Editorial

3 pages, 198 KiB

Open AccessEditorial

Microbial Diversity and Safety in Fermented Beverages

by Clemencia Chaves-López and Gustavo Cordero-Bueso

Beverages 2022, 8(1), 14; https://doi.org/10.3390/beverages8010014 - 01 Mar 2022

Viewed by 2760

For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced [...] Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

Research

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13 pages, 1308 KiB

Open AccessArticle

Transcriptomic Response of L. monocytogenes to Co-Culture with S. cerevisiae

by Spiros Paramithiotis, Alexandra Katidi and Eleftherios H. Drosinos

Beverages 2021, 7(3), 55; https://doi.org/10.3390/beverages7030055 - 05 Aug 2021

Cited by 1 | Viewed by 2285

Abstract

The aim of the present study was to assess the transcriptomic response of L. monocytogenes during co-culture with three S. cerevisiae strains. For this purpose, BHI broth was inoculated with 7 log CFU·mL⁻¹ L. monocytogenes serotype 4b strain LQC 15257, isolated [...] Read more.

The aim of the present study was to assess the transcriptomic response of L. monocytogenes during co-culture with three S. cerevisiae strains. For this purpose, BHI broth was inoculated with 7 log CFU·mL⁻¹ L. monocytogenes serotype 4b strain LQC 15257, isolated from a strawberry sample and 4 log CFU·mL⁻¹ S. cerevisiae strains Y32, Y34 and Y37, isolated from spontaneous olive fermentation. Sampling took place after 24 and 48 h incubation at 5 and 20 °C. RNA was extracted, stabilized and the transcription of virulence associated genes prfA, sigB, hly, plcA, plcB, inlA, inlB, inlC and inlJ, was assessed by RT-qPCR. Co-culture with the yeast strains mostly affected the transcription of sigB and inlJ, the upregulation of which during growth at 5 °C for 24 h, reached 10.13 and 9.76 log₂(fold change), respectively. Similarly, the effect that incubation time had on the relative transcription of the genes under study was dependent on the co-cultivating yeast strain. On the other hand, the effect of the yeast strain was less pronounced when the relative transcription of the genes under study was assessed between 20 °C and 5 °C. In that case, incubation temperature seemed to have an important effect since, in the 79.2% of the samples analyzed, upregulation was evident, irrespective of yeast strain presence. These results highlight the complex trophic relationships that take place during co-existence between L. monocytogenes and S. cerevisiae. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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20 pages, 2092 KiB

Open AccessArticle

Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

by Pilar Blanco, Eva Rabuñal, Noemi Neira and David Castrillo

Beverages 2020, 6(2), 36; https://doi.org/10.3390/beverages6020036 - 01 Jun 2020

Cited by 18 | Viewed by 3892

Abstract

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. [...] Read more.

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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16 pages, 772 KiB

Open AccessArticle

Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

by Daniela Fracassetti, Stefano Massaglia, Andrea Viberti, Giulia Motta, Roberto Foschino and Ileana Vigentini

Beverages 2020, 6(2), 33; https://doi.org/10.3390/beverages6020033 - 17 May 2020

Cited by 3 | Viewed by 4739

Abstract

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and [...] Read more.

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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5 pages, 433 KiB

Open AccessCommunication

A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider

by Brianna Valliere and Sarah Harkins

Beverages 2020, 6(2), 24; https://doi.org/10.3390/beverages6020024 - 13 Apr 2020

Cited by 3 | Viewed by 4383

Abstract

Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices. In this study, fermented cider was bottled and inoculated with high populations [...] Read more.

Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices. In this study, fermented cider was bottled and inoculated with high populations of Saccharomyces cerevisiae and Zygosaccharomyces rouxii yeast. The bottles were then subjected to water bath pasteurization 60 °C at varying lengths of time. For both yeast species, populations were reduced to undetectable levels after just 1 min of processing time. Though validation of each individual process is recommended, cider producers may be able to sufficiently reduce the risks of spoilage organisms with minimal water bath pasteurization, especially when combined with other methods to reduce the presence of spoilage organisms. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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15 pages, 2274 KiB

Open AccessArticle

Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

by Hany Abdo, Claudia R. Catacchio, Mario Ventura, Pietro D’Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Hervé Alexandre, Michèle Guilloux-Bénatier and Sandrine Rousseaux

Beverages 2020, 6(1), 9; https://doi.org/10.3390/beverages6010009 - 12 Feb 2020

Cited by 8 | Viewed by 4276

Abstract

The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment [...] Read more.

The aim of this work was to study the fungal colonization of a new winery over time, specifically for Saccharomyces cerevisiae. Therefore, we analyzed the flora present before the arrival of the first harvest on the floor, the walls and the equipment of this new winery by Illumina MiSeq. The genus Saccharomyces (≤0.3%) was detected on floor and equipment but the presence of S. cerevisiae species was not reported. Wild S. cerevisiae strains were isolated from a ‘Pied de Cuve’ used during the first vintage to ensure the alcoholic fermentation (AF). Among 25 isolates belonging to this species, 17 different strains were identified highlighting a great intraspecific diversity. S. cerevisiae strains were also isolated from different vats throughout the spontaneous fermentations during the first vintage. The following year, some of these strains were isolated again during AF. Some of them (four) were found in the winery equipment before the arrival of the third harvest suggesting a potential colonization by these strains. To better understand what promotes the yeast colonization of the winery’s environment, the ability to form a biofilm on solid surfaces for eight colonizing or non-colonizing strains was studied. This capacity, different according to the strains, could partly explain the colonization observed for certain strains. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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Graphical abstract

13 pages, 1769 KiB

Open AccessArticle

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

by Orestis Tsiakkas, Carlos Escott, Iris Loira, Antonio Morata, Doris Rauhut and José Antonio Suárez-Lepe

Beverages 2020, 6(1), 4; https://doi.org/10.3390/beverages6010004 - 13 Jan 2020

Cited by 7 | Viewed by 4299

Abstract

Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile [...] Read more.

Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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Review

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22 pages, 1730 KiB

Open AccessReview

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

by Ogueri Nwaiwu, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam and Michael Ukwuru Ukwuru

Beverages 2020, 6(3), 53; https://doi.org/10.3390/beverages6030053 - 20 Aug 2020

Cited by 16 | Viewed by 11430

Abstract

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, [...] Read more.

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage. Full article

(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)

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