Traditional Alcoholic Beverage Research Articles

Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation

Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Yeasts are widely distributed in nature and can be isolated from nutrient rich substrates such as fruit and vegetable, fermented foods and beverages. Yeasts have been employed for millions of years in biotechnological applications in the production of bread, beer and wine. Saccharomyces cerevisiae is most important species when it comes to practical application in industries. Many developing countries including Nigeria spent billions of dollars annually on importation of active dry yeasts used in their baking and brewery industries. In order to reverse this trend, an attempt was made at improving the leavening capacity of S. cerevisiae isolated from locally made traditional alcoholic beverages by mutation induced by N-methyl-N-Nitro-N-Nitrosoguanidine (NTG). The yeast isolates were identified by their morphological properties and biochemical tests using standard methods. The viable counts of yeast isolated from the five alcoholic beverages employed in this study ranged between 1.4x107 and 2.4x108 CFU/mL. The yeast with the lowest percentage of occurrence (1.67%) are Geotricum candidum, Schizosaccharomyces japanicus, Sch. pombe, Candida intermedia etc. while S. cerevisiae had highest percentage of occurrence of 26.67%. S. cerevisiae PWII exhibited the highest dough rising ability among the parent strains, but S. cerevisiae M3 had the best dough rising power among the mutants. Physical examinations of the baked revealed that the bread samples produced with mutant strains compared favorably well with ones produced with commercial yeasts in terms of height, weight and volume. On the other hand bread samples produced using parent strains (PT 14 and PWII) had longer shelf life than bread from mutant and commercial strains. Sensory evaluation by taste panelists showed that the ranges of scores obtained are appearance (5.6-7.9), texture (6.3-8.1), taste (5.5-7.0), crumb (6.0-7.1) and overall acceptability (6.2-7.2). It could be concluded from this study that the leavening ability of S. cerevisiae could be enhanced by chemical mutagens and therefore could by employed in bread baking.

Prevalence of Alcohol Consumption in Mozambique: Analysis Based on Household Budget Survey (IOF 2022)

Worldwide the excessive consumption of alcohol in 2016 was considered as responsible for 5% of deaths and more than 200 illnesses and injuries. There are several studies conducted around the world to understand the prevalence of alcohol consumption. However, in Mozambique, there are few studies conducted to determine the prevalence of alcohol consumption, as well as, to characterize the consumers, using data from nationally representative surveys. The current study, identify the prevalence of alcohol consumption in Mozambique, according to socio-demographic characteristics of population using data from the Household Budget Survey (IOF 2022) carried out by the National Statistics Institute in 2022. The analysis of data was based in descriptive statistics. The study results revel that the prevalence of alcohol consumption in Mozambique is 24.6%, higher among men (27%), compared to woman (23%). The prevalence is high among people between 18 - 65 years old (26%) and people with higher education (34%). Around 17% of teenagers, between 15 and 17 years old, in both sexes, purchased and consumed alcoholic beverages, despite the prohibition of Mozambican legislation. The provinces of Tete (37.2%), Maputo (32.3%) and Zambézia (30.3%) have the highest prevalence of alcoholic beverages consumption and the province of Niassa (3.7%) has the lowest prevalence. Beer (46%) is the most consumed alcoholic beverage in Mozambique, followed by traditional alcoholic beverages (44%).

전통주 패키지 디자인에 나타난 한글 서예 변용에 관한 연구

Traditional Korean alcoholic beverages, or “traditional liquor,” constitute a significant part of Korean culture, with their packaging design serving as a crucial medium for conveying cultural values and brand identity. This study aims to examine how changes in the design of traditional liquor packaging influence the market positioning and consumer perception of these brands, focusing on the usage and versatility of Hangul Seo-yeh. With the growing interest of younger consumers in the traditional liquor market, there's an implication that when designers more systematically utilize Hangul Seo-yeh style and employ calligraphic techniques that encapsulate Korean identity, they can expand into broader domains. The objective of this research is to analyze the various forms and styles of Hangul Seo-yeh, calligraphy, and fonts that appear in traditional liquor packaging design. The methodology involves analyzing the packaging of the top 20 selling products in the categories of makgeolli, yakju, and distilled spirits (soju) based on data from the Korea Agro-Fisheries & Food Trade Corporation on Naver Shopping, spanning from August 30, 2021, to August 30, 2022. The results indicate that the combination of calligraphy and illustration accounts for the highest proportion, with the combination of Seo-yeh with illustration, and fonts with illustration also being significant design types. The overall usage rate of calligraphy was about 35.5%, with calligraphy at 43.5% and fonts at 21%. Frequency analysis of Seo-yeh styles revealed that a free style of Minche (민체) had the highest usage rate at 33.3%. These results demonstrate the importance of the adaptability of Seo-yeh style in traditional liquor package design, especially the need to break away from uniformity and explore unique aesthetics in the digital age. This study is expected to aid in improving the design strategies of traditional liquor brands and enhancing their market competitiveness. Future research tasks include exploring the extent of adaptability of Hangul Seo-yeh, the possibility of its integration with Hangul Seo-yeh style, and its combination with illustrations.

전통주 패키지 디자인에 나타난 한글 서예 변용에 관한 연구

Traditional Korean alcoholic beverages, or “traditional liquor,” constitute a significant part of Korean culture, with their packaging design serving as a crucial medium for conveying cultural values and brand identity. This study aims to examine how changes in the design of traditional liquor packaging influence the market positioning and consumer perception of these brands, focusing on the usage and versatility of Hangul Seo-yeh. With the growing interest of younger consumers in the traditional liquor market, there's an implication that when designers more systematically utilize Hangul Seo-yeh style and employ calligraphic techniques that encapsulate Korean identity, they can expand into broader domains. The objective of this research is to analyze the various forms and styles of Hangul Seo-yeh, calligraphy, and fonts that appear in traditional liquor packaging design. The methodology involves analyzing the packaging of the top 20 selling products in the categories of makgeolli, yakju, and distilled spirits (soju) based on data from the Korea Agro-Fisheries & Food Trade Corporation on Naver Shopping, spanning from August 30, 2021, to August 30, 2022. The results indicate that the combination of calligraphy and illustration accounts for the highest proportion, with the combination of Seo-yeh with illustration, and fonts with illustration also being significant design types. The overall usage rate of calligraphy was about 35.5%, with calligraphy at 43.5% and fonts at 21%. Frequency analysis of Seo-yeh styles revealed that a free style of Minche (민체) had the highest usage rate at 33.3%. These results demonstrate the importance of the adaptability of Seo-yeh style in traditional liquor package design, especially the need to break away from uniformity and explore unique aesthetics in the digital age. This study is expected to aid in improving the design strategies of traditional liquor brands and enhancing their market competitiveness. Future research tasks include exploring the extent of adaptability of Hangul Seo-yeh, the possibility of its integration with Hangul Seo-yeh style, and its combination with illustrations.

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju.

With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled metabolites in each product and compared their contents to identify alcoholic beverage type-specific metabolites. Thus, we figured out seven metabolites using receiver operating characteristic (ROC) curves. The results revealed that octadecanoic acid (limit of detection (LOD) to 168.72 mg/L), nonanoic acid (LOD to 112.54 mg/L), and octanoic acid (8.00 to 145.08 mg/L) in Takju; succinic acid (LOD to 1.90 mg/mL), heptanoic acid (LOD to 343.23 mg/L), and hexadecanoic acid (20.28 to 126.45 mg/L) in Yakju; and malonic acid (LOD to 19.13 mg/mL) in Traditional-Soju, with an area under the curve (AUC) > 0.7, are important metabolites that can distinguish the type of alcoholic beverage. Our results provide qualitative and quantitative metabolite information about Korean traditional alcoholic beverages that can be used by consumers and manufacturers.

Water-soluble ions and nitrogen and oxygen stable isotope ratios in nitrate in sake in Akita, Japan

Sake is a traditional alcoholic beverage in Japan, and demand for it has increased overseas in recent years. In this study, we analyzed oxygen and nitrogen of stable isotope ratios in nitrate (δ18O–NO3– and δ15N–NO3–) in beverages by using the denitrifying bacteria for the first time. We measured the concentrations of five water-soluble ions and the δ18O–NO3– and δ15N–NO3– values of 49 commercial sakes (11 sake breweries) made in Akita Prefecture, Japan. The similarity of the concentrations of NO3− in sake and groundwater suggested that these ions were derived from brewing water. The δ18O–NO3– value of the 49 sake samples ranged from 2.2 to 12.3‰ (mean, 4.7 ± 2.3‰). The δ15N–NO3– value in the sake ranged from 1.8 to 8.7‰ (mean, 6.1 ± 1.8‰). The δ15N–NO3– value of sake could be used to identify breweries because the δ15N–NO3– value was similar for different sake types in the same brewery. Principal component analysis revealed that the first four principal components could account for 85.2% of the variance of the experimental data. The factor loading plots was found to be similar for different sake types in the same brewery.

Identification of the Beverage Sotol Adulterated with Ethylene Glycol Using UV-Vis Spectroscopy and Artificial Neural Networks

Sotol is a traditional distilled alcoholic beverage produced in Mexico and the United States. Unfortunately, local authorities have detected that these beverages are sometimes adulterated with toxic substances such as ethylene glycol. This illegal practice of adulteration is dangerous and can cause serious health problems for the end consumers. In this work, an alternative, reliable, and rapid method is presented for identifying the presence of ethylene glycol in sotol samples using UV-Vis spectroscopy and neural networks with an accuracy of up to 100%.

Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing

Traditional alcoholic beverages have played a significant role in the cultural, social, and culinary fabric of societies worldwide for centuries. Studying the microbial community structure and their metabolic potential in such beverages is necessary to define product quality, safety, and consistency, as well as to explore associated biotechnological applications. In the present investigation, Illumina-based (MiSeq system) whole-genome shotgun sequencing was utilized to characterize the microbial diversity and conduct predictive gene function analysis of keem, a starter culture employed by the Jaunsari tribal community in India for producing various traditional alcoholic beverages. A total of 8,665,213 sequences, with an average base length of 151 bps, were analyzed using MG-RAST. The analysis revealed the dominance of bacteria (95.81%), followed by eukaryotes (4.11%), archaea (0.05%), and viruses (0.03%). At the phylum level, Actinobacteria (81.18%) was the most abundant, followed by Firmicutes (10.56%), Proteobacteria (4.00%), and Ascomycota (3.02%). The most predominant genera were Saccharopolyspora (36.31%), followed by Brevibacterium (15.49%), Streptomyces (9.52%), Staphylococcus (8.75%), Bacillus (4.59%), and Brachybacterium (3.42%). At the species level, the bacterial, fungal, and viral populations of the keem sample could be categorized into 3347, 57, and 106 species, respectively. Various functional attributes to the sequenced data were assigned using Cluster of Orthologous Groups (COG), Non-supervised Orthologous Groups (NOG), subsystem, and KEGG Orthology (KO) annotations. The most prevalent metabolic pathways included carbohydrate, lipid, and amino acid metabolism, as well as the biosynthesis of glycans, secondary metabolites, and xenobiotic biodegradation. Given the rich microbial diversity and its associated metabolic potential, investigating the transition of keem from a traditional starter culture to an industrial one presents a compelling avenue for future research.

A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.

In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared andconsumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

Introducing Tuak, the Traditional Alcoholic Beverage of the Dayak Muara Tribe in Kalimantan, Indonesia: Gastronomy Identity Unveiled

This research explores the potential of the traditional alcoholic beverage "Tuak" from the Muara Dayak Tribe in Pelindu Village, West Kalimantan, Indonesia, as a gastronomic tourism attraction. Drawing upon the Gastronomy Identity Model and qualitative descriptive methodology, the study delves into seven key components: flavor profiles, etiquette, recipes, fusion of ingredients and techniques, classic wine and food marriage, climate zones, and old and new world styles. Findings reveal that Tuak not only serves as a cultural and social symbol within the Dayak Muara community but also showcases unique production methods, knowledge transmission, and cultural essence. The study emphasizes the importance of considering Tuak as a potential culinary tourism product, contributing to the preservation of Indonesia's rich culinary heritage, and promoting sustainable livelihoods. Additionally, it highlights the challenges related to accessibility and infrastructure in the region, suggesting the need for further development to unlock Tuak's full gastronomic tourism potential.

Microbiologic surveys for Baijiu fermentation are affected by experimental design

The traditional Chinese alcoholic beverage Baijiu is produced by spontaneous fermentation of grains under anaerobic conditions. While numerous studies have used metagenomic technology to investigate the microbiome of Baijiu brewing, the microbial succession mechanism of Baijiu brewing has not been fully clarified, and metagenomic strategies for microecology surveys have not been comprehensively evaluated. Using the fermentation process of strong-flavor Baijiu as a model, we compared the data for bacterial communities based on short read 16S rRNA variable regions, V3–V4, and full-length 16S regions, V1–V9, to whole metagenomic shotgun sequencing (WMS) to measure the effect of technology selection on phylogenetic and functional profiles. The results showed differences in bacterial compositions and their relation to volatiles and physicochemical variables between sequencing methods. Furthermore, the percentage of V3–V4 sequences assigned to species level was higher than the percentage of V1–V9 sequences according to SILVA taxonomy, but lower according to NCBI taxonomy (P < 0.05). In both SILVA and NCBI taxonomies, the relative abundances of bacterial communities at both the genus and family levels were more positively correlated with WMS data in the V3–V4 dataset than in the V1–V9 dataset. The WMS identified changes in abundances of multiple metabolic pathways during fermentation (P < 0.05), including “starch and sucrose metabolism,” “galactose metabolism,” and “fatty acid biosynthesis.” Although functional predictions derived from 16S data show similar patterns to WMS, most metabolic pathway changes are uncorrelated (P > 0.05). This study provided new technical and biological insights into Baijiu production that may assist in selection of methodologies for studies of fermentation systems.

Design and control of a distillation sequence for the purification of bioethanol obtained from sotol bagasse (Dasylirium sp.)

Sotol bagasse (SB) is a byproduct generated during the fermentation of the sotol plant (Dasylirium sp.) for the production of a traditional alcoholic beverage in Mexico. In this study, a novel ethanol purification distillation sequence is proposed, utilizing ethanol produced from SB treatment as described by González-Chavez et al. (2022). Prior to purification, the ethanol-water mixtures exhibited ratios of 0.054 and 0.935. The proposed distillation sequence comprises three columns: i) depletion, ii) extraction (employing ethylene glycol as the solvent agent), and iii) solvent recovery. To assess energy consumption and controllability, three solvent:feed ratios (1.5:1, 2:1, 2.5:1) were examined, taking into account the feed to the second column. The lowest energy consumption was observed at 31 × 103 kW, corresponding to the 1.5:1 ratio. Optimal controllability was achieved at a solvent:feed ratio of 2.5:1, as evidenced by the lowest Integral Absolute Error (IAE) value of 3.3 × 10–3 and the highest proportional gain (Kc) value of 250. In summary, we leveraged previously reported experimental data to design a new distillation sequence with potential applications in the ethanol purification derived from SB fermentation. The outcomes of this investigation underscore the importance of promoting circular economy practices, particularly in the northern region of Mexico, where significant quantities of agrowastes are generated.

Metal Contents in Traditional Alcoholic Rice Beers Prepared by Rabha and Sonowal Kachari Tribes of Assam, India

Consumption of heavy metals in food is considered a health hazard. Rabhas and Sonowal Kacharis of Assam prepare their traditional alcoholic beverages for their own consumption in day-to-day life, and there is possibility that heavy metals get entry into this food item from different sources of ingredients used in the preparation. Investigation to find the presence of heavy metals in the alcoholic beverages of these two communities by using atomic absorption spectroscopy shows the concentration of eleven metals like cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, potassium, sodium, and zinc. The metal contents (mg/L) in the samples are in the range of 0.002-0.008 for cadmium, 0-0.012 for chromium, 0-0.008 for cobalt, 0.092-0.121 for copper, 1.09-1.56 for iron, 0.09-0.19 for lead, 1.67-2.53 for manganese, 0.024-0.094 for nickel, 175.8-290.8 for potassium, 9.7-25.8 for sodium, 0.639-1.678 for zinc and all these values are compared with maximum permissible limits prescribed by WHO. The estimated daily intake and target hazard quotient for each metal in different alcoholic beverage samples are also reported. This study reveals that all the samples can be marked as safe as the metal concentrations are within the permissible limits of WHO. Sticky rice beer of Pati Rabhas has highest total hazard quotient, still it can be marked as safe by comparing with WHO permissible limit and it is almost free from contamination of toxic metals like cobalt and chromium.

Residual behavior of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor

Yellow rice wine (Huangjiu) is a traditional Chinese alcoholic beverage. However, there is a risk of pesticide residues in Huangjiu due to pesticide indiscriminate use. In this study, the residues of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor substances were studied. The initial concentrations of dinotefuran ranged from 856.3 to 1874.9 μg/L, and its half-life was no more than 3.65 d. At 24 d of Huangjiu fermentation, the terminal residues of dinotefuran, 1-methyl-3-(tetrahydro-3-furylmethyl)urea (UF) and 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine (DN) were 195.1–535.3 μg/L, 38.33–48.70 μg/L and 37.8–74.1 μg/L, respectively. Twenty potential degradation compounds were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS), and their toxicity was evaluated. Finally, the effect of dinotefuran on physicochemical properties and total phenol content of Huangjiu were analyzed. The risk of rancidity was significantly increased and bitter amino acids were formed. These findings provide a guidance and the safe production of Huangjiu.

Comprehensive review of sustainable utilization of Arenga obtusifolia Griff. as a food

This review delves into the utilization of non-conventional starch sources through a specific cultural lens, focusing on the practices and significance of Arenga obtusifolia Griff., commonly referred to as the sugar palm, and its derivative product called Tassey. The tassey is widely popular in the Nyishi tribe of Arunachal Pradesh, India, a region renowned for its biodiversity and abundant palm tree varieties, including the sugar palm. Highlighting the multifaceted dimensions of the sugar palm, this review expounds upon Tassey's creation, consumption, and versatile applications. Tassey, a substance extracted from the sugar palm's stem, emerges as a pivotal element of the Nyishi tribe's cultural heritage and sustenance strategies, especially during times of scarcity and natural calamities. This review sheds light on the integral role played by Nyishi women in the cultivation and preparation of tassey, underscoring their vital contribution to upholding this time-honoured practice. Furthermore, the economic ramifications of tassey production and its commercial viability are explored, elucidating its role in bolstering the tribe's livelihood. Extending beyond its dietary role, tassey exhibits a diverse array of applications, spanning from human consumption to its incorporation in the crafting of traditional alcoholic beverages and even as a therapeutic resource for livestock. By offering insights into the profound relationship between the Nyishi tribe and the sugar palm, this review enriches our comprehension of traditional ecological wisdom and sustainable exploitation of resources within a culturally vibrant backdrop. Ultimately, this comprehensive exploration contributes to a nuanced appreciation of the intricate interplay between heritage, environment, and innovation in this distinctive region.

Drinking patterns, alcoholic beverage types, and esophageal cancer risk in Africa: a comprehensive systematic review and meta-analysis.

Africa is the continent most affected by esophageal cancer in the world. Alcoholic beverages are controversially blamed, as esophageal cancer is a rare disease in several other countries ranked in the top 10 for consumption of alcoholic beverages. This study aims to conduct a comprehensive systematic review of published literature, statistically summarizing the strength of the association between drinking patterns and types, and the risk of esophageal cancer in Africa. A computerized search of reputable databases such as Medline/PubMed, EMBASE, Web of Science, and African Journals Online was performed to identify relevant studies published up to September 2023. The quality of the studies was evaluated using the Newcastle-Ottawa scale for case-control studies and the Agency for Healthcare Research and Quality tool for cross-sectional studies. A funnel plot and Egger test were utilized to assess potential publication bias. Meta-analyses were conducted using random-effects models with RevMan 5.3 and Stata software to estimate summary effects. The systematic review identified a total of 758,203 studies, primarily from Eastern and Southern Africa. The pooled samples across all studies comprised 29,026 individuals, including 11,237 individuals with cancer and 17,789 individuals without cancer. Meta-analysis revealed a significant association between alcohol consumption and the risk of esophageal cancer (odds ratio [OR] = 1.81; 95% confidence interval [CI], 1.50-2.19). Further analysis based on the frequency of alcoholic beverage consumption indicated a stronger association with daily (OR = 2.38; 95% CI, 1.81-3.13) and weekly (OR = 1.94; 95% CI, 1.32-2.84) drinkers in contrast to occasional drinkers (OR = 1.02; 95% CI, 0.81-1.29). Additionally, consumption of traditional alcoholic beverages was significantly associated with the risk of esophageal cancer in African populations (OR = 2.00; 95% CI, 1.42-2.82). However, no relationship has been established between the exclusive consumption of non-traditional drinks and the risk of esophageal cancer. In conclusion, the results of this study confirm the hypothesis that daily and weekly drinking patterns, significantly increase the risk of esophageal cancer in Africa, while occasional consumption does not show a significant association. Additionally, the consumption of traditional alcoholic beverages is notably linked to the risk of esophageal cancer in African populations.

Dietary patterns in relation with nutritional outcomes and associated factors among adolescents: implications for context-specific dietary intervention for the Agrarian Community, Northwest Ethiopia.

Dietary pattern analysis allows us to characterize the dietary intakes of individuals rather than nutrient intake data and strongly predicts disease risks. The relationship between food intake and adolescents' nutritional health is not well understood yet. Therefore, this study aimed to generate evidence for context-specific dietary intervention for adolescents. This study aimed to determine dietary patterns and their relationship with nutritional outcomes and identify the contributing factors among adolescents in the Agrarian Community of Northwest Ethiopia. A cross-sectional survey was conducted among 622 randomly selected adolescents. Dietary data were collected over a 1-week recall period using the Food Frequency Questionnaire (FFQ). After testing the basic assumptions, an exploratory factor analysis was conducted to determine the dietary patterns. Anthropometric data on weight and height were collected to determine the nutritional status using WHO Anthroplus 2010 software. A chi-square test was conducted to evaluate the effect of different dietary patterns on nutritional outcomes. A multivariable binary logistic regression model was used to identify factors affecting the dietary patterns of adolescents. Three types of dietary patterns, namely, traditional, mixed, and animal-source foods with traditional alcoholic beverage consumption were identified. These dietary patterns explain 58.64% of the variance in adolescent diet in the study setting. The burden of stunting was 15.12% vs. 11.21, 19.40% vs. 6.94, and 8.36% vs.17.97% among adolescents with lower traditional, mixed, and higher animal sources with alcoholic dietary pattern consumption habits, respectively (value of p <0.05). Adolescents who resided in low-land agroecology (AOR = 2.44; 95% CL: 1.24, 4.81) and had access to animal-source foods (AOR = 1.64; 95% CI: 1.04, 2.60) were associated with lower consumption of traditional dietary patterns. Similarly, adolescents who resided in low-land (AOR = 1.80; 95% CI: 1.18, 2.74) had formal education (AOR = 2.38; 95% CI: 1.35, 4.19) and had poor nutrition knowledge (AOR = 2.83; 95% CL: 1.55, 5.19) were associated with lower consumption of mixed dietary patterns. Moreover, adolescents residing in the high-land (AOR = 2.50; 95% CI: 1.37, 4.56) and being female (AOR =1.87; 95% CI: 1.27, 2.74) were significant factors associated with lower consumption of animal-sourced foods with traditional alcoholic beverage consumption patterns. Multidimensional modifiable factors were explored that could be targeted for public health interventions for the identified dietary patterns. Integrated and multifaceted dietary intervention approaches are needed to promote healthy diets and discourage the consumption of unhealthy diets to reduce undernutrition in the study area and similar settings.

A single dietary factor, daily consumption of a fermented beverage, can modulate the gut bacteria and fecal metabolites within the same ethnic community.

Our study investigated how a traditional drink called Apong, made from fermented rice, affects the gut and health of the Mishing community in India. We compared two groups of people who drink Apong to a group of people who do not drink it. To accomplish this, we studied the gut bacteria, fecal metabolites, and blood samples of the participants. It was found that the people who drank Apong had higher blood pressure but lower blood sugar and protein levels than people who did not drink it. We also found that the gut microbiome composition of people who drank Apong was different from those who did not drink it. Moreover, people who drank Apong had lower levels of isovaleric acid in their feces. Overall, this study shows that a traditional drink like Apong can affect the gut bacteria of a community.

Textile dye decolourisation of yeast isolated from Tuak starter culture

The textile industry is one of the largest industries in the world and contributes positively to the economic growth of a country. However, the improper disposal of textile dye effluents results in discharging of high concentrations of textile dyes into the environment. Moreover, the inherent stability of textile dyes makes them hard to remove from the environment, which can harm organisms in polluted areas. Biological decolourisation was considered as a strategy to remediate textile dyes. Microbial decolourisation of textile dyes involves using various species of bacteria and fungi from different sources that can degrade or accumulate dye molecules. Although Indonesia is a well–known country with rich biodiversity, research on microbial decolourisation is still limited. Therefore, this study explored the decolourisation potential of microbes from the starter culture of Tuak, a traditional Indonesian alcoholic beverage made from fermented sugar palm or rice. Potential microbes were screened on yeast peptone dextrose solid agar (YPD) supplemented with various textile dyes. Isolates that formed a clear zone around the colony were further examined for decolourisation activity in broth culture media, and the decrease in dye concentration was measured spectrophotometrically. The results showed that two potential yeast isolates could decolourise Congo red and malachite green. Identification of the isolates by observation of colony and cell morphology and biochemical characteristics indicated that the two isolated yeasts belonged to the genera Saccharomyces and(or) Candida.