Traditional Beverage Research Articles

Community Service: Tea from Sukun Leaves as a Traditional Beverage with a Modern Approach

This community service activity aims to introduce and develop the potential of sukun (breadfruit) as a raw material for tea production, emphasising the aspects of health, economy, and cultural preservation. Sukun, which has long been known as a traditional food plant, has various benefits that are not widely acknowledged, especially in the form of tea. The program involved the local community in training focused on processing sukun into high-value tea products. In addition, education was provided on packaging and marketing techniques, to enhance the competitiveness of sukun tea products in modern markets. The results of this activity show an increase in community awareness regarding the economic value of sukun, as well as the development of innovative and high-quality sukun tea products, which can be an alternative healthy beverage and support local economic sustainability. Through an integrative approach, this program succeeded in exploring local potential and combining it with modern innovation, thereby revitalizing traditional culinary heritage in a form that aligns with today’s needs.

Koji amazake produced by double saccharification contains more isomaltose and modifies the gut microbiota in mice

Koji amazake, which is made from rice and rice koji (a product of Aspergillus oryzae), is a traditional Japanese beverage that has glucose as its main component. It also contains isomaltose, which has been reported to have various functionalities related to gut health. In the present study, we attempted to produce amazake with a higher concentration of isomaltose without using any additives by focusing on the saccharification step of rice koji production as a means of creating new value for amazake. Two types of rice koji that were obtained at different fermentation time points were used, and we changed the saccharification process from the usual one step of saccharification to two steps of saccharification using a different type of rice koji for each step. The amazake made by double saccharification (DSA) contained 20 times more isomaltose than the commercial amazake products. In an in vivo study, oral administration of the DSA modified the cecal microbiota in mice. Moreover, changes were seen in the abundances of several gut microorganisms, such as Anaerotignum lactatifermentans, Muribaculum intestinale, and Parabacteroides merdae. These findings indicate that our novel method may be useful for producing amazake with a high isomaltose content that may have health benefits in humans.

Characterization of 'borde': A traditional ethiopian cereal-based fermented beverage - Microbial analysis, rheological profiling, and functional attributes

The study focused on the characterization of an Ethiopian traditional beverage, borde, produced by lactic acid bacteria (LAB) and yeast through natural fermentation. Samples were collected from three distinct locations in Ethiopia and subjected to analyses encompassing microbiological, antioxidant, enzyme inhibition, rheological and physicochemical aspects. The early stages of fermentation exhibited prevalence of Enterobacteriaceae and aerobic mesophilic bacteria. Towards the end of fermentation, yeast (6.07–6.72) and LAB (6.52–7.12) (log CFU mL−1) dominated the microbiological profile of all borde samples. Significant difference (P < 0.05) in the number of microorganisms were noted between the samples. Antioxidant activities, assessed through DPPH and ABTS values, ranged between 51.5 and 64.6 % and 47.4–62.9.1 %, respectively. The average value of α-glucosidase and pancreatic lipase inhibition for borde samples were ranged from 36.56 to 43.23 % and 31.08–40.19 %, respectively. Rheological investigations indicated pseudoplastic fluid behavior, as evidenced by the decreasing apparent viscosity values with shear rate. Moreover, the samples displayed solid-like structures, with lower loss modulus (G″) values compared to storage modulus (G′). The shared physicochemical characteristics and the dominance of specific microbial groups suggest the potential for developing a direct fermentation system for this traditional cereal-based beverage. Overall, these findings contribute valuable insights into the multifaceted nature of borde, paving the way for further advancements in its production and quality control.

Diet-Wide Association Study for the Incidence of Type 2 Diabetes in Three Population-Based Cohorts

Background: Dietary factors are well-known modifiable risk factors for type 2 diabetes (T2D), but many studies overlook the interrelationships between these factors, even though foods are often consumed together and contain a variety of nutrients. Objectives: In this study, we employed a diet-wide association study approach to investigate the links between various dietary factors and T2D onset, taking into account complex dietary patterns. Methods: We analyzed 16,666 participants without T2D from three Korean population-based cohorts: the Multi-Rural Communities Cohort (n = 8302), the Atherosclerosis Risk of a Rural Area Korean General Population cohort (n = 4990), and the Kanghwa cohort (n = 3374). A two-step approach was employed. In the first step, robust Poisson regression analysis was used for the initial screening (false discovery rate-adjusted p-values &lt; 0.05). In the second step, a hierarchical cluster analysis was conducted of all dietary factors, followed by mutual adjustment of the screened factors within each cluster to account for interrelationships. Results: The 11 food clusters screened were cooked rice with beans, rice cakes, breads/spreads, bread products, cheese and pizza/hamburger, grain powder, snack/confections, nuts and roasted beans, soy milk, traditional beverages, and non-native fruit. These factors were similarly distributed across three of the seven clusters in each cohort. After mutual adjustment, cooked rice with beans (p-value ≤ 2.00 × 10−7 in all three cohorts) and non-native fruits (p-value ≤ 5.91 × 10−3 in two cohorts) remained significantly associated with lower T2D risk in more than one cohort. Conclusions: The inverse association of cooked rice with beans, not observed with other types of cooked rice, and that of non-native fruits, suggest that incorporating beans into rice and eating various fruits may be an effective strategy for preventing diabetes.

Antimicrobial effects of eugenol-based micro- vs. nano-emulsions: Evaluation of shelf-life enhancement in Sikhye

This study investigated the antibacterial properties of micro-emulsions (MEs) and nano-emulsions (NEs) containing eugenol and rice bran oil to enhance the shelf life of Sikhye, a traditional Korean rice beverage. The emulsions were evaluated using the agar disk diffusion method and minimum inhibitory concentration (MIC) tests against Escherichia coli, Bacillus cereus, and Staphylococcus aureus. The results demonstrated that MEs exhibited larger inhibition zones and lower MIC values than NEs, indicating superior antibacterial activity. The application of these emulsions in Sikhye revealed that a higher eugenol content and larger droplet size effectively inhibited bacterial growth. The study also found that, while rice bran oil contributed to physical stability, it did not enhance the antimicrobial effect and, in some cases, promoted bacterial growth. Overall, these findings suggest that eugenol-rich MEs could serve as effective natural preservatives, improving the safety and shelf life of Sikhye and potentially other food products.

Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis

Huangjiu, a traditional Chinese alcoholic beverage, varies widely in quality and consistency when brewed using the traditional pour-over rice wine technique, largely due to the variability in its microbial community in an open fermentation environment. This study streamlined the microbial complexity using amplicon sequencing and culture-dependent methods, leading to the identification of a set of core microbial species instrumental in flavor development. A synthetic microbial community was crafted from these key species and employed in fermentation experiments. In this study, we demonstrated that the synthetic microbial community not only replicated the major flavor profiles of traditional pour-over rice wine but also it is further proved that the core species directly determines the main flavor of pour-over rice wine, these findings are supported by our quantitative analysis of volatile compounds and sensory evaluation data. This research underscores the potential of synthetic microbial communities in standardizing production processes and improving the sensory quality of traditional beverages like Huangjiu.

Beverage Culture in The Ottoman Palace Cuisine

Traditional Turkish cuisine has a very rich cultural accumulation with its food and beverages in the historical process from past to present. In the Ottoman period, which hosted the important processes in the shaping of Turkish cuisine, the infrastructure of many elements of culinary culture was created. One of them is the traditional beverage culture. The meaning of beverage or drink is the liquids obtained from food and prepared by adding some nutrients. The most important liquids mentioned in the Ottoman palace cuisine are; It consists of liquids such as water and flavored waters, coffee, boza, tea, salep, compote, hardaliye and sherbet. In the study, which aims to provide information about the place, importance and types of traditional beverages belonging to the Ottoman palace cuisine, its also aimed to transfer the beverages in the Ottoman palace cuisine to future generations in order to increase their awareness and ensure their sustainability.

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties

Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk. In this study, we designed to develop a novel functional food by fermenting soymilk with Lactobacillus acidophilus (L. acidophilus), a probiotic bacterium that can improve microbiota present in intestine and modulate the immune system. We evaluated the physicochemical, microbiological and sensory attributes of the fermented soymilk, as well as its total phenolic, flavonoids, free amino acids, antioxidant and anticancer activities. The results revealed that L. acidophilus had ability to grow well and produce lactic acid in soymilk, resulting in a pH of 4.4 and a titratable acidity of 0.72 g of lactic acid per 100 mL after 12 h of fermentation. The fermented soymilk had a smooth texture, a pleasant aroma and a sour taste, and was well accepted by the panelists. The fermented soymilk also exhibited a good amount of total phenolic, flavonoids, free amino acids with high antioxidant activity towards DPPH free radicals (IC50 = 55.51 &amp;micro;g/mL) and the inhibition of human colorectal cancer cells (HCT-116) in a dose-dependent manner (IC50 = 67.13 &amp;micro;g/mL). Overall, these findings suggest that fermented soymilk with L. acidophilus is a novel functional food with potential therapeutic values for the prevention and treatment of oxidative stress, cancer and metabolic disorders.

THE BALANCE OF LEGAL CERTAINTY AND UTILITY IN BALI’S ALCOHOL REGULATION

Traditional alcoholic beverages hold a significant place in the culture of Indonesia, embodying the nation's rich heritage and diverse local wisdom. However, the regulation of these beverages presents critical concerns regarding public health and societal impact. This study critically examines how the principles of legal certainty and utility are reflected in Bali Governor Regulation Number 1 of 2020 (“Bali’s Alcohol Regulation”). The primary objective of this research is to analyze and evaluate the embodiment of these values within the regulation. Employing a normative legal research methodology, the study scrutinizes the regulation alongside the hierarchy of laws governing it. The findings reveal notable inconsistencies between Bali’s Alcohol Regulation and the definitions of traditional alcoholic beverages established in higher legislative frameworks, raising pertinent questions about the balance between legal certainty and the practical benefits offered by the regulation. Furthermore, the analysis indicates that the regulation fails to uphold several legal principles, leading to ambiguity in its enforcement. From a utility perspective, the regulation does not yield substantial benefits for artisans, producers, distributors, sellers, buyers, or the broader community. Consequently, it falls short of meeting adequate utility standards, underscoring the necessity for revision and enhancement to better accommodate the interests of all stakeholders involved in the traditional alcoholic beverage sector in Bali.

Proximate Analysis and Amino Acid Profile of a Traditional Alcoholic Beverage (Burukutu) Produced within Jos Metropolis, Plateau State, Nigeria

This study set out to assess the nutritional (amino acids and proximate) composition of burukutu, a locally prepared alcoholic drink from 4 selected areas of Jos metropolis in Plateau State, Nigeria. Burukutu samples were collected from Kugiya, Tundunwada, and Hwolshe and Angwan Rukuba in Jos, Plateau State. Samples were subjected to proximate analysis to investigate the following: ash, moisture, content, crude fat, crude fibre, crude protein and total carbohydrate. Amino acids profile of each sample was also examined. The chemical composition of the burukutu samples exhibited varying levels of: Ash (0.05-0.60%), Crude fibre (1.10-2.50%), Crude fat (0.50-0.70%), Crude protein (1.34-1.99%), Moisture (4.50-5.00%), and Total carbohydrate (89.36-92.50%). Leucine (5.86-7.21 g/100g protein), alanine (4.55-5.61 g/100g protein), proline (4.26-5.89 g/100g protein) and aspartic acid (6.02-7.79 g/100g protein) alongside glutamic acid (2.01-18.24 g/100g protein) were the amino acids that appear in some substantial concentration of all the amino acids that were present in all the 4 burukutu samples. In conclusion, all the burukutu samples are low in fibre, fat and protein, but they are rich source of carbohydrate. Also, from this study it could be said that the burukutu is a rich source of the following amino acids: glutamic acid, leucine, alanine, proline, and aspartic acid..

Development of Arthrospira platensis fortified spiced buttermilk

An incredible surge in demand for fermented dairy products has been experienced recently due to its nutraceutical benefits and lifestyle preferences. As a traditional fermented dairy beverage, cultured buttermilk is an ideal product choice in this context. This study introduces a novel cultured buttermilk fortified with the high protein microalgae Arthrospira platensis, making it beneficial and appealing due to its preferable mouthfeel and antioxidant characteristics. The goal of this study was to extensively evaluate and determine the optimum amount of Spirulina powder to be mixed into buttermilk, while also analyzing the alterations in the physicochemical and sensory properties of the resulting product. The pH, titratable acidity, DPPH inhibition activity, Phenolic content, and sensory properties of newly developed cultured buttermilk with varying concentrations of Spirulina 0.25, 0.45, 0.65, 0.85 and 1.5% were compared with that of the control buttermilk sample with no added Spirulina. Based on the findings derived from the conducted study, it has been concluded that the incorporation of 0.25% Spirulina, can potentially enhance the nutritional composition and functional health attributes of cultured buttermilk without affecting sensory score Keywords: Butter milk, fortification, Arthospira platensis, antioxidant activity, total phenolic content, sensory evaluation

Ethnobotanical Documentation of Yerba Mate in Syria

ETHNOPHARMACOLOGICAL RELEVANCE: Yerba Mate (_Ilex paraguariensis_) is a traditional herbal beverage consumed for its stimulating effects and health benefits, with a deep cultural association in Syria following its introduction by migrants from South America in the early 20th century. This study documents the cultural, social, and health-related practices surrounding Yerba Mate in Syria, highlighting its integration into local customs and herbal preparations. OBJECTIVE: To explore and document the traditional uses, social practices, and preparation methods of Yerba Mate among Syrian consumers, and to investigate the health benefits and cultural significance attributed to it. METHODS: An electronic survey was distributed to 430 participants from different regions across Syria, collecting data on Yerba Mate consumption habits, social practices, reasons for use, perceived effects, and traditional preparation methods. Quantitative and qualitative data were analyzed using statistical software. The Relative Frequency of Citation (RFC) index was used to assess the prevalence of herbal additives in Yerba Mate preparations. RESULTS: Yerba Mate is consumed regularly by 89.2% of participants, with health benefits being a key motivator for 60% of users. Syrian traditions enhance Yerba Mate with local and imported herbs, with 68.6% of regular drinkers incorporating herbs like wormwood (_Artemisia herba-alba_) and chamomile (_Matricaria chamomilla_), each offering specific health benefits. The survey revealed high consumption patterns, particularly in group settings (51.6%), and frequent daily use by 50% of participants. CONCLUSION: Yerba Mate has become a deeply rooted part of Syrian culture, with local adaptations that incorporate traditional medicinal herbs. These combinations not only enhance the health benefits of the drink but also reflect a blend of imported traditions with Syrian herbal knowledge. The study highlights Yerba Mate's social significance in Syria and suggests the need for further research into its potential therapeutic uses in traditional medicine. Given the unique Syrian practice of mixing Mate with various herbs, further investigation is needed to assess the differences in effects, flavor, and prevalence among these herbal combinations.

Characterization of wild indigenous yeasts that can withstand different stresses from traditional fermented beverages in the Amhara region, Ethiopia

Characterization of wild indigenous yeasts that can withstand different stresses from traditional fermented beverages in the Amhara region, Ethiopia

Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage

Traditional alcoholic beverages contain a diverse range of metabolites that determine their taste and aroma profiles, as well as potential health benefits and possible toxicities. Furthermore, the metabolite levels can vary with the growing conditions of the raw materials and the production process, giving distinct profiles to products from different sources. Thus, the profiling of metabolites present in traditional alcoholic beverages is important for quality control, safety, and authentication purposes. In this study, the various metabolites that can be found in lambanog, a traditional Filipino coconut wine, are profiled using a multi-platform approach, together with the raw material and intermediates across the production process. Proton nuclear magnetic resonance (1H NMR) spectroscopy, liquid chromatography–mass spectrometry (LC–MS), and gas chromatography–mass spectrometry (GC–MS), were used to tentatively identify the metabolites present in samples from the different stages of lambanog production. 1H NMR spectroscopy has revealed the presence of ethanol, pyruvate, uracil, and sugars such as glycerol, fructose, mannitol, and glucose. GC–MS studies revealed potential compounds that may influence organoleptic properties in the different stages of lambanog production. Identifying and monitoring the identified metabolite components along the production process can aid future product and process developments, quality control, and authentication of lambanog and other traditional alcoholic beverages.

Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque.

The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yeast diversity associated with Pulque, 41 yeast strains were characterized. Among them, 31 strains were eight known species belonging to seven genera. According to morphological and phylogenetic analyses (ITS and LSU rDNA), ten unidentified yeast strains were identified to be three novel species and proposed: Starmerellaelongatum sp. nov., Kazachstaniaparagamospora sp. nov. and Pichiateotihuacanensis sp. nov. Our study has resulted in the isolation of yeast species not previously detected in Pulque, expanding our knowledge of the diversity of its associated yeast communities.

Lactic acid-fermented by-product of Shochu distillery reduces anxiety behavior in Neuropeptide Y knockout zebrafish by the regulation of isotoin neuron

The development of techniques to reduce stress in the aquaculture industry is essential for the good growth, low mortality, and high flesh quality of farmed fish. Shochu is a traditional Japanese alcoholic beverage, and the disposal of large amounts of Shochu lees waste has been a problem. As Shochu lees contain low-molecular-weight compounds, which are thought to have health benefits, the lactic acid-fermented by-product of Shochu distillery (FBPSD) was tested to estimate its anti-stress effects in neuropeptide Y-knockout zebrafish (NPY-KO), which exhibit high anxiety and low sociability, as a farmed fish model.In the Black-White preference test, NPY-KO preferred the black area over the white area due to fear, whereas NPY-KO fed the FBPSD showed a higher preference for the white area with more swimming distance than the control group. In the 3-chambers test, NPY-KO showed low sociability with the unfamiliar zebrafish group, whereas FBPSD-fed NPY-KO showed high sociability with the group. The mRNA level of isotocin, the homologue of human oxytocin, was significantly increased in the brains of FBPSD-fed zebrafish. The oxytocin receptor antagonists L-368,899 attenuated the effects of FBPSD in the 3-chambers test. These results suggest that FBPSD attenuates anxiety in NPY-KO zebrafish by activating isotocin neurons.

Current Updates on Lactic Acid Production and Control during Baijiu Brewing

Lactic acid is closely linked to the safety and quality of baijiu, the traditional Chinese fermented alcoholic beverage. Produced by lactic acid bacteria during fermentation, it creates an acidic environment that inhibits the growth of spoilage organisms and harmful microbes, thereby enhancing the safety and stability of the final product. Additionally, lactic acid is a key contributor to baijiu’s flavor profile, providing a smooth and rounded taste. Its levels can significantly impact consumer experience. An excess of lactic acid can result in a sour, undesirable flavor, while insufficient levels may lead to a flat and less appealing taste. Maintaining balanced lactic acid levels is crucial for ensuring that baijiu is both safe and enjoyable to drink, ultimately contributing to the product’s success and marketability. This paper reviews the mechanisms of lactic acid production in baijiu, examines its effects on flavor and the potential causes of imbalances, explores regulatory measures for controlling lactic acid during brewing, and discusses the impact of these measures on baijiu’s quality, taste, and yield, along with practical applications by various distilleries. The goal of this paper is to provide a reference for regulating lactic acid in the baijiu production processes.

Quality characteristics and antioxidant activity of the Korean traditional rice-oat wine “Makgeolli” supplemented with green seaweed Codiumfragile

In this study, we prepared Makgeolli, a traditional Korean alcoholic beverage, by adding 20 % raw Codium fragile (Cf) to a base of rice and oats (1:1 ratio) (COM). We analyzed its quality characteristics and antioxidant activity. The rice-based Makgeolli with Cf was designated as the control (CRM). We assessed the physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and taste properties (7-point hedonic scale) of CRM and COM during a 7-day fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95, respectively, after 7 days of fermentation. Compared with CRM, COM had a lower alcohol and sugar content (P < 0.05) (CRM: 14.5 %/9.8 Brix, COM: 11.2 %/7.4 Brix). However, COM contained more yeasts and lactic acid bacteria (P < 0.05) (CRM:4.30/4.28 log, COM: 6.04/6.09 log) than CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) was approximately 1.4 times higher in COM than in CRM (CRM: 40.00/51.57 %, COM: 56.76/70.91 %). In addition, COM had an excellent taste preference score (P < 0.05) due to its overall fresh flavor and taste (CRM: 4.93, COM: 6.06). Therefore, the results demonstrated that COM is a Makgeolli with enhanced antioxidant function against yeast and lactic acid bacteria, as well as improved flavor, suggesting the possibility for commercialization.

Enhancing Red Table Grape Coloration Using Tsikoudia: A Novel and Sustainable Approach.

Achieving optimal coloration in red table grapes, especially in warm-climate regions, presents significant challenges due to high temperatures that inhibit anthocyanin biosynthesis. Conventional methods to enhance grape coloration, including the use of abscisic acid (ABA), ethephon, foliar nutrient supplementation, and viticultural practices like cluster trimming and girdling, have limitations related to cost, regulatory restrictions, and potential adverse effects on grapes quality. This study proposes the application of tsikoudia, a traditional Greek alcoholic beverage, as a novel, sustainable, and cost-effective alternative to conventional practices. Tsikoudia, applied during the veraison stage, significantly improved the coloration of 'Crimson Seedless' and 'Red Globe' grapes by enhancing anthocyanin accumulation and altering color parameters. Specifically, lightness (L*), chroma (C*), and hue angle (h), measured using the CIE-Lab color system, were reduced, while the Color Index for Red Grapes (CIRG) was increased. Additionally, total anthocyanin content, determined through spectrophotometric analysis, also showed an increase. These changes indicate a more intense red coloration. This research highlights the effectiveness of tsikoudia in improving grape coloration and contributes to the development of more sustainable viticultural practices.

Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities

Huangjiu, a traditional Chinese alcoholic beverage with a history spanning thousands of years, holds significant cultural and economic value in China. Despite its importance, the complexity of Huangjiu fermentation and the intricate interactions within its microbial community remain underexplored. This study addresses this gap by identifying the core volatile organic compounds (VOCs) and key microorganisms that define the flavor profile of Huangjiu. We employed HS-SPME-GC–MS along with aroma reconstitution and omission experiments to identify core VOCs, including Isobutanol, Isoamyl alcohol, β-Phenylethanol, and others. Metagenomic sequencing combined with QPCR was used to analyze microbial communities, revealing the temporal and spatial dynamics during fermentation. A synthetic microbial community model was constructed using the core microbes identified: Saccharomyces cerevisiae, Lactobacillus brevis, Saccharopolyspora rectivirgula, Bacillus subtilis, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus casei, and Aspergillus oryzae. This model successfully replicated Huangjiu’s core VOCs and sensory characteristics, increased alcohol content, and reduced acidity. Our study contributes valuable insights into the microbial influences on Huangjiu quality, paving the way for its enhanced production and providing a foundation for future research in fermented beverages.