Traditional Beer Research Articles

Assessment of Microbiological Quality and Safety during the Processing of Traditional Beers made from Sorghum in the “Mandara” Mountains of the Far-North Region of Cameroon

Indigenous beers are very popular and widely consumed by people from northern Cameroon because of its low cost. Despite their appeal, microbial quality of these beverages remains a serious call for concern. This work was aimed to investigate microbial changes and hazards of contamination during the processing of two special sorghum beers brewed in northern Cameroon. Producers were observed during the production and samples were collected at different stages for analysis of microbiological parameters such as total count, fungi, spore-forming bacteria, Coliforms and E. coli using referenced methods. Total count ranged from 13.5 x 103 to 195 x 103 CFU/mL and 0.16 x 103 to 660 x 103 CFU/mL; fungi from 0.26 x 103 to 22 x 103 CFU/mL and 0.22 x 103 to 85 x 103 CFU/mL; E. coli from 0.69 x 102 to 13.6 x 102 CFU/mL and 0.65 x 102 to 3.8 x 102 CFU/mL during the production of the red “té” and white “mepdli” beers, respectively. Spore-forming bacteria and Coliforms (total and fecal) were detected in all the collected samples. Bacterial spores were also enumerated in red (38 x 103 CFU/g) and white (62.5 x 103 CFU/g) sorghum grains used as the main raw materials for the production of “té” and “mpedli” beers. The results suggest that the processing of both turbid beers using the traditional method are exposed to microbial contamination. Increase of microbial loads after soaking, adding of the supernatant (red beer only) and malted flour (white beer only) after the heating step means that control measures are needed to prevent contamination after these sensitive stages. Proper handling of raw materials, adequate implementation of heating and fermentation were found as effective critical control points. Training of producers on the hazards analysis and good manufacturing and hygiene practices have been suggested as strategies to improve the safety of indigenous beers.

Aplicação da fermentação mista na produção de cervejas artesanais

RESUMO: A cerveja artesanal é um produto cultural, sendo descoberto pelos povos mais antigos que transformaram sua preparação em algo tradicional. Em âmbito nacional e internacional, tem se tornado uma mercadoria de grande interesse comercial devido a sua diversidade de sabor e aparência. Atualmente, as cervejas artesanais também são produzidas em culturas mistas, fazendo uso de leveduras e bactérias. Nesse sentido, o referente trabalho tem como objetivo realizar uma revisão bibliográfica, expor e discutir as etapas de produção da cerveja artesanal de fermentação mista, bem como indicar as análises de controle de qualidade empregadas após sua produção. Assim, por meio de referenciais teóricos e pesquisas realizadas anteriormente, detalhou-se paralelamente o processo de produção das cervejas artesanais em culturas mistas e não mistas. Por sua vez, observou-se que as cervejas artesanais mistas apresentam características únicas, bom potencial de produção e comercialização em detrimento das cervejas artesanais tradicionais, apesar de necessitarem de maiores cuidados.
 PALAVRAS-CHAVE: Bioproduto, Microrganismos, Controle de qualidade.

Changes in Acid-pH Resistance of Food Spoilage and Pathogens Spore-Forming Bacteria in Cameroonian Indigenous Sorghum-Based Acidic Beers before and after Sublethal Thermal Stresses

Fermented alcoholic beverages play a major role in the socio-cultural lives of people of Northern Cameroon. However, reports of shelf-life and health problems associated with indigenous sorghum-based alcoholic beverages are a major call for concern. This study aimed to highlight the additional effects of sublethal temperatures (no thermal treatment and 10, 45, 50 and 60°C for 45, 90, 180 min) and acidic pH of beers (2.79 and 2.63 for 45, 90, 180 min) on fate of four food spoilage and pathogens spore-forming bacteria. The experiments were carried out on real food products formed by two indigenous sorghum-based alcoholic beverages. Pasteurized traditional beers were significantly efficient on all unstressed bacterial spores after 180 minutes of treatment. In addition, spores of B. megapterium and G. stearothermophilus were more sensitive in white beer pH 2.79 and red beer pH 2.63 respectively. Previous thermal treatments of spores at certain sublethal temperatures have significantly (P=0.05) decreased the effect of both acidic beers on stressed spores. It was noticed that the spores of B. subtilis stressed at 10°C, G. stearothermophilus (former Bacillus stearothermophilus) spores submitted at 45°C and the spores of B. cereus thermally stressed at 50°C and 60°C for 45, 90, 180 minutes were significantly (P=0.05) less affected by the white beer at pH 2.79. Whereas, in the red beer at pH 2.63, the spores of B. subtilis sublethally stressed at 10°C and the spores of B. cereus stressed at 45°C, 50°C and 60°C were more acid resistant and very weakly affected by acid pH of the alcoholic beverages. The study delivered some overview on the potential microbial (stability and safety) consequences of the current tendency towards milder cold and heat treatments which are greatly used in the food-grade industry.

Brewing rich 2-phenylethanol beer from cassava and its producing metabolisms in yeast.

Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2-phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up-regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2-phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry.

O esclarecimento e a distinção na alimentação: Uma análise da indústria cultural e a formação do gosto por cervejas especiais

Colocadas em circulação no mercado, as cervejas especiais se contrapõem às cervejas que passam a ser lidas como comuns. Entre o refinado e o grosseiro, o objeto o qual seja considerado bom ou mau gosto se altera em processos de longa duração. O esclarecimento gera a partir das condições de existência um sistema de conhecimentos em torno da alimentação que se transforma reiterando a dominação por meio da distinção. Neste estudo, analisamos as estratégias de mediação sociocultural da Ambev no Centro de Experiência Cervejeira da Bohemia (CECB). Nossa questão gira em torno das táticas da indústria cultural e do esclarecimento na formação do gosto por cervejas especiais e sua relação com o habitus e a distinção. Problematizamos a degustação como fórmula geradora de estilos de vida, que produz juízos de gosto que reiteram a auto conservação da aparelhagem social e econômica sob uma aparente liberdade de escolha.

A Field Survey to Assess the Consumption of <i>Nkang</i> for Standardization and Valorization in the North-West Region of Cameroon

In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular Nkang in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called Kwacha (whitish, most viscous and most turbid), Sha-ah (cream white, viscous and turbid) and Nkang (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values; 60.9% for Kwacha, 100% for Sha-ah and 89.1% for Nkang. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of kwacha had at least tasted it. Also 98.2% out of the 100% for Sha-ah and 85.5% out of 89.1% for Nkang had tasted them, too. Nkang was found to be the most preferred to Sha-ah then Kwacha in that order by the consumers since Nkang is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, Nkang as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of Nkang, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of Nkang found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if Nkang is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.

Evidence of Genetic Transmission in African Iron Overload

AbstractIron overload in Africa was previously regarded as purely due to excessive iron in traditional beer, but we recently found evidence that transferrin saturation and unsaturated iron binding capacity may be influenced by an interaction between dietary iron content and a gene distinct from any HLA-linked locus. To determine if serum ferritin follows a genetic pattern and to confirm our previous observations, we studied an additional 351 Zimbabweans and South Africans from 45 families ranging in size from two to 54 members. Iron status was characterized with repeated morning measurements of serum ferritin, transferrin saturation, and unsaturated iron binding capacity after supplementation with vitamin C. For each measure of iron status, segregation analysis was consistent with an interaction between a postulated iron-loading gene and dietary iron content (P < .01). In the most likely model, transferrin saturation is 75% and serum ferritin is 985 ’g/L in a 40-year-old male heterozygote with an estimated beer consumption of 10,000 L, whereas the saturation is 36% and serum ferritin is 233 ’g/L in an unaffected individual with identical age, sex, and beer consumption. This segregation analysis provides further evidence for a genetic influence on iron overload in Africans.

Effect of Receiver’s Tilted Angle on the Capacity for Underwater Wireless Optical Communication

This paper focuses on the effect of the receiver’s tilted angle on the capacity of a clear ocean water Underwater Wireless Optical Communication (UWOC) system. To achieve this goal, the relationship between the channel capacity and the receiver’s tilted angle is investigated. First, we propose a double-exponential fading model with pointing error which can more accurately depict the channel of clear ocean water UWOC instead of the traditional Beer’s law model. Based on this channel model, we present the close-form expression of the capacity bounds of the UWOC system. Then, an optimization problem is formulated to improve the capacity by tilting the receiving plane. Both theoretical analyses and simulation results verify that the capacity bounds of UWOC can be enhanced dramatically by tilting the receiver plane at an optimal angle. Thus, in practice, we can provide an effective design strategy for a UWOC system.

Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS

The study was carried out to analyse volatile compounds (VOCs) associated to sensory changes during the storage of traditional sorghum beer at ambient temperature and 4 °C. Tchapalo samples were collected and stored at ambient temperature (27–30 °C) for four days and at 4 °C for six days. Volatile and sensory changes were monitored during the storage period. VOCs were extracted and detected using HS-GC/FID and SPME-GC/MS. These methods allowed to identify 68 volatile compounds. The use of SPME fiber permitted to obtain 63 volatile compounds, while simple headspace (HS) was able to extract only 10 compounds. The proportions of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, isoamyl acetate, ethyl hexanoate, ethyl DL-leucate, ethanol, diethyl succinate, phenethyl acetate and benzene acetaldehyde observed significant variation during the storage at ambient temperature. For Tchapalo stored at 4 °C, the proportions of ethanol, ethyl lactate, isoamyl acetate, ethyl hexanoate, ethyl octanoate and phenylethyl alcohol presented significant variation. Principal component analysis based on quantitative changes of these volatile compounds showed three groups among Tchapalo samples which reflected to the differences observed during the sensory evaluations.

Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)

Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products.

Absolute Band Intensity of the Iodine Monochloride Fundamental Mode for Infrared Sensing and Quantitative Analysis.

Iodine monochloride (ICl) is a potential off-gas product of molten salt reactors; monitoring this heteronuclear diatomic molecule is of great interest for both environmental and safety purposes. In this paper, we investigate the possibility of infrared monitoring of ICl by measuring the far-infrared absorption cross section of its fundamental band near 381 cm-1. We have performed quantitative studies of the neat gas in a 20 cm cell at 25, 35, 50, and 70 °C at multiple pressures up to ∼9 Torr and investigated the temperature and pressure dependencies of the band's infrared cross section. Quantitative measurements were problematic due to sample adhesion to the cell walls and windows as well as reactions/possible hydrolysis of ICl to form HCl gas. Effects were mitigated by measuring only the neat gas, using short measurement times, and subtracting out the partial pressure of the HCl(g). The integrated band strength is shown to be temperature independent and was found to be equal to 9.1 × 10-19 (cm2/molecule) cm-1. As expected, the temperature dependence of the band profile showed only a small effect over this limited temperature range. We have also investigated using the absorption data along with inverse least squares multivariate methods for the quantitative monitoring of ICl effluent concentrations under different scenarios using infrared (standoff) sensing and compare these results with traditional Beer's law (univariate) techniques.

Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach

Common definitions of craft-style beers emphasize that they are brewed by small, local breweries and that they have complex, novel and, often, bold flavors. In recent research conducted with declared craft beer drinkers who tasted beers in a blind condition, Jaeger et al. (2020) [FQAP, 103884] identified the existence of two preference segments. One segment (Craft-style Likers) preferred the characteristic complex, novel and bold flavors of many craft-style beers, while the other segment (Traditional-style Likers) preferred the less complex and milder flavors associated with traditional-style beers. In the present research, a multivariate response approach that included the evaluation of liking, sensory, holistic/conceptual, and cognitive/emotional/situational responses, as well as beer-related attitudes and behaviors, was used to assess the same set of six beers in a similar sample of declared craft beer drinkers (n = 122) as used in our previous study. However, beers were now labeled to reflect the style of the beer (craft vs. traditional) and the size (small vs. large) and regional origin (local vs. international) of the brewer. Results confirmed the existence of the same two preference segments. Although the effects of labeling the beers in accordance with their craft- vs. traditional-style natures did not influence sensory, holistic/conceptual or cognitive responses, they did influence emotional and situational responses. For craft-style beer likers, the information increased their positive emotions and the situational uses for craft-style beers, while for the traditional-style beer likers the labeling had a corresponding positive effect on their judgments of the traditional style beers. The results confirm previous findings on beer and product labeling, which show that sensory properties are less susceptible to extrinsic information effects than are affective, emotional and other, non-sensory product judgments. Implications for craft and traditional brewers are discussed and suggestions for future research presented.

Microbial Dynamics in Traditional and Modern Sour Beer Production.

Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.

Addressing women’s needs in water access for economic use: the case of Wukro town, Ethiopia

In urban areas where water is not adequately supplied, women’s efforts to make a living out of water-intensive businesses face many challenges. The study examined how small-scale businesses run by women in Wukro town, Ethiopia are impacted by inadequate supply of water, and what coping strategies are employed. The lived experiences of women involved in small-scale water-intensive businesses, such as traditional beer brewing and coffee shops, were examined. In addition to these women, the perspectives and experiences of selected key informants as well as the officers at the local water utility have been assessed. Whether or not these women secure support from the social networks in their neighbourhood has also been considered. The study revealed that the unreliable supply of water in the town has impacted women involved in small business. It was indicated that some women manage to do well either by borrowing water from neighbours or purchasing from providers. In contrast, others who run businesses in rented houses with limited social networks expressed that they are struggling. Suggestions are made for the water utility to revise its working guidelines related to the provision of water services and to implement a gendered perspective in water management practices.

Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa.

Sesotho is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of Sesotho at five fermentation stages in five different locations. Using culture-independent (Illumina sequencing) techniques it was found that the bacterial communities followed similar successional patterns during the fermentation processes, regardless of geographical location and recipe variation between breweries. The most abundant bacterial taxa belonged to the phyla Firmicutes (66.2% of the reads on average) and Proteobacteria (22.1%); the families Lactobacillaceae (54.9%), Enterobacteriaceae (14.4%) and Leoconostrocaceae (8.1%); and the genera Lactobacillus (54%), Leuconostoc (10.7%), Leptotrichia (8.5%), and Weissella (5.5%). Most fungal taxa were from the phyla Ascomycota (60.7%) and Mucoromycota (25.3%); the families Rhizopodaceae (25.3%), Nectriaceae (24.2%), Saccharomycetaceae (16%) and Aspergillaceae (6.7%); and the genera Rhizopus (25.3%), Saccharomyces (9.6%), and Aspergillus (2.5%). Lactic acid bacteria (LAB) such as Enterococcus, Pediococcus, Lactobacillus, Leuconostoc, and Wiesella; as well as yeasts belonging to the genus Saccharomyces, were dominant in all breweries during the production of Sesotho. Several pathogenic and food spoilage microorganisms (e.g., Escherichia, Shigella, Klebsiella, etc.) were also present, but the study demonstrated the safety potential of the Sesotho fermentation process, as these microbial groups decline throughout Sesotho production. The functional profiles of the different brewing steps showed that the process is dominated by chemoheterotrophic and fermentative metabolisms. This study reveals, for the first time, the complex microbial dynamics that occur during Sesotho production.

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae. The total phenol content in the samples ranged between 1254.69 ± 2.31 and 239.68 ± 11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33 ± 1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers.

Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review

AbstractMetal nanoparticles (MNPs) and metal oxide nanoparticles (MONPs) are used in numerous fields. The new nano-based entities are being strongly generated and incorporated into everyday personal care products, cosmetics, medicines, drug delivery, and clothing to impact industrial and manufacturing sectors, which means that nanomaterials commercialization and nano-assisted device will continuously grow. They can be prepared by many methods such as green synthesis and the conventional chemical synthesis methods. Green synthesis includes infinite accession to produce MNPs and MONPs with demanding properties. The structure–function relationships between nanomaterials and key information for life cycle evaluation lead to the production of high execution nanoscale materials that are gentle and environmentally friendly. Majority of plants have features as sustainable and renewable suppliers compared with microbes and enzymes, as they have the ability to pick up almost 75% of the light energy and transform it into chemical energy, contain chemicals like antioxidants and sugars, and play fundamental roles in the manufacture of nanoparticles. Plants considered the main factory for the green synthesis of MNPs and MONPs, and until now, different plant species have been used to study this, but the determined conditions should be taken into consideration to execute this preparation. In this study, we focus on the biosynthesis procedures to synthesize MNPs and MONPs, including comparison between green synthesis and the classical chemistry methods as well as the several new orientation of green synthesis of nanoparticles from different plant parts, especially plant leaf extracts. Plants with reducing compounds is the preferred choice for the synthesis of noble metals – metal ions can be reduced to the corresponding metals in the absence of any other chemicals under microwave irradiation conditions using benign solvent, water. Noble metals such as gold (Au), silver (Ag), platinum (Pt), and palladium (Pd) and other metals such as copper (Cu) and nickel (Ni), which are characterized by their optical, electronic, mechanical, magnetic, and chemical properties, leading to different technological applications. Plants with numerous reducing agents are suitable candidates for the manufacture of noble MNPs. The main purpose of this research is to give a background on green nanotechnology prospective evolution, pertinent concerns appeared related to the green synthesis of metal and metal oxide from plant extracts, nanoparticle formation mechanism, and the importance of flavonoids, vitamin B2, ascorbic acid (vitamin C), and phenolic compounds in the MNP and MONP production. The traditional sorghum beers are produced in many countries in Africa, but diversity in the production process may depend on the geographic localization. These beers are very rich in calories; B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid; and essential amino acids such as lysine. However, the Western beers are more attractive than the traditional sorghum beers. The traditional sorghum beers have poor hygienic quality, organoleptic variations, and shorter shelf life compared with the Western beers. Many research studies on traditional sorghum beers have been carried out and documented in several African countries, especially the microbiological and biochemical properties, the technologies used in the manufacture processes, and synthetic characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba, and tchoukoutou). The excellent resources for the production of greener biomaterials are plants and considerable advances have been achieved in many fields such as biotechnology and gene transfer. The manufactured biological nanomaterials have a great application in the pharmaceutical industry such as novel pharmaceuticals preparation, drug delivery personification procedures, and production of functional nanodevices.

Traditional rice beer depletes butyric acid-producing gut bacteria Faecalibacterium and Roseburia along with fecal butyrate levels in the ethnic groups of Northeast India.

Ethnicity, geography, and dietary habits are known to have dominant roles in modulating the gut microbiota. Two major ethnic groups Ahom and Bodo in the north-east of India consume traditionally prepared rice beer which contains various microbes and substances that promote the growth of such microbes, known as prebiotics. This study aimed to understand the effect of traditionally prepared rice beer on gut microbiota. A total of 134 (67 from each group) volunteers including non-drinkers and drinkers from three locations were recruited. Fecal and blood samples were collected to study fecal bacterial and metabolite profiles and biochemical markers, respectively. Amplicon 16S rRNA gene sequencing (region V3-V4) by next-generation sequencing showed similar alpha and beta diversities in both the ethnic groups. However, with rice beer consumption the abundance of Firmicutes, Bacteroidetes, Fusobacteria phyla was higher in the drinkers (p < 0.05) of Ahom whereas only Firmicutes were higher in Bodo ethnic group. At the genus level, the bacterial abundance of Faecalibacterium and Roseburia were lower in the drinkers (p < 0.05) of both communities. Gas chromatography-mass spectrometry for the detection of fecal metabolites also revealed lower butyric acid in the feces of drinkers (p < 0.05). This study showed the effects of traditionally prepared rice beer on human gut microbiota and fecal metabolites. Further research is required to understand their effect on health.

Ethanol Content in Australian and New Zealand Beer Markets: Exploratory Study Examining Public Health Implications of Official Data and Market Intelligence Reports

The Anglo-Celtic colonists of Australia and New Zealand brought with them heavy beer-drinking customs, and each country later developed similar temperance movements and alcohol policies. Yet their beer markets differed throughout the 20th century; for example, Australian men typically drank lager with 5% alcohol-by-volume (ABV), whereas New Zealand men drank ale with 4%ABV. We investigated the public health implications of recent developments in product availability, marketing, and country-level consumption patterns. We analyzed official data reporting beverage- and strength-specific volumes of ethanol available for sale in beer from 2000 to 2016, a period in which the countries had similar consumption trends; and did a thematic analysis of "market intelligence" reports. Per capita ethanol beer sales fell in both countries, accompanied by increases in market share of higher %ABV categories. Different definitions of beer strength hampered comparison between countries. In Australia, consumption of ethanol in mid-strength beer (3.01%-3.5%ABV) increased, whereas consumption of low-strength beer (<3%ABV) decreased. In New Zealand, consumption of high-strength beer (4.351%-5%ABV) increased whereas that of traditional mid-strength beer (2.501%-4.35%ABV) decreased substantially. Market reports cited consumer health concerns and demand for "craft beer" (typically high-strength) as competing influences in both markets, and reduced-alcohol beer as "the alcoholic drinks industry's-potentially lucrative-shield against accusations of irresponsibility." Declines in both high- and low-strength beer in Australia have potentially important implications. In New Zealand, the failure of low-strength beer to establish significant market share, along with increased consumption of high-strength beer, are noteworthy developments. Trend data on product ethanol content warrants scrutiny in public health surveillance globally, whereas research is needed on the role of ethanol content within industry strategy.

Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

The present study aimed to characterize lactic acid bacteria involved in the different processing steps of tchapalo, a traditional Ivoirian beverage, for their potential application as starter cultures in food and beverages. Lactic acid bacteria (LAB) were therefore isolated and enumerated at different steps of the process on MRS and BEA agars. Of the 465 isolates, 27 produced bacteriocins that inhibit Lactobacillus delbrueckii F/31 strain. Of those, two also inhibited Listeria innocua ATCC 33090, while two others displayed inhibitory activity against L.innocua ATCC 33090, E. faecalis CIP 105042, E. faecalis ATCC 29212, Streptococcus sp. clinical LNSP, E. faecalis CIP 105042 and E. faecium ATCC 51558. The dominant species involved in tchapalo LAB fermentation, as determined by 16S rRNA gene sequencing, were Lactobacillus fermentum (64%), followed by Pediococcus acidilactici (14%). Two strains representing the two dominant species, L. fermentum S6 and P. acidilactici S7, and two potential bacteriocin producers, Weissella confusa AB3E41 and Enterococcus faecium AT1E22, were selected for further characterization. First, genome analysis showed that these strains do not display potential harmful genes such as pathogenic factors or transmissible antibiotic resistance genes. Furthermore, phylogenetic analyses were performed to assess evidence of eventual links to groups of strains with particular properties. They revealed that (i) L. fermentum S6 and P. acidilactici S7 are closely related to strains that ferment plants, (ii) E. faecium AT1E22 belongs to the environmental clade B of E. faecium, while W. confusa is quite similar to other strains also isolated from plant fermentations. Further genome analysis showed that E. faecium AT1E22 contains the Enterocin P gene probably carried by a megaplasmid, whereas no evidence of a bacteriocin gene was found in W. confusa AB3E41. The metabolic and the first step of the probiotic potentials of the different strains were analyzed. Lactobacillus fermentum S6 and P. acidilactici S7 are good candidates to develop starter cultures, and E. faecium AT1E22 should be further tested to confirm its potential as a probiotic strain in the production of sorghum wort.