Hasil untuk "Fermentation industries. Beverages. Alcohol"

Yeyu Huang, Jie Meng, Xinglin Han et al.

In view of the technical bottleneck of microbial dynamic monitoring during the solid-state fermentation of traditional Baijiu, this study introduced green fluorescent protein (GFP) labeling technology into the dominant Saccharomyces cerevisiae of Jiang-flavored Baijiu to construct the chromosomal integration engineering strain named FSC01. By designing an integrated recombinant plasmid containing the GFP gene and the geneticmycin resistance gene, an engineered strain that stably expresses fluorescent proteins was obtained by electroconversion. Flow cytometry verification showed that FSC01 showed excellent linear responses in the pure microbial system (R2 = 0.998) and the complex matrix of Baijiu jiupei (R2 = 0.981), with a detection limit of 102 cells/mL, and the detection cycle was shortened to 10 min. Solid-state fermentation simulation experiments show that the inoculation volume of FSC01 of 105 cells/kg can not only ensure the effective identification of fluorescence signals, but also does not significantly interfere with the growth and growth patterns of the original yeast (p > 0.05), which is highly consistent with the results of the traditional plate counting method. Dynamic monitoring shows that Saccharomyces cerevisiae during fermentation presents a typical succession pattern of “increase first and then decrease”, reaching a peak on the 7th day (1.2 × 107 cells/g), which is positively correlated with the base alcohol yield rate (26.7%). Compared with metagenomic (72 h) and PMA-qPCR (4 h) methods, this technology breaks through the limitations of specificity and timeliness of live bacteria detection, and provides a single-cell-level dynamic analysis tool for the digitization of traditional brewing processes. In the future, it will be expanded to monitor key functional microorganisms such as lactic acid bacteria through a multi-color fluorescent labeling system, and optimized pretreatment to eliminate starch granule interference, and promote the in-depth application of synthetic biology technology in the traditional fermentation industry.

Eliani Sosa-Gómez, I. G. Aguilar, Ana Celia de Armas Mártínez et al.

The growing demand for organic products is having a transformative effect on the alcoholic beverage industry. This work investigates the possibility of producing organic ethanol only from sugarcane final molasses as a nutrient vector and Saccharomyces cerevisiae in the absence of inorganic nitrogen or phosphorus compounds. The Plackett–Bürman design included the pseudo-factors (X4–X6) due to the experimental design requirements. These factors represent the possible influence of uncontrolled variables, such as pH or nutrient interactions. Subsequently, a predictive quadratic model using Box–Behnken design with the real variables (sugar concentration, yeast dose, and incubation time) was developed and validated (R2=0.977) with internal validation; given the lack of replications and the sample size, this value should be interpreted with caution and not as generalizable predictive evidence. Further experiments with replications and cross-validation will be required to confirm its predictive capacity. Through statistical optimization, the maximum cell proliferation of 432×106 cells/mL was achieved under optimal conditions of 8°Brix sugar concentration, 20 g/L dry yeast, and 3 h incubation time. The optimized fermentation process produced 7.8% v/v ethanol with a theoretical fermentation efficiency of 78.52%, an alcohol-to-substrate yield of 62.15%, and a productivity of 1.86 g/L·h, representing significant improvements of 21.9%, 24.6%, 31.0%, and 10.1%, respectively, compared with non-optimized conditions. The fermentation time was reduced from 48 to 42 h while maintaining superior performance. These results demonstrate the technical feasibility of producing organic ethanol using certified organic molasses and no chemical additives. Overall, these findings should be regarded as proof of concept. All experiments were single-run without biological or technical replicates; consequently, the optimization and models are preliminary and require confirmation with replicated experiments and external validation.

Shao-Quan Yan, Yang-Yang Shi, Rui Yang et al.

The fermentation performance of <i>Lactobacillus acidophilus</i> is constrained by factors such as low cell density and fastidious nutritional and environmental requirements, which greatly limit its industrial-scale applications. This study aimed to develop an efficient fermentation condition for <i>L. acidophilus</i> CCFM137 through systematic optimization of both culture medium and environmental parameters, thereby enabling high-yield industrial-scale production of this strain. An optimized medium was developed, consisting of glucose (30 g/L), YEP FM503 (35 g/L), sodium acetate (5 g/L), ammonium citrate (2 g/L), K₂HPO₄ (2 g/L), MgSO₄·7H₂O (0.1 g/L), MnSO₄·H₂O (0.05 g/L), L-cysteine hydrochloride (0.5 g/L), and Tween 80 (1 mL/L), to achieve a viable cell count of 1.95 × 10⁹ CFU/mL, representing a 9.42-fold increase over that of standard MRS broth. Subsequent pH-stat fermentation trials in a 100 L fermenter using the optimized medium revealed morphological and growth characteristics of the strain in variable pH-stat environments. Optimal performance was observed under pH-stat 4.5 rather than the more commonly used 5.7, achieving maximum viable cell counts of 3.37 × 10⁹ CFU/mL, accompanied by a transformation of cell morphology toward shorter rod-shaped structures, as well as an increase in substrate utilization rate, cell recovery rate and lyophilization survival rate. The fermentation performance and cellular morphology of <i>L. acidophilus</i> CCFM137 were enhanced by both nutrient composition and pH environment. These results showed that this strategy has potential for application in high cell density fermentation of <i>L. acidophilus</i> CCFM137.

Adedoyin Titi Amos, Damilola Uthman Kareem, Tolulope Modupe Adeleye et al.

This study evaluates the effects of solid-state fermentation inoculated with <i>Aspergillus</i> spp. on the nutritional profile of selected agro-industrial by-products (AIBPs: cowpea shell, groundnut shell, soybean hull, and maize shaft). These AIBPs were assessed as potential feedstuffs in weaner rabbit diets, which often exhibit digestive disorders when introduced to highly lignified feed ingredients. The AIBPs were milled to a particle size of 2 mm, sterilized, and subjected to fermentation with <i>Aspergillus</i> spp. under microaerophilic conditions at 28 ± 2 °C for 10 days. Samples (four replicates per treatment) were analyzed for chemical constituents (mineral and proximate composition, anti-nutritional factors, and fibre fractions) before and after fermentation. Digestible energy and digestibility coefficient of gross energy were calculated. Data were subjected to two-way analysis of variance (ANOVA). There was an increase (<i>p</i> < 0.05) in mineral profile, proximate composition, digestible energy, digestibility coefficient of gross energy, and dry matter, with a reduction (<i>p</i> < 0.05) in crude fibre, fibre fractions, and anti-nutritional factors. It was concluded that fermentation with <i>Aspergillus</i> spp. improved the nutritional value of the selected agro-industrial by-products. Therefore, fermented materials possess a better nutritional profile to be used in feeding programs for weaner rabbits. This will ensure sustainable animal production and add value to agricultural waste, which would otherwise constitute an environmental nuisance.

Xiaoya Wang, Richard J. Cook, Yeying Zhu et al.

We address the challenge of causal inference status and the dose-response effects with a semi-continuous exposure. A two-stage approach is proposed using estimating equation for multiple outcomes with large sample properties derived for the resulting estimators. Homogeneity tests are developed to assess whether causal effects of exposure status and the dose-response effects are the same across multiple outcomes. A global homogeneity test is also developed to assess whether the effect of exposure status (exposed/not exposed) and the dose-response effect of the continuous exposure level are each equal across all outcomes. The methods of estimation and testing are rigorously evaluated in simulation studies and applied to a motivating study on the effects of prenatal alcohol exposure on childhood cognition defined by executive function (EF), academic achievement in math, and learning and memory (LM).

Alexander Windmann, Benedikt Stratmann, Mariya Lyashenko et al.

Industrial AI practitioners face vague robustness requirements in emerging regulations and standards but lack concrete, implementation ready protocols. This paper introduces the Industrial AI Robustness Card (IARC), a lightweight, task agnostic protocol for documenting and evaluating the robustness of AI models on industrial time series. The IARC specifies required fields and an empirical measurement and reporting protocol that combines drift monitoring, uncertainty quantification, and stress tests, and it maps these to relevant EU AI Act obligations. A soft sensor case study on a biopharmaceutical fermentation process illustrates how the IARC supports reproducible robustness evidence and continuous monitoring.

Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz et al.

In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sugars in oat and buckwheat beverages developed using Lactobacillus johnsonii K4 and Lacticaseibacillus rhamnosus K3, which are potential probiotics. The fermented samples were analyzed for pH changes, bacterial viability, and the concentration of organic acids and sugars over 15 days. The results indicated significant variations in bacterial colony counts, with L. johnsonii K4 showing the highest initial growth. Over 15 days, pH levels decreased, with the most acidic conditions observed in buckwheat beverages. Notably, fermentation led to a significant increase in acetic acid concentration and a reduction in malic acid levels, particularly in buckwheat samples. These findings highlight the dynamic nature of fermentation in enhancing the nutritional profile and shelf-life of plant-based beverages.

Y. Kourkoutas, A. Bekatorou, I. Banat et al.

Kieran M Lynch, E. Zannini, S. Wilkinson et al.

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as "oxidative" fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well-known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

Federica Meanti, Chiara Mussio, G. Rocchetti et al.

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

Tianyu Lu, Bei Song, Jinsong Yang et al.

In order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased the added value of cassava and acerola cherry. The study investigated the effects of both pure and mixed fermentation using Lactobacillus plantarum (L. plantarum) HNC7 on the chemical compounds and antioxidant activities in cassava–acerola cherry juice. Following 72 h of fermentation, the fruit juice showed increased acidity, a decrease in pH, and higher consumption of soluble solids, and a significant rise in volatile substance content and antioxidant activity (p < 0.05). Notably, the HNC7-YLC92 binary combination demonstrated the most effective fermentation, resulting in a product with uniform color, moderate sourness and sweetness, and a delicate and smooth taste. Overall, the HNC7-YLC92 binary combination, due to its beneficial biological properties, shows great potential as the optimal strain for fermenting this juice. This provides a reference for selecting industrial fermentation conditions and strains, aiming to develop new value-added cassava products and increase their consumption.

Alejandro Barrios-Nolasco, Carlos Omar Castillo-Araiza, Sergio Huerta-Ochoa et al.

Solid-State Fermentation (SSF) offers a valuable process for converting agri-food by-products (AFBP) into high-value metabolites, with <i>Yarrowia lipolytica</i> 2.2ab (<i>Yl</i>2.2ab) showing significant potential under laboratory-scale controlled conditions; however, its assessment in larger-scale bioreactor scenarios is needed. This work evaluates <i>Yl</i>2.2ab’s performance in a bench-scale custom-designed packed-tray bioreactor. Key features of this bioreactor design include a short packing length, a wall-cooling system, and forced aeration, enhancing hydrodynamics and heat and mass transfer within the tray. Preliminary studies under both abiotic and biotic conditions assessed <i>Yl</i>2.2ab’s adaptability to extreme temperature variations. The results indicated effective oxygen transport but poor heat transfer within the tray bed, with <i>Yl</i>2.2ab leading to a maximum growth rate of 28.15 m_gx g_ssdb⁻¹ h⁻¹ and maximum production of proteases of 40.10 U g_ssdb⁻¹ h⁻¹, even when temperatures at the packed-tray outlet were around 49 °C. Hybrid-based modeling, incorporating Computational Fluid Dynamics (CFD) and Pseudo-Continuous Simulations (PCSs), elucidated that the forced-aeration system successfully maintained necessary oxygen levels in the bed. However, the low thermal conductivity of AFBP posed challenges for heat transfer. The bioreactor design presents promising avenues for scaling up SSF to valorize AFBP using <i>Yl</i>2.2ab’s extremophilic capabilities.

Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher et al.

As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar.

Chunyan Cao, Lingyu Zhao, Gang Li

Soil degradation threatens agricultural productivity and food supply, leading to hunger issues in some developing regions. To address this challenge, we developed a low-cost, highly efficient, and long-term stable soil improvement method. We chose polyvinyl alcohol (PVA), a commercially available polymer that is safe and non-degradable, to serve as a soil adhesive. We mixed PVA solution into the soil and applied a drying treatment to enhance the bonding between PVA and the soil, achieving highly water-stable soil. This PVA-stabilized soil exhibits low bulk density, high porosity, and high permeability, making it an ideal substrate for planting. In a germination test, the PVA-stabilized soil revealed a higher germination rate and growth rate compared to those of the non-treated soil. We believe this simple and efficient soil improvement method can restore degraded soil and contribute to sustainable agriculture.

Ian Steenstra, Farnaz Nouraei, Mehdi Arjmand et al.

We introduce a novel application of large language models (LLMs) in developing a virtual counselor capable of conducting motivational interviewing (MI) for alcohol use counseling. Access to effective counseling remains limited, particularly for substance abuse, and virtual agents offer a promising solution by leveraging LLM capabilities to simulate nuanced communication techniques inherent in MI. Our approach combines prompt engineering and integration into a user-friendly virtual platform to facilitate realistic, empathetic interactions. We evaluate the effectiveness of our virtual agent through a series of studies focusing on replicating MI techniques and human counselor dialog. Initial findings suggest that our LLM-powered virtual agent matches human counselors' empathetic and adaptive conversational skills, presenting a significant step forward in virtual health counseling and providing insights into the design and implementation of LLM-based therapeutic interactions.

Patricija Hribar Boštjančič, Žiga Gregorin, Nerea Sebastián et al.

Alcohol ferrofluids made of ferrimagnetic barium hexaferrite (BHF) nanoplatelets (NPLs) form a unique example of a dipolar fluid - a liquid magnet. Its formation is induced at a high enough concentration of the NPLs. The key interactions between the NPLs are long-ranged dipolar magnetic and screened anisotropic electrostatic. Herein, we report the results on tuning the isotropic-nematic phase transition (i.e., the NPLs threshold concentration) in 1-butanol ferrofluids of BHF NPLs by affecting the interactions in the ferrofluids. The threshold concentration was determined by polarizing optical microscopy (POM) combined with a system for magnetic field manipulation and was in the range between 4.6 and 6.6 \% (v/v) depending on the ferrofluid. We observed that the threshold concentration decreased for 0.6 \% (v/v) with a larger mean diameter of the NPLs, up to 0.6 \% (v/v) with increased ionic strength of the ferrofluid, and for $\sim$ 2 \% (v/v) with higher saturation magnetization of the NPLs. We showed that by tuning the parameters affecting the ferrofluid's interplatelet interactions, we can alter the threshold concentration for the liquid magnet formation. The results elucidate the importance of a delicate balance between the repulsive screened electrostatic and attractive dipolar magnetic interactions for the liquid magnet formation.

Carol Olmos, Lidia Esther Chinchilla, Alberto Villa et al.

A bimetallic Au-Pd catalyst supported on ceriazirconia with Au:Pd molar ratio 0.8 has been synthesized using a simultaneous deposition-precipitation method and oxidized at 250, 450, and 700 $^\circ$C in order to modify its particle size, nanostructure, and composition. Combined Xray energy dispersive spectroscopy and Xray photoelectron spectroscopy analysis clearly evidence that the bimetallic Au-Pd catalyst oxidized at 250 $^\circ$C is made up of a mixture of monometallic Au and Pd and bimetallic Au-Pd nanoparticles with Au:Pd ratios varying over a wide range. Increasing oxidation temperature leads to a stronger interaction between Au and Pd. Meanwhile, a slight increase of particle size and a narrowing of the Au:Pd ratio in the bimetallic nanoparticles take place. Compared with titania and activated carbon supports, the resistance against sintering at high temperatures of Au-Pd metal particles supported on ceriazirconia is proven to be higher. A synergistic effect has been observed for selective oxidation of benzyl alcohol on these catalysts. The catalytic activity decreases only slightly after oxidation at 450 $^\circ$C. However, oxidation at 700 $^\circ$C results in much lower catalytic activity. Migration of Pd onto Au particles during oxidation of benzyl alcohol enhances the catalytic activity of a physical mixture of monometallic Au and Pd supported on ceriazirconia catalysts. This fact, jointly with an analysis of the intrinsic activity, reveals the influence of the actual nature of Au-Pd interactions in the bimetallic particles, which points to higher activity of Au@Pd or Au@Pd@Pd nanostructures on ceria-zirconia support.

И.В. Моисеев, В.В. Лезный, Денис Александрович Карманов et al.

Исследовано влияние спиртосодержащей среды на процесс ферментации сигарного табачного сырья в дубовой бочке из-под коньячного дистиллята. Проведена сравнительная оценка двух способов ферментации на примере кубинского сигарного табака сорта НР. Для этого были осуществлены химический анализ и органолептическая оценка неферментированного табака и образцов аналогичного табака, прошедших естественную и «алкогольную» ферментацию в течение 6 мес. Химический анализ образцов по основным показателям проводили с использованием методов высокоэффективной жидкостной хроматографии, титрометрии и потенциометрии. Результаты химического анализа по таким показателям, как содержание белков, углеводов, никотина, калия и хлора, а также водородного показателя выявили, что в спиртосодержащей паровоздушной среде дубовой бочки окислительные процессы протекают более интенсивно по сравнению со «старением» табака в дубовом прессе. Из иных ферментативных процессов более интенсивны те, которые протекают без участия воды как реагента. Также ферментация табака в газо-жидкостной спиртосодержащей среде способствует «высаливанию» минеральных веществ из табачного сырья. Дегустация исследуемых образцов показала значительные улучшения вкусоароматического профиля табачного дыма после ферментации табака обоими способами. Однако ферментация в спиртосодержащей среде коньячного дистиллята имеет явное преимущество по сравнению с естественной ферментацией. За счет диффузии ароматичных веществ из алкогольного дистиллята в табак их разнообразие в последнем значительно увеличивается, что дает возможность создавать особенный, неповторимый вкусоароматический профиль готовой табачной продукции. Результаты данных исследований могут быть использованы предприятиями табачной отрасли при производстве сигар, сигарилл, трубочного табака и других нишевых табачных изделий, а также в алкогольной индустрии для разработки и вывода на потребительский рынок взаимодополняющих структурных продуктов — табачных изделий в наборе с алкогольным напитком. The influence of an alcohol-containing medium on the fermentation process of cigar tobacco raw materials in an oak barrel made from cognac distillate has been studied. A comparative assessment of two fermentation methods was carried out using the example of Cuban cigar tobacco of the HP variety. For this purpose, chemical analysis and tasting of unfermented tobacco and samples of similar tobacco that underwent natural and “alcoholic” fermentation for 6 months were carried out. Chemical analysis of the samples for main indicators was carried out using high-performance liquid chromatography, titrimetry and potentiometry methods. The results of chemical analysis on such indicators as the content of proteins, carbohydrates, nicotine, potassium and chlorine, as well as the hydrogen index revealed that in the alcohol-containing vapor-air environment of an oak barrel, oxidative processes occur more intensively compared with the “aging” of tobacco in an oak press. Of the other enzymatic processes, those that occur without the participation of water as a reagent are more intense. Also, the fermentation of tobacco in a gas-liquid alcohol-containing medium contributes to the “salting out” of mineral substances from raw tobacco. Tasting of the studied samples showed significant improvements in the flavor profile of tobacco smoke after fermentation of tobacco by both methods. However, fermentation in an alcohol-containing medium of cognac distillate has a clear advantage over natural fermentation. Due to the diffusion of aromatic substances from the alcohol distillate into tobacco, their diversity in the latter increases significantly, which makes it possible to create a special, unique flavor profile of the finished tobacco product. The results of these studies can be used by tobacco industry enterprises in the production of cigars, cigarillos, pipe tobacco and other niche tobacco products, as well as in the alcohol industry for the development and introduction to the consumer market of complementary structured products — tobacco products in a set with an alcoholic drink.

О.Ю. Калужина, А.Р. Нафикова, А.А. Лукин et al.

Уже давно пластмассовые изделия сделали нашу жизнь проще. Их используют практически во всех отраслях промышленности. Благодаря своей универсальности и доступности пластик считается одним из лучших материалов для сохранения пищевых продуктов. Однако под действием внешних сил, деформации, воздействия УФ и других факторов пластик способен распадаться на мелкие фрагменты, которые носят название микропластик. В настоящее время из-за сложности выявления присутствия микропластика его можно отнести к категории новых загрязнителей. Доказано, что попадание микропластиков в биотические организмы может вызывать физический и окислительный стресс, некроз, апоптоз, воспаление и другие иммунные реакции. Данное исследование было сосредоточено на выявлении путей контаминации слабоалкогольных напитков микропластиком. Было исследовано шесть образцов пива, разлитого в пластиковые бутылки от шести различных брендов. Бутылки были изготовлены из PET. Идентификацию микропластика в пиве проводили с помощью FTIR-спектрометрии (инфракрасное преобразование Фурье) в режиме визуализации — широко распространенного метода для обнаружения и идентификации микропластика в сложных матрицах, таких как продукты питания и напитки. Анализ образцов пива показал наличие микропластика во всех шести образцах. Концентрации микропластика варьировались от 113 частиц/500 мл до 244 частиц/500 мл. Наиболее часто встречающимися микропластиками были CE (51% от общего количества), PET (20% от общего количества) и PA (20% от общего количества). Также были обнаружены другие виды микропластика, в том числе PP, PVC и PS. По размерам большинство идентифицированных микропластиков находилось в диапазоне 50–100 и 100–300 мкм. Волокна были наиболее частым типом обнаруженных микропластических частиц, составляя 68,2% от общего количества микропластических частиц. Возможные источники загрязнения включают сырье, окружающий воздух, а также оборудование и упаковку, выделяющие микропластик. Plastic products have long made our lives easier. They are used in almost all industries. Due to its versatility and availability, plastic is considered one of the best materials for food preservation. However, under the influence of external forces, deformation, exposure to UV and other factors, plastic can disintegrate into small fragments, which are called microplastics. Currently, due to the difficulty of detecting the presence of microplastics, they can be classified as emerging pollutants. It has been proven that the entry of microplastics into biotic organisms can cause physical and oxidative stress, necrosis, apoptosis, inflammation and other immune reactions. This study focused on identifying ways in which low-alcohol drinks are contaminated with microplastics. Six samples of beer bottled in plastic bottles from six different brands were examined. The bottles were made of PET. The identification of microplastics in beer was carried out using FTIR (Fourier transform infrared) imaging spectrometry, which is a widely used method for detecting and identifying microplastics in complex matrices such as food and beverages. Analysis of beer samples showed the presence of microplastics in all six samples. Microplastic concentrations ranged from 113 particles/500 ml to 244 particles/500 ml. The most common microplastics were CE (51% of total), PET (20% of total) and PA (20% of total). Other types of microplastics were also found, including PP, PVC and PS. In terms of size, most of the identified microplastics were in the range of 50–100 and 100–300 µm. Fibers were the most common type of microplastic particles detected, accounting for 68.2% of the total microplastic particles. Possible sources of contamination include raw materials, ambient air, and equipment and packaging that release microplastics.

Wiktoria Liszkowska, Joanna Berłowska

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.