Traditional Beverage Research Articles

Antimikrobna aktivnost i senzorna prihvatljivosti napitka na bazi fermentisane kozije surutke - optimizacija procesnih uslova metodom odzivnih površina

Even though it contains high levels of many important nutritive compounds, whey has not been widely accepted by consumers due to its unappealing taste and texture. Whey fermentation could improve its sensory properties and result in a functional beverage with appealing characteristics and a clear potential to replace traditional functional milk-based beverages. Therefore, this work aimed to develop a goat whey-based functional beverage fermented with kefir grains and to examine the influence of fermentation temperature and inoculum size on the overall sensorial acceptability of the product and its antimicrobial activity. Response surface methodology along with the central composite design was used to estimate the individual and combined effect of temperature and inoculum size on lactic and acetic acid, ethanol, antimicrobial activity and overall sensory acceptability of the obtained beverage. The experimental data for lactic and acetic acid, antimicrobial activity and overall sensory acceptance of beverage were fitted to a quadratic model, while a linear 2FI model was proposed for the ethanol content. Temperature and inoculum size have been found to affect the quality of the obtained beverage. Multi-response optimization provided an optimum solution for the production of the most acceptable beverage with the highest antimicrobial activity. According to desirability criteria, with overall desirability of 0.79, the following fermentation conditions were proposed for the fermentation of goat whey using kefir: temperature of 27.5 ° C and inoculum size of 7.36%. Proposed values were validated confirming the minimum deviation of experimental and predicted values.

Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Growth and Metabolism of Lactobacillus Casei and Lactobacillus Kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Crosstalk between gut microbiota and host lipid metabolism in a mouse model of alcoholic liver injury by chronic baijiu or ethanol feeding.

A growing body of evidence highlights the important role of gut microbiota and host metabolism, particularly for lipid metabolism, in the development and progression of alcoholic liver disease (ALD). However, the effects of fermented alcoholic beverages on gut microbiota and host lipid metabolism remain under-investigated. Moreover, the crosstalk between gut microbiota and host lipid metabolism is still unclear in experimental ALD. Baijiu is a traditional Chinese alcoholic beverage. It contains large amounts of small molecule bioactive compounds in addition to a significant amount of ethanol (EtOH). In this study, we showed that baijiu caused lower degrees of liver injury than pure EtOH as revealed by phenotypic, biochemical and histologic analyses. Furthermore, baijiu and EtOH gavage resulted in different gut microbiota structures. Specifically, the baijiu group had a significantly higher abundance of Ruminococcus, Oscillospira, Mucispirillum, Bilophila, Parabacteroides and Odoribacter and a lower abundance of Helicobacter and Prevotella than that of the EtOH group. Using a targeted metabolomics approach, we also observed a greater than 19% increase of total hepatic free fatty acids (FFAs) after baijiu feeding and a 33% increase of hepatic FFAs after EtOH feeding. Baijiu feeding significantly increased total hepatic mono-unsaturated FAs (MUFAs). In contrast, polyunsaturated fatty acids (PUFAs), MUFAs and saturated FAs were significantly increased by EtOH feeding. Finally, Spearman's rank correlation showed that the increased levels of FFAs (mainly C20 and C22 unsaturated FAs) significantly correlated with key different gut microbiota, including a positive correlation with Desulfovibrio, Maihella, Helicobacter, Acholeplasma, Parasutterella, Prevotella, AF12 and Alistipes, and a negative correlation with Dorea, Olsenella, Adlercreutzia and Akkermansia. Our results suggest that compounds in baijiu attenuated the development of ALD and thus provided supporting evidence that the host-gut microbiota metabolic interactions play an important role in the development of ALD.

Community based tourism in Nagari Lawang, West Sumatera: Participation Approach Analysis

Community-Based Tourism (CBT) is one of the emerging tourism models in the last few decades as an alternative to mass tourism in all over the world. This can be categorized as sustainable tourism because it includes local people participation, and conservation. Lawang Village (known as Nagari Lawang) is one of the village in the West Sumatera Indonesia that has been trying CBT since 2012 with rich potential tourisms: culture, nature, adventure, traditional culinary, and handycraft. However, this is not as easy for CBT conducted sucessfully benefiting stakeholders because of two major dominated private-owned tourism objects. Initally the CBT was promoted and initiated by one of the owner of private tourism, now it is just has lost its power and continuity and faced problems such as lack of human resources, loss global promotion, and finally the collaps of many homestays that have been designed before. However some local economic activities like traditional beverage production called “tebu lawang” and traditional gift shop are still running well. The purposes of this study are to find the community participation level in CBT Lawang and to determine the proper policy to recover CBT’s profitable business. To achieve the study purposes this research used qualitative research design through Focus Group Disucssion and SWOT Analysis. Primary data were collected through observation, interview, and focus group discussion (FGD). The study results shows that based on Arnstein Participation Theory, CBT Lawang lies on the second step of participation where local people support tourism but has no access to resolve problems. Based on the SWOT analysis, the local government rules needed to regulate private tourism object in order to evade competition and to strengthen cooperation with CBT.

Chinese Spirits Combined with Meat or Peanut as Antidote to 2019n-Cov Viruses and General Way to Keep Healthy by Oneself

The 2019n-Cov caused serious health problem to human being, it is same severe as SARS but infectious as influenza viruses, it makes people must be quarantined from each other and impacted the world economy; however, people’s health couldn’t be castrated by the viruses, the problem must be solved to save people’s health as well as the world economy. In October 2020, President Trump also got infected by this novel coronavirus, but he got cured and recovered to health immediately by his therapy of a special antibody-cocktail, and that is just equivalent to alcohol (ethanol) with complete protein for immunity after eating. This provided a hint for solving the 2019n-Cov problem, it shows that alcohol with protein could probably cure the novel coronaviruses infection and perfect recover one’s health therefrom, as Trump did. By looking up literature in Chinese medicine, Trump’s experience exactly fits the description that drinking alcohol could recover one’s health perfectly when he was infected by virus as the people in prehistorical eras. Alcohol is a traditional beverage for food in China and it is beneficial to health if one drinks it when and only when he likes because that could increase his total dopamine which is what makes one happy and therefore healthy, dopamine is that pneuma which is the sunshine to one’s health in the Inner Bible of the Yellow Emperor, and this is same to the view that one’s mood is the determinant factor to one’s health, as modern medicine thinks. For the moderate intake of alcohol is healthy, it is different from and totally not drug, drug actually decreases one’s dopamine and only damages one’s health, and alcohol is not a drug, and it could increase one’s dopamine when he likes and therefore benefit one’s health. Alcohol is a healthy food when taking it moderately, it would directly exist in blood after drinking and its disinfection effect by denaturing proteins could probably still same work even being diluted in blood and may be able curing the 2019n-Cov infection. According to President Trump’s successful practice, Chinese spirits combined with protein abundant foods (to neutralize its effect to human body) should be an effective antidote to the 2019n-Cov viruses and enable one to recover health perfectly therefrom.

Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu

Food and beverage consumption habits of today's tourists have been shifting in parallel with changing consumption habits, rapidly developing technologies, globalization, and consumers' pursuit for innovation. Due to changing tourist attitudes, new gastronomic trends such as fusion and molecular cuisine have shown a rapid development in recent years. However, many tourists prefer to consume local foods during their holidays, and ethnic food and drinks constitute one of the most important travel motivations of culinary tourists. From this point of view, determining the perceptions of tourists towards new culinary trends and traditional food and beverages is important in terms of the tourism industry. In this context, this paper aims to determine the perceptions of cultural tourists visiting Safranbolu towards fusion, molecular and local cuisines. Using the questionnaire developed by Karamustafa et al. (2016), a survey was conducted with 271 domestic tourists visiting Safranbolu. Results show that tourists are not willing to consume molecular and fusion cuisines. However, tourists tend to consume foods that represent the local culture. Besides, there is a significant difference between the perceptions of tourists towards molecular and fusion cuisines according to demographic variables such as gender, marital status, educational status, age, and occupation. The results of the study offer valuable theoretical and practical implications for marketing professionals, destination managers and scholars.

Pengaruh Waktu Pasteurisasi Terhadap Cemaran Mikrobiologis dan Aktivitas Antioksidan Loloh Daun Pohpohan (Pilea trinervia Wight.)


 
 
 Loloh is one of the traditional beverages in Bali made from fresh leaves, root, stem, seeds or fruit without cooking treatment (cold process). Some studies showed that loloh in several area in Bali is not worth to consume because of high level of microbial contamination. This study aimed to determine the effect of pasteurization time to produce loloh pohpohan leaves with the best antioxidant activity and free from microbial contamination. This experiment used a Completely Randomized Design with 7 variations of pasteurization treatment time, namely 0, 10, 15, 20, 25 30 and 35 minutes. The treatment was repeated three time for obtain 21 experimental units. The data obtained were analyzed by analyze of variance and if the treatment had significant effect, then it was followed by Duncan Multiple Range Test (DMRT). The result of this study showed that pasteurization time has a very significant effect (P<0,01) on total microbial, total coliform and antioxidant activity. The best loloh treatment in this study was obtain with 20 minutes pasteurization time with the total plate count 0 CFU/mL (no microbes showed), negative coliform and antioxidant activity 58.39% with IC50 valued 1584.097 ppm, the color is neutral, the aroma is neutral, the taste was bitter and neutral and overall acceptance
 is neutral.
 
 

Fermented Traditional Probiotic Beverages of Turkish Origin: A Concise Review

ABSTRACT: 
 The fact that foods can provide additional medicinal health benefits beyond basic energy requirements and nutritional needs for survival, has been proven through rigorous scientific researches over the years. Although Turkey is historically believed to be the ancient origin of a decent number of fermented probiotic foods and beverages, there is still little awareness amongst the overall populace regarding the usefulness of these medicinal products also known as functional foods. Hence, the current review article discusses probiotics as a top notch variety of functional foods and encapsulates their history as well as some proven beneficial effects of some known probiotic microorganisms on human health. More importantly, greater emphasis is placed on elucidating scientific data on seven fermented traditional probiotic beverages of Turkish origin namely boza, kefir, ayran, shalgam, hardaliye, koumiss and gilaburu juice. The paper concisely describes their main characteristics, probiotic microbiota composition, production techniques as well as nutritional properties and some potential health benefits derivable from their consumption.

Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds.

In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers’ flavor perception allow hypothesizing about the contribution of detected VOC to the overall products’ flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied).

Splendor in the Frass

FOR HUNDREDS OF YEARS, THE MOST CONSPICUOUS EXAMPLE OF CULTURAL USE OF FRASS HAS BEEN “INSECT TEA,” A TRADITIONAL BEVERAGE THAT IS CONSUMED BY LOCAL POPULATIONS IN THE MOUNTAINOUS REGIONS OF SOUTHERN CHINA, INCLUDING GUANGXI, YUNNAN, AND GUIXHOU. Because insects have long been part of the human experience, insect excrement has also long been part of the human experience, but for most of the time people have walked the planet, they really haven’t paid that much attention to it. Consequently, insect excrement, or frass, hasn’t had as much of a tangible impact on human culture as have other materials produced by insects. For hundreds of years, the most conspicuous example of cultural use of frass has been “insect tea,” a traditional beverage that is consumed by local populations in the mountainous regions of southern China, including Guangxi, Yunnan, and Guixhou. With historical records dating back to The Compendium of Materia...

Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic

This article provides the socio-cultural, health benefits and descriptive overview of common traditional fermented food products in Benin Republic. A wide range of indigenous fermented foods locally named Tchoukoutou, Tchakpalo, Gowé, Agbelima, Mawè, Ogi, Lafoun, Afitin, Iru, Sonru, Lanhouin, Gari and Dèguè is produced in Benin Republic. These foods are mainly processed from the fermentation of cereals (Tchoukoutou, Tchakpalo, Mawè, Ogi), roots (Lafoun, Gari), non-timber forest products (Afitin, Iru, Sonru), milk (Dèguè) and fish (Lanhouin). Their consumption and acceptability depend on socio-cultural, geographical, and economic factors. These traditional fermented food products contain useful microorganisms and metabolites that improve digestion, boost immunity and promote a healthy weight. Besides their health and nutritional benefits, they are also an important source of income for local households, especially women, resulting in an improved living standard for the population. Some traditional fermented food products like gowé provide an average profit of around $ 1.66 to $ 663.90 per month. Future prospects should be focused on the industrial production of these products. Emphasis needs to be placed on microbial activity, long-term conservation and packaging.

Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage

Lactiplantibacillus plantarum is a significant probiotic where it could be found in ubiquitous niches. In this study, a new Lb. plantarum strain DY46 was isolated from a traditional lactic-acid-fermented beverage called shalgam. The whole genome of the DY46 was sequenced and obtained sequences were assembled into a 3.32 Mb draft genome using PATRIC (3.6.8.). The DY46 genome consists of a single circular chromosome of 3,332,827 bp that is predicted to carry 3219 genes, including 61 tRNA genes, 2 rRNA operons. The genome has a GC content of 44.3% includes 98 predicted pseudogenes, 25 complete or partial transposases and 3 intact prophages. The genes encoding enzymes related in the intact EMP (Embden–Meyerhof–Parnas) and PK (phosphoketolase) pathways were predicted using BlastKOALA which is an indicator of having facultative heterofermentative pathways. DY46 genome also predicted to carry genes of Pln E, Pln F and Pln K showing the antimicrobial potential of this bacterium which can be linked to in vitro antagonism tests that DY46 can inhibit S.enterica sv. Typhimurium ATCC14028, K. pneumonie ATCC13883, and P. vulgaris ATCC8427. Moreover, it is determined that all resistome found in its genome were intrinsically originated and the strain was found to be tolerant to acid and bile concentrations by mimicking human gastrointestinal conditions. In conclusion, L. plantarum DY46 is a promising bacterium that appears to have certain probiotic properties, confirmed by “in vitro” and “in silico” analyses, and is a potential dietary supplement candidate that may provide functional benefits to the host.

Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej

Spontaneously fermented Ethiopian honey wine, Tej, is a popular alcoholic beverage in Ethiopia. However, a detailed information which is needed to modernized the production process of this traditional beverage has not yet been conducted. Thus, this paper is aimed to reveal the physicochemical and microbial dynamics occurred during Tej fermentation processes. To address this objective, Tej samples was collected every 48 h from three households located at three different cities of Ethiopia. As fermentation progressed, pH, glucose, and fructose content decreased, whereas, titratable acidity and alcohol content increased. Likewise, antioxidant activity, especially 3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS) assay, increased as the fermentation progressed to final stages. Moreover, the bacterial communities shifted to Lactobacillus dominancy as the fermentation progress to the end. Furthermore, during the whole fermentation period, fungal communities were practically dominated by Saccharomyces species. Due to these dominances microbial diversity decreased toward the end of fermentation. Besides, quantitative increases in both microbial communities were observed during Tej fermentation periods. However, fungal gene copy numbers were by half higher than bacterial gene copy numbers. In conclusion, Species of Lactobacillus and Saccharomyces could be taken as a potential mixed starter culture candidates for inoculated Tej fermentation systems.

Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers

Incorporating sustainable raw materials into food has been a challenge in two correlated stages. Firstly, on the design and development of a product. Secondly, on how consumers accept it. This study aimed to evaluate the level of sensory acceptance and the emotional response of the addition of cricket flour (CR) to dried mixtures of different granulometry and solubility ofchucula, which is a traditional hot beverage in Colombia. In addition, this chucula was assessed on granulometric distribution, solubility, water activity, and colour characteristics. The characteristics of chucula elaborated from commercial cereal and legumes flours with the addition of CR (ChFCr) were significantly different (P<0.05) with a higher value to the particle size of 150 μm. The addition of CR 4.6% w/w in the dried mixtures ofchucula increases aw and decreases solubility. However, there are no significant differences in water absorption and colour. Thechucula elaborated by the traditional method (ChTM) had an acceptance close to thechucula reference commercial product (75%), with a greater purchase intention. The addition of CR reduces the purchase intention by 8%. However, 74% of the panellists liked thechucula elaborated by the traditional method with CR (ChTMCr), which as a hot beverage, has a milky brown appearance, a cocoa smell, and a sweet and nutty flavour. Traditionalchucula generated different emotions: traditional, joyful, warm, good-natured, pleased, energetic,and nostalgic. In comparison, the emotions related to thechucula with CR were adventurous, aggressive, enthusiastic. However, the neophobia results for these products were significantly different (P<0.05), being higher for the group of consumers older than 45 years, the values found to be less than 2.5 are indicators of an opportunity to incorporate CR in traditional products, as it is, in this case, a beverage.

QTL mapping of a Brazilian bioethanol strain links the cell wall protein-encoding gene GAS1 to low pH tolerance in S. cerevisiae

BackgroundSaccharomyces cerevisiae is largely applied in many biotechnological processes, from traditional food and beverage industries to modern biofuel and biochemicals factories. During the fermentation process, yeast cells are usually challenged in different harsh conditions, which often impact productivity. Regarding bioethanol production, cell exposure to acidic environments is related to productivity loss on both first- and second-generation ethanol. In this scenario, indigenous strains traditionally used in fermentation stand out as a source of complex genetic architecture, mainly due to their highly robust background—including low pH tolerance.ResultsIn this work, we pioneer the use of QTL mapping to uncover the genetic basis that confers to the industrial strain Pedra-2 (PE-2) acidic tolerance during growth at low pH. First, we developed a fluorescence-based high-throughput approach to collect a large number of haploid cells using flow cytometry. Then, we were able to apply a bulk segregant analysis to solve the genetic basis of low pH resistance in PE-2, which uncovered a region in chromosome X as the major QTL associated with the evaluated phenotype. A reciprocal hemizygosity analysis revealed the allele GAS1, encoding a β-1,3-glucanosyltransferase, as the casual variant in this region. The GAS1 sequence alignment of distinct S. cerevisiae strains pointed out a non-synonymous mutation (A631G) prevalence in wild-type isolates, which is absent in laboratory strains. We further showcase that GAS1 allele swap between PE-2 and a low pH-susceptible strain can improve cell viability on the latter of up to 12% after a sulfuric acid wash process.ConclusionThis work revealed GAS1 as one of the main causative genes associated with tolerance to growth at low pH in PE-2. We also showcase how GAS1PE-2 can improve acid resistance of a susceptible strain, suggesting that these findings can be a powerful foundation for the development of more robust and acid-tolerant strains. Our results collectively show the importance of tailored industrial isolated strains in discovering the genetic architecture of relevant traits and its implications over productivity.

How to Habits of Drinking Alcohol "SOPI" in Community?- Dental Caries Status

Dental and oral health problems in the people of East Nusa Tenggara Province are in the high category. The people of Coal Village have a habit of drinking sopi, a traditional alcoholic beverage. Frequently drinking alcoholic beverages for long duration has a negative risk to the oral health. Sopi is one of the traditional alcoholic beverages, fermented from Enau (palm) tree plants. The purpose of this research is relationship between the habits of drinking sopi and the status of dental caries. Method: This is a research of Analytical Survey. This research was conducted in November to December 2019. The population on this research was the society of sopi drinkers. The total sampling was 76 people. The data collecting of the sopi drinking habits was carried out by completing the checklists; the data of the dental caries status was obtained by direct examinations. The data analysis used the test of Kendall’s Tau c. Results: The duration of drinking sopi was classified in the old category (93,4%); the frequency of drinking sopi was classified in the frequent category (63,2%); the volume of the drunk sopi was classified in the lots category (61,8%); the habits of drinking sopi was classified in the heavy category (93.4%); and the dental caries status was classified in the high criterion (52,6%). Based on the correlation test results, that there was no relationship between the time duration, frequency, volume, and the habits of drinking sopi with the status of dental caries (P < 0,05). Conclusion: There was no relationship between the habits of drinking sopi and the status of dental caries.

Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics

Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.

Lentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage.

A novel lactic acid-producing, Gram-stain-positive, catalase-negative and rod-shaped strain, designated as strain C06_No.73T, was isolated from a traditional Japanese fermented beverage called kôso. According to the results of phylogenetic analysis based on 16S rRNA gene sequences, strain C06_No.73T belongs to the genus Lentilactobacillus. The closest type strain was Lentilactobacillus curieae CCTCC M 2011381T, with a sequence identity of 98.1 %. The identity values with other strains were all below 97 %. The isolate propagated under the conditions of 18-39 °C (optimum, 27 °C for 48 h incubation) and pH 4.0-7.0 (optimum, pH 6.5). The G+C content of its genomic DNA was determined to be 37.9 mol%. The main fatty acids were C16 : 0, C18 : 1 ω7c, C18 : 1 ω9c and C19 : 0 cyclopropane 11,12. The major polar lipid was identified as phosphatidylglycerol. No isoprenoid quinone was detected. The predominant cell-wall amino acids were lysine, alanine, glutamic acid and aspartic acid. Neither meso-diaminopimelic acid nor ornithine were detected. On the basis of this polyphasic taxonomic study, the isolate is concluded to represent a novel species, for which the name Lentilactobacillus kosonis sp. nov. is proposed. The type strain is C06_No.73T (=NBRC 111893T=BCRC 81282T).

Isolation and analysis of a sake yeast mutant with phenylalanine accumulation.

Sake is a traditional Japanese alcoholic beverage brewed by the yeast Saccharomyces cerevisiae. Since the consumption and connoisseurship of sake has spread around the world, the development of new sake yeast strains to meet the demand for unique sakes has been promoted. Phenylalanine is an essential amino acid that is used to produce proteins and important signaling molecules involved in feelings of pleasure. In addition, phenylalanine is a precursor of 2-phenylethanol, a high-value aromatic alcohol with a rose-like flavor. As such, adjusting the quantitative balance between phenylalanine and 2-phenylethanol may introduce value-added qualities to sake. Here, we isolated a sake yeast mutant (strain K9-F39) with phenylalanine accumulation and found a missense mutation on the ARO80 gene encoding the His309Gln variant of the transcriptional activator Aro80p involved in the biosynthesis of 2-phenylethanol from phenylalanine. We speculated that mutation of ARO80 would decrease transcriptional activity and suppress the phenylalanine catabolism, resulting in an increase of intracellular phenylalanine. Indeed, sake brewed with strain K9-F39 contained 60% increase in phenylalanine, but only 10% less 2-phenylethanol than sake brewed with the parent strain. Use of the ARO80 mutant in sake brewing may be promising for the production of distinctive new sake varieties.One-Sentence SummaryThe ARO80 mutant is appropriate for controlling the content of phenylalanine and 2-phenylethanol.

INTEGRATED MARKETING COMMUNICATION STRATEGY FOR SME (SMALL AND MEDIUM ENTERPRISES) OF TRADITIONAL HERBAL AND BEVERAGES

Background: This program begins with observation on SME of traditional herbal and beverages in Kampung Genteng Candirejo Surabaya. Early observation shows difficulties faced by SME to market their products. Objective: This program is expected to provide information and education about marketing communication strategies for SME of traditional herbal and beverages in Kampung Herbal Candirejo Surabaya. Method: Early observation is to find problems, conducting seminar and workshop, and also evaluating community empowerment. Results: Audiences understand about the impotances of marketing communication and innovation. They also improve their skills in using integrated marketing communication to sell their products to customers. Conclusion: This community service program has achieved its goals.