Cereal-based Beverages Research Articles

Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.

A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.

Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains

This research was conducted to study physicochemical characteristics of fermented cereal-based beverages. The changes in levels of microbial population, pH, total titrable acidity (TTA), sugars (fructose, maltose and glucose), and organic acids (lactic and citric acids) of these beverages were determined during 48 h fermentation of malt, barley and barley-malt media by two potentially probiotic strains of Lactobacillus paracasei and Lactobacillus delbrueckii. Results showed that the selected probiotics well grew on single and mixed substrates without any supplementation. The highest microbial growth (9.7 log cfu/ml) was found in malt medium after 15 h fermentation. A significant decrease in pH value to 4.25 and a considerable increase in TTA level to 2.96 g/100 g lactic acid were obtained by initial 6-h fermentation of L. paracasei on malt medium. High-performance liquid chromatography analysis showed that lactic acid and glucose, respectively, were the major produced acid and metabolised sugar in the developed beverages. Higher sugar consumption by L. paracasei in comparison to L. delbrueckii was also observed. L. paracasei synthesised 5.12, 11.22 and 7.64 g lactic acid/l in the media containing barley, malt and barley-malt, respectively. Moreover, malt-based beverages fermented with L. delbrueckii were the best sample due to the highest cell viability (1.2×106 cfu/ml) after 4 weeks under cold-storage.

Fermentative activity of promising yeasts for cereal-based beverages using CO<sub>2</sub> headspace analysis

This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and maltose) and sugars to screen promising yeasts for cereal-based beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO2 production (kmax), and the maximum concentration of CO2 [(CO2)max]. Kl. lactis showed the lowest value of (CO2)max, which suggests an "attenuated" metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO2 in the presence of maltose; however, the decrease of (CO2)max was not related to an increase of λ.

Hazard Analysis Critical Control Points (Haccp) in the Production of <i>Soy-</i><i>kununzaki</i>: A Traditional Cereal-Based Fermented Beverage of Nigeria

In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-<i>kununzaki</i>) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective.Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.

Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria

Mycotoxins frequently contaminate cereals and their fermented products, however, the carry–over profiles and concentrations of mycotoxins in the final product depend on the processing techniques employed. Therefore, the fate of mycotoxins in two popularly consumed Nigerian cereal-based beverages, kunu-zaki and pito, were studied using the raw cereals, their malted forms and the final drinks. Liquid chromatography tandem mass spectrometric analysis revealed 24 and 33 fungal metabolites in kunu-zaki and pito respectively, and their cereal inputs. Among the metabolites were 12 mycotoxins (alternariol, alternariolmethylether, beauvericin, deoxynivalenol, enniatin A and B, fumonisin B1 (FB1), FB2 and FB3, fusaproliferin, moniliformin and zearalenone). Mycotoxin levels were higher in the maize-based kunu-zaki (<LOQ–123 μg/kg) and its cereal ingredients (0.1–31,200 μg/kg) than in the sorghum-based pito (<LOQ–5 μg/kg) and its cereal base (1.2–85 μg/kg) respectively. Processing drastically reduced concentrations of all mycotoxins in kunu-zaki (range: 76.2–99.9%) and pito (59.3–94.8%). Both drinks therefore represent a safe food in the local setting.

Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin

Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers’ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic tasting products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preference of consumers was directly associated with the perceptions of producers.

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial characteristics of the fermented mashes obtained from grounded debranned millet (Panicum miliaceum), different species of wheat (Triticum aestivum - two variety, Triticum durum - one varieties, Triticum spelta - one variety and Triticum turgidum - one variety) and well modified Pilsner barley malt. There have been two series of determinations: first series with ground millet with the disc mill set to 0.1 mm and a second series with ground millet with the disc mill set to 0.4 mm disc gap. For both series, the other grains used were milled to 0.4 mm disc gap. The mashes content is 1:12 = grounded mix (millet : wheat : barley malt = 1.33:1:1): water. After boiling, reconstruction of the initially content with water, filtering and adding of 7% w/w white crystalline sugar those two series of five sweet mashes was inoculated with a mixed culture (0,01% w/w - dry wheat beer yeast and 0,04% w/w - dry cheese lactic acid bacteria), incubated at 30 ºC for 15 h in the thermostat and then stored at 6ºC for 63 h. At beginning and follow-up of fermentation the mashes were analyzed (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration and dynamic viscosity). At the end of fermentation, it was done the sensory evaluation (colour, sweet, sour, taste, texture and stability). All determinations have made in triplicate and data are shown as mean ± SD. The best results have obtained for mashes containing T. Spelta wheat, followed by mashes with T. durum variety. Highest dynamic viscosity and total acidity was recorded for mashes obtained with Triticum turgidum variety of wheat.

Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage

The aim of this work was to analyze changes occurring in cereal protein and starch composition throughout the production process of Boza for its potential exploitation as functional beverage. A sharp decrease in the extractability of albumins, globulins, glutenins and prolamins was found in the processed samples after the cooking step. This phenomenon was confirmed analyzing the extracted cereal proteins on sodium dodecyl sulfate-polyacrylamide gel electrophoresis, which also revealed an apparent decrease in the number of wheat albumin/globulin, glutenin and prolamin bands in the gruel samples in comparison with that shown by the related flours. The application of an improved extraction procedure and reverse-phase high-performance liquid chromatography analysis confirmed that the prolamin content in Boza decreased markedly in comparison with that of the flour samples. Under the experimental conditions applied, the resistant starch content of Boza resulted significantly higher than that of flours; thus, this beverage can be regarded as a “high fiber” food in accordance with the recent European regulations. This is the first report that throws light on changes occurring in protein and starch components throughout the production process of Boza and provides direct evidence on the low prolamin and high resistant starch contents of this traditional cereal-based beverage.

Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts

Fifty-one yeasts were randomly isolated from four different preparations of Boza, a Turkish cereal-based beverage in order to throw light upon their biotechnological potential. Sequence analysis of 26S rDNA D1/D2 domain revealed that the isolated yeasts belonged to Candida, Clavispora, Cryptococcus, Cystofilobasidium, Geotrichum, Coniochaeta, Pichia, Rhodotorula, Saccharomyces, Torulaspora and Trichosporon genera. Interestingly, Pichia fermentans resulted the dominant species with 21 isolates; a high polymorphism among these yeasts resulted by RAPD-PCR analysis which allowed to distinguish 15 strains that were characterized for their biochemical and technological features. In addition, all P. fermentans strains did not assimilate d-maltose and d-sucrose and expressed a very low invertase activity, suggesting their possible coexistence with maltose- and sucrose-fermenting lactic acid bacteria in Boza microbial ecosystem. Three yeasts produced a high amount of the rose-like fragrance 2-phenylethanol that might be involved in flavor development of this traditional beverage. Moreover, these yeasts also displayed an antagonistic activity against Trichosporon cutaneum, a pathogen occurring in Boza. These selected yeasts are at disposal of Boza manufacturers who could apply them, in combination with LAB, for producing a high quality beverage in accordance with the Turkish quality standards.

Basic Physical-Chemical and Sensorial Evaluation of Some Fermented Mashes Produced from Wheat, Husked Millet, Barley Malt and Oat

Fermented mashes based on different cereal grist are a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. These mashes are a thick consistency and sour-sweet taste, different colors depending on the ingredients and method of preparation. In this study were determined the main physical and chemical characteristics (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration, dynamic viscosity) and was made sensorial analysis of some boiled aqueous mashes obtained from wheat, husked millet, barley malt and oat. Mashes were fermented at 30°C with a mixed culture of mesophilic cheese lactic acid bacteria and wheat beer yeast for 23h, followed by a cold maturation at 4°C for 42h. This study allows exploring the potential of different cereals to produce cereal-based beverages. The best results were obtained for mashes containing a larger amount of barley malt, followed by mashes with oat. Highest dynamic viscosities were recorded for mashes obtained only from wheat and millet. All determinations were made in triplicate and data were shown as mean ± SD.

The ICC book of ethnic cereal-based foods and beverages across the continents

The ICC book of ethnic cereal-based foods and beverages across the continents

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage

The aim of this study was to identify and characterise the predominant yeasts in Champús, a traditional Colombian cereal-based beverage with a low alcoholic content. Samples of Champús from 20 production sites in the Cauca Valley region were analysed. A total of 235 yeast isolates were identified by conventional microbiological analyses and by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of ITS1-5.8S rDNA-ITS2. The dominant species were: Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fermentans, Pichia kluyveri var. kluyveri, Zygosaccharomyces fermentati, Torulospora delbruekii, Galactomyces geotrichum and Hanseniaspora spp. Model Champús systems were inoculated with single strains of some isolated sporogenus species and the aromatic profiles were analysed by SPME. Analysis of data showed that Champús strains produced high amounts of esters. The aromatic compounds produced by Saccharomyces and non- Saccharomyces yeasts from Champús can exert a relevant influence on the sensory characteristics of the fermented beverage. The Champús strains could thus represent an important source for new yeast biotypes with potential industrial applications.

Microbial and chemical analysis of a kvass fermentation

Kvass is a fermented cereal beverage which produced from malt, rye flour, stale rye bread, and sucrose and is consumed mainly in Eastern Europe. Moreover, it is of interest as one of the few examples of traditional, non-alcoholic cereal-based beverages. In this study, a commercial kvass sample was characterized with respect to the fermentation microflora and the concentration of microbial metabolites. Lactobacillus casei and Leuconostoc mesenteroides were present in cell counts of 7.3 × 107 and 6.0 × 107 cfu mL−1, respectively. Saccharomyces cerevisiae was present in cell counts of 3.0 × 107 cfu mL−1. PCR-DGGE analysis verified that all dominant fermentation organisms were cultivated. Microbial metabolites in kvass were ethanol, lactate, and acetate. One of the kvass isolates, Ln. mesenteroides FUA 3086 harboured a putative dextransucrase gene and formed dextran and isomalto-oligosaccharides from sucrose and maltose. Fermentation of model kvass wort confirmed that all kvass isolates grew in the fermentation substrate, moreover, formation of isomaltotriose by Ln. mesenteroides FUA 3086 was observed in model kvass fermentation.

Comparison of Bacteriocins Produced by Lactic-Acid Bacteria Isolated from Boza, a Cereal-Based Fermented Beverage from the Balkan Peninsula

Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. From a total population of 9 x 10(6) colony-forming units ml(-1), four isolates (JW3BZ, JW6BZ, JW11BZ, and JW15BZ) produced bacteriocins active against a broad spectrum of Gram-positive bacteria. Bacteriocin JW15BZ inhibited the growth of Klebsiella pneumoniae. The producer strains were identified as Lactobacillus plantarum (strains JW3BZ and JW6BZ) and L. fermentum (strains JW11BZ and JW15BZ). The spectrum of antimicrobial activity, characteristics, and mode of action of these bacteriocins were compared with bacteriocins previously described for lactic-acid bacteria isolated from boza.

Microflora identification of the Bulgarian cereal-based fermented beverage boza

Many of the indigenous foods consumed around the world are produced by natural fermentation. Information is not always available about the microorganisms involved, which makes it very difficult to maintain the product quality. In this work the microflora of the traditional Bulgarian cereal-based beverage boza was investigated and some of the yeast and lactic acid bacteria strains have been identified and quantified. Although further work is needed to identify what microorganisms are responsible for the beneficial properties of Bulgarian boza these results could form the basis for the improvement of product quality and consistency, and could also be used to develop new cereal-based foods in Western Europe.