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Fermentation
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Research Advances in Fermented Beverages
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Research Advances in Fermented Beverages

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 28198

Special Issue Editor

Dr. Zhao Jin

E-Mail Website
Guest Editor
Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
Interests: malting; brewing; grains; fruits; antioxidants; flavor and sensory properties; food safety

Special Issue Information

Dear Colleagues,

Alcoholic and non-alcoholic beverages produced by fermentation contain beneficial microorganisms and bioactive molecules. Well-known fermented beverages include beer, kefir, kombucha, kvass, wine, and whiskey. There are also a variety of fermented beverages traditionally and/or innovatively produced in local areas and worldwide, such as gluten-free beverages, craft beer, non/low alcoholic beer, ciders, and others. Fermentation imparts unique flavor characteristics to each type of beverage, which consequently attracts a group of enthusiastic consumers. On the other hand, quality consistency, stability, and food safety are still challenging issues on fermented beverages. The mechanisms of microbiological growth and metabolite production are not clearly investigated. This Special Issue will cover advanced research and reviews on chemistry, physical chemistry, microbiology, and engineering. Topics on antioxidants, bioactivity, flavor and sensory properties, nutrients, stability, omics, new ingredients/products/processing, Saccharomyces, Lactobacilli, new strains, pre-, pro-, and postbiotics, food safety, artificial intelligence, biosynthesis, production efficiency, and sustainability would greatly fit into the theme of advances in fermented beverages. The investigation of byproduct composition and upcycling utilization is also important to the beverage fermentation. In addition, advances in new analytical techniques contribute significantly to the development of fermented beverages. Submissions on but not limited to the above topics will be considered.

Dr. Zhao Jin
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • grains
  • dairy
  • fruits
  • herbs
  • beverages
  • quality
  • antioxidants
  • flavor and sensory properties
  • stability
  • omics
  • microorganisms
  • healthy benefits
  • pre-, pro-, and postbiotics
  • food safety
  • sustainability

Published Papers (7 papers)

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Research

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17 pages, 7814 KiB  
Article
Analysis of the Microbial Diversity and Population Dynamics during the Pulque Fermentation Process
by Fernando Astudillo-Melgar, Georgina Hernández-Chávez, María Elena Rodríguez-Alegría, Francisco Bolívar and Adelfo Escalante
Fermentation 2023, 9(4), 342; https://doi.org/10.3390/fermentation9040342 - 29 Mar 2023
Cited by 1 | Viewed by 1584
Abstract
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this [...] Read more.
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this contribution, we report the analysis of the bacterial and fungal diversity through 16S rRNA gene V3–V4 fragment amplicon and ITSR1 sequencing associated with the tissue of the walls (metzal) of the cavity or cajete, where the sap accumulates in producing plants for its daily extraction, in AM, and during four fermentation stages for pulque production. The results led to determining which microorganisms detected in the plant tissue are present in AM and maintained during the fermentation process. The results showed that eight bacterial OTUs (Lactobacillus, Leuconostoc, Weisella, Lactococcus, Acetobacter, Gluconobacter, Zymomonas, and Obesumbacterium) and five fungal OTUs (Kazachstania, Kluyveromyces, Saccharomyces, Hanseniaspora, and the OTU O_Saccharomycetales) were present from metzal to AM and during all the stages of the fermentation analyzed. The detected diversity was considered the microbial core for pulque fermentation, comprising up to ~84% of the total bacterial diversity and up to ~99.6% of the fungal diversity detected in the pulque produced from three plants of A. salmiana from the locality of Huitzilac, Morelos, Mexico. This study provides relevant information on the potential microorganisms responsible for pulque fermentation, demonstrating that the core of microorganisms is preserved throughout the elaboration process and their association with the AM and fermented beverage physiochemical profile. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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15 pages, 1079 KiB  
Article
Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir
by Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk and Elke K. Arendt
Fermentation 2023, 9(1), 28; https://doi.org/10.3390/fermentation9010028 - 29 Dec 2022
Cited by 10 | Viewed by 2819
Abstract
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial [...] Read more.
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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14 pages, 926 KiB  
Article
Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer
by Mariana Muniz da Silva, Angélica Cristina de Souza, Emanuel Roberto Faria, Gustavo Molina, Nathalia de Andrade Neves, Harriman Aley Morais, Disney Ribeiro Dias, Rosane Freitas Schwan and Cíntia Lacerda Ramos
Fermentation 2022, 8(12), 748; https://doi.org/10.3390/fermentation8120748 - 16 Dec 2022
Cited by 4 | Viewed by 3102
Abstract
Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting source of microorganisms for developing fermented beverages, including beer. The objective of this [...] Read more.
Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting source of microorganisms for developing fermented beverages, including beer. The objective of this study was to evaluate kombucha SCOBY and commercial brewing yeast as a starter culture for the elaboration of beer. Three assays were performed to develop the beverage (C = control, KL = kombucha + yeast, K = kombucha). The pH, density, carbohydrates, organic acids and ethanol were evaluated during fermentation. Microbial counts (yeasts and mesophilic bacteria) and volatile compounds were recorded at the initial and final fermentation times. The content of total phenolic compounds, antioxidant capacity, color and bitterness (IBU) of the beers were determined. The results showed that kombucha-fermented wort produces a beer with differentiated characteristics. Increased lactic acid (0.73 g/L) and low alcohol content (1.3%) were observed in the K assay. Further, desired volatile compounds, such as ethyl octanoate, phenethyl acetate and 2-phenylethanol, were also found in this beer. The combination of kombucha and commercial yeast for beer production showed carbohydrate consumption and contents of organic acids similar to those of control beer, producing beers with an alcohol content of 5.9%. From the results, it was possible to observe a tendency for the content of total phenolic compounds (37.57, 33.00 and 31.64 mg/100 mL for K, KY and C assays, respectively) to increase when the wort was inoculated with kombucha. There was no difference in the antioxidant activity of the produced beers. All produced beers showed a yellowish color and a bitterness value (IBU) of 27%. The present study showed that adding kombucha as a starter culture produced beer with differentiated properties, such as high antioxidant activity, low alcohol content and sour characteristics. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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12 pages, 1056 KiB  
Article
Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study
by Madeleine L. Way, Joanna E. Jones, Rocco Longo, Robert G. Dambergs and Nigel D. Swarts
Fermentation 2022, 8(12), 687; https://doi.org/10.3390/fermentation8120687 - 28 Nov 2022
Cited by 1 | Viewed by 1557
Abstract
Terroir is an important concept linking sensory attributes to geographically specific environmental conditions. Whilst typically applied to wine, the concept of terroir could be applied to cider. To investigate the influence of the production region on base cider total phenolic content and sensory [...] Read more.
Terroir is an important concept linking sensory attributes to geographically specific environmental conditions. Whilst typically applied to wine, the concept of terroir could be applied to cider. To investigate the influence of the production region on base cider total phenolic content and sensory attributes, ciders were made using ‘Fuji’ apples sourced from three major apple growing regions in Australia. Total Phenolic Content was measured using a spectrophotometry method recently validated for use in cider. A trained panel performed descriptive sensory analysis by scoring the intensity of 12 pre-determined attributes across the ciders. The intensity of sensory attributes were found to vary significantly between regions. For instance, cider made from apples grown in Stanthorpe was scored significantly higher than ciders made from apples sourced from Batlow and Huon Valley for the attribute ‘Alcoholic’. Cider made with apples from Batlow was scored significantly higher for the attribute ‘Yeasty’ compared to cider made using apples from the Huon Valley. Cider made with apples from Stanthorpe had significantly greater total phenolic content, titratable acidity, sugar content and alcohol by volume than the two other locations. These results suggest that terroir can influence apple cider, as ciders were able to be differentiated by sensory analysis based on the geographical region from where the apples were grown. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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16 pages, 317 KiB  
Article
Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines
by Dorota Kręgiel, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak and Katarzyna Pielech-Przybylska
Fermentation 2022, 8(6), 247; https://doi.org/10.3390/fermentation8060247 - 25 May 2022
Cited by 4 | Viewed by 1914
Abstract
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and [...] Read more.
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and non-conventional yeasts: Wickerhamomyces anomalus and Dekkera bruxellensis. We investigated the assimilation profiles, enzyme fingerprinting, and metabolic profiles of yeast species, both individually and in mixed systems. The chemical complexity of apple wines was improved using the M. pulcherrima clade as co-starters. M. pulcherrima with S. cerevisiae produced a wine with a lower ethanol content, similar glycerol level, and a higher level of volatilome. However, inoculation with the Dekkera and Wickerhamomyces strains may slightly reduce this effect. The final beneficial effect of co-fermentation with M. pulcherrima may also depend on the type of fruit must. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)

Review

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19 pages, 1236 KiB  
Review
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
Fermentation 2023, 9(1), 48; https://doi.org/10.3390/fermentation9010048 - 06 Jan 2023
Cited by 13 | Viewed by 12753
Abstract
Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and [...] Read more.
Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and oolong teas, yielding various health benefits and properties. Several species of bacteria and yeasts are involved in the fermentation process, which generates many beneficial compounds, such as polyphenols, organic acids, amino acids, vitamins, minerals, organic nitrogens, and hydrolytic enzymes, which have significant health effects and therapeutic properties, such as antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. This review describes recent research on kombucha fermentation, the microbial community in SCOBY, the chemical composition of kombucha, and its health benefits. The adverse effects and prospects of kombucha production were also discussed. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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17 pages, 1787 KiB  
Review
Unveiling the Microbial Ecology behind Mezcal: A Spirit Drink with a Growing Global Demand
by Patricia Alejandra Becerra-Lucio, Elia Diego-García, Karina Guillén-Navarro and Yuri Jorge Peña-Ramírez
Fermentation 2022, 8(11), 662; https://doi.org/10.3390/fermentation8110662 - 21 Nov 2022
Cited by 1 | Viewed by 3344
Abstract
The advent of omics has expanded our knowledge of microbial ecology behind Mezcal, a fermented spirit made from the juices of cooked Agave plants (Agave spp., Asparagaceae). Mezcal has been produced in Mexico for over 200 years, however, has been in high [...] Read more.
The advent of omics has expanded our knowledge of microbial ecology behind Mezcal, a fermented spirit made from the juices of cooked Agave plants (Agave spp., Asparagaceae). Mezcal has been produced in Mexico for over 200 years, however, has been in high demand since its discovery by international markets in the last decade. Mezcal is appreciated for its diverse and complex sensory profile, which is tied to the geographic and environmental diversity of the different Mezcal-producing regions. This regional typicity is brought about by spontaneous fermentation consortia that act in loosely controlled artisanal fermentation processes. Previous works have mainly concentrated on microorganisms involved in the biosynthesis of alcohol and other volatile compounds, or from a different perspective, on culturable microorganisms (mainly yeasts) influencing the taste profile. Attention has been aimed at the richness of microbial populations in point events or under laboratory conditions, which leaves much of the biological richness out of account. Omics techniques have become powerful tools for characterizing the composition of autochthonous fermentation microbiota, regional or endemic features, and ecological processes that determine the dynamics of Mezcal fermentation. The analyses of genetic material, proteins, and metabolites allow disentangling the biological complexity of Mezcal production. This review presents the reader with an up-to-date overview of publications that discuss microbial communities in Mezcal fermentation, metabolic pathways regulated by microbial interactions, and the application of omics to characterize the spontaneous fermenting microbiota conformation and dynamics considering the subjacent ecological processes. Full article
(This article belongs to the Special Issue Research Advances in Fermented Beverages)
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