Hasil untuk "Fermentation industries. Beverages. Alcohol"

Mallari Praveen, S. Brogi

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.

Nei Pereira Junior

Lignocellulosic biomass is one of the most abundant renewable carbon resources available, currently used predominantly for energy generation through direct combustion, yet still underutilized as a feedstock for higher-value biochemical conversion. Its structural complexity and intrinsic recalcitrance continue to challenge efficient biological processing. Overcoming these barriers requires an integrated understanding of plant cell-wall architecture, pretreatment chemistry, enzymatic mechanisms, and process engineering. This review provides a clear and conceptually grounded synthesis of these elements, illustrating how they converge to enable the development of second-generation (2G) lignocellulosic biorefineries. This review examines the hierarchical organization of cellulose, hemicelluloses, and lignin; the principles and performance of modern pretreatment technologies; the synergistic action of cellulolytic systems, including lytic polysaccharide monooxygenases (LPMOs) and non-hydrolytic proteins such as swollenins; advances in C5/C6 sugar fermentation; and emerging strategies for lignin upgrading. In addition to a comprehensive analysis of the literature, representative industrial and experimental case studies reported in the literature are discussed to illustrate practical process behavior and design considerations. By integrating mechanistic insight with industrially relevant examples, this review highlights the technical feasibility, current maturity, and remaining challenges of lignocellulosic biorefineries, underscoring their strategic role in enabling a competitive, low-carbon bioeconomy.

Cecilia Naveira-Pazos, María C. Veiga, Christian Kennes

The ability of <i>Rhodotorula toruloides</i> DSM 4444 to metabolize low-cost carbon sources such as fatty acids was comprehensively studied. This organism is shown, for the first time, to simultaneously accumulate microbial oils (biofuel precursors) and carotenoids from acetic acid obtained from CO₂ fermentation. This fatty acid is typically the single end product of acetogenic bioconversion of one-carbon gas pollutants (e.g., CO₂ and CO). In the first set of experiments, different aerobic fermentations were carried out in automated bioreactors, with acetic acid in one case and with glucose, a more conventional carbon source, as a control, in another bioreactor. <i>R. toruloides</i> consumed around 80 g/L substrate under both conditions. Maximum lipid content (27.2% g/g dry weight) was reached from 38 g/L glucose, while carotenoid content was higher with acetic acid (1.4 mg/g cell after 54.1 g/L acetic acid consumed), representing a 40% increase compared to glucose (1.0 mg/g cell after 64.2 g/L glucose consumed). Additionally, in the second set of assays, a fermented broth produced by <i>Acetobacterium woodii</i> from CO₂ fermentation, containing residual nutrients and metabolites, was tested. Despite its complex composition, <i>R. toruloides</i> grew and produced carotenoids (up to 0.141 mg/g), showing potential adaptability. To the best of our knowledge, this is the first report on a greenhouse gas-based biotechnological process as a promising sustainable alternative for the valorization of pollutants, e.g., gas emissions, their bioconversion to VFAs, such as acetic acid, and subsequent fermentation of the carboxylic acid into microbial oils, as a source of renewable energy, as well as carotenoids as a high-value nutraceutical product.

Dmitrii Usynin, Elena Shmakova, Michael Rheinberger

Beer is a phenomenal beverage. It has previously shaped the history of many peoples, states and cultures. The beauty of beer is its versatility. Starting from the original implementations that were murky or diluted, over time researchers found novel approaches to gradually develop beverages that are diverse, intense and are pleasant for the end user. Recently, the industry came up with the so-called \textit{craft beers}, that often differ from the commercial beers in production volume (due to lower capacities of the craft beer producers) and tasting profile (often having more intense unusual flavours). However, while it is often relatively easy to judge if a particular commercial beer is likely to be enjoyable, the same cannot be said about craft beers, as there are far too many styles, implementations and ingredients involved in their production. This creates a gap between the beverage producers and the consumers due to the inability of the former to judge the preferences and the consumption trends of the latter. As a response to this challenge we present a novel collaborative beverage-related data collection and analysis framework - the Distributed Beverage Analysis (DBA). The idea behind this study is to identify the common trends and support them by empirical evidence to better understand the needs of the consumers. We empirically verify DBA at the biannual \textit{Kraft Bier Fest} conducted by Vienna Kraft brewery in (you guessed it) Vienna. To showcase a need in such kind of analysis, we evaluate various large language models (LLMs) against our collaborative framework and confirm that many AI models cannot be reliably used to reason over the trends and patterns in the evolving world of craft beer.

Sinuo Feng, Pengfei Bi, Wanjun Yan et al.

BACKGROUND Mixed-culture fermentation improves polyphenol accumulation and aroma biosynthesis in fruit beverages through microbial synergism. The strain-specific and inoculation time-dependent effects of such synergism, however, remain unexplored in pomegranate beverage fermentation. RESULTS Two indigenous non-Saccharomyces yeasts were combined with two lactic acid bacteria (LAB) strains under simultaneous and sequential inoculation schemes. Physicochemical properties, organic acids, polyphenols, antioxidant capacity, and volatile aroma compounds were analyzed comprehensively. Sequential inoculation significantly increased total phenolic content, improved 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and enriched aroma-active volatiles, particularly esters and higher alcohols. Sequential fermentation with LAB strain 21805 produced the most diverse aroma profile and intensified tropical fruit and floral sensory notes. CONCLUSION This study provides the first systematic evaluation of these specific non-Saccharomyces and LAB combinations in pomegranate fermentation, demonstrating clear effects of inoculation timing, bioactive compound accumulation, and aroma complexity. The observed strain- and timing-dependent synergism offers a practical strategy to improve the nutritional and sensory qualities of low-alcohol fruit beverages. © 2026 Society of Chemical Industry.

B. Telini, Lorenza Corti Villa, M. H. Vainstein et al.

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer with different aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace. Different yeasts and substrates bring new opportunities to the market for brewery industries and other products.

N. Villar, F. Pérez-Nevado, A. I. Andrés et al.

F. Nan, Xinyi Li, Jia Feng et al.

Undaria pinnatifida, a nutrient-rich seaweed, holds potential for the alcoholic beverage industry. This study optimized the ultrasonic processing of Undaria blend liquor (UBL) and the fermentation of Undaria fermented wine (UFW) while identifying volatile components and assessing antioxidant properties. After optimization, UBL had a polysaccharide content (PC) of 0.66 g/L and an alcohol content (AC) of 39.2 % vol, while UFW showed a PC of 9.81 g/L and an AC of 8.3 % vol. HS-SPME-GC × GC-TOF-MS analysis identified 34 characteristic volatile compounds, with esters as the predominant class. UBL was featured by notably high levels of ester compounds, while UFW contained fatty acids leading to distinct flavor profiles. Antioxidant assays revealed that both beverages demonstrated free radical scavenging activity in a dose-dependent manner. These findings highlight the potential of Undaria as a novel resource for developing functional and flavorful alcoholic beverages, contributing to innovation in the food and liquor industries.

Ege Keskin, İhsan Ozan Yıldırım

Fermented dairy products, including yogurt, are widely consumed for their nutritional and health benefits. While numerous methods exist to monitor and understand yogurt fermentation, the literature lacks an integrated evaluation of diverse sensing approaches within a single experimental framework. To address this gap, this study systematically examines and compares multiple measurement techniques--electrical impedance, DC resistance, pH, optical transparency, carbon dioxide concentration, ambient temperature, and relative humidity--in tracking the yogurt fermentation process. By presenting a unified set of experimental results and assessing each method's observational characteristics, this work offers an encompassing reference point for researchers seeking to understand the relative merits and limitations of different sensing modalities. Rather than establishing definitive guidelines or practical recommendations, the findings provide a foundation for subsequent investigations into sensor-based fermentation monitoring, thereby contributing to a more comprehensive understanding of yogurt fermentation dynamics.

M. Iorizzo, G. Paventi

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. In detail, three research articles investigated specific aspects of fermentation in the production of traditional foods such as kombucha, Chinese Baijiu and sauerkraut, whereas another study suggested pollen and bee bread as a reservoir of functional yeasts. The effect of a symbiotic beverage on body composition and some biochemical parameters of overweight, obese, or type-2 diabetic women has also been evaluated in the remaining research article. The couple of review articles assessed relevant and timely aspects of microbial fermentation: the first one started from the increasing demand of low-alcohol beverages to analyze current and future biotechnological approaches to reduce alcohol content in wine, whereas the second paper focused on how microbial processes can increase both nutritional and functional value of plant-based fermented foods.

Eun-ju Lee, Seung-Hyun Choi, Minju Seo et al.

Fermentation is widely recognized for enhancing the sensory attributes and nutritional value in foods, with recent research focusing on non-alcoholic and root-based functional beverages. In this study, the genomic and fermentation characteristics of Kluyveromyces marxianus LRCC8279 (KM8279) and Saccharomyces cerevisiae LRCC8293 (SC8293) were analyzed, specifically for their application in root extract-based low-alcohol fermentations. Whole-genome sequencing revealed that both strains harbored key genes involved in glucose, fructose, and sucrose metabolism and genes implicated in ethanol production. Although SC8293 harbored maltose-metabolizing genes, including MAL13 and MAL31, these genes were absent in KM8279. This genetic difference was evident in the fermentation performance, manifesting as distinct variations in alcohol production depending on the carbohydrate source. A further investigation of fermentation conditions demonstrated that both strains maintained low alcohol levels and exhibited a consistent growth at 15–20 °C within 72 h. Fermentation using extracts from Pueraria lobata, Arctium lappa (AL), Zingiber officinale (ZO), and Platycodon grandifloras revealed that KM8279 markedly increased the production of volatile compounds, contributing to floral and fruity sensory attributes in ZO and AL, whereas SC8293 contributed to a more complex flavor profile in AL. Notably, KM8279-ZO and KM8279-AL fermentations maintained alcohol contents below 1%, indicating their potential application in non-alcoholic beverages. Future studies are needed to investigate the relationship between the key volatile compound production and associated genetic characteristics, along with sensory evaluations, to develop optimized flavor modulation strategies.

Sara Mitri, N. Louka, Tristan Rossignol et al.

2-phenylethanol (2-PE) is a valuable aromatic alcohol with diverse applications in cosmetics, food, beverages, and pharmaceutical industries. Currently, 2-PE is produced either through chemical synthesis or by extraction from plant materials. However, both conventional production methods have their own limitations. Therefore, there is a need for more eco-friendly and cost-effective approaches to produce natural 2-PE. Biotechnological routes, particularly microbial fermentations, hold promise for natural 2-PE production, especially when using low-cost substrates. In this study, 2-PE was produced by de novo synthesis via the shikimate pathway, using the yeast Yarrowia lipolytica in a medium composed of sugar beet molasses (SBM) and yeast extract (YE) as carbon and nitrogen sources, respectively. A genetically engineered strain was generated, in which the SUC2 gene was transformed, expressing the invertase enzyme, enabling Y. lipolytica to efficiently utilize SBM as a cost-effective substrate. A central composite design allowed for the optimization of the concentrations of the carbon and nitrogen sources, resulting in approximately 0.71 g(2-PE)/L(culture medium). The results obtained highlight the potential of utilizing SBM as a low-cost substrate for 2-PE production, advancing biotechnological approaches in fragrance synthesis.

Luma Sarai de Oliveira, Andres David Cordon Cardona, Pedro Henrique Freitas Cardines et al.

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by <i>Lactobacillus casei</i> 1e (<i>L. casei</i>). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers’ health.

Marina Grubišić, Ines Peremin, Elvis Djedović et al.

Microalgal biomass is an excellent platform for producing food, feed, nutraceuticals, pharmaceuticals, and biofuels. This study aimed to investigate the effect of the trophic mode of cultivation (phototrophic, heterotrophic, and mixotrophic) on the growth and biomass composition of <i>Chlorella vulgaris</i> S2. The contents of lipids and carbohydrates, as well as the fatty acid composition of total lipids, were studied. The effects of the carbon-to-nitrogen ratio (C:N) and the organic carbon concentration of the growth media under mixotrophic and heterotrophic conditions were also investigated. The C:N ratio of 30 mol mol⁻¹ favoured lipid synthesis, and the C:N ratio of 10 mol mol⁻¹ favoured carbohydrate synthesis. Maximal lipid and biomass productivities (2.238 and 0.458 g L⁻¹ d⁻¹, respectively) were obtained under mixotrophic conditions at the C:N ratio of 50 mol mol⁻¹ and glucose concentration of 50 g L⁻¹. Fed-batch cultivation conducted in a stirrer tank bioreactor under heterotrophic growth conditions increased biomass (2.385 g L⁻¹ d⁻¹, respectively) and lipid (0.339 L⁻¹ d⁻¹) productivities ~50 and ~60 times compared to the fed-batch phototrophic cultivation, respectively. The trophic mode, growth phase, and growth medium composition significantly influenced the fatty acid composition. Under mixotrophic and heterotrophic growth conditions, lipid accumulation is associated with an increase in oleic acid (C18:1) content. Mixotrophically grown biomass of <i>Chlorella vulgaris</i> S2 under optimised conditions is a suitable source of lipids for biodiesel production.

Azarmidokht Gholamipour-Shirazi, Endre Joachim Lerheim Mossige

The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction.

Anita L. Ziegler, Ashutosh Manchanda, Marc-Daniel Stumm et al.

Constraint-based optimization of microbial strains and model-based bioprocess design have been used extensively to enhance yields in biotechnological processes. However, strain and process optimization are usually carried out in sequential steps, causing underperformance of the biotechnological process when scaling up to industrial fermentation conditions. Herein, we propose the optimization formulation SimulKnock that combines the optimization of a fermentation process with metabolic network design in a bilevel optimization program. The upper level maximizes space-time yield and includes mass balances of a continuous fermentation, while the lower level is based on flux balance analysis. SimulKnock predicts optimal gene deletions and finds the optimal trade-off between growth rate and product yield. Results of a case study with a genome-scale metabolic model of E. coli indicate higher space-time yields than a sequential approach using OptKnock for almost all target products considered. By leveraging SimulKnock, we reduce the gap between strain and process optimization.

Evelyn Maluleke, Maleho Annastasia Lekganyane, Kgabo L. Maureen Moganedi

Marula wine is produced from ripe fruits of the <i>Sclerocarya birrea</i> subspecies <i>caffra</i> tree through spontaneous fermentation. A few culture-based studies have shown that the fermentation is largely driven by yeasts, although, in the early stages, some lactic acid bacteria (LAB) and acetic acid bacteria may be detected. Some of the microbes may produce undesirable metabolites that lead to the spoilage and short shelf life of the wine. However, there is generally limited information on the microbial composition and its contribution to the chemical characteristics of the resultant marula wine. The aim of this study was to characterise the microbial population of marula wine from different localities in the Limpopo province, South Africa. MALDI-TOF and amplicon sequencing technique were used to identify microbial strains and to determine their diversity and changes in the different stages of fermentation. The phylogenetic relationships of LAB and <i>S. cerevisiae</i> were analysed using multilocus sequence typing. Bacterial species that were common in the different marula wines included <i>Gluconobacter oxydans</i>, <i>Lactiplantibacillus plantarum</i>, <i>Levilactobacillus brevis</i>, <i>Lacitilactobacillus nagelii</i>, <i>Lentilactobacillus kefiri</i> and <i>Lentilactobacillus parabuchneri</i>, and the yeasts were <i>Hanseniaspora guiliermondii</i>, <i>Saccharomyces cerevisiae</i>, <i>Rhodotorula mucilaginosa</i> and <i>Pichia kudriavzevii</i>. The MLST data indicated common microbiota from different marula wines with low intraspecific diversity, suggesting that the LAB and <i>S. cerevisiae</i> strains that are mainly responsible for the spontaneous fermentation of marula wine are similar irrespective of the geographical differences and production preferences.

Violeta Gallego-Rodríguez, Adrián Martínez-Bonilla, Nuria Rodríguez et al.

Microbial diversity that thrives in the deep subsurface remains largely unknown. In this work, we present the characterization of <i>Citrobacter</i> sp. T1.2D-1, isolated from a 63.6 m-deep core sample extracted from the deep subsurface of the Iberian Pyrite Belt (IPB). A genomic analysis was performed to identify genes that could be ecologically significant in the IPB. We identified all the genes that encoded the formate–hydrogen lyase and hydrogenase-2 complexes, related to hydrogen production, as well as those involved in glycerol fermentation. This is particularly relevant as some of the substrates and byproducts of this process are of industrial interest. Additionally, we conducted a phylogenomic study, which led us to conclude that our isolate was classified within the <i>Citrobacter telavivensis</i> species. Experimentally, we verified the strain’s ability to produce hydrogen from glucose and glycerol and, thus, of performing dark fermentation. Moreover, we assessed the activity of the nitrate and tetrathionate reductase complexes and the isolate’s ability to tolerate high concentrations of heavy metals, especially Zn. These results suggest that <i>C. telavivensis</i> T1.2D-1 can play a role in the carbon, hydrogen, iron, nitrogen, and sulfur cycles that occur in the deep subsurface of the IPB, making it a candidate worthy of further study for possible biotechnological applications.

Nana Li, Alei Geng, Zhuowei Tu et al.

The production of lactic acid (LA) from lignocellulosic biomass is an important route for the exploitation of renewable resources; nevertheless, effective LA production from this feedstock is challenged by several limitations, such as pentose and oligosaccharide utilization. In this study, a new strain, <i>Lactococcus</i> sp. X1, which is capable of fermenting glucose, xylose, and several disaccharides to produce L-lactic acid, was isolated from the gut of a wood-feeding termite, <i>Coptotermes formosanus</i>. Compared to conventional lactic acid bacteria, <i>Lactococcus</i> sp. X1 requires less complex nitrogen sources, which might in turn reduce the cost of LA production. In addition, <i>Lactococcus</i> sp. X1 was able to completely ferment 50 g/L of glucose within 3 days, giving a high LA yield of 99.9%, and its LA yield from 50 g/L of pretreated corncob reached up to 0.34 g/g substrates in the presence of a commercial cellulase. Strain X1 was also capable of excreting two kinds of nutritional factors, namely biotin and vitamin C, indicating its crucial role in the nourishment of the termite. In conclusion, <i>Lactococcus</i> sp. X1 is a new lactic acid bacterium, which may hold promise for application in cost-effective LA production as well as in the field of food additives.

Bolin Chen, Fang Zhang, Zhifan Li et al.

<i>Ginkgo biloba</i> seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. The yeast group had higher total sugar content and comprehensive evaluation scores than the Jiuqu group, while the total acid and total free amino acid contents showed the opposite result. The total flavonoid and total terpene lactone contents of the yeast group were 21.0% and 12.8% higher than those of the Jiuqu group, respectively. However, the 4′-O-methylpyridoxine (MPN) and 4′-O-methylpyridoxine-5′-glucoside (MPNG) contents of the yeast group were also 12.6% and 2.3% higher than those of the Jiuqu group, respectively. The common volatile components in the two groups of samples were isoamyl alcohol, phenethyl alcohol, ethyl octanoate, and phenethyl acetate. The antioxidant capacity of ginkgo wine fermented by yeast was significantly higher than that of the Jiuqu group sample.