Research

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11 pages, 1773 KiB

Open AccessArticle

Effects of Four Critical Gene Deletions in Saccharomyces cerevisiae on Fusel Alcohols during Red Wine Fermentation

by Tongshuai Yan, Zexiang Wang, Haoyang Zhou, Jiaojiao He and Shishui Zhou

Fermentation 2023, 9(4), 379; https://doi.org/10.3390/fermentation9040379 - 14 Apr 2023

Cited by 1 | Viewed by 1811

Excessive fusel alcohols in red wine will bring an uncomfortable bitterness and generate an intoxicating effect, which affects the quality and attractivity of the red wine. In order to achieve better regulation of fusel alcohols in red wine, strains with LEU1 and PDC5 [...] Read more.

Excessive fusel alcohols in red wine will bring an uncomfortable bitterness and generate an intoxicating effect, which affects the quality and attractivity of the red wine. In order to achieve better regulation of fusel alcohols in red wine, strains with LEU1 and PDC5 deletions were constructed, and seven engineered yeast strains based on THI3 and BAT2 deletions were applied to red wine fermentation to dissect the effects of four critical genes on fusel alcohols during wine fermentation. The fermentation results of these recombinant strains showed that the deletion of THI3 increased the contents of n-propanol, isobutanol, and isoamyl alcohol by 48.46%, 42.01%, and 7.84%, respectively; the deletion of BAT2 decreased isoamyl alcohol and isobutanol by 32.81% and 44.91%; the deletion of PDC5 and LEU1 decreased isoamyl alcohol by 40.21% and 68.28%, while increased isobutanol by 24.31% and 142%, respectively; the deletion of THI3 exerted a negative influence on the reduction of isoamyl alcohol caused by BAT2 or PDC5 deletion; the deletion of THI3 and PDC5 had a synergistic effect on the increase of isobutanol, while BAT2 and PDC5 deletion presented no additive property to the decrease of isoamyl alcohol. Hence, it is concluded that either BAT2, PDC5, or LEU1 deletion can effectively decrease fusel alcohols, especially isoamyl alcohol, which provides an important reference for the control of fusel alcohols in red wine. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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13 pages, 764 KiB

Open AccessArticle

ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage

by Sourish Bhattacharya, Sandhya Mishra, Antonio Zuorro, Heba Hassan Salama, Alexandru Vasile Rusu and Monica Trif

Fermentation 2023, 9(2), 156; https://doi.org/10.3390/fermentation9020156 - 06 Feb 2023

Viewed by 2025

Abstract

Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its [...] Read more.

Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformis PL26 grown in an M3G medium, and its antimicrobial preservation properties for milk applications were tested. The raw milk samples containing 0.02% w/v ε-polylysine could be stored at 4 °C for up to 16 days without spoilage, however, raw milk samples without ε-polylysine as preservative spoiled on the 8th day even at 4 °C refrigeration conditions. Raw milk containing 0.02% ε-polylysine in combination with 0.2% sodium bicarbonate (added to avoid acidification) could be stored at ambient temperature (35 °C) for up to 48 h. The changes in milk composition, especially of the casein, lactose, and fat stability, during storage under different conditions with/without ε-polylysine, were studied as well. The present study proves that ε-polylysine can be successfully used as a new biopreservative. Therefore, for the dairy industry, a natural preservative to store milk at room temperature during the summer season, replacing synthetic preservatives derived from renewable sources, can be proposed. Once again, marine bacteria seem to be one of the promising sustainable and renewable sources of biologically active compounds such as new food biopreservatives Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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9 pages, 460 KiB

Open AccessCommunication

Survey on Phthalates in Beer Packaged in Aluminum Cans, PET and Glass Bottles

by Kristina Habschied, Brankica Kartalović, Dušan Lazić, Vinko Krstanović and Krešimir Mastanjević

Fermentation 2023, 9(2), 125; https://doi.org/10.3390/fermentation9020125 - 28 Jan 2023

Cited by 3 | Viewed by 2136

Abstract

Phthalates are known as endocrine disruptors and are common in plastic polymers, varnishes, and printing inks. However, they most often enter the human body through food. Plastic materials that hold food contain different chemicals, and phthalates are one of them. Phthalates can also [...] Read more.

Phthalates are known as endocrine disruptors and are common in plastic polymers, varnishes, and printing inks. However, they most often enter the human body through food. Plastic materials that hold food contain different chemicals, and phthalates are one of them. Phthalates can also be found in microplastics since microplastic particles serve as a vector for different chemicals that can be slowly released into food and beverages. The aim of this preliminary study was to determine the concentration and types of phthalates (dimethyl phthalate, diethyl phthalate, diisobutyl phthalate, dibutyl phthalate, bis (2-ethylhexyl) phthalate, di-n-octyl-phthalate) in beer packaged in aluminum cans, PET, and glass bottles. Ten aluminum-canned beers, sixteen PET-packaged, and eighteen glass-bottled beers were bought at a local food store and subjected to GC–MS analysis to quantify and qualify phthalates. The results indicate that PET-packaged beers can contain significant amounts of phthalates; in sample P10, the total sum of phthalates reached 219.82 µg/L. Especially high concentrations of dibutyl phthalate were found in all samples, but the highest concentration was detected in sample P13 at 92.17 µg/L. However, canned beers showed even higher levels of certain phthalates, such as bis (2-ethylhexyl) phthalate, which amounted to 326.81 µg/L in sample C1. In short, phthalates pose a serious health-concerning problem and should be regarded as such. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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11 pages, 568 KiB

Open AccessArticle

Production and Analysis of Beer Supplemented with Chlorella vulgaris Powder

by Queency N. Okechukwu, Parise Adadi and Elena G. Kovaleva

Fermentation 2022, 8(11), 581; https://doi.org/10.3390/fermentation8110581 - 27 Oct 2022

Cited by 1 | Viewed by 2038

Abstract

The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of C. vulgaris powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of [...] Read more.

The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of C. vulgaris powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of volatile organic compounds (VOCs) of treated versus control beers. A German Pilsner-style lager beer (GPB) was brewed and supplemented with C. vulgaris at various levels (3.3, 5, and 10 g/L) after primary fermentation. The apparent °Brix and pH was used to monitor the progress of fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H₂O₂) was used to measure the antioxidant activity of beers. Addition of C. vulgaris increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). Treatment had no effects (p > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. An increase in the concentration of C. vulgaris had no significant effects on sensory perception of enriched beers. The results showed that C. vulgaris could be used as a potential ingredient for designing functional beer with improved health benefits. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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15 pages, 969 KiB

Open AccessArticle

The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort

by Anders Bagger Sørensen, Mikael Agerlin Petersen, Arvid Garde and Nils Arneborg

Fermentation 2022, 8(11), 579; https://doi.org/10.3390/fermentation8110579 - 26 Oct 2022

Cited by 2 | Viewed by 1654

Abstract

The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it is rarely considered a starter culture in fermented beverages. In this study, we aimed to elucidate the [...] Read more.

The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it is rarely considered a starter culture in fermented beverages. In this study, we aimed to elucidate the ability of Y. lipolytica to ferment brewers’ wort containing iso-α-acid for 7 days at low and high aeration and at 20 °C and 30 °C, with a special focus on amino acid consumption and production of volatile aroma compounds. Y. lipolytica was able to grow in the wort under all four conditions, although the growth was inhibited. Furthermore, it only consumed glucose and fructose, and no ethanol was formed. Moreover, under high aeration conditions, Y. lipolytica consumed 75–80% of the amino acids in the wort. Interestingly, no esters were produced during the fermentations, and only five higher alcohols (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methyl-3-buten-1-ol, and 2-phenylethanol), two aldehydes (3-methylbutanal and (E)-2-nonenal), two ketones (cyclopentanone and 9-oxabicyclo [6.1.0]nonan-4-one), one fatty acid (3-methyl-butanoic acid), and one benzene derivate (1,2,4-trimethyl-benzene) were produced. These results may contribute to the potential use of Y. lipolytica in a traditional brewery for the production of novel beers; e.g., alcohol-free beer. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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18 pages, 3955 KiB

Open AccessArticle

Deep Ocean Water Minerals Promotes the Growth and Cordycepin Production of Cordyceps militaris Fruiting Bodies through Proteomics Regulation

by Chang-Hong Lin, Hsin-Lun Huang, Yen-Hsun Chen and Chun-Lin Lee

Fermentation 2022, 8(10), 481; https://doi.org/10.3390/fermentation8100481 - 25 Sep 2022

Viewed by 1333

Abstract

Deep ocean water (DOW) is rich in mineral nutrients, and our previous studies have confirmed that it promotes fungal growth and metabolite production. Cordycepin is a functional metabolite of Cordyceps with anti-inflammatory and antitumor properties. Although Cordyceps militaris can produce a large amount [...] Read more.

Deep ocean water (DOW) is rich in mineral nutrients, and our previous studies have confirmed that it promotes fungal growth and metabolite production. Cordycepin is a functional metabolite of Cordyceps with anti-inflammatory and antitumor properties. Although Cordyceps militaris can produce a large amount of cordycepin when DOW is used as the culture water, no study has explored the relevant regulatory mechanism through which DOW increases the adenosine and cordycepin contents. Therefore, in this study, we used 2D electrophoresis and proteomic analysis to investigate the effects of DOW with different mineral compositions on proteins in the fruiting bodies of C. militaris and to explore how DOW regulates cordycepin biosynthesis. The results indicated that the use of DOW with high magnesium and calcium contents can increase the production of cordycepin from 6.62 mg/g to 11.40 mg/g by C. militaris fruiting bodies. According to the 2D electrophoresis and proteomic analysis results of the fruiting body proteins of C. militaris cultured with DOW with different concentrations, the expression of 17 and 9 proteins was proportional to the cordycepin content and the concentration of DOW, respectively. Magnesium, sulfate, and other minerals of DOW stimulated the production of cordycepin by promoting the glycolytic pathway, producing more ATP and adenosine. It also increased the production of nucleic acids and adenosine by promoting the pentose phosphate pathway and methionine cycle, thereby promoting the growth and cordycepin production of fruiting bodies. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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14 pages, 292 KiB

Open AccessCommunication

Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions

by Tintswalo Lindi Maselesele, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi and Oluwafemi Ayodeji Adebo

Fermentation 2022, 8(9), 439; https://doi.org/10.3390/fermentation8090439 - 04 Sep 2022

Cited by 2 | Viewed by 2931

Abstract

Bitter gourd beverages are well acclaimed for their health benefits, which have propelled their consumption. The beverages are prepared through a fermentation process, which is one of the oldest means of preserving and enhancing the flavour of many foods. Optimized conditions for the [...] Read more.

Bitter gourd beverages are well acclaimed for their health benefits, which have propelled their consumption. The beverages are prepared through a fermentation process, which is one of the oldest means of preserving and enhancing the flavour of many foods. Optimized conditions for the fermentation of a bitter gourd–grape beverage were investigated in our previous study. In the present study, a statistical comparison (one-way analysis of variance (ANOVA), Tukey’s honestly significant difference (HSD) test and an independent t-test)) of grape juice, bitter gourd juice and the fermented bitter gourd–grape beverage (with and without enzymes) was carried out to find significant differences among the products. Alcohol was found to be consistent for the four products with p > 0.05, whereas significant differences (p ≤ 0.05) in the pH, antioxidant activity (ferric reducing antioxidant assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)), total titratable acidity (TTA), total soluble solids (TSS), total flavonoid content (TFC) and total phenolic content (TPC) were observed. The fermented bitter gourd–grape beverage (FBGGB) with enzymes had the highest antidiabetic potential content (27.07). The data obtained demonstrate that fermentation indeed enhances the biochemical function of vegetables (in this case, bitter gourd) and could thus be considered for the commercial processing of bitter gourd. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

Review

Jump to: Research

20 pages, 1883 KiB

Open AccessReview

Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches

by Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick and Andrew J. MacIntosh

Fermentation 2022, 8(10), 567; https://doi.org/10.3390/fermentation8100567 - 21 Oct 2022

Cited by 4 | Viewed by 3509

Abstract

Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and market factors. While many scientific [...] Read more.

Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and market factors. While many scientific studies have shown that it is both possible and desirable to include fruits in brewing operations, there is little research published on how to properly evaluate their potential for use in brewing. This review aims to introduce and discuss the ways in which fermented products are impacted by the addition of fruit with respect to the following characteristics of the fruit and final product: sugars, volatiles, color, product identity, and microbial factors. To support this review, a case study is included in which peaches were evaluated for potential use as a fruit additive in a commercial brewing application. The peach juice, pre-addition beer, and final product were assessed based upon processing characteristics, sugar content and composition, color, volatile profile, and economic suitability for various applications in fermented beverages. This paper details the methods used to evaluate fruit as a guide for considering fruit as an addition to brewing formulations. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research 2.0)

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