Traditional Beverage Research Articles

EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.

Controversy and the Role of the Existence of the Traditional Alcohol Beverages (Arak Bali) Industry on the Development of Custom Village

Aims: The discussion of traditional alcoholic beverages is an interesting and sensitive subject. Arak Bali is one of the traditional Balinese alcoholic drinks. This study examines further the controversy over the Balinese fermented and/or distillated beverage industry, especially after various regulations have been issued. In addition, this research also needs to pay attention to the role of the arak industry in the development of traditional villages.
 Study Design: Descriptive study.
 Place and Duration of Study: This study held during in the middle of 2022.
 Methodology: This study is a descriptive study, where data were collected through FGDs, literature reviews, and questionnaires. The data were analyzed using descriptive analysis techniques, both qualitatively and descriptively.
 Results: Arak Bali as a prospective industry to improve the economic welfare of the community, by promoting it as a heritage-based product. The results of the FGD mapped several roles of the Arak Bali industry for the development of Traditional Villages, including community income, community empowerment, economic development of the Traditional Village, implementation of religious rituals, togetherness in the social community, preservation of local wisdom. The role of the existence of the Arak Bali industry in the Traditional Village which is the center of the industry is certainly greater in almost all indicators of traditional village development. Meanwhile, the role of the wine industry in religious ritual activities does not differ between traditional villages which are the center and non-centra of the Arak Bali industry.
 Conclusion: In addition to consumption, Arak Bali is also used in religious rituals and traditional medicine. In general, the role of the wine industry in traditional villages in Bali is divided into economic functions, religious functions, and social functions. Where in the traditional village center for the Arak Bali industry, the role of the economy (income and community economic empowerment) is the most prominent. Whereas in the traditional village centers and non-centra of the wine industry, the role in religious rituals, togetherness in social society and the preservation of local wisdom are important.

From Ritual Communication to Convivial Entertainment: Reflections of Old Drinking Rituals in Folk Songs

The article considers changes in drinking rituals and how they are reflected in folklore. Belarusian and Lithuanian songs sharing several similarities are selected for a more detailed discussion. The song motifs analysed in the article show clear links between drinking rituals and folklore (wedding songs and betrothal drinking customs), along with a certain implicit cultural link between the old ritual attitudes and festivities in subsequent times (motifs of feast songs paraphrased in drinking traditions). The theoretical framework of the paper is supported by research from the fields of folklore, ritual communication, and the history of traditional beverages that examines the cultural continuity of community life phenomena. The experiences of ritual attitudes passed down from generation to generation may encourage the existence of archaic cultural forms, even when specific ritual practices have long died out and become irrelevant as people’s life circumstances have changed significantly.

Pulque and pulquerías of Mexico City: a traditional fermented beverage and spaces of biocultural conservation

Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption of pulque. The demand for pulque became so high that there were more than 1500 pulquerías in Mexico City early twentieth century, but due to socio-cultural factors, the popularity of pulque plummeted. Currently, there are few pulquerías in Mexico City, and these are the main spaces for the consumption of this beverage in the metropolis. The pulque sold in pulquerías comes from eight localities, largely from Nanacamilpa, Tlaxcala. People working in pulquerías have deep knowledge and specific practices to keep pulque in good conditions and to prepare it in a wide spectrum of flavors by mixing the fermented beverage with fruits, vegetables or seeds. We recorded 69 types of pulque mixtures. Pulquerías allow the economic maintenance of working families in urban and rural contexts, are spaces of socialization, and identity and help the conservation of an ancient traditional beverage.

Evaluation of Traditional Turkish Beverage Awareness: The Example of Çanakkale

The main purpose of this study is to determine the awareness of hotel businesses towards traditional Turkish beverages. The universe of the study consists of 3, 4 and 5 star hotels located in the city center of Çanakkale. The fact that they have areas such as restaurants, lobby and bars and that they mostly serve tourists have been effective in the preference of these businesses. In this context, the interview technique, one of the qualitative study methods, was used in the study conducted with 16 hotel businesses. The interviews were held between 1st and 21st of January 2022. The data obtained were evaluated with content analysis. In the study, it has been determined that hotel businesses have a high awareness of traditional Turkish beverages such as Turkish coffee, tea, salep and ayran. On the other hand, it was determined that awareness of other traditional beverages was low. In addition, in this study, it has been concluded that the demand and sustainability factors lie on the basis of the hotel businesses offering traditional beverages to tourists, that local raw materials are not used in the production of traditional beverages, and that the purchases are made through wholesale intermediary companies in the supply of the products used.

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sap drink), sugarcane juice, kahwa daun drink, and teh talua (egg tea). Kahwa daun is made from coffee plant leaves dried by heating, smoking, or roasting. Sugarcane juice is produced by crushing sugarcane stalks and filtering the liquid. Aia niro is obtained by extracting the male fruits of palm stems from flower bunches. Meanwhile, teh talua is produced with blended egg yolks, filtered hot tea water, sugar, and lime water. The results showed that total phenol content in young coconut, aia niro, sugarcane juice, kahwa daun, and teh talua beverages were 47.86, 84.94, 422.95, 508.52, and 1489.75 mg gallic acid equivalent/L, respectively.

ANTIBACTERIAL EFFICACY OF PALM WINE AGAINST COMMON BACTERIAL ISOLATES FROM VARIOUS CLINICAL SAMPLES

Palm wine is a traditional alcoholic beverage produced by natural fermentation of the sap of palm trees. This drink is common in various parts of the Asia & Africa and it is known by various common names such as Maharashtra (Tadi, Shindhi). The unfermented sap is called neera (Palghar in Maharashtra) and is refrigerated, stored and distributed by semi-government agencies. This study was conducted to investigate the antibacterial potential of palm wine on as an alternative to antibiotics by studying its antibacterial efcacy again common bacterial isolates from clinical samples.Freshly top-tapped palm wine samples were obtained from a local palm wine tapper in Palghar, Maharashtra state, India. Various strains of Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus aureus was carried out using agar diffusion method. The palm wine used in this assay inhibited the growth of all the selected bacterial isolate used. The inhibition ranged from 2.3 mm- 29.5mm. Palm wine subjected to fermentation at room temperature for 7 days (168 hours). Growth inhibitory effect of undiluted palm wine superior than groups of antibiotics such as Ampicillin, Ampliclox, Chloramphenicol, Tetracycline and Ciprooxacin.This study established that palm wine possess considerable antibacterial activity against selected common bacterial isolates. Since palm wine has shown potent antibacterial activity on the test bacteria, further clinical trials will be required that will prove the potential of palm wine as an alternative to antibiotics treatment among patients suffering from common infection caused by there organism.

Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage

The current trend in starter selection is to combine both technological and probiotic properties to standardise and make functional artisanal fermented beverages such as Sha'a whose properties are very variable due to the lack of a known starter. The objective of this work was to study technological and probiotic properties of yeasts isolated from Sha'a sold in Bamenda, Bafoussam, Bonabérie, Dschang, Foumbot, Mbouda and Njombé (Cameroon). The isolated yeasts were studied for their ability to produce CO2 from glucose, to grow in the presence of 8% ethanol, 20% glucose and pH 3, to assimilate maltose and to produce ethanol. Then, the survival of the pre-selected isolates was assessed in simulated gastric (pH 2 and 3) and intestinal juices, followed by self-aggregation, co-aggregation, hydrophobicity, haemolysin, gelatinase, biogenic amine production, antibiotic and antifungal susceptibility, bile salt hydrolase and antiradical activity. The selected isolates were identified by sequencing the 5.8S/28S rRNA gene. From the 98 isolates obtained, 66 produced CO2 from glucose and 16 were then selected for their ability to grow in the presence of 8% ethanol, 20% glucose, pH 3 and maltose. The overall survival of isolates ranged from 4.12 ± 1.63 to 104.25 ± 0.19% (LT16) and from 0.56 ± 0.20 to 96.74 ± 1.60% (LT66) at pH 3 and pH 2 respectively. All of them have remarkable surface hydrophobicity properties. Based on principal component analysis, 5 isolates were selected as the best. However, only 3 of them, LT16 (the most promising), LT25 identified as Saccharomyces cerevisiae and LT80 as Nakaseomyces delphensis, do not produce a virulence factor. The latter can deconjugate bile salts with a maximum percentage of 60.54 ± 0.12% (LT16) and the highest inhibition of DPPH° radicals was 55.94 ± 1.14% (LT25). In summary, the yeast flora of Sha'a contains yeasts capable of fermenting and producing ethanol while producing bioactive compounds that would benefit the consumer.

Thermostable ficin from jelly fig (Ficus pumila var. awkeotsang) latex: purification, identification and characterization

The achenes/seeds of endemic jelly fig (Ficus pumila var. awkeotsang) fruit have been applied to prepare a traditional beverage in Taiwan. Upon fruit harvest, jelly fig latex exuded from stalks was discarded. Protease activity was monitored in its latex. Proteases capable of hydrolyzing proteins have many application aspects based on diverse characteristics. Commercial plant proteases are frequently from latex. The latex protease of jelly fig, termed FaFicin, was purified to homogeneity with a molecular mass of ~32 kDa on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. According to liquid chromatographic-tandem mass spectrometric analyses, the expected protein band of protease was matched to ficin A, ficin B or chymopapain from common fig or papaya. Iodoacetamide, an inhibitor of cysteine protease, inhibited its protease activity completely. Hence FaFicin was identified as a papain-like cysteine protease (PLCP), exhibiting more than 80% and 70% activity as assayed at pH5-8 and 40-70 °C, respectively. It maintained ~89% of initial activity after 120 min at 55 °C and pH7. Moreover, FaFicin could degrade the myosin and actin of meat, and clot milk. The ficin FaFicin was obtained, purified and identified as a PLCP member from agricultural waste: jelly fig latex. It possessed activity under a wide range of pH values and temperature, and exhibited excellent thermostability. Based on its initial evaluation as a meat tenderizer and milk clotting reagent, the application of FaFicin was possible, which may extend utilization of jelly fig. © 2022 Society of Chemical Industry.

Butanol production from Thai traditional beverage (Sato) factory wastewater using newly isolated Clostridium beijerinckii CUEA02

Sato, a Thai traditional beverage, wastewater (STW) contains residual rice constituents with high chemical and biological oxygen demands, and so its disposal is an environmental problem. To solve this, the potential of STW for butanol production, which has never been evaluated for use in ABE fermentation, is reported. Clostridium beijerinckii CUEA02, the strain producing the highest butanol level in this study, was isolated from natural sources in Thailand. Isolate CUEA02 was closely related to C. beijerinckii with an average nucleotide identity of 95.14% and could grow and produce butanol from various carbon sources. The butanol production was 8.32 ± 0.08 g/L in flask fermentation under an initial pH of 6.5, 35 °C, 10% (v/v) inoculum size, and 50 g/L of glucose. To evaluate the potential of STW, it was diluted 0.1x, 0.2x, 0.3x, and 0.4x for ABE production by CUEA02, with the 0.1x dilution giving the highest butanol yield (0.23 g/g). To improve the butanol production, the initial pH was adjusted from 4.75 to 6.5, resulting in a 2.13-fold enhanced butanol yield (0.49 g/g). Moreover, the addition of yeast extract at 2 g/L increased the butanol production by up to 29% in STW using C. beijerinckii CUEA02.

Isolation and characterization of dominant acetic acid bacteria isolated from Kombucha tea

Kombucha beverage is a traditional and popular natural fermented beverage consumed across the globe. Kombucha beverage is produced by fermenting sweetened black tea, sucrose with consortium of acetic acid bacteria and yeasts. It is important to understand the microbial composition in Kombucha to facilitate better control of the fermentation process. Therefore, this study characterized the dominant acetic acid bacteria in Kombucha sample. Acetic acid bacteria isolated from the Kombucha using glucose-ethanol medium. Based on morphological, biochemical characterization, and 16S rRNA gene, 14 isolated strains belong to 2 species and were identified as Komagataeibacter saccharivorans and Komagataeibacter rhaeticus. These strains showed good biofilm forming abilities. Furthermore, the antimicrobial activity against five pathogenic bacteria including Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Samonella enterica ATCC 13076, Pseudomonas aeruginosa ATCC 27853, Bacillus cereus ATCC 14579 of isolated acetic acid bacteria strains was also determined.  

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions.

Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.

Effect of Giving Traditional Drinks Kameko and Pongasih from Southeast Sulawesi on Sperm Quality of Mice (Mus musculus).

&lt;b&gt;Background and Objective:&lt;/b&gt; The traditional beverage of Southeast Sulawesi is Kameko and Pongasih, which is a traditional alcoholic beverage. One of the bad effects of alcohol on reproductive health is the occurrence of infertility. This research aimed to determine the effect of consuming traditional beverages of Kameko and Pongasih on the quality of sperm of mice (&lt;i&gt;Mus musculus&lt;/i&gt;). &lt;b&gt;Materials and Methods:&lt;/b&gt; This research used a true experiment. The samples were some healthy mice (&lt;i&gt;Mus musculus&lt;/i&gt;) aged 6-8 weeks as much 24 tails and divided into 4 groups. On the 36th day after the treatment was completed, the mice were terminated and prepared for microscopic sperm quality analysis. The quality of sperm includes motility, viability, concentration and morphology. The data test uses the Shapiro-Wilk Test, One-way ANOVA and &lt;i&gt;post hoc&lt;/i&gt; LSD Test. &lt;b&gt;Results:&lt;/b&gt; Kameko traditional beverage had a significant influence on sperm quality with motility, morphology, sperm concentration (p = 0.000) and viability (p = 0.001). Pongasih traditional beverage has a significant influence on sperm quality with motility parameter, morphology, sperm concentration (p = 0.000) and viability (p = 0.001). Kameko and Pongasih traditional beverages did not have a significant difference in sperm quality with motility parameter (p = 0.463), viability (p = 1.000), morphology (p = 0.553) and amount of concentration (p = 0.714). &lt;b&gt;Conclusion:&lt;/b&gt; South East Sulawesi traditional beverages Kameko and Pongasih have effects on mice's (&lt;i&gt;Mus musculus&lt;/i&gt;) sperm quality, but there was no difference in the group of mice which have been given Kameko and Pongasih.

Metabolomic characterization of the chemical compositions of Dracocephalum rupestre Hance

Maojian tea (MJT) is a traditional Chinese herbal tea beverage manufactured from the leaves of the Dracocephalum rupestre Hance plant. In this study, a nontargeted metabolomics approach combined with absolute quantifications was applied to comprehensively investigate the chemical compositions of MJT and to determine the effects of the processing methods on compounds. Flavones (apigenin and luteolin, 0.06–1.35 mg/g), flavanones (eriodictyol and naringenin, 0.1–2.3 mg/g), flavone 7-O-glycosides (0.15–5.98 mg/g), flavanone 7-O-glycosides (0.28–19.41 mg/g), and triterpenoids were presumed to be characteristic components of MJT. Applying imitative green and black tea processing methods to MJT led to increases in flavone/flavanone aglycones, lipids, and triterpenoids and decreases in flavone/flavanone glycosides, amino acids, organic acids, and most phenolic acids. This study offers novel insights into the chemical compositions and the influences of processing methods on MJT and will be utilized for the quality control of MJT.

Melanoidins present in traditional fermented foods and beverages.

Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.

The effects of biogenic amines in Chinese Huangjiu on the behavior of mice and hangover headache-related indices.

Huangjiu (Chinese rice wine) is a popular and traditional alcoholic beverage in China; however, the consumption of Huangjiu readily results in hangover symptoms. The aim of this study was to identify the main components associated with behavioral inhibition, headache, and the relevant mechanisms by using a mice hangover model. The results of an open-field experiment revealed that the key biogenic amine associated with mice behavior was histamine, which inhibited the behavior activity of mice in a dose-dependent manner. Moreover, histamine treatment decreased the levels of serotonin (5-HT) and 5-hydroxyindole acetic acid. In addition, the levels of dopamine and nitric oxide, which are associated with migraine, increased in the brain tissue of mice. In addition, the expression of receptor genes of 5-HT, including Htr1a, Htr1f, and Htr2c, is essential in regulating various behaviors and mental activities. In conclusion, the present study demonstrated that histamine is a key component in Huangjiu, and it is related to hangover symptoms by affecting the level of 5-HT and its receptors.

Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej

Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct. Thus, the main aim of this study was to develop a direct fermentation system for Ethiopian honey wine, Tej. After isolating fermentative microbial strains from Tej samples, they were subjected to intensive screening to fit to its purpose. Later, phenotypic and genotypic characterization, and inoculation of isolates to honey-must were performed sequentially. Finally, microbial interaction and physicochemical analysis, including volatile compounds profiling, were done for the inoculated samples. The identified isolates were strains of Saccharomycetaceae and Lactobacillaceae families. These strains showed a good ability to tolerate osmotic stress and a lower pH environment. Tej sample produced by mixed culture inoculation of Saccharomyces and Lactobacillus species showed similar physicochemical, volatile compounds, and sensory attributes values with that of the control sample. Thus, a mixture of Saccharomyces and Lactobacillus strains could be used as a starter culture to produce Ethiopian honey, Tej, without scarifying of its major quality attributes.

Marketing Strategy analysis of Soft drinks in China -- A case study of Genki Forest

As consumer attitudes change towards healthy consumption, this has led to the development of the healthy beverage industry. Genki Forest’s sugar-free beverages are the leading product in this industry. Therefore, this paper focuses on studying and analyzing the marketing strategies of the Chinese soft drink brand Genki Forest in the current consumer environment. Research data in recent years has shown that traditional carbonated beverages in China have failed to meet consumer demand and have shown negative growth for three consecutive years. In a consumer environment where the conventional beverage industry is gradually falling out of favor, the emergence of Genki Forest diet soft drinks has broken this trend. The brand uses new media as its primary marketing strategy, focusing on Japanese moe culture, aligning with today’s youth’s collective aesthetic and consumption tendencies. However, the brand’s use of disinformation for promotion can lead to a loss of brand credibility. Therefore, a detailed analysis of the brand’s marketing strategy will help understand today’s current situation and trends in the soft drinks industry. This paper uses secondary data as the primary research data and comprehensive analysis of the brand. These analyses have concluded that the brand’s marketing strategy is forward-looking and innovative. It is closely aligned with modern Internet thinking to achieve a marketing approach more in line with the preferences of today’s youth. At the same time, the brand has chosen to use online e-commerce platforms as the primary sales channel to effectively avoid the traditional sales methods of the beverage industry to occupy the conventional market.

Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Aliha is a maize-based traditional fermented beverage prepared and consumed in Ghana, predominantly in the Volta Region and other parts of Ghana. The study sought to characterize the production processes, the nutritional values, and microbial composition of aliha. A total of 126 aliha producers in the Volta, Greater Accra, and Ashanti Regions were sampled using snowballing to identify and to recruit the producers for the study, using a pretested self-administered questionnaire. The physicochemical and microbial composition were carried out using standard methods. Four different production techniques were identified across the production sites. The variations identified during the production existed across the production chain. The main ingredients used for aliha production are corn, caramel, sugar, and water. However, aliha produced by the ‘original’ method (DN2) presented the best nutritional values (proteins, energy, and calcium), followed by backslopping techniques, AG1 (total carbohydrates and ash), and AG2 (fats and oils and phosphorus). Fungi and Enterobacteriaceae dominated the initial fermentation stages (24 h) with low acid values. However, as the fermentation time increased from 24 h to 72 h, the acid contents of the fermenting beverage increased sharply leading to a drastic reduction of fungi and Enterobacteriaceae contents with increasing records of lactic acid bacterial counts. Even though DN2 presented the best nutritional values, it was highly contaminated. Hence, the producers must be encouraged to use backslopping techniques for safety and to shorten the duration of production.

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different carbohydrates, pH, and temperature. Along with population, substrates, and metabolites, lactic acid and ethanol were monitored by HPLC. Growth parameters were obtained from mono- and biphasic logistic growth models that fit the population evolution of L. casei and L. kefiri, respectively. The effect of temperature and pH on the growth rate was represented with the gamma concept model, while the effect of the limiting substrate was evaluated according to the Monod equation. Lastly, a simplified Luedeking and Piret equation was used to represent metabolite production. The optimum values of pH and temperature were 6.69 ± 0.20, 38.63 ± 0.32 °C, 5.93 ± 0.08, and 33.15 ± 0.53 °C, with growth rate values of 0.66 ± 0.01 h−1 and 0.29 ± 0.01 h−1 for L. casei and L. kefiri, respectively. L. casei had a homofermentative pathway, while L. kefiri was heterofermentative, with an ethanol production rate of 2.90 × 10−9 mg·CFU−1. The Monod model showed that L. casei had the lowest Ks value for lactose, while for L. kefiri, it was the highest among milk carbohydrates. These results show that the population of the two LAB strains and therefore the concentrations of acid and ethanol can be controlled by the fermentation conditions and that our model can help to significantly improve the production of qymyz.