Traditional Beverage Research Articles

Optimization of the Brewing of “Kablé-Missine”, Togo Northern Local Sorghum Beer

Kablé-missine is a traditional alcoholic beverage predominantly brewed in Northern region of Togo. Despite its widespread consumption and use in various festivities, its quality varies enormously depending on the individual brewing methods. This study aimed to optimize the brewing process of local sorghum beer, kablé-missine, with a particular focus on malting and mashing. Local sorghum grains were subjected to steeping, and key parameters including moisture content during malting, pH, and Brix of the wort were evaluated. The moisture content significantly increased during the steeping phase (39.77 ± 0.44%) and subsequently decreased during germination (37.93 ± 0.53%). The pH of the acidification process was adjusted to 3.11 ± 0.02, and the Brix level significantly increased with extended boiling time in both samples. Moreover, using a limited amount of water during mashing effectively reduced the boiling time.

Benefits, barriers, and levels of e-commerce adoption: study of traditional beverage SMEs

Purpose. This study analyses the perceived benefits and barriers of e-commerce use by traditional micro, small, and medium beverage enterprises (SMEs). The research also identifies the level of e-commerce adoption by SMEs and further analyses the effect of benefits and barriers on e-commerce adoption levels in traditional beverage SMEs. Methodology / approach. This is quantitative research. This study examines the influence of benefits and barriers on the level of e-commerce adoption using statistical procedures. The object of the study is traditional beverage SMEs in Yogyakarta Province, Indonesia. The research samples are 330 traditional beverage SMEs that have used e-commerce for at least a year. Samples are taken proportionally in five regencies and cities in Yogyakarta. Data collection using survey technique through interviews with SMEs. The indicators are measured using five Likert scales from strongly disagree to strongly agree. Analysis of perceived benefits and barriers of e-commerce use is carried out descriptively. The adoption level is measured by reference to the 6 levels of e-commerce. Analysis of the effect of benefits and barriers on the level of e-commerce adoption is carried out using multiple linear regression tests. Results. The results show that the benefits are highly perceived by SMEs: e-commerce facilitates interaction with consumers, facilitates data access, improves customer services, and eases online product distribution. Moderate barriers include limited mastery of knowledge and skills about e-commerce, inadequate mastery of foreign language skills, and SMEs’ tendency to depend on conventional marketing. The most e-commerce adoption level is level 4 (electronic transactions), followed by level 6 (site optimisation) and level 5 (relationship building). The study also confirms that benefits and barriers significantly affect e-commerce adoption levels. Originality / scientific novelty. This research was conducted based on the perceived benefits and barriers of e-commerce use by traditional beverage SMEs, which had never been carried out in the study area. This study reveals the fact of positive transition and expectations for increasing the level of e-commerce adoption at the SME level whereas previous studies show rather the opposite conditions. The study categorised e-commerce adoption levels into three categories (low, moderate, and high) based on the 6 stages model of e-commerce adoption. Practical value / implications. Efforts to provide solutions are necessary to encourage the level of e-commerce adoption through intensive socialsation, motivation, training, and mentoring to improve knowledge and skills on e-commerce and foreign language skills as well as encourage e-commerce to become a daily culture for SMEs.

Developing a Dietary Questionnaire for Rural Mexican Americans.

Latinos form the largest ethnic population in the United States (18.5%), and the majority are Mexican Americans (61.4%). Many Mexican Americans have unique dietary behaviors, yet few food frequency questionnaires explicitly define Mexican American diets. The objective of this work was to engage with a population of rural Mexican Americans to develop a Mexican American food frequency questionnaire. Because acculturation is linked to dietary intake, we also examined acculturation by diet. We used mixed methods with three phases: (1) a qualitative phase in which a sample of rural Mexican-Americans (N = 15) identified and provided rich data about foods they ate; (2) a developmental phase in which 4day food records were completed sequentially by two new and different samples of Mexican Americans (N = 19); and 3) a preliminary assessment phase where a new sample of Mexican Americans (N = 49) completed the final food frequency questionnaire. The final questionnaire included many traditional Mexican foods and beverages identified by study participants as part of their typical diet. Traditional Mexican foods and beverages were consumed regularly; little variation in diet was seen by level of acculturation. Respondents perceived diets containing commercial sugar-sweetened beverages as unhealthful, but not those with traditional Mexican drinks, which may represent an unappreciated source of added sugar in the diet. Future work includes studies examining dietary patterns in other urban and rural communities with traditional Mexican diets.

Characterization of probiotic strains of Bacillus sp. from fermented palm wine (Nypa fructicans sp.) and exploration of cellulolytic potential for use as an addition in animal feed.

The main objective of this study was to assess cellulolytic probiotic strains from traditional fermented beverages such as palm wine in order to supplement the animal feed and strengthen the gut health of the animal for better digestibility and absorption. In the present study, different types of microbes were isolated from traditionally prepared palm wine and analyzed for their probiotic nature. For any microbe to be probiotic in nature, it has to sustain the harsh conditions of the human gastrointestinal tract such as acid tolerance, bile tolerance at the lower range of pH, and other properties like auto aggregation test, cell surface hydrophobicity test with non-polar hydrocarbons for evaluating its capabilities to adhere to the intestinal cells and antimicrobial nature against pathogens. Bacillus mycoides strain PR04 and Bacillus subtilis strain PR21 were found to be resistant to acid and bile in simulated artificial gastrointestinal tract model, found to be than 55% hydrophobic with xylene and n-hexadecane and also showed antimicrobial activity greater towards pathogenic strains like Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans, and Salmonella typhimurium respectively. The cellulolytic activity of the isolates PR04 and PR21 was evaluated in (0.2-2) % CMC (carboxymethyl cellulose) plate. Bacillus mycoides PR04 and Bacillus subtilis PR21 could degrade carboxymethyl cellulose, filter paper, and sugarcane bagasse. The degradation of sugarcane bagasse was confirmed by Scanning electron microscopy and filter paper degradation after 4days of incubation at 37°C. Cellulase gene of the identified Bacillus sp. strains was amplified by primers CF5'-ACAGGATCCGATGAAAACGGTCAATTTCTATTTT-3' and CR5'-ACTCTCGAGATTGGGTTCTGTTCCCAAT-3'. This study proposes potential probiotic Bacillus mycoides PR04 (Accession no. OR625070) and Bacillus subtilis PR21 (Accession no. OR625072) in the application as an animal feed additive to assist in its digestibility and encourage the gut health.

Basi a Nakaisigudan: Axiological Relevance of Basi in the Present-day lives of Piddigeños

Basi is a fermented wine extracted from sugarcane that is prominent in the province of Ilocos Norte. The product is particularly known in Piddig, the town where Basi Revolt started during the Spanish Regime. This study focused into the axiological relevance of basi in the present-day lives of Piddigeños. This ethnographic research also aimed to explore the historical evolution of basi in Piddig; understand and identify the challenges or threats to the tradition of basi in Piddig, and obtain insights from the Piddigeños about the future of basi. The research instrument revolved around (1) the production and evolution basi; (2) life events where basi is being served; (3) the relevance of basi in the future; (4) threats and challenges to basi; (5) perception of the young generation to the traditional alcoholic beverage; (6) values that can be derived personal experiences with basi. Using the thematic method of analysing data, results revealed that the axiological relevance of basi for Piddigeños are manifested in different dimensions of the society that includes (1) intergenerational transmission; (2) production process continuation; (3) cultural identity; (4) social cohesion; and (5) economic livelihood. Basi, being a cultural symbol, should be given importance such that the government and local should initiate its continuation through collaboration.

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

UHPLC-Q-TOF-MS/MS identification of metabolites in cereal beverage ‘Borde’ and its anti-obesity efficacy in Caenorhabditis elegans model

This research explores the remarkable impact of fermented cereals such as sorghum, maize, and wheat with Pediococcus acidilactici WS07, a strain isolated from Ethiopia's traditional borde beverage. The fermented cereal extracts were thoroughly evaluated for antioxidant activity, inhibition of pancreatic lipase and α-glucosidase, metabolite identification through UHPLC-Q-TOF-MS/MS, and in vivo efficacy using the C. elegans model. The results revealed significant enhancements in the bioactive compounds of fermented cereals, demonstrating promising directions for obesity prevention strategies. Notably, the fermented sorghum extracts improved lipase (88.23 %) and α-glucosidase (85.62 %) inhibitory activities compared to its unfermented counterparts. The antioxidant properties of all fermented samples were confirmed through improved DPPH (67.77–71.86 %) and ABTS (59.91–65.49 %) scavenging activities. Fermentation also led to a notable increase in polyphenols and flavonoids, with detailed metabolite analysis revealing a dynamic shift in the composition of these bioactive compounds. Additionally, C. elegans indicates that fermented extracts extend lifespan, reduce lipid accumulation, and lower triglycerides, highlighting their potential as functional foods for health enhancement and obesity management. This study not only underscores the efficacy of P. acidilactici WS07 fermentation in transforming cereals into nutrient-rich functional foods but also provides insight into how microbial fermentation can unlock the health-promoting potential of traditional diets.

Lacticaseibacillus paracsei HY7207 Alleviates Hepatic Steatosis, Inflammation, and Liver Fibrosis in Mice with Non-Alcoholic Fatty Liver Disease.

Non-alcoholic fatty acid disease (NAFLD) is caused by a build-up of fat in the liver, inducing local inflammation and fibrosis. We evaluated the effects of probiotic lactic acid-generating bacteria (LAB) derived from a traditional fermented beverage in a mouse model of NAFLD. The LAB isolated from this traditional Korean beverage were screened using the human hepatic cell line HepG2, and Lactocaseibacillus paracasei HY7207 (HY7207), which was the most effective inhibitor of fat accumulation, was selected for further study. HY7207 showed stable productivity in industrial-scale culture. Whole-genome sequencing of HY7207 revealed that the genome was 2.88 Mbp long, with 46.43% GC contents and 2778 predicted protein-coding DNA sequences (CDSs). HY7207 reduced the expression of lipogenesis and hepatic apoptosis-related genes in HepG2 cells treated with palmitic acid. Furthermore, the administration of 109 CFU/kg/day of HY7207 for 8 weeks to mice fed an NAFLD-inducing diet improved their physiologic and serum biochemical parameters and ameliorated their hepatic steatosis. In addition, HY7207 reduced the hepatic expression of genes important for lipogenesis (Srebp1c, Fasn, C/ebpa, Pparg, and Acaca), inflammation (Tnf, Il1b, and Ccl2), and fibrosis (Col1a1, Tgfb1, and Timp1). Finally, HY7207 affected the expression of the apoptosis-related genes Bax (encoding Bcl2 associated X, an apoptosis regulator) and Bcl2 (encoding B-cell lymphoma protein 2) in the liver. These data suggest that HY7207 consumption ameliorates NAFLD in mice through effects on liver steatosis, inflammation, fibrosis, and hepatic apoptosis. Thus, L. paracasei HY7207 may be suitable for use as a functional food supplement for patients with NAFLD.

Evaluation of probiotic efficacy of indigenous yeast strain, Saccharomyces cerevisiae Y-89 isolated from a traditional fermented beverage of West Bengal, India having protective effect against DSS-induced colitis in experimental mice.

Increasing awareness regarding health promotion and disease prevention has driven inclusion of fermented foods and beverages in the daily diet. These are the enormous sources of beneficial microbes, probiotics. This study aims to isolate yeast strains having probiotic potential and effectivity against colitis. Initially, ninety-two yeast strains were isolated from Haria, an ethnic fermented beverage of West Bengal, India. Primary screening was done by their acid (pH 4) and bile salt (0.3%) tolerance ability. Four potent isolates were selected and found effective against Entamoeba histolytica, as this human pathogen is responsible to cause colitis. They were identified as Saccharomyces cerevisiae. They showed luxurious growth even at 37 oC, tolerance up to 5% of NaCl, resistance to gastric juice and high bile salt (2.0%) and oro-gastrointestinal transit tolerance. They exhibited good auto-aggregation and co-aggregation ability and strong hydrophobicity. Finally, heat map and principal component analysis revealed that strain Y-89 was the best candidate. It was further characterised and found to have significant protective effects against DSS-induced colitis in experimental mice model. It includes improvement in colon length, body weight and organ indices; reduction in disease activity index; reduction in cholesterol, LDL, SGPT, SGOT, urea and creatinine levels; improvement in HDL, ALP, total protein and albumin levels; decrease in coliform count and restoration of tissue damage. This study demonstrates that the S. cerevisiae strain Y-89 possesses remarkable probiotic traits and can be used as a potential bio-therapeutic candidate for the prevention of colitis.

Utilization of Lake Toba culinary identity for gastronomic tourism development

This research explores the potential of gastronomic tourism in the Lake Toba region of Indonesia, focusing on the unique culinary identity and traditions of the Batak tribe. Batak culinary practices are firmly rooted in local traditions and environmental conditions, with major traditional foods and drinks such as Tuak, Na Niura, and Mie Gomak having strong cultural values. Currently, Lake Toba gastronomic tourism has not become a leading tourism destination. The purpose of this study is to examine how environmental and cultural factors affect local cuisine and beverages in the Lake Toba region and to identify challenges and opportunities in promoting these gastronomic assets effectively. This qualitative research uses interviews, observations, and documentation to collect data. Key stakeholders, including local business owners and Batak cultural experts were interviewed using non-probability snowball sampling to gain comprehensive insights into the region's culinary identity. The results of the study highlight the cultural significance and potential tourist attraction of traditional Batak food and beverages. However, challenges such as tourists' lack of knowledge about local cuisine were identified. The study shows that a more structured and strategic approach, including annual food festivals and culinary tours, is needed to increase the demand for Lake Toba's Gatronomi tourism. This study underscores the need for an annual Lake Toba Gastronomy festival to utilize local culinary heritage, thereby increasing cultural preservation and tourism development in the Lake Toba region.

Physicochemical and Bacteriological Assessment of Traditional Sorghum Beers in Jimeta, Nigeria

Sorghum beer popularly known as “burukutu” in Nigeria is a traditional beverage whose consumption has been passed down through generations. This beer, consumed while actively fermenting, harbors a diverse array of microorganisms. This study aims to evaluate the bacteriological and physicochemical characteristics of traditional sorghum beers sold in Jimeta, Adamawa State, Nigeria. Beer samples were obtained from eight traditional beer joints within the Jimeta metropolis, Adamawa State, Nigeria. The physicochemical analysis of the samples revealed titratable acidity ranging from 0.91% to 2.65%, pH values from 4.20 to 4.50, total reducing sugars from 10.1 mg/mL to 15.0 mg/mL, ethanol content from 3.12% to 4.69%, and total solids from 6.50 mg/mL to 7.60 mg/mL. The total bacterial count, determined using aerobic plate count, ranged from 8.0 × 10² to 1.0 × 1010 CFU/mL. Pure cultures from each sample were identified through cultural characteristics, Gram staining, motility, and biochemical tests including citrate utilization, catalase, indole, urease, methyl red, Voges-Proskauer and coagulase. Total of 44 isolates were identified, with Staphylococcus aureus and Streptococcus sp. being the most prevalent (8 isolates), followed by Escherichia coli and Pseudomonas aeruginosa (6 isolates), Klebsiella pneumoniae and Acinetobacter sp. (4 isolates), and Bacillus subtilis, Bacillus cereus, Serratia sp. and Proteus mirabilis (2 isolates). The presence of these potential pathogens raises great concerns about the safety of these beers. Improved sanitary practices during production, handling and serving are necessary to ensure consumer safety.

Determination of the rate and frequency of Natura 250 EW fungicide for the management of cedar rust from Gesho (Rhamnus prinoides) in the north west Amhara Region, Ethiopia

Rhamnus prinoides (Gesho) is grown in the homesteads of farmers in western Amhara. The leaves, twigs, and stems of Gesho are indispensable ingredients in traditional beverages. Its production has recently suffered from cedar rust caused by the fungus Gymnosporangium. To manage this disease, different fungicides have been recommended. Therefore, this research was designed to determine the rate and frequency of the use of the Natura 250 EW system for managing this disease in Gesho during 2020. Five application rates of Natura 250 EW and three spray frequencies were used as treatments to manage the disease in infected Gesho plants via the Randomized Complete Block Design (RCBD). Statistically significant differences (P ≤ 0.05) were found between treatments for most parameters. Among these 0.75 litter ha-1 treatments, two spray applications resulted in the lowest severity and greatest relative efficacy, followed by three spray applications of 0.50 litter ha−1 at Bahir Dar Zuria district. However, at Yilmana Densa district, the lowest severity and greatest relative efficacy were found for the 0.75 litter ha−1 spray, followed by the 0.50 litter ha−1 spray, compared with the other treatments. Even though 0.75 litter ha−1 had greater relative efficacy and lower disease severity than the other treatments, there was no statistically significant difference between the three sprays of 0.50 litter ha−1 at both locations. Therefore, three sprays of Natura 250 EW at 0.50 litter ha−1 in 15-day intervals should be recommended and demonstrated for the management of cedar rust disease on Gesho.

Determination of Some Antioxidant Activity Values in Wines of Vitis vinifera L. Karalahna, Karasakız and Çavuş Grape Varieties Produced in Bozcaada

Vinifera linné subsp., whose traditional names are Karalahna, Çavuş and Karasakız, in Çanakkale Bozcaada region, which has witnessed different cultures and periods for centuries due to its strategic location. It is known that wines made from grapes belonging to vinifera species have been consumed by local people for years. Wine is a traditional fermented beverage rich in phenolic substances and antioxidant properties, where product is kept in red wine with its skins, especially during maceration stage, due to production process. Phenolic content and antioxidant properties vary depending on grape variety, and these properties are important for human health. In this study, 2,2-diphenyl-1-picryl-hydrazyl (red wine), çavuş (white wine) and karasakız (red wine) wines produced from karalahna, karasakız (kuntra) and çavuş grapes of the 2020-2021 harvest period were examined. DPPH• free radical scavenging activity, total phenolic substance (Folin-Ciocalteu), Fe+3 reducing power, total flavonoid, anthocyanin, condensed tannin properties were examined.

Removal of Acid Orange 7 dye using Makgeolli lees with ultrasonic assistance

AbstractThis study investigated the efficient removal of Acid Orange 7 (AO7) dye in water by using Makgeolli lees, a popular by‐product obtained during the production of traditional Makgeolli beverages in Korea. By incorporating ultrasound, the effects of contact time, Makgeolli lees dosage, initial AO7 dye concentration, and initial pH of the dye solution were investigated and comprehensively compared with the same experiment using the stirring method. The results consistently showed ultrasound not only enhances the excellent adsorption ability of Makgeolli lees but also accelerates the process compared to the stirring method. The Langmuir isotherm model best described the adsorption process for both methods, suggesting monolayer adsorption on the surface of Makgeolli lees, with maximum capacities of 25.13 mg/g for ultrasound at 40 kHz and 20.41 mg/g for stirring methods. Furthermore, the study showed that optimal dye removal efficiency can be achieved with ultrasound conditions at 28 kHz frequency, 125 W/L power density, and 100% ultrasound intensity. This research promises that the integration of low‐cost biomass coupled with ultrasound could provide a potential solution for dye wastewater treatment.

Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda

This was a cross sectional study that examined the microbial ecology and aflatoxin M1 contamination in commercially produced Bongo, a traditionally fermented dairy beverage from Uganda. It also involved isolation and preliminary evaluation of defined starter cultures for Bongo. Microbial analyses were done by agar plating. Microbial identification was initially done by biochemical testing and microscopy. Followed by 16S rRNA and Internal Transcribed Spacer (ITS) region sequencing for bacteria and yeasts, respectively. Community DNA was studied using Next Generation Sequencing (NGS). Aflatoxin M1 was determined using Ultra High Pressure Liquid Chromatography - Triple Quadrupole Mass Spectrometry. (GTG)5 Rep PCR fingerprinting was used to cluster candidates for starter culture evaluation. The rates of acidification of cow milk by candidate LAB coupled with sensory acceptability of the milk they fermented were the criteria for the selection of the starter cultures. Results indicated that lactic acid bacteria (LAB) and yeasts were the dominant groups. Molds, coliforms, enterococci and staphylococci were also detected. Aflatoxin M1 were insignificant. Based on agar plating technique, lactococci and lactobacilli were dominant, however, NGS showed Streptococci. Agar plating also showed Saccharomyces as dominant, but NGS showed Dipodascus. Cluster analysis identified 18 LAB, which were evaluated for starter culture properties. Three showed promise suggesting that they could be used for commercial production of cultured milks like Bongo.

Nutritional and phytochemical profile of a traditional beverage made from roasted roselle (Hibiscus sabdariffa) seeds

The consumption of locally available and affordable food with high nutritional properties is a recommended solution to prevalent undernutrition in low-income countries. The objective of this study was to investigate the nutritional and phytochemical profile of a traditional beverage made from roasted green or red roselle seeds. Proximate composition was determined using AOAC standard methods. Minerals and phytochemicals were quantified by atomic and molecular absorption spectrophotometry, respectively. The bioavailability of iron, zinc, and calcium was estimated using phytates/mineral molar ratios. A sensory analysis was conducted to evaluate the acceptability of the studied beverages, and their contribution to the Recommended Daily Intake of proteins, energy, iron, zinc, and calcium was also assessed. The beverage made from roasted green roselle seeds presented the highest content of proteins, fats, total fibres and energy, while the beverage made from roasted red roselle seeds was more concentrated in carbohydrates. Both beverages had similar contents of total phenols, oxalates, ascorbic acid but exhibited different phytates and carotenoids contents that were higher in the beverage made from roasted red roselle seeds. The mineral composition revealed higher contents of sodium, potassium, magnesium, phosphorus, zinc, and copper in the beverage made from roasted red roselle seeds, while iron and manganese were more concentrated in the beverage made from roasted green roselle seeds. A good bioavailability was observed for iron and zinc in the beverage made from roasted red roselle and green roselle seeds, respectively. An unfavourable calcium bioavailability was exhibited by both beverages. The consumption of 500 mL of the studied beverages, which were positively appreciated by the sensory test panel, could cover more than 100% of the Recommended Daily Intake of proteins, energy, zinc, and more than 50% of that of iron, for children up to 3 years old. The consumption of beverages made from roasted roselle seeds could be an efficient and affordable solution to undernutrition in low-income countries.

Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

Bismuth Film Electrodes: Characterization and Analytical Application

Bismuth film electrodes (BiFE) were first introduced more than two decades ago and have been regarded as a posible alternative to toxic traditional mercury electrodes, both for electro-synthesis and electro-analytical endeavors. However, despite all the associated benefits, there hasn’t been a proper characterization reported for this electrodes and their use is still limited.The present work shows the results of a physicochemical characterization of Bismuth film electrodes, as well as the application of BiFE for the detection and quantification of heavy metals (such as cadmium), which for years have been considered to be important pollutants and are toxic for humans and the environment at large; there for putting at risk the health of all organisms that come into contact with them. The analysis is carried out in a EtOH:H2O mixture at pH 5, simulating the matrix of a traditional mexican alcoholic beverage, Mezcal.The characterization includes: the calculation of the geometric area as well as the electro-active area of the electrode, the composition of the deposited film and it’s texture, and the electrical properties of the modified electrode.The analysis is carried out using Anodic Stripping Square Wave Voltammetry (ASSWV), this allows us to make use of the electrode’s ability to form strong interactions with the analyte, in a similar manner to that of mercury drop electrodes; along with the high sensitivity of this technique.

Mitigating ethyl carbamate in Chinese rice wine: Role of raspberry extract

This study investigated the use of raspberry extract (RBE) in mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. Results indicated a significant reduction in EC production, attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on Saccharomyces cerevisiae (S. cerevisiae) arginine metabolism in a simulated fermentation environment, observing increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in arginine metabolism and transport pathways. In conclusion, it clearly demonstrated RBE's efficacy in reducing EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.

Pain healing potential of famous traditional fermented Rhododendron (Lali-Guras) beverages from Indo-Nepal Himalaya: In vitro and in silic o evaluation

Abstract This in vitro and in silico study was designed to validate acclaimed anti-inflammatory or pain-relieving properties of fermented ethnic beverages prepared from Rhododendron or Guras flowers in the Singalila ridge- the famous Rhododendron growing region of the Himalayas. Traditional beverages Guras wine and its distilled version Guras Raksi were considered in this study which were collected from Gairibas, a village situated in Indo-Nepal Singalila Ridge of the Himalayas. In vitro protein (albumin) denaturation inhibition assay was conducted to evaluate anti-inflammatory activity of the samples and later GC-MS analysis was carried out to identify anti-inflammatory compounds present in those beverages. From GC-MS results, eleven major metabolites such as 5-hydroxymethylfurfural; quinic acid; clionasterol; l-(+)-ascorbic acid, 2,6-dihexadecanoate; d-sorbitol; cis-cinnamic acid; tyrosol; lupeol; methyl commate A; 2-hydroxy-gamma-butyrolactone; and 1,3-propanediol, 2-(hydroxymethyl)- 2-nitro- were chosen for molecular docking with human cyclooxygenase-1 (hCOX-1), an important targets in the drug-design for nonsteroidal anti-inflammatory drugs. Among all query compounds, phytosterol- clionasterol and triterpenoid- lupeol and methyl commate A exhibited considerably high binding energy scores (<-8 kcal/mol) even compared to anti-inflammatory drugs- acetaminophen and ibuprofen. Outcome of this research affirmed the potential of Gurasbased traditional drinks in the healing of different forms of high-altitudinal stress induced pain.