Hasil untuk "Fermentation industries. Beverages. Alcohol"

Tinashe W. Mangwanda, Joel B. Johnson, Ryan J. Batley et al.

This study applied response surface methodology (RSM) to optimise process parameters for rum fermentation. The primary aim was to enhance ethanol productivity through refined molasses conditioning and fermentation. Polyacrylamide flocculants were evaluated for molasses clarification, identifying an optimised blend which significantly outperformed individual flocculants. Statistical analyses revealed Flopam AN 956 SH as the top performer based on settling behaviour and mud qualities. Mixture modelling exposed optimised flocculant formulations that outperformed individual flocculants, indicating synergistic interactions. A central composite design (CCD) systematically evaluated the effects of temperature, oxygenation, and nutrient supplementation on yeast growth kinetics. It determined that 5 ppm O2, 32.19 °C, and 2.5% nutrients maximised the specific growth rate at 0.39 h−1 and ethanol yield at 9.84% v/v. The models characterised interactions, revealing nutrient–oxygen synergies that stimulated metabolism. Overall, fermentation efficiency and assurance for ethanol yield were increased through comprehensive multi-scale optimisation utilising factorial designs, validated analytics, and quantitative strain characterisation.

G. Rivas, N. Flores, N. Brizuela et al.

Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF), primarily driven by lactic acid bacteria (LAB). Oenococcus oeni and Lactiplantibacillus plantarum are recognised as the best-adapted LAB species for this process. Our previous research focused on a winery located in the southwest of Buenos Aires Province, a scarcely studied re-emerging region of Argentina, which showed a low relative abundance of LAB and incomplete MLF in various vintages. The current study involved the isolation, identification, typing, and use of native strains from the above-mentioned region to formulate a malolactic fermentation starter (MLFS) and to evaluate the strains’ malolactic performance at pilot-scale, implantation capacity and impact on wine aromatic profiles using HS-SPME-GC-FID/MS. Two selected autochthonous strains (Lpb. plantarum UNQLp1001 and a O. oeni UNQOe1101) from the re-emerging region successfully implanted in Malbec wine, achieving faster and more efficient MLF compared to spontaneous MLF. Moreover, the MLFS seems to have influenced the aromatic profile, reducing relative concentrations of alcohols, contributing to the decrease in the bitter and herbaceous notes, and increasing some esters (ethyl acetate, 2-phenethyl acetate, ethyl octanoate), that could enhance floral and fruity, notes. Expanding the availability of candidate strains to formulate native MLFS is a crucial technological tool for the wine industry. Thus, we propose the use of Lpb. plantarum UNQLp1001 and O. oeni UNQOe1101 as potential MLFS in Malbec wines from somewhat similar wine-producing regions. Additionally, the local winery can access a cost-effective MLFS with native LAB strains, enabling a more controlled MLF that preserves regional typicity. Moreover, these strains could enable technology transfer, potentially becoming the first malolactic starters in the region.

Norma Angélica Bolivar-Jacobo, Raúl Alberto Reyes-Villagrana, Martha María Arévalos-Sánchez et al.

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from <i>Lactobacillus acidophilus</i> and <i>Lactobacillus helveticus</i> on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and ACE-inhibition activities before and after in vitro digestion. Three dairy beverages were elaborated: without the addition of postbiotics (T0), with <i>Lactobacillus acidophilus</i> postbiotics (T1), and with <i>Lactobacillus helveticus</i> postbiotics (T2). Before in vitro digestion, T2 presented higher antioxidant activity (<i>p</i> < 0.05). And, after in vitro digestion, except by the ABTS method, T1 and T2 presented the highest antioxidant activities (<i>p</i> < 0.05) and bioaccessibility indexes (<i>p</i> < 0.05). Regarding ACE-inhibition activity, before in vitro digestion, there were no differences among treatments (<i>p</i> > 0.05), but after in vitro digestion, T1 and T2 presented the highest ACE-inhibition activities (<i>p</i> < 0.05) and bioaccessibility indexes (<i>p</i> < 0.05). An antimicrobial effect against <i>Bacillus</i> spp. and <i>S. aureus</i> was observed in <i>Lactobacillus acidophilus</i> and <i>Lactobacillus helveticus</i> postbiotics. However, <i>L. acidophilus</i> postbiotics did not present an antibacterial effect against <i>E. coli</i>. Such findings highlight the potential of postbiotics as functional ingredients to enhance the antioxidant and ACE-inhibition activities of non-fermented dairy beverages, further adding to their appeal as health-promoting dairy food.

Sylvester Holt, M. Mikš, Bruna Trindade de Carvalho et al.

Abstract Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.

Chong Chen, Zhaojun Zheng, Yue Wang et al.

Ester-producing strains are of great importance for enhancing the quality and flavor profiles of alcoholic beverages. However, traditional methods for screening ester-producing strains are labor-intensive and time-consuming, significantly impeding the development of alcoholic beverages industry. In this study, we selected five brands of Jiuqu to cultivate within different media, results showed that XB (Jiuqu) incubated with malt extract medium possessed the highest ester-producing capability, with the identification of 27 esters at the concentration of 31.44 ± 2.17 mM. Subsequently, fluorescence-activated cell sorting (FACS) was used to screen and isolate the living fungal cells which accounted for 42.80 % of total cells, followed by cultivation utilizing a culturomics approach. High-throughput screening (HTS) assays using 4-Methylumbelliferyl acetate (4-MA) were utilized to evaluate the ester-production potentials of 960 selected strains. The top10 highest ester-producing strains were sequenced, and all were identified as Saccharomyces cerevisiae, Cyberlindnera fabianii, and Wickerhamomyces anomalus. Eventually, three microbial strains were co-incubated with rice wine starter to improve the nutritional and flavor properties of glutinous rice wine. Compared to the control group, Cyberlindnera fabianii could increase reducing sugar content, up to 0.33 ± 0.01 g/mL, and significantly decrease the concentration of bitter amino acids by 55.83 %, resulting in a final concentration of 32.29 ± 1.51 mg/L. Furthermore, the glutinous rice wine with Cyberlindnera fabianii showed 38 distinct ester compounds at the content of 16.22 ± 0.51 mM, which was superior to the control group (30 ester compounds at the concentration of 11.89 ± 1.39 mM). The diversity and concentrations of flavor components, such as alcohols, aldehydes, and ketones, were also enhanced. Our findings would contribute to advancing the rapid screening of ester-producing strains, as well as providing a theoretical basis for improving the quality of glutinous rice wine.

Min-Kyu Park, Tae-Kyung Hwang, Wanro Kim et al.

Odor emissions from animal manure present a significant environmental challenge in livestock farming, impacting air quality and farm sustainability. Traditional methods, such as chemical additives and manure treatment, can be costly, labor-intensive, and less eco-friendly. Therefore, this study investigated the effectiveness of microbial feed additives in reducing these odors. Conducted over three months in 2022 on a Korean beef cattle farm with 20 cattle, the experiment involved feeding a mixture of four microbial strains—<i>Bacillus subtilis</i> KNU-11, <i>Lactobacillus acidophilus</i> KNU-02, <i>Lactobacillus casei</i> KNU-12, and <i>Saccharomyces cerevisiae</i> KNU-06. Manure samples were collected from an experimental group (<i>n</i> = 9) and a control group (<i>n</i> = 11), with microbial community changes assessed through 16S ribosomal RNA gene amplicon sequencing. The results demonstrated significant reductions in specific odorous compounds in the experimental group compared to the control group: ammonia decreased by 64.1%, dimethyl sulfide by 81.3%, butyric acid by 84.6%, and isovaleric acid by 49.8%. Additionally, there was a notable shift in the microbiome, with an increase in the relative abundance of Ruminococcaceae and Prevotellaceae microbes associated with fiver degradation and fermentation, while the control group had higher levels of Bacteroidota and Spirochaetota, which are linked to pathogenicity. This study demonstrates that probiotics effectively alter intestinal microbiota to enhance microorganisms associated with odor mitigation, offering a promising and more sustainable approach to reducing odor emissions in livestock farming.

Li Yao, Yanqin Wang, Ran Li et al.

A large amount of vegetable waste generated by farms is currently damaging the environment and public health. Anaerobic fermentation is a mature technology that significantly contributes to the recovery of energy and resources from tail vegetables and the control of environmental pollution. However, most vegetable wastes have not been utilized due to poor performance of biogas production, lack of optimal solid contents, and multiple other reasons. Herein, the anaerobic digestion biogas production performance of tail vegetables treated with different total solid (TS) content was studied using solanaceous and leafy vegetables as raw materials. Results showed that there was no acidification in all trials except for treatment with TS of 6%. The optimal TS for anaerobic fermentation of vegetable waste was determined to be around 20% in terms of methane production and biogas production efficiency. The cumulative methane production per unit of volatile solids (VSs) reached 241.7 mL CH₄/g of VS, and the methane content was about 65% during the peak period of biogas production. Theoretically, the value of methane production based on anaerobic fermentation of tail vegetables is as high as 1.8 × 10¹³~4.6 × 10¹³ L in China. This research provides advice for screening specific and efficient parameters to promote the biogas production rate by tail vegetable anaerobic fermentation.

Mekala Venkatachalam

There has been a continuous increase in consumer awareness regarding the availability of natural, sustainable, biodegradable options in all sectors, including food, cosmetics, pharmaceuticals, textiles, painting, printing inks, etc [...]

Aleksandra Katanski, Vesna Vučurović, Damjan Vučurović et al.

The present work highlights the advances of integrated starch and bioethanol production as an attractive industrial solution for complex wheat exploitation to value-added products focusing on increased profitability. Bioethanol is conventionally produced by dry-milling wheat grain and fermenting sugars obtained by the hydrolysis of starch, while unused nonfermentable kernel compounds remain in stillage as effluents. On the other hand, the wet-milling of wheat flour enables complex wheat processing for the simultaneous production of starch, gluten, and fiber. The intermediates of industrial wheat starch production are A-starch milk, containing mainly large starch granules (diameter > 10 μm), and B-starch milk, containing mainly small starch granules (diameter < 10 μm). The present study investigates different starch hydrolysis procedures using commercial amylase for bioethanol production from A-starch and B-starch milk by batch fermentation using distillers’ yeast <i>Saccharomyces cerevisiae</i> Thermosacc^®. Cold hydrolysis with simultaneous liquefaction and saccharification at 65 °C, a pH of 4.5, and a duration of 60 min was the most efficient and energy-saving pretreatment reaching a high conversion rate of starch to ethanol of 93% for both of the investigated substrates. A process design and cost model of bioethanol production from A-starch and B-starch milk was developed using the SuperPro Designer^® v.11 (Intelligen Inc., Scotch Plains, NJ, USA) software.

M. Patil, Abhay Ghatage, Girish Patade

Manzi is the quintessential tropical alcoholic beverage fermented from the sap collected from coconut trees in the coastal region of Maharashtra. The main species used for this purpose are oil palm (Elaeis guineensis), raffia (Raphia vinifera), coconut (Cocos nucifera) and oil palm (Arenga pinnata). Manzi is described as a white, effervescent, acidic liqueur. The juice collection procedure was described by Kadare et al. It was described by. (2004) constitutes an important part of this study. The beverage is fermented by a combination of alcohol, lactic acid and acetic acid. Acetic acid bacteria that utilize glucose and sucrose may appear at the beginning of manzi fermentation. When manzi is fermented, it becomes alcohol, commonly called palm wine. This study aims to provide an overview of the different species of Saccharomyces cerevisiae, focusing on their characteristics, taxonomic distribution and their beneficial role in the industry, especially in relation to palm wine production and products.

Sarah Suffys, G. Richard, Clément Burgeon et al.

Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction—gas chromatography—mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.

M. Ziarno, D. Zaręba, I. Ścibisz et al.

Introduction This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. Methods Sixteen different starter cultures commonly used in the dairy industry for producing fermented milks, such as yogurt, were employed in the study. The study investigated the acidification curves, acidification kinetics, live cell population of starter microflora during refrigerated storage, pH changes, water-holding capacity, texture analysis, carbohydrates content, and fatty acid profile of the yogurt-type fermented soy beverage. Results and Discussion The results demonstrated that the starter cultures exhibited distinct pH changes during the fermentation process, and these changes were statistically significant among the cultures. The acidification kinetics of different cultures of lactic acid bacteria showed characteristic patterns, which can be used to select the most suitable cultures for specific product production. The study also revealed that the choice of starter culture significantly influenced the starter microorganisms population in the yogurt-type fermented soy beverage. Additionally, the pH values and water-holding capacity of the beverages were affected by both the starter cultures and the duration of refrigerated storage. Texture analysis indicated that storage time had a significant impact on hardness and adhesiveness, with stabilization of these parameters observed after 7–21 days of storage. Furthermore, the fermentation process resulted in changes in the carbohydrate content of the soy beverages, which varied depending on the starter culture used.

D. D. do Rosário, Yhan da Silva Mutz, K. M. Vieira et al.

Josman Dantas Palmeira, Débora Araujo, Catarina C. Mota et al.

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate.

Natália Norika Yassunaka Hata, Mônica Surek, D. Sartori et al.

SUMMARY Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional properties is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation of various foods, their role in the development of new beverages as well as numerous applications of levan and bacterial cellulose.

Tharinee Klawpiyapamornkun, Toungporn Uttarotai, S. Wangkarn et al.

Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombucha. In this study, traditional kombucha made from green tea was compared to kombucha made from green tea blended with various forms of Indian gooseberry, including whole fruit, dried fruit and juice. The fermentation was performed for 21 days and samples were collected every 3 days to enumerate the total number of yeast and bacteria. Physical and chemical properties, including total soluble solids, alcohol content, pH, acetic acid content, total phenolic and flavonoid content, antioxidant activity and organic acids, were analyzed. The results revealed that the dried Indian gooseberry kombucha (DIGK) demonstrated significantly high total phenolic content and total flavonoid content. In addition, DIGK had the highest D-Saccharic acid-1,4 lactone (DSL) on the 9th day of fermentation. This discovery suggests that dried Indian gooseberry can be used as an alternative substrate for kombucha fermentation to create a new type of kombucha beverage with enhanced chemical properties.

Yi Zhang, E. Peterson, Y. Ng et al.

Raspberry ketone (RK) has high commercial value in the food and healthcare industries. A biological route to this flavour compound is an attractive prospect, considering the need to meet consumer demands and sustainable goals; however, it is yet to become an industrial reality. In this work, fungal production of raspberry ketone (RK) and raspberry compounds (RC) via submerged fermentation of Nidula niveo-tomentosa was characterized in flask, stirred-tank reactor (STR), panel bioreactor (PBR), and fluidized bed reactor (FBR) configurations. The results indicate that the panel bioreactor resulted in larger, floccose pellets accompanied by maximum titres of 20.6 mg/L RK and 50.9 mg/L RC. The stirred-tank bioreactor with impeller mixing yielded compact elliptical pellets, induced the highest volumetric productivity of 2.0 mg L−1 day−1, and showed RK selectivity of 0.45. While differing mixing strategies had clear effects on pellet morphology, RK production presented a more direct positive relationship with cultivation conditions, and showed appropriate mixing and aeration favour RK to raspberry alcohol (RA). Overall, this paper highlights the importance of bioreactor design to fungal fermentation, and gives insight into green and industrial bioproduction of value-added natural compounds.

Muhamad Hafiz Abd Rahim

Microorganisms present in fermented foods and beverages play a vital role in enhancing both nutritive and non-nutritive components. During the fermentation, microorganisms can either naturally occur in the food through spontaneous fermentation or be intentionally added as starter cultures with a variety of species and strains. In this review, the focus is placed on micronutrients, such as vitamins and minerals, and three major macromolecules – prebiotics, bioactive peptides, and functional fatty acids. During fermentation, non-digestible carbohydrates like fructooligosaccharides and galactooligosaccharides are synthesized, imparting prebiotic properties that support gut health. Enzymatic hydrolysis of proteins by microorganisms yields bioactive peptides with diverse health benefits. Furthermore, fermentation facilitates the formation of fatty acids, including short-chain fatty acids and conjugated linoleic acid, potentially exerting physiological effects. By harnessing the power of microbial fermentation, nutrient-rich and bioactive compounds can be enhanced, offering a promising approach to address global malnutrition concerns.

Wenhu Chen, Qian Liu, Meng Liu et al.

Vitamin C, a water-soluble vitamin with strong reducing power, cannot be synthesized by the human body and participates in a variety of important biochemical reactions. Vitamin C is widely used in the pharmaceutical, food, health care, beverage, cosmetics, and feed industries, with a huge market demand. The classical two-step fermentation method is the mainstream technology for vitamin C production. D-sorbitol is transformed into L-sorbose by Gluconobacter oxydans in the first step of fermentation; then, L-sorbose is transformed into 2-keto-L-gulonic acid (2-KGA) by a coculture system composed of Ketogulonicigenium vulgare and associated bacteria; and finally, 2-KGA is transformed into vitamin C through chemical transformation. The conversion of L-sorbose into 2-KGA in the second fermentation step is performed by K. vulgare. However, considering the slow growth and low 2-KGA production of K. vulgare when cultured alone, it is necessary to add an associated bacteria to stimulate K. vulgare growth and 2-KGA production. Although the mechanism by which the associated bacteria promote K. vulgare growth and 2-KGA production has extensively been studied, this remains a hot topic in related fields. Based on the latest achievements and research, this review summarizes the metabolic characteristics of K. vulgare and associated bacteria and elucidates the mechanism by which the associated bacteria promote the growth and 2-KGA production of K. vulgare.

Hongfan Chen, Xin Nie, Tao Peng et al.

To explore the effect of low-temperature and low-salt fermentation on the volatile flavor substances of Chinese kohlrabi, low-temperature and low-salt fermented Chinese kohlrabi (LSCK) and traditional high-salt fermented Chinese kohlrabi (HSCK) were produced. The physicochemical and texture properties of the two kinds of Chinese kohlrabies were evaluated. Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) were used to analyze the volatile flavor substances of the kohlrabi. The results showed that the total acid content significantly decreased (<i>p</i> < 0.05), while protein and reducing sugar contents significantly increased (<i>p</i> < 0.05) by low-temperature and low-salt fermentation. A total of 114 volatile flavor substances were identified. The alcohol, ketone, pyrazine, ether, and nitrile contents in LSCK were significantly higher than those in HSCK (<i>p</i> < 0.05). Moreover, the unpleasant flavor from the 3-methylbutyric acid formation was effectively depressed in LSCK. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) models established by multivariate statistical analysis significantly distinguished the two types of kohlrabies. Multivariate statistical analysis suggested that 16 volatile flavor substances with VIP >1, including tetrahydrothiophene, ethyl 3-(methylthio)propanoate, 3-methylbutyric acid, hexanenitrile, and 3-methyl-3-buten-1-ol, could be used as potential biomarkers for identifying LSCK and HSCK. The E-nose analysis further demonstrated that there was a significant difference in overall flavor between the LSCK and HSCK. The present study provides support for the development of green processing technology and new low-salt Chinese kohlrabi products.