Production Of Fermented Beverages Research Articles

Brewing and Serving Alcoholic Beverages to Erlitou Elites of Prehistoric China: Residue Analysis of Ceramic Vessels

The Bronze Age in China is characterized by the appearance of bronze ritual vessels, such as gui and he pitchers and jue cups, which were symbols of high social status and likely used in ritual feasting events. Their forms imitate similar ceramic vessels made of white clay. This transformation of such ceramic vessels into their bronze counterparts took place at the Erlitou site in the Yiluo basin, North China (ca. 1,800–1,500 BC). Such white pottery types are commonly regarded as alcohol-related vessels, but there is a lack of scientific analysis of organic remains on vessels’ interior surfaces to understand their functions. In this study, we analyzed microfossil remains on 16 ceramic vessels unearthed from Erlitou and discovered direct evidence of the production and consumption of fermented beverages that were prepared using qu starter as a saccharification agent. Dakouzun wide-orifice vats may have been used for fermentation, likely in semi-solid-state fermentation conditions; narrow-orifice jars zun for storage; gui and he pitchers for heating and/or pouring the beverages; and jue cups for drinking. Monascus mold and herbs were probably used to make qu starter. Fermentation ingredients were primarily rice and wheat, sometimes mixed with broomcorn millet, Job’s tears, roots of snake gourd, among other plants. Rice and wheat were minor crops in the region, probably cultivated for special uses and received by the Erlitou elites as tributary items for making alcoholic beverages. This research demonstrates that Erlitou feasting activities involved serving luxury drinks with prestige utensils in socially exclusive spaces, which emphasized social status, wealth, and power. The development of such drinking materiality and social values coincided with increased social differentiation at the time of early state formation.

Phylogenomic and comparative analyses support the reclassification of several Komagataeibacter species as novel members of the Novacetimonas gen. nov. and bring new insights into the evolution of cellulose synthase genes.

The genus Komagataeibacter harbours bacteria presenting the ability to produce increased levels of crystalline nanocellulose, as well as strains used in the industrial production of fermented products and beverages. Still, most of the studies of this biotechnologically relevant genus were conducted based on limited phenotypic methodologies and taxonomical classifications. In this work, a detailed analysis of the currently described genus Komagataeibacter was conducted based on phylogenomic analysis, unveiling the phylogenomic relationships within the genus and allowing a detailed phylogenetic analysis of biotechnologically important genes such as those involved in cellulose biosynthesis (bcs genes). Phylogenomic and comparative genomic analysis revealed that several type strains formed an independent genomic group from those of other Komagataeibacter, prompting their reclassification as members of a novel genus, hereby termed Novacetimonas gen. nov. The results support the reclassification of Komagataeibacter hansenii, Komagataeibacter cocois, Komagataeibacter maltaceti and Komagataeibacter pomaceti as novel members of the genus Novacetimonas. The Novacetimonas hansenii species is the proposed representative of the novel genus. Importantly, phylogenetic analysis based on cellulose biosynthesis genes (bcsABCD, bcsAB2XYC2, bcsAB3C3, bcsAB4), showed that the evolutionary history of these genes is closely related to the strain's phylogenomic/taxonomic classification. Hence, the robust taxonomic classification of these bacteria will allow the better characterization and selection of strains for biotechnological applications.

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least 1010 CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (106 CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenolics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers’ acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt.

THE ENTREPRENEURS DEVELOPMENT PROGRAM OF THE FACULTY OF ANIMAL HUSBANDRY, UDAYANA UNIVERSITY, IN THE PANDEMIC TIME OF COVID-19

The young generation of college graduates is still oriented as job seekers and not as job makers, so there is a need for an entrepreneurial development program at universities, which aims to improve the entrepreneurial spirit of students, and it is hoped that students will have the skills to start a business so that they can reduce the number of unemployed and be able to compete in the world of work. The Entrepreneurs Development Program of the Faculty of Animal Husbandry strives to be able to increase student interest and motivation amid the Covid-19 pandemic through several entrepreneurship training activities carried out online and offline. One of these activities is training on processing milk into fermented beverage products such as yogurt and kefir combined with various natural flavors and served in more varied packaging. This activity attracted interest and increased the motivation of Faculty of Animal Husbandry students to become entrepreneurs in the midst of the Covid-19 pandemic.

The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages

The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages

THE SURVIVABILITY OF PROBIOTIC BACTERIA IN AN INNOVATIVE BEVERAGE BASED ON FRUIT VINEGAR AND WHEY

Background. Whey, a waste product from cheese production, is an underutilized raw material with high nutritional value. This waste product may be used in the production of fermented beverages. The aim of this study was to develop an innovative fermented beverage based on whey and fruit vinegar and to determine the survivability of two probiotic strains of lactic acid bacteria. The study included the preparation of individual components, the selection of their appropriate proportions and the verification of the influence of storage conditions and time on the survivability of the strains. The biological material consisted of Saccharomyces cerevisiae wine yeast strain, Acetobacter pasterianus O4 and Acetobacter pasterianus MW3 acetic bacteria strains and lactic acid bacteria strains: Lacticaseibacillus rhamnosus GG ATCC 53103 and Lactiplantibacillus plantarum LMG P-21021. The survivabilityl of lactic acid bacteria was tested under anaerobic conditions. The beverage was made of whey mixed with 10 % to 50 % apple cider vinegar. The above beverage was kept at a temperature of 21 ± 2 °C and 3 ± 2 °C for 21 days. Results and conclusion. The beverage was analyzed once a week, and the number of lactic acid bacteria after 21 days of storage was at a high level, exceeding the WHO recommended number of bacteria in probiotic beverages – 106 ÷ 107 CFU/cm3 . The beverage based on whey and the addition of 10 % vinegar was a good medium, and the number of lactic acid bacteria in each variant of the beverage was on average 8.4 ± 0.29 log CFU/cm3 .

Technological features of fermented beverages production using kombucha

Kombucha is a beverage made by fermenting sweetened brewed tea (substrate) by symbiotic culture of yeast and bacteria. Numerous researches on optimization of fermentation process, determination of the influence of technological factors on physical and chemical properties, formation of taste and flavor profile of the beverages, prevention of industrial product risks are due to the growing popularity of kombucha in Europe and the USA. Technological features of kombucha production are to optimize conditions for the growth of symbiotic culture and substrate fermentation. The duration of the process depends on the composition of the substrate, the ratio of tea mushroom and substrate, temperature, size and shape of fermentation vessel. The aim of the work was to generalize the results of studying the technological features of the production of fermented kombucha type beverages and to identify the factors that affect the chemical composition and safety of the finished beverages. Material and methods. Analytical research was carried out on the main databases for the keyword "kombucha". The criteria for inclusion of articles in the analysis were research articles with open access and presenting detailed technology of kombucha. Results. The technology of kombucha production is based on fermentation of the substrate and obtaining the base of the beverage with high content of organic acids, mainly acetic acid. In order to ensure microbiological safety the acetic acid concentration in the beverage base must be at least 1.2%. The high organic acid content necessitates the use of only glass or stainless steel fermentation equipment approved for food contact. The fermentation temperature ranges from 18 to 32 °C. The fermentation process is monitored according to basic criteria: temperature, pH value, acidity, acetic acid content, ethyl alcohol content, and residual sugar content. Kombucha production process is connected with microbiological, chemical and physical risks which could appear in case of using low quality raw materials, equipment and consumer packaging made of materials which do not correspond to sanitary norms, violating technological regimes, storage conditions of raw materials and ready production. To prevent hazards affecting the quality and safety of the finished product, it is necessary to control the technological process at all stages of production. Conclusion. Following sanitary-hygienic norms and technological regimes allows producing kombucha with a balanced taste and aroma, which meets the safety requirements for fermented beverages.

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Thousands of yeasts have the potential for industrial application, though many were initially considered contaminants in the beer industry. However, these organisms are currently considered important components in beers because they contribute new flavors. Non-Saccharomyces wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Wild yeasts were isolated from environmental samples from Olympic National Park and analyzed for their ability to ferment malt extract medium and beer wort. Six different strains were isolated, of which Moniliella megachiliensis ONP131 displayed the highest levels of attenuation during fermentations. We found that M. megachiliensis could be propagated in common yeast media, tolerated incubation temperatures of 37 °C and a pH of 2.5, and was able to grow in media containing maltose as the sole carbon source. Yeast cultivation was considerably impacted (p < 0.05) by lactic acid, ethanol, and high concentrations of maltose, but ONP131 was tolerant to high salinity and hop acid concentrations. This is one of the first physiological characterizations of M. megachiliensis, which has potential for the production of beer and other fermented beverages.

CRECIMIENTO Y CARACTERÍSTICAS FERMENTATIVAS DE Kluyveromyces marxianus EN MATRICES DERIVADAS DE LACTOSUERO

Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent.

Review on The Production of Fermented Beverage as a Post-Harvest Processing Alternative For Mango, Banana and Purple Sweet Potato

West Java is one of the regions in Indonesia that produces large numbers of mango, banana, and purple sweet potato. After harvesting, these commodities will undergo physical, chemical, and physiological changes so that further post-harvest processing is needed. One of the post-harvest processing that can be done is fermentation. Fermenting mango, banana, and purple sweet potato into wine is a simple and efficient method that can increase the economic value of the product. Wine is an alcoholic beverage made from grapes; however, any fruit and tuber could be used for wine-making. The article reviews the potential of mango, banana, and purple sweet potato for wine production, the microbes involved, and pretreatments of mango, banana, and purple sweet potato.

Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944

The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis ŁOCK 0944 in soya drink with Chlorella vulgaris during 30 days of storage at 4 °C was higher than in soya drinks without algae. Moreover, Chlorella vulgaris caused an increase in l-lactic acid production by LAB in the soya drinks. From the high concentration of bacterial cells (8.49 log CFU/mL) in the fermented soya drink with algae after 30 days of storage at 4 °C, we can conclude that this microalga is a promising substrate for the production of fermented beverages. Furthermore, the soya drink with the Chlorella vulgaris and xylitol, due to the number of bacteria, also meets the criteria for a fermented probiotic product. The bacteria introduced into the gastrointestinal tract simulator together with a soya drink after the storage period exhibited a considerably higher survival rate, thus this indicating that the matrix provided protective conditions for them. The combination of Chlorella vulgaris and LAB in a soya drink provides the opportunity to create a functional plant-based product and opens new horizons for the food industry.

Morphological and genetic diversity of traditional varieties of agave in Hidalgo State, Mexico.

The agaves are plants of cultural importance which have been used by humans for about 10,000 years and about 40 specific uses. The most culturally and economically important of those uses are for the production of fermented (pulque) and distilled beverages (mescal). Pulque continues to be produced in nearly all of Mexico, and the agaves used for this purpose have shown domestication syndrome. We carry out an ethnobotanical, morphological, and genetic analysis of the traditional varieties of pulque agave used in the production of aguamiel (agave sap) and pulque in the state of Hidalgo. We did semi-structured interviews, free listings, and tours with 11 agave managers. We analyzed morphology and studied genetic diversity and structure using nuclear microsatellites. We found wild-collected, tolerated, transplanted, and cultivated varieties of agave. This comprised 19 traditional varieties of pulque agave, 12 of them in production during the study, which corresponded to the species Agave americana, A. salmiana y A. mapisaga and five intraspecific entities. The varieties were grouped morphologically according to a management gradient; the wild-collected varieties were the smallest, with more lateral teeth and a larger terminal spine. The cultivated varieties clearly exhibited domestication syndrome, with larger plants and smaller dentition. The expected heterozygosity (He) of the varieties ranged from 0.204 to 0.721. Bayesian clustering suggested the existence of three genetic groups, both at the level of traditional varieties of pulque agaves and for management categories, a result that matches multivariate clustering. Pulque producers in the studied localities maintain high agrobiodiversity. The cultivated varieties exhibit domestication syndrome, as has been reported for other species of the genus with the same selection purposes. Our results support the hypothesis of a decrease in genetic diversity in crops compared to wild-growing agaves, which seems to be due to vegetative propagation, among other factors.

Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition

The purpose of the current study was to evaluate the antimicrobial activity of Lactobacillus acidophilus PTCC 1643 and Lactobacillus fermentum PTCC 1744 against Shigella flexneri PTCC 1865 in fermented peach juice, as well as the anti-adhesion ability on epithelial Caco-2 cells. Moreover, the biological activities of peach juice were examined. We found that the studied Lactobacillus strains effectively inhibited the growth of S. flexneri during the peach juice fermentation. In addition, L. acidophilus revealed more anti-adhesion ability than L. fermentum. The inhibition of the Maillard reaction increased from 4.10% to 36.70% and 33.00% in L. acidophilus and L. fermentum treatments, respectively. Additionally, the ferrous reducing power, superoxide anion antiradical and anti-inflammatory activities of the beverage augmented during the fermentation period. These findings may be helpful for inhibition of foodborne pathogens by Lactobacillus strains and production of fruit-based fermented beverages with high functional and nutritional value.

Fermentation and characterisation of potential kombucha cultures on papaya-based substrates

The rising demands and increasing health-conscious population in global beverages consumptions promote the development of new variety of kombucha beverages using various plant and fruits. This study aimed to isolate, identify and characterise the microorganisms found in the kombucha starter. Isolated microorganisms showed high similarity (99%) towards an acetic acids bacterium, Komagataeibacter rhaeticus MFS1 and a yeast, Dekkera bruxellensis MFS1. Under low pH tolerance test, D. bruxellensis MFS1 was remained viable (log7 CFU/mL) but no viable cell was observed for K. rhaeticus MFS1 after 3 h exposure at pH 2. However, both strains retained viability when exposed to pH 3–4 for 3 h. When tested bile salt tolerance at different concentration (0.3–1%), D. bruxellensis MFS1 showed high tolerance with viability up to log7 CFU/mL after 4 h exposure at 1% concentration. In contrast, K. rhaeticus MFS1 only retained the viability up to 2 h under bile salt environment. The presence of 1.45–1.62% acetic acid with less than 0.5% ethanol was detected at the end of 4-days fermentation in both kombucha papaya samples. These preliminary results showed the potential of using these isolated strains as starter cultures for the production of novel functional fermented beverages from papaya pulp and leaves.

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

Induction and Repression of Hydrolase Genes in Aspergillus oryzae.

The filamentous fungus Aspergillus oryzae, also known as yellow koji mold, produces high levels of hydrolases such as amylolytic and proteolytic enzymes. This property of producing large amounts of hydrolases is one of the reasons why A. oryzae has been used in the production of traditional Japanese fermented foods and beverages. A wide variety of hydrolases produced by A. oryzae have been used in the food industry. The expression of hydrolase genes is induced by the presence of certain substrates, and various transcription factors that regulate such expression have been identified. In contrast, in the presence of glucose, the expression of the glycosyl hydrolase gene is generally repressed by carbon catabolite repression (CCR), which is mediated by the transcription factor CreA and ubiquitination/deubiquitination factors. In this review, we present the current knowledge on the regulation of hydrolase gene expression, including CCR, in A. oryzae.

Production Technology and Stability Study of Chaenomeles Lagenaria Leben Based On Data Analysis

Objective: Chaenomeles lagenaria fermented milk beverage was will to raw milk fermented yogurt after adding concentrated C. lagenaria juice, stabilizer and organic acid, sugar, water allocation. The production technology of fermented beverage for C. lagenaria and its stability were studied, thus for C. lagenaria the production technology of fermented beverage used to provide reliable reference for industrial production. Methods: Through the experiment, optimized condition of the production process of milk beverage, and to make good C. lagenaria stability of fermented milk beverage were studied. Results: add the yogurt, 40% 0.5% concentrated C. lagenaria juice stabilizer for optimum process conditions. The optimum proportion of stabilizers for sodium carboxymethyl cellulose 0.15%, polysaccharide compounds 0.1%, xanthan gum 0.2%. Conclusion: Through data analysis that C. lagenaria fermented milk beverage production need reasonable ratio of concentrated C. lagenaria juice and yogurt combine to produce fermented milk quality and taste are good C. lagenaria.

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source.

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were tracked by endo-metabolomic analysis using a Gas Chromatography-Mass Spectrometry (GC-MSD) coupled methodology. After 6 days, about 30% of gluconic acid (1.5 g/L) had been consumed and 34 endo-metabolites were identified. Metabolomic pathway analysis showed the TCA cycle, glyoxylate-dicarboxylate, glycine-serine-threonine, and glycerolipid metabolic pathway were significantly affected. These results contribute to the knowledge of intracellular metabolomic fluctuations in flor yeasts during gluconic acid uptake, opening possibilities for future experiments to improve their applications to control gluconic acid contents during the production of fermented beverages.

Physiological and biochemical responses of Agave to temperature and climate of their native environment

The assessment of phenotypic variation across populations can help to select genotypes that are potentially resistant to the ongoing and predicted climatic variations. Phenotypic variation is expressed as morphological, physiological, or metabolic changes in response to environmental factors. Agave mapisaga and A. salmiana populations exhibit morphological variation regarding their geographical distribution and due to intense anthropogenic influence. This study aimed to identify metabolic traits in young plants of A. mapisaga and A. salmiana, involved in plant resistance to temperature stress, which can help to understand differences between provenances and between species. Agave plants propagated from four seed origins, collected from three “pulque” (a fermented beverage) production areas in the state of Hidalgo, Mexico, were assessed. Four-month-old plants of each seed origin (species*provenance) were maintained during one month in growth chambers, at day/night temperature (T) regimes for 12/12 h: (1) 25/25T, (2) 25/15T, and (3) 25/15 plus 45 °C T for 4 h between 11 am and 3 pm (45T). The plant dry biomass, maximum quantum efficiency of PSII photochemistry (Fv/Fm), total free amino acids (TFAA), total free phenol (TFP), and free soluble sugar concentrations were measured. Minimum values for dry biomass, TFP, glucose, and sucrose concentrations occurred in the 25/25T regime. Plant biomass, and TFAA and glucose concentrations were differently affected by seed provenances; but Fv/Fm rate, or the TFP, fructose, and sucrose concentrations had no relation to seed provenance. Moderate high night temperatures drastically affected the growth and metabolism of A. mapisaga and A. salmiana. In conclusion, the response to different temperature stress treatments depends partly on species, but less on seed provenance.

Genome sequencing, annotation and exploration of the SO2-tolerant non-conventional yeast Saccharomycodes ludwigii

BackgroundSaccharomycodes ludwigii belongs to the poorly characterized Saccharomycodeacea family and is known by its ability to spoil wines, a trait mostly attributable to its high tolerance to sulfur dioxide (SO2). To improve knowledge about Saccharomycodeacea our group determined whole-genome sequences of Hanseniaspora guilliermondii (UTAD222) and S. ludwigii (UTAD17), two members of this family. While in the case of H. guilliermondii the genomic information elucidated crucial aspects concerning the physiology of this species in the context of wine fermentation, the draft sequence obtained for S. ludwigii was distributed by more than 1000 contigs complicating extraction of biologically relevant information. In this work we describe the results obtained upon resequencing of S. ludwigii UTAD17 genome using PacBio as well as the insights gathered from the exploration of the annotation performed over the assembled genome.ResultsResequencing of S. ludwigii UTAD17 genome with PacBio resulted in 20 contigs totaling 13 Mb of assembled DNA and corresponding to 95% of the DNA harbored by this strain. Annotation of the assembled UTAD17 genome predicts 4644 protein-encoding genes. Comparative analysis of the predicted S. ludwigii ORFeome with those encoded by other Saccharomycodeacea led to the identification of 213 proteins only found in this species. Among these were six enzymes required for catabolism of N-acetylglucosamine, four cell wall β-mannosyltransferases, several flocculins and three acetoin reductases. Different from its sister Hanseniaspora species, neoglucogenesis, glyoxylate cycle and thiamine biosynthetic pathways are functional in S. ludwigii. Four efflux pumps similar to the Ssu1 sulfite exporter, as well as robust orthologues for 65% of the S. cerevisiae SO2-tolerance genes, were identified in S. ludwigii genome.ConclusionsThis work provides the first genome-wide picture of a S. ludwigii strain representing a step forward for a better understanding of the physiology and genetics of this species and of the Saccharomycodeacea family. The release of this genomic sequence and of the information extracted from it can contribute to guide the design of better wine preservation strategies to counteract spoilage prompted by S. ludwigii. It will also accelerate the exploration of this species as a cell factory, specially in production of fermented beverages where the use of Non-Saccharomyces species (including spoilage species) is booming.