Traditional Beverage Research Articles

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages.

Kefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages. First, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC). Among the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe. Although the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract.

Formula Optimization of Traditional Functional Beverage Minasarua from Bima West Nusa Tenggara Indonesia

Formula Optimization of Traditional Functional Beverage Minasarua from Bima West Nusa Tenggara Indonesia

Caesalpinia sappan Reduce Fever with An Anti-inflammatory and Antioxidant Mechanism: A Review

<p><em><span lang="EN-US">Caesalpinia sappan L</span></em><span lang="EN-US"> (Sappan wood) is an herbal plant that has long been trusted by the public as an herbal medicine for tuberculosis, diarrhea, dysentery, skin infections, anemia, and other diseases by utilizing the decoction of <em>C.sappan</em>. Sappan wood is an herbal plant widely used as a raw material for traditional medicinal products. Sappan wood has been reported to have substantial pharmacological effects in analgesic, antioxidant, antibacterial, anti-inflammatory, and anti-viral. Fever is a clinical manifestation of certain conditions or diseases characterized by increased body temperature above the normal range (36.5–37.5 °C). Many studies declare that antioxidant and anti-inflammatory activity in <em>C.sappan</em> reduces oxidative stress and pro-inflammatory cytokines. This literature review shows that the antioxidant and anti-inflammatory properties of <em>C.sappan</em> are linked to fever as a sign of illness. Literature review using the last ten years' Scopus, ScienceDirect, and Pubmed databases. There are as many as 20 journals regarding sappan wood's antioxidant and anti-inflammatory effects. Sappan wood has been shown to have an antioxidant effect by lowering reactive oxygen species levels via SOD, GPx, or CAT markers. It inhibits inflammation cytokines such as IL-1, IL-6, TNF-</span><span lang="EN-US">𝝰</span><span lang="EN-US">, and INF produced during fever. Sappan wood also has an anti-inflammatory effect by inhibiting PGE2 production when someone has a fever. The findings of our review state that <em>C.sappan</em> can be used to treat fever for both of these reasons. The use of <em>C.sappan</em> as a component in producing traditional health beverages has potential.</span></p>

Respon Pertumbuhan Tanaman Jahe Merah (Zingiber Officinale Rosc) Terhadap Pemberian Pupuk Kandang Sapi dan Pupuk NPK

The prospects for the development of red ginger plants in Indonesia are still quite bright, especially for export, the traditional medicine industry, the food and beverage industry and cooking spices. Fresh red ginger in Indonesia is exported to various countries including the United States, Japan, Singapore and Pakistan. The red ginger plant (Zingiber officinale Rosc) is one of the important herbs. During its growth, from planting to production, it is definitely a ginger plant. has absorbed a number of food elements. Therefore, efforts are needed to maintain, increase and increase soil fertility, including by fertilizing. One of the determining factors is the use of cow manure and NPK fertilizer. The aim of this research is to determine the effect of using doses of cow manure and NPK fertilizer on the growth of red ginger plants (Zingiber officinale Rosc.). This research uses a Factorial Randomized Block Design (RAK). which consists of 2 (two) treatment factors. The first factor is the dose of cow manure (K) consisting of 4 levels, namely:= Control,= 75 tons/ha (2kg/plot),= 150 tons/ha (4kg/plot)), K3= 225 tons/ha (6kg /plot)). The second factor, namely the dose of NPK fertilizer (M), consists of 3 levels, namely: M0= Control, = 0.4 gr/plot, M2= 0.6 gr/plot, M3 = 0.8 gr/plot. Observed variables include Plant Height, Number leaves/sample, and number of saplings/sample. The results of the research on the dose of cow manure showed a very real influence on plant height, number of leaves and number of tillers in red ginger plants. NPK fertilizer doses that are too high have an impact on low plant height, number of leaves, and number of red ginger plant saplings Keywords: red ginger, cow manure, NPK

Drosophila models of the anti-inflammatory and anti-obesity mechanisms of kombucha tea produced by Camellia sinensis leaf fermentation.

Kombucha tea is a traditional beverage originating from China and has recently gained popularity worldwide. Kombucha tea is produced by the fermentation of tea leaves and is characterized by its beneficial properties and varied chemical content produced during the fermentation process, which includes organic acids, amino acids, vitamins, minerals, and other biologically active compounds. Kombucha tea is often consumed as a health drink to combat obesity and inflammation; however, the bioactive effects of kombucha tea have not been thoroughly researched. In this study, we reveal the underlying mechanisms of the beneficial properties of kombucha tea and how they protect against obesity and inflammation by studying Drosophila models. We established an inflammatory Drosophila model by knocking down the lipid storage droplet-1 gene, a human perilipin-1 ortholog. In this model, dysfunction of lipid storage droplet-1 induces inflammation by enhancing the infiltration of hemocytes into adipose tissues, increasing reactive oxygen species production, elevating levels of proinflammatory cytokines, and promoting the differentiation of hemocytes into macrophages. These processes are regulated by the c-Jun N-terminal Kinase (JNK) pathway. Using this unique Drosophila model that mimics mammalian inflammation, we verified the beneficial effects of kombucha tea on reducing tissue inflammation. Our data confirms that kombucha tea effectively improves inflammatory conditions by suppressing the expression of cytokines and proinflammatory responses induced by lipid storage droplet-1 dysfunction. It was found that kombucha tea consumption alleviated the production of reactive oxygen species and activated the JNK signaling pathway, signifying its potential as an anti-inflammatory agent against systemic inflammatory responses connected to the JNK pathway. Kombucha tea reduced triglyceride accumulation by increasing the activity of Brummer (a lipase), thereby promoting lipolysis in third-instar larvae. Therefore, kombucha tea could be developed as a novel, functional beverage to protect against obesity and inflammation. Our study also highlights the potential use of this innovative model to evaluate the effects of bioactive compounds derived from natural products.

Butterfly Pea (Clitoria ternatea L.) Flower Water and Ethanol Extract: Phytochemical Screening, FTIR Analysis, and Antioxidant Activity Estimation using comparison of ABTS, DPPH, and FRAP Assays

Background: The community has empirically employed butterfly pea flower, one of the species, extensively as a traditional beverage with pharmacological benefits. The flavonoid content of these plants, particularly the anthocyanins, is assumed to be the source of the pharmacological effects. The content of the extract to be obtained will be impacted by the variation in solvent polarity. In this investigation, the butterfly pea flowers will be extracted utilizing the solvents of water and Ethanol. Objective: The goal of this study was to qualitatively assess the content of butterfly pea petal extract in water and ethanol solvents using phytochemical screening and FTIR analysis, followed by testing for antioxidant activity using three different methods, including ABTS, DPPH, and FRAP. Method: The extraction with water and ethanol solvents, phytochemical screening tests, antioxidant activity testing with DPPH assay, antioxidant capacity testing with ABTS, and quantitative FRAP assays utilizing UV-Vis spectrophotometry are all steps of this study. Results: When tested for antioxidant activity, ethanol extract produced IC50 of 113.31 0.142ppm and water extract produced IC50 of 86.67 0.485 ppm, placing water extract in the strong category and ethanol extract in the medium category. Using the FRAP assay, the antioxidant capacity of water extract and ethanol extract from butterfly pea flowers was tested, and the results were 52.8957 0.0881mgQE/g extract and 32.0051 0.0441mgQE/g extract, respectively. The antioxidant capacity test of the butterfly pea flower's ethanol and water extracts was performed using the ABTS assay, and the results were 71,497 3.29mgQE/g extract and 114,195 0.279mgQE/g extract, respectively. Conclusion: The water dan ethanol extract of butterfly pea flowers differs from one another in terms of antioxidant activity and phytochemical composition.

Use of chia (Salvia hispanica L.) seed mucilage powder as a stabilizer in the preparation of salep beverage.

Salep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p > .05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p < .05). Remarkably, sensory evaluations revealed that substituting up to 30% of SP with MP did not negatively impact the overall sensory properties of the drinks (p > .05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost-saving benefits in the production of salep drinks.

Microplastic contamination in some beverages marketed in türkiye: Characteristics, dietary exposure and risk assessment

In this study, microplastic contamination in water, natural mineral water and mineral water, sparkling soft drinks, cold tea and some traditional beverages marketed in Türkiye were assessed. Microplastics physically and chemically characterized by microscope and ATR/FT–IR, respectively. Microplastics were detected in 9 out of 47 beverage samples. A total of 250 microplastics with 5 different polymers, 2 different shapes, and 7 different colours were detected in 47 beverage samples. The average microplastic concentration was 2.24 ± 9.86 particles/L for all beverages analysed. The highest average microplastic concentration was found in mineral waters in glass bottles (average 11.3 particles/L). No microplastics were found in cold tea and other drinks. The total annual microplastic exposure from beverage consumption in male and female individuals aged >15 years was 2029 and 1786 particles/mL/year, respectively. The microplastic load index category of all beverage samples was determined as “moderate”. The average pRi level of all beverages was 117 ± 260 and the risk level was determined as “low”. The study provides evidence that microplastics are common in beverages and that microplastics are directly ingested by humans.

Optimization of fermentation conditions for the production of γ-aminobutyric acid by Lactobacillus hilgardii GZ2 from traditional Chinese fermented beverage system.

γ-Aminobutyric acid (GABA) is a crucial neurotransmitter with wide application prospects. In this study, we focused on a GABA-producing strain from a traditional Chinese fermented beverage system. Among the six isolates, Lactobacillus hilgardii GZ2 exhibited the greatest ability to produce GABA in the traditional Chinese fermented beverage system. To increase GABA production, we optimized carbon sources, nitrogen sources, temperature, pH, and monosodium glutamate and glucose concentrations and conducted fed-batch fermentation. The best carbon and nitrogen sources for GABA production and cell growth were glucose, yeast extract and tryptone. Gradual increases in GABA were observed as the glucose and monosodium glutamate concentrations increased from 10g/L to 50g/L. During fed-batch fermentation, lactic acid was used to maintain the pH at 5.56, and after feeding with 0.03g/mL glucose and 0.4g/mL sodium glutamate for 72h, the GABA yield reached 239g/L. This novel high-GABA-producing strain holds great potential for the industrial production of GABA, as well as the development of health-promoting functional foods and medical fields.

Probiotic Characteristics of Lactiplantibacillus plantarum CECT 9435 and Its Survival and Competitive Properties Under Simulated Conditions of the Child Gut Microbiota.

Probiotics are valuable microorganisms effective in reducing malnutrition-related infections in children. In this work, a collection of lactobacilli strains representative of traditional Andean fermented beverages was in vitro screened for their capability to survive the gastrointestinal transit, to adhere to the intestinal epithelium and to compete under simulated conditions of the child gut microbiota. The results allowed the selection of the riboflavin overproducing strain Lactiplantibacillus plantarum CECT 9435 based on its good rate of survival under in vitro gastrointestinal conditions when included in a food matrix representing the fortified food supplement Incaparina. The strain also showed good adhesion to HT29 cells producing mucus and outstanding performance in E. coli competition for the adhesion to this epithelial cell line. L. plantarum CECT 9435 gut performance was also evaluated in the child intestinal microbiota simulated in a dynamic gut model (BFBL simulator). The viability of the probiotic candidate in the gut conditions was high during the 7-day intervention period, reaching over 1 × 107 counts in each of the reactors simulating the three colonic regions. The transient viability of L. plantarum CECT 9435 within the child gut microbiota and its adhesion capacity to intestinal cells could facilitate the strain potential benefits as probiotic added to fortified supplementary foods destined to malnourished children.

Characterization and improvement of the leavening capacity of &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Yeasts are widely distributed in nature and can be isolated from nutrient rich substrates such as fruit and vegetable, fermented foods and beverages. Yeasts have been employed for millions of years in biotechnological applications in the production of bread, beer and wine. Saccharomyces cerevisiae is most important species when it comes to practical application in industries. Many developing countries including Nigeria spent billions of dollars annually on importation of active dry yeasts used in their baking and brewery industries. In order to reverse this trend, an attempt was made at improving the leavening capacity of S. cerevisiae isolated from locally made traditional alcoholic beverages by mutation induced by N-methyl-N-Nitro-N-Nitrosoguanidine (NTG). The yeast isolates were identified by their morphological properties and biochemical tests using standard methods. The viable counts of yeast isolated from the five alcoholic beverages employed in this study ranged between 1.4x107 and 2.4x108 CFU/mL. The yeast with the lowest percentage of occurrence (1.67%) are Geotricum candidum, Schizosaccharomyces japanicus, Sch. pombe, Candida intermedia etc. while S. cerevisiae had highest percentage of occurrence of 26.67%. S. cerevisiae PWII exhibited the highest dough rising ability among the parent strains, but S. cerevisiae M3 had the best dough rising power among the mutants. Physical examinations of the baked revealed that the bread samples produced with mutant strains compared favorably well with ones produced with commercial yeasts in terms of height, weight and volume. On the other hand bread samples produced using parent strains (PT 14 and PWII) had longer shelf life than bread from mutant and commercial strains. Sensory evaluation by taste panelists showed that the ranges of scores obtained are appearance (5.6-7.9), texture (6.3-8.1), taste (5.5-7.0), crumb (6.0-7.1) and overall acceptability (6.2-7.2). It could be concluded from this study that the leavening ability of S. cerevisiae could be enhanced by chemical mutagens and therefore could by employed in bread baking.

Antifungal efficacy of natural antimicrobial substances during the fermentation and storage of hardaliye

Hardaliye is a non-alcoholic traditional fermented beverage produced using black grapes, mustard seeds, sour cherry leaves, and sodium benzoate. In this study, the effect of using plant materials (quince leaves, green tea, mulberry leaves, linden flowers, horseradish roots) as an alternative to sodium benzoate for inhibiting yeast growth to produce additive-free hardaliye was investigated. Hardaliye samples were produced using the selected test materials, microbiological and chemical analyses were performed during fermentation (20 °C for 18 days) and storage (4 °C for 2 months) periods. Additionally, the antifungal effects of test material extracts against Saccharomyces cerevisiae in grape juice and Malt Extract Broth (MEB), as well as the survival of S. cerevisiae in grape juice containing plant materials were examined. Only mustard seed extract had inhibitory and fungicidal effects at 25 mg/mL on S. cerevisiae in MEB among the tested plant material extracts and the effect increased when used in combination with grape juice. The total phenolic contents of the hardaliye samples were in the range of 2119.26–8653.33 mg gallic acid equivalents (GAE)/L, and antioxidant activities were in the range of 30.24–93.15%. The numbers of S. cerevisiae decreased below the detection limit (<1 log CFU/mL) after 1 day in grape juice containing horseradish (5%), mustard seeds (1.5%) or sodium benzoate (0.1%). This study indicated that crushed mustard seeds at increased concentrations (1.5%), mustard seeds water extract (7.5 mg/mL), or horseradish roots (5%) have the potential to be used in the production of hardaliye as an alternative to sodium benzoate.

Effects of ultrafiltration membrane processing on the metabolic and sensory profiles of coffee extracts

In the coffee industry, the use of natural coffee extracts with differentiated attributes is desirable to drive new product development. This study evaluates the impact of ultrafiltration membrane processing on the sensory, metabolic, and physicochemical attributes of four commercially available coffee extracts: cold brew, lightly roasted, freeze concentrated and evaporated standard. The sensory analysis revealed an increase in acidity in the permeate across all extracts, with the most significant profile changes observed in the lightly roasted evaporated and evaporated extracts, accompanied by an enhancement of fruity and floral attributes. Furthermore, the permeate showed reduced total dissolved solids, while the caffeine concentration increased. Metabolomic analysis highlighted key coffee-related metabolites like cinnamic and coumaric acids, explaining observed variations due to their passage through the membrane. Our findings emphasize the potential of permeate as a coffee-based ingredient for ready-to-drink products development, providing a unique coffee experience with organoleptic profiles distinct from traditional beverages.

Effects of rice wine on the quality and flavor characteristics of yogurt

Rice wine, a traditional Chinese fermented beverage, possesses both nutritional value and unique flavor. It is anticipated to enhance the nutritional potential and flavor of yogurt. This study aimed to assess the physicochemical, antioxidant, and sensory qualities of yogurt supplemented with varying concentrations of rice wine (0%, 5%, and 20%, v/v). The results revealed alterations in acidity, water-holding capacity (WHC), total sugar, texture characteristics, and rheological properties upon the addition of rice wine. Compared to the control group, yogurt supplemented with 5% and 20% rice wine showed higher total phenol content (TPC) and increased DPPH• clearance activity. Moreover, changes were observed in the hardness, adhesiveness, and gumminess of the experimental group. The addition of 5% YSRW resulted in an increased G′ and decreased G″ compared to the control group, which indicated that rice wine could increase the gel strength of yogurt. The variety and content of flavor substances in YSRW also increased, implying that rice wine might improve the sensory acceptance of yogurt. These findings suggested that rice wine can serve as a natural additive to enhance the flavor and taste of yogurt, which made it a promising ingredient for developing functional yogurt with desirable physiological, nutritional, antioxidant, and sensory qualities.

Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs

Kefir is a traditional dairy beverage, usually made from cow or goat milk fermented with kefir grains, and has many health benefits. To elucidate the fermentation patterns of animal milk kefirs during the fermentation process and find the optimal milk types, cow, camel, goat, and donkey milk were fermented with kefir grains for 0, 1, 3, 5, and 7 days. Volatile and non-volatile metabolites and microbial changes were dynamically monitored. The results showed that volatile flavor substances were massively elevated in four kefirs on days 1–3. Lipids and carbohydrates gradually decreased, while amino acids, small peptides, and tryptophan derivatives accumulated during fermentation in four kefirs. Besides, four kefirs had similar alterations in Lactobacillus and Acetobacter, while some distinctions existed in low-abundance bacteria. Association analysis of microorganisms and volatile and non-volatile metabolites also revealed the underlying fermentation mechanism. This study found that appropriately extending the fermentation time contributed to the accumulation of some functional nutrients. Furthermore, goat and donkey milk could be the better matrices for kefir fermentation.

Anti-obesity potentiality of Lactiplantibacillus plantarum E2_MCCKT isolated from a fermented beverage, haria: a high fat diet-induced obese mice model study.

Obesity is a growing epidemic worldwide. Several pharmacologic drugs are being used to treat obesity but these medicines exhibit side effects. To find out the alternatives of these drugs, we aimed to assess the probiotic properties and anti-obesity potentiality of a lactic acid bacterium E2_MCCKT, isolated from a traditional fermented rice beverage, haria. Based on the 16S rRNA sequencing, the bacterium was identified as Lactiplantibacillus plantarum E2_MCCKT. The bacterium exhibited in vitro probiotic activity in terms of high survivability in an acidic environment and 2% bile salt, moderate auto-aggregation, and hydrophobicity. Later, E2_MCCKT was applied to obese mice to prove its anti-obesity potentiality. Adult male mice (15.39 ± 0.19g) were randomly divided into three groups (n = 5) according to the type of diet: normal diet (ND), high-fat diet (HFD), and HFD supplemented with E2_MCCKT (HFT). After four weeks of bacterial treatment on the obese mice, a significant reduction of body weight, triglyceride, and cholesterol levels, whereas, improvements in serum glucose levels were observed. The bacterial therapy led to mRNA up-regulation of lipolytic transcription factors such as peroxisome proliferator-activated receptor-α which may increase the expression of fatty acid oxidation-related genes such as acyl-CoA oxidase and carnitine palmitoyl-transferase-1. Concomitantly, both adipocytogenesis and fatty acid synthesis were arrested as reflected by the down-regulation of sterol-regulatory element-binding protein-1c, acetyl-CoA carboxylase, and fatty acid synthase genes. In protein expression study, E2_MCCKT significantly increased IL-10 expression while decreasing pro-inflammatory cytokine (IL-1Ra and TNF-α) expression. In conclusion, the probiotic Lp. plantarum E2_MCCKT might have significant anti-obesity effects on mice.

Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation

Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.

Antimicrobial and Probiotic Potential of Lactobacilli Associated with Traditional Fermented Beverages.

Fermented foods have been recognized as a source of probiotic bacteria which can have a positive effect when administered to humans and animals. Discovering new probiotics in fermented food products poses a global economic and health importance. In this study, we investigated the antimicrobial and probiotic potential of lactobacilli isolated from fermented beverages produced traditionally by ethnic groups in Northeast India. Out of thirty Lactobacilli, fifteen exhibited strong antimicrobial activity against Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter aerogenes with significant anti-biofilm and anti-quorum sensing activity. These isolates also showed characteristics associated with probiotic properties, such as tolerance to low pH and bile salts, survival in the gastric tract, auto-aggregation, and hydrophobicity without exhibiting hemolysis formation or resistance to certain antibiotics. The isolates were identified using gram staining, biochemical tests, and 16S rDNA sequencing. They exhibited probiotic potential, broad-spectrum of antibacterial activity, promising anti-biofilm, anti-quorum sensing activity, non-hemolytic, and tolerance to acidic pH and bile salts. Overall, four specific Lactobacillus isolates, Lactiplantibacillus plantarum BRD3A and Lacticaseibacillus paracasei RB10OW from fermented rice-based beverage, and Lactiplantibacillus plantarum RB30Y and Lacticaseibacillus paracasei MP11A from traditional local curd demonstrated potent antimicrobial and probiotic properties. These findings suggest that these lactobacilli isolates from fermented beverages have the potential to be used as probiotics with therapeutic benefits, highlighting the importance of traditional fermented foods for promoting gut health and infectious disease management.

Balinese Cultural Diplomacy Through Culinary Products: A Study of Semiothic Communication

Besides having a wealth of arts and culture, Bali's cultural tourism potential is also in the form of traditional culinary products. What is the variety of traditional Balinese culinary? Why can traditional Balinese culinary products be used as an effective means of communication and Balinese cultural diplomacy? As a form of qualitative research, research data was collected through literature, observation and interviews with observers of Balinese culture. The collected data is then analyzed with the semiotic theory of communication. The results of the study show that traditional Balinese food and beverage culinary products are part of the archipelago's cuisine which are formulated from local agricultural ingredients, packaged and served in a distinctive way, and have tantalizing flavors so that they develop into culinary tourism objects favored by tourists. Apart from being the cultural identity of the Balinese people, traditional Balinese culinary products are also an effective means of communication and Balinese cultural diplomacy. People who enjoy traditional Balinese culinary dishes will be more familiar with Balinese traditions and culture. Traditional Balinese culinary tourism needs to be maintained and developed. Keywords: culinary products, Bali, cultural diplomacy

Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation

Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The yeasts that contribute to Baijiu fermentation are mostly adventitious strains that show low ethanol production and stress resistance, which results in lower Baijiu yields and quality. Here, we screened S. cerevisiae strains for ethanol production and stress resistance. The best selected strain, SW4, produced a final ethanol titer of 148.1 g/L, which was 113.8% higher than the initial 69.6 g/L. Additionally, the solid-state fermentation of Baijiu with the addition of S. cerevisiae SW4 (QH) resulted in a significant increase in the relative abundance of Pediococcus and Saccharomyces at days 0–14 compared to the control (KB), which may be the main reason for the alteration of Baijiu flavor. Analysis of flavor compounds revealed that QH increased the concentration of alcohols by 44.82% relative to KB after 7 days of fermentation, as well as increasing the concentration of alcohols and esters by 13.06% and 7.11% after 28 days of fermentation. Measurement of 15 differential flavor compounds revealed that 8 were positively correlated with Saccharomyces (p ≤ 0.05), all of which are important flavor compounds contributing to the quality to Baijiu. The Baijiu yield of QH was 25.18%, which was 11.47% higher than that of KB. Overall, this study confirms the positive effects of exogenously added S. cerevisiae on the microbial community structure and flavor of Baijiu at different stages of solid-state fermentation, providing novel opportunities for improving the yield and quality of this important traditional beverage.