Normal Fermentation Research Articles

Improving the technology of gluten-free bread with quinoa flour

The object of this study is the technology of bread baking based on liquid sourdough and gluten-free flour mixture. The problem with this technology is that gluten-free raw materials do not contain gluten proteins, which ensure the elasticity and firmness of the dough and increase the porosity of the bread. To improve the structural and mechanical properties of the dough, new types of flour were introduced into the recipe compared to the analog recipe: quinoa, buckwheat, and oat. The positive effect of quinoa on dough quality has been known for a long time but the limitation in its use is the bitter taste caused by the content of saponins. A method of removing saponins using ultrasound (40 kHz, τ=20 min) has been proposed, which made it possible to remove 60 % of saponins and completely remove the bitterness of grains. At the same time, the content of proteins remained unchanged while the content of phenols decreased by only 0.1 mg GAE/g. The addition of 18 % (to the mass of the flour mixture) of quinoa flour and the reduction of the starch content in the recipe had a positive effect on the organoleptic parameters of the bread quality. The acidity of dough (4.4–5.2 °Н) and bread (0.6 °Н) decreased compared to the control sample, but it was sufficient for a normal fermentation process. Bread with quinoa flour had increased moisture (more than 66 %), which can negatively affect its stability during storage. An increase in the proportion of quinoa flour in the recipe by 5 % contributed to an increase in the porosity of the crumb by 2.1 %. The proposed technology for making gluten-free bread with Quartet quinoa flour based on liquid sourdough can be industrially implemented as it makes it possible to obtain a product with desirable consumer properties. The total duration of dough ripening was reduced by 1–1.5 hours, compared to the steam method, which increases the economic efficiency of the proposed technology.

Cobalt stress enhanced dendrobine-type total alkaloids biosynthesis of Trichoderma longibrachiatum UN32 through reactive oxygen species formation.

Trichoderma longibrachiatum UN32 is a well-documented mutant strain known to produce dendrobine-type total alkaloids (DTTAs). It was serendipitously observed that the addition of Co2+ to the medium resulted in a notable enhancement in DTTAs production in the T. longibrachiatum UN32 strain, accompanied by an upregulating effect on the expression of antioxidase-related genes. Hence, the objective of the present work was to ascertain whether ROS (intracellular levels of hydrogen peroxide) induced by Co2+ treatment has a beneficial or detrimental impact on DTTAs biosynthesis. A comparison of the intracellular levels of hydrogen peroxide (H2O2) and DTTAs treated with CoCl2 and CH3COOH revealed that CoCl2 was the optimal inducer for investigating the relationship between ROS formation and DTTAs production. This was due to the observation that ROS formation was reduced by approximately 4% and DTTAs production was increased by 12.55% in comparison to the CH3COOH treatment. The physiological results revealed that the introduction of Co2+ resulted in the oxidative damage and activation of the expression of intracellular superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD). Furthermore, it was confirmed that ROS induced by Co2+ was beneficial to DTTAs production by adding exogenous ROS scavengers. The inclusion of all ROS scavengers, including vitamin C, tocopherol, melatonin, mannitol, and sesamol, resulted in a reduction in ROS accumulation and a concomitant decrease in DTTAs production. Specifically, the addition of melatonin at a concentration of 0.4mg/L demonstrated significant effects, resulting in a 32.53% (P < 0.01) decrease in ROS accumulation and a 45.22% (P < 0.01) reduction in DTTAs production. Subsequently, the timelines of accumulation of intracellular H2O2 and DTTAs content indicated that ROS are also crucial for normal fermentation without CoCl2 addition. Specifically, the proper H2O2 dose for DTTAs accumulation is between 8.82 and 18.86μmol/g. The present study offers the initial experimental evidence indicating that CoCl2 enhance DTTAs production during the culture of T. longibrachiatum UN32 via leading an increase in intracellular ROS, which is conductive to DTTAs production and can be inhibited by the ROS scavengers. Our results provide insights into the mechanistic study of DTTAs biosynthesis.

Lactiplantibacillus plantarum causes the abnormal fermentation of bacterial cellulose by Komagataeibacter nataicola during nata de coco production

Nata de coco, chemically known as bacterial cellulose (BC), is mostly manufactured in Southeast Asian countries and Hainan, China. Failures happened frequently due to the open fermentation system of nata de coco, especially in winter and spring. This study investigated the differences between normal and abnormal fermentation processes in a nata de coco manufacturing factory. Results revealed significant variations in microbial composition and metabolite profiles between abnormal and normal fermentation batches. Lactiplantibacillus plantarum GPb4103 was further isolated and screened from the abnormal fermentation broth to investigate its potential inhibitory effect on BC synthesis of Komagataeibacter nataicola JY6211. Although co-culturing the strain JY6211 and L. plantarum GPb4103 resulted in synergistic growth, BC yield decreased by up to 53%. The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accumulation of metabolites in the fermentation broth through metabolic pathways. This study provides new insights into how specific microbes could affect BC synthesis of K. nataicola during nata de coco production, thereby illuminating challenges faced in commercial BC production, such as inconsistent products quality and problematic production processes.

A measurement system for enteric CH4 emissions monitoring from ruminants in livestock farming

In this paper, a proposal for an Internet-of-Things (IoT) based measurement system dealing with the enteric methane (CH4) emission monitoring from ruminants is presented. Herein, a brief overview of the recent advances in sensors technologies and their IoT integration for realizing measurement systems able to monitor the CH4 emissions in ruminants is also presented. Nowadays, it is confirmed that CH4 emissions, which are mainly produced during normal fermentation of feeds by the rumen microorganisms, are part of the Green-House Gas (GHG) emissions. Therefore, a classification of the existing measurement methods, sensing technologies and their impact on the animal’s welfare is presented. The proposed measurement system, together with its sensing elements and the developed data acquisition system are also reported in this paper. A preliminary disposal and field trials of the developed system in a farm facility is given.

Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread.

Although a decrease in bread volume on adding nutrient-rich Moringa oleifera leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality. Bread was supplemented with MLP and RMLP treated at varying temperatures and times; the baked bread was then biochemically evaluated relative to the control. The specific volume of MLP-supplemented bread was 2.4 cm3/g, which increased to >4.0 cm3/g on using MLP roasted at 130 °C for ≥20 min, demonstrating remarkable swelling. The specific volume of bread supplemented with MLP roasted at 170 °C for 20 min was 4.6 cm3/g, similar to that of the control. Additionally, MLP interfered with carbon dioxide production in bread, thus decreasing the abundance of yeast cells; however, RMLP had no such effect and allowed normal fermentation. Scanning electron microscopy revealed gluten formation independent of MLP roasting. Thus, MLP-containing breads generally exhibit suppressed fermentation and expansion due to the bactericidal properties of raw MLP, but these effects are alleviated by heat treatment. These findings highlight the importance of heat treatment in mitigating the effects of MLP on bread fermentation and swelling.

Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger

Developing an effective method to achieve stability and improve the quality of Tibetan tea has scientific significance. Aspergillus niger K1 isolated and identified from Tibetan tea was inoculated in unsterilized or sterilized tea leaves to develop the bioaugmented fermentation (BF) and normal fermentation (NF) processes of Tibetan tea. The results showed that BF resulted in infusions with a deeper color, a stronger aroma, and a thicker taste compared to NF. The dominant bacterium in BF was Staphylococcus (23.76%), while the dominant fungus was Blastobotrys adeninivorans (50.95%). Moreover, 859 metabolites were identified, and the level of 90 differentially changed metabolites (DCMs) in BF increased significantly (VIP &gt; 1, p &lt; 0.05, FC &gt; 2) compared to those in NF, while the level of 37 DCMs in BF decreased significantly (VIP &gt; 1, p &lt; 0.05, FC &lt; 0.5). Correlation analysis demonstrated that A. niger significantly positively correlated with theabrownins, caffeine, and glutamylisoleucine (p &lt; 0.05, |r| &gt; 0.8). B. adeninivorans showed significant negative correlations with 1-(beta-D-ribofuranosyl)-1,4-dihydronicotinamide and 2-hydroxyacetaminophen sulfate (p &lt; 0.05, |r| &gt; 0.8). Consequently, the inoculation of A. niger for BF has the potential to alter the metabolites in tea through a synergistic interaction with other microorganisms, ultimately improving the sensory quality of Tibetan tea.

Evaluasi Karakteristik Sensori Ekoenzim dengan Penambahan Khamir dan Kombinasi Kulit Buah

One of the main issues still faced by Indonesia is organic waste. This problem can be overcome by processing organic waste into eco-enzymes. Eco-enzymes contain alcohol and acetic acid, so they can be used as disinfectants and floor cleaners, dishwashing liquids, and detergents. This study aims to determine sensory characteristics such as aroma and color preferred by subjects for eco-enzyme production with the addition of yeast (Saccharomyces cerevisiae) and fruit peel variations. All eco-enzymes were made from organic waste in the form of fruit peel mixed with sugar and water in a ratio of 3:1:10. To determine the effect of yeast addition, eco-enzymes were made with orange peel with 2 variations, namely: 1) with the addition of yeast; and 2) without the addition of yeast. In the analysis of the effect of fruit peel variations, eco-enzymes were made with 6 variations, namely: 1) orange peel; 2) orange peel and pineapple peel; 3) orange peel and banana peel; 4) orange peel and papaya peel; 5) orange peel and apple peel; and 6) a mixture of all fruit peels. After one month of fermentation, the obtained eco-enzyme products were analyzed for their sensory properties. According to the observations, the aroma characteristic of the obtained eco-enzymes is that all eco-enzyme products, on average, have a normal fermentation sour aroma, with the exception of eco-enzyme products with added yeast, which have a sharper alcohol aroma. Observations on the sensory properties of color showed that eco-enzymes have a characteristic color ranging from dark brown to light brown. Overall, most of the panelists preferred the aroma and color of eco-enzymes produced without the addition of yeast. Meanwhile, for different fruit peel variations, the panelists preferred the mixture of fruit peels compared to other variations.

Study of the factors affecting growth of Celerinatantimonas sp. and gas pocket formation in Spanish-style green olives

The defect of gas pocket formation still leads to substantial losses of yield and quality of Spanish-style green olives worldwide. This spoilage has recently been associated with the growth of Celerinatantimonas sp., and this study was aimed at investigating the influence of several factors on the growth of Celerinatantimonas , both in synthetic media as well as in the olive brines of the three olive cultivars Gordal, Manzanilla and Hojiblanca. Using synthetic media, it was found that the concentration of NaCl within current industrial levels (3.5–7.0%) did not affect the growth of Celerinatantimonas , whereas the pH was a crucial factor, the range of growth being 4.5–7.5 units. Among the acids tested, lactic acid presented the highest inhibitory action against this microorganism. The assays carried out with olive brines disclosed that the population of Celerinatantimonas and its normal fermentation products (acetic acid and ethanol) increased in all of the inoculated brines, while the reduction of gas pocket defect depended on the combined use of several factors including addition of lactic acid, control of pH and inoculation with a lactic acid bacteria starter. Hence, the maintenance of a pH below 4.5 units at the beginning of fermentation along with the addition of 0.2–0.8% lactic acid was considered necessary to inhibit growth of Celerinatantimonas and to prevent gas pocket defect. The tools proposed as conclusions of this work should be used by table olive processors in the future to reduce the incidence of this olive spoilage. • Celerinatantimonas caused gas pocket defect in processed green olives. • NaCl up to 10% did not inhibit the growth of Celerinatantimonas . • Celerinatantimonas grew in a pH range of 4.5–7.0 units. • Lactic acid at 0.2–0.8% retarded growth of Celerinatantimonas . • The combined use of pH and lactic acid may control growth of Celerinatantimonas .

Blue Light Signaling Regulates Escherichia coli W1688 Biofilm Formation and l-Threonine Production.

ABSTRACTEscherichia coli biofilm may form naturally on biotic and abiotic surfaces; this represents a promising approach for efficient biochemical production in industrial fermentation. Recently, industrial exploitation of the advantages of optogenetics, such as simple operation, high spatiotemporal control, and programmability, for regulation of biofilm formation has garnered considerable attention. In this study, we used the blue light signaling-induced optogenetic system Magnet in an E. coli biofilm-based immobilized fermentation system to produce l-threonine in sufficient quantity. Blue light signaling significantly affected the phenotype of E. coli W1688. A series of biofilm-related experiments confirmed the inhibitory effect of blue light signaling on E. coli W1688 biofilm. Subsequently, a strain lacking a blue light-sensing protein (YcgF) was constructed via genetic engineering, which substantially reduced the inhibitory effect of blue light signaling on biofilm. A high-efficiency biofilm-forming system, Magnet, was constructed, which enhanced bacterial aggregation and biofilm formation. Furthermore, l-threonine production was increased from 10.12 to 16.57 g/L during immobilized fermentation, and the fermentation period was shortened by 6 h.IMPORTANCE We confirmed the mechanism underlying the inhibitory effects of blue light signaling on E. coli biofilm formation and constructed a strain lacking a blue light-sensing protein; this mitigated the aforementioned effects of blue light signaling and ensured normal fermentation performance. Furthermore, this study elucidated that the blue light signaling-induced optogenetic system Magnet effectively regulates E. coli biofilm formation and contributes to l-threonine production. This study not only enriches the mechanism of blue light signaling to regulate E. coli biofilm formation but also provides a theoretical basis and feasibility reference for the application of optogenetics technology in biofilm-based immobilized fermentation systems.

Effect of Phase Change Materials and Phase Change Temperature on Optimization of Design Parameters of Anaerobic Reactor Thermal Insulation Structure.

Direct-absorption anaerobic reactors can maintain the fermentation process of microorganisms by utilizing solar absorption and scattering media in the biogas reactor to improve the slurry temperature. Direct-absorption heating alone can save the corresponding electric energy and ensure the normal fermentation process of the biogas slurry in the reactor, but there is still the problem of temperature fluctuation. In order to improve the stability of the fermentation process, it is proposed to optimize the design of this kind of reactor by adding paraffin phase change material. This article mainly studies the influence of paraffin phase change material added on the top and side of the reactor in the fermentation process and gives the corresponding design parameters for different climatic conditions, which lays a theoretical reference for the design process of this kind of reactor.

Enhanced straw fermentation process based on microbial electrolysis cell coupled anaerobic digestion

The low quality and yield of methane severely hinder the industrial application of straw biogas fermentation, and no effective solution has been found so far. In this study, a novel method was developed when a microbial electrolysis cell (MEC) was coupled with normal anaerobic fermentation to enhance methane yield and purity. The fermentation process achieved a methane purity of more than 85%, which is considerably higher than that of previously published reports. With microbial stimulation and an electric current, the degradation of fibers has been greatly enhanced. The MEC system substantially improved the yield and purity of biogas, bringing a new path to the synthesis of methane by carbon dioxide and hydrogen ions in solution under electron irradiation. Electrochemical index analysis showed extra methane synthesis, due to the external circuit electron transfer. The results of the gas chromatography and solid degradation rate showed that the carbon source of extra methane was CO 2 produced during normal fermentation and additional volatile solid degradation. These results show that the MEC considerably enhanced the quality and yield of methane in the straw fermentation process, providing insights into normal anaerobic fermentation.

Influence of enclosure filled with phase change material on photo-thermal regulation of direct absorption anaerobic reactor: Numerical and experimental study

Direct absorption methane reactor can maintain the fermentation process of microorganism by utilizing solar absorption and scattering of media in biogas reactor to improve the slurry temperature. However, direct absorption heating alone can save the corresponding electric energy and ensure the normal fermentation process of the biogas slurry in the reactor, but there are still problems of big temperature fluctuation and low solar heat absorption efficiency. In order to improve the stability of the fermentation process, it is proposed to optimize the design of this kind of reactor by filling paraffin PCM (phase change material). In this paper, a novel transient model for simulating the photo-thermal transfer process of the reactor with PCM structure was proposed. Experimental and numerical methods were utilized to analyze the effect of PCM parameters on photo-biochemical transformation process and solar heat absorption efficiency. The results show that filling paraffin phase change material in the enclosure of direct absorption reactor can effectively improve its thermal insulation and thermal storage performance, so as to improve the rate of volatile fatty acids (VFA) and gas production by anaerobic fermentation by maximum 31.1%. The average solar heat absorption efficiency of reactor equipped with PCM is bigger than 50%. Thicknesses of 4 cm and 2 cm for side and top structure were selected, respectively.

Rewiring the Metabolic Network to Increase Docosahexaenoic Acid Productivity in Crypthecodinium cohnii by Fermentation Supernatant-Based Adaptive Laboratory Evolution.

Docosahexaenoic acid (DHA, 22:6n-3) plays significant roles in enhancing human health and preventing human diseases. The heterotrophic marine dinoflagellate Crypthecodinium cohnii is a good candidate to produce high-quality DHA. To overcome the inhibition caused by the fermentation supernatant in the late fermentation stage of DHA-producing C. cohnii, fermentation supernatant-based adaptive laboratory evolution (FS-ALE) was conducted. The cell growth and DHA productivity of the evolved strain (FS280) obtained after 280 adaptive cycles corresponding to 840 days of evolution were increased by 161.87 and 311.23%, respectively, at 72 h under stress conditions and increased by 19.87 and 51.79% without any stress compared with the starting strain, demonstrating the effectiveness of FS-ALE. In addition, a comparative proteomic analysis identified 11,106 proteins and 910 differentially expressed proteins, including six stress-responsive proteins, as well as the up- and downregulated pathways in FS280 that might contribute to its improved cell growth and DHA accumulation. Our study demonstrated that FS-ALE could be a valuable solution to relieve the inhibition of the fermentation supernatant at the late stage of normal fermentation of heterotrophic microalgae.

Optimization and Identification of Lactic Acid Bacteria with Higher Mannitol Production Potential

Background: Lactic acid bacteria (LAB) is considered as food-grade microorganism with generally recognized as safe (GRAS) status. Both hetero-fermentative and homo-fermentative LAB have the ability to produce mannitol as metabolic end product in normal fermentation. Methods: Ten LAB isolates selected were detected for its mannitol production potential using colorimetric assay in preliminary study. Later selected four isolates of LAB with better mannitol production were further optimized at different culture conditions. A total of 540 mannitol combinations were obtained after optimization. All the observations were statistically analyzed using response surface methodology. Biochemical and molecular assays were carried out to identify the isolates. Result: The isolate L8 produced mean mannitol content of 1.635 g/L, 0.345967 cell densities, at pH 7.0 and temperature 42°C with agitation of 100 rpm was selected with optimum response surface optimization because of its higher mannitol production. Biochemical and molecular assays identified higher mannitol producers, L4 as Enterococcus faecium strain Gr17, L6 as Lactobacillus rhamnosus strain 6870, L8 as Leuconostoc pseudomesenteroides culture IMAU: 11666 and L9 as Lactobacillus plantarum subsp. plantarum strain NMB8.

A honeycomb-like hydrogel in-situ constructed by Streptococcus zooepidemicus and TOCN for the proliferation of bacteria

Cellulose, as a significant natural carbohydrate polymer, can be transformed into polysaccharide nanofiber. A novel in-situ hydrogel was constructed using TEMPO-oxidized cellulose nanofiber (TOCN) and metabolites of Streptococcus zooepidemicus, such as hyaluronic acid (HA) and lactic acid (LA). In the presence of LA, HA underwent a gelation process, and S. zooepidemicus was embedded in the skeleton of the hydrogel network. This in-situ hydrogel accommodated the bacteria by providing a suitable environment for their growth and protecting them from external stress. The elastic modulus of the in-situ hydrogel was maintained at 4000 G′ in Pa, thus ensuring that it was protected from damage even after being immersed in the medium. The hydrogel continued to show normal fermentation activities upon being transferred into the seed or fermentation medium. These findings indicated that the in-situ hydrogel could act as a wellspring that spills out the scattered bacteria.

Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea

Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dreid green tea leaves to develop pure-culture fermentation (PF) and enhanced fermentation (EF) of Pu-erh tea. Spectrophotometry and high performance liquid chromatography determined that contents of free amino acids (FAA), total tea polyphenols and eight polyphenolic compounds in PF were significantly lower than these in non-inoculation control test (CK) (P < 0.05), whereas the contents of soluble sugars and theabrownins (TB) in PF were significantly higher (P < 0.05) than in CK. A total of 416 volatile compounds were detected by headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Comparison to CK, 124 compounds in PF were degraded or decreased significantly [Variable importance in projection [(VIP) > 1.0, P < 0.05, fold change (FC) < 0.5], whereas 110 compounds in PF were formed or increased significantly (VIP > 1.0, P < 0.05, FC > 2). Compared with normal fermentation (NF), the levels of gallic acid, (+)-catechin, (−)-epicatechin and 64 volatile compounds in EF were significantly lower (VIP > 1.0, P < 0.05, FC < 0.5), whereas the levels of FAA and 39 volatile compounds were significantly higher (VIP > 1.0, P < 0.05, FC > 2). Amplicon sequencing of fungal internal transcribed spacer 1 (ITS1) revealed that P. chrysogenum P1 didn’t become the dominant fungus in EF; while the fungal communities in EF were different from those in NF, in that the relative abundances of Blastobotrys bambusae and P. chrysogenum in EF were higher, and the relative abundances of Aspergillus niger and Kluyveromyces marxianus in EF were lower. Overall, inoculation of P. chrysogenum in unsterilized sun-dreid green tea leaves changed the the fungal communities in fermentation of Pu-erh tea, and chemical compounds in fermented tea leaves, i.e., the levels of TB and the compounds responsible for the stale flavor, e.g., 2-amino-4-methoxybenzothiazole were increased, resulting in improvement of the sensory quality, including mellower taste and stronger stale flavor.

Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations

This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation containers from two processing yards. Forty percent were affected by butyric, sulfidic, or putrid spoilage, while 60% followed the ordinary fermentation course. The samples were obtained at 30 days of fermentation, determining their 16S rRNA gene Amplicon Sequence Variant compositions (ASVs). The butyric containers showed a bacterial profile strongly associated with the genera Enterococcus, Leuconostoc, and Atlantibacter, but also with Lactiplantibacillus and Melissococcus, and less confident to Raoultella, Enterobacter, Serratia, and Celerinatantimonas. The sulfidic fermentation was linked to Alkalibacterium and, to a lesser extent, Marinilactibacillus and the absence of Lactiplantibacillus. Putrid spoilage was mainly related to Halolactibacillus and Alkalibacterium. Sulfidic/putrid (together) differed from butyric spoilage by the presence of Alkalibacterium/Marinilactibacillus as well as by Halomonas/Halanaerobium. Lactiplantibacillus dominated normal fermentations, but Vibrio was also frequently found (0–46%), apparently not causing any alteration. These results contribute to a better microbial characterisation of non-zapatera spoiled table olive fermentations. They also suggest using several statistical techniques to discriminate normal vs spoiled fermentations adequately.

Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt

Generally, yogurts on the market are usually anaerobic fermentation, but oxygen can be still dissolved in the production process, which is actually not strict anaerobic. This study explored the multiple quality indicators and the metabolomic analysis of yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus using two fermentation methods, namely, strict anaerobic and normal fermentation. The changes in flavor substances in yogurts, including 17 free amino acids, 17 fatty acids, and 7 response value, were detected using principal component and multi factor analyses. Based on the results of the comparisons between basic physical and chemical indicators, strict anaerobic fermentation increased the growth and acidification of the two bacteria, the response value of sourness, umami and richness. Strict anaerobic fermentation increased the free amino acid (Fold change = 1.53) and short chain fatty acid levels (Fold change = 1.73), and reduced the polyunsaturated fatty acid (Fold change = 0.51) levels. Furthermore, metabolomic analysis based on UPLC-Triple TOF-MS/MS showed that 92 differential metabolites were screened; 45 differential metabolites were increased and 47 were decreased. The results revealed that strict anaerobic fermentation was beneficial to metabolic changes and nutritional indicators of yogurt, which may be as indicators of valuable reference to improve dairy fermentation process.

Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine.

The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed.

Comparison of the Fecal Microbiota of Horses with Intestinal Disease and Their Healthy Counterparts.

(1) Background: The intestinal microbiota plays an essential role in maintaining the host’s health. Dysbiosis of the equine hindgut microbiota can alter the fermentation patterns and cause metabolic disorders. (2) Methods: This study compared the fecal microbiota composition of horses with intestinal disease and their healthy counterparts living in Korea using 16S rRNA sequencing from fecal samples. A total of 52 fecal samples were collected and divided into three groups: horses with large intestinal disease (n = 20), horses with small intestinal disease (n = 8), and healthy horses (n = 24). (3) Results: Horses with intestinal diseases had fewer species and a less diverse bacterial population than healthy horses. Lactic acid bacteria, Lachnospiraceae, and Lactobacillaceae were overgrown in horses with large intestinal colic. The Firmicutes to Bacteroidetes ratio (F/B), which is a relevant marker of gut dysbiosis, was 1.94, 2.37, and 1.74 for horses with large intestinal colic, small intestinal colic, and healthy horses, respectively. (4) Conclusions: The overgrowth of two lactic acid bacteria families, Lachnospiraceae and Lactobacillaceae, led to a decrease in hindgut pH that interfered with normal fermentation, which might cause large intestinal colic. The overgrowth of Streptococcus also led to a decrease in pH in the hindgut, which suppressed the proliferation of the methanogen and reduced methanogenesis in horses with small intestinal colic.