry weight (11.40 g/L) and DHA yield (665.52 mg/g) were achieved. However, cell growth and DHA yield were not significantly different when <i>S. limacinum</i> was grown using various carbon sources. Successfully, it clearly demonstrates that the BDGW can be used as a cheap carbon source for DHA production via marine microalgae using aerobic batch fermentation.