Recent Advances in Fermentation Microorganisms for Alcoholic Beverage Production

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 5107

Special Issue Editors


E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: biotechnology; bioethanol technology; yeast technology; alcoholic fermentation

E-Mail Website
Guest Editor
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Interests: biochemical engineering; biotechnology

Special Issue Information

Dear Colleagues,

Ethanol fermentation by various microorganisms is one of the oldest methods of producing alcoholic beverages, preserving food, enriching flavors, and providing nutrients for different foods. Alcoholic beverages are obtained by fermenting carbohydrates from a wide variety of fruit juices or the worts of starch-containing crops or cereals by fermenting microbes, including yeast such as Saccharomyces and non-Saccharomyces genera (Hanseniaspora/Kloeckera, Torulaspora, Pichia, Candida, Metschnikowia, Starmerella, Oenococcus oeni, etc.) and/or bacteria such as lactic acid bacteria.  The chemical composition, aroma, and flavor of alcoholic beverages depend directly on the formation of microbial metabolites produced during fermentation, such as ethanol and secondary metabolites, including higher alcohols, esters, carbonyl, and sulfur compounds. Therefore, the nature in which the producing microorganisms and fermentation conditions are applied provide vital factors that dictate the quality, final taste, and aroma characteristics of alcoholic and distilled beverages.

This Special Issue aims to provide a thorough research overview of various innovative biotechnological aspects of the recent advances in the application of fermentation microorganisms and their interaction during alcoholic fermentation, with a particular focus on the composition of volatile compounds that play a crucial role in the quality and sensorial characteristics of alcoholic and distilled beverages.

Dr. Vesna M. Vučurović
Prof. Dr. Ljiljana, V Mojovic
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • alcoholic beverages
  • distilled beverages
  • microorganism
  • yeast
  • bacteria
  • fermentation
  • volatile compounds
  • aroma profile
  • flavor

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

19 pages, 3958 KiB  
Article
Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage
by Federico Sizzano, Marie Blackford, Hélène Berthoud, Laurent Amiet, Sébastien Bailly, Frédéric Vuichard, Christine Monnard, Stefan Bieri, Jean-Laurent Spring, Yannick Barth, Corentin Descombes, François Lefort, Marilyn Cléroux, Scott Simonin, Charles Chappuis, Gilles Bourdin and Benoît Bach
Foods 2023, 12(24), 4485; https://doi.org/10.3390/foods12244485 - 14 Dec 2023
Viewed by 2226
Abstract
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an [...] Read more.
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of M. pulcherrima in the vinification of Chasselas musts from the 2022 vintage. M. pulcherrima was used in co-fermentation with Saccharomyces cerevisiae at both laboratory and experimental cellar scales. Our results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that M. pulcherrima contributed slightly to the aromatic profile when compared to the control vinifications. The overall results suggest that our bioprospecting strategy can guide the selection of microorganisms that can be effectively used in the winemaking process. Full article
Show Figures

Figure 1

Review

Jump to: Research

25 pages, 3245 KiB  
Review
Application of Strain Selection Technology in Alcoholic Beverages: A Review
by Xiaodie Chen, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Caihong Shen and Qiang Li
Foods 2024, 13(9), 1396; https://doi.org/10.3390/foods13091396 - 1 May 2024
Viewed by 877
Abstract
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These [...] Read more.
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world’s three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry. Full article
Show Figures

Figure 1

15 pages, 1637 KiB  
Review
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content
by Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin and Andrey V. Mardanov
Foods 2023, 12(20), 3816; https://doi.org/10.3390/foods12203816 - 18 Oct 2023
Cited by 1 | Viewed by 1532
Abstract
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is [...] Read more.
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage. These precursors are generated from arginine metabolism by wine yeasts and lactic acid bacteria. This review summarizes the mechanisms of ethyl carbamate formation, its impact on human health and methods used in winemaking to minimize its content. These approaches include genetic modification of Saccharomyces cerevisiae wine strains targeting pathways of arginine transport and metabolism, the use of lactic acid bacteria to consume arginine, direct degradation of ethyl carbamate by enzymes and microorganisms, and different technological methods of grape cultivation, alcoholic fermentation, wine aging, temperature and duration of storage and transportation. Full article
Show Figures

Figure 1

Back to TopTop