“Aloja”: A pre-Hispanic fermented beverage from Prosopis alba pods

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽

10.3390/foods10010139 ◽

2021 ◽

Vol 10 (1) ◽

pp. 139

Author(s):

Natalia Aparicio-García ◽

Cristina Martínez-Villaluenga ◽

Juana Frias ◽

Elena Peñas

Keyword(s):

Starter Culture ◽

Microbial Quality ◽

Pathogenic Microorganisms ◽

Gluten Free ◽

Good Source ◽

Fermented Beverage ◽

Oat Flour ◽

Hedonic Scale ◽

Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Foods ◽

10.3390/foods10020294 ◽

2021 ◽

Vol 10 (2) ◽

pp. 294

Author(s):

Sana M’hir ◽

Pasquale Filannino ◽

Asma Mejri ◽

Ali Zein Alabiden Tlais ◽

Raffaella Di Cagno ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Statistical Design ◽

Titratable Acidity ◽

Whey Permeate ◽

Overall Acceptability ◽

Fermented Beverage ◽

Oat Flour ◽

Cell Densities ◽

Positive Effect

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Foods ◽

10.3390/foods8110544 ◽

2019 ◽

Vol 8 (11) ◽

pp. 544 ◽

Cited By ~ 12

Author(s):

Łukasz Łopusiewicz ◽

Emilia Drozłowska ◽

Paulina Siedlecka ◽

Monika Mężyńska ◽

Artur Bartkowiak ◽

...

Keyword(s):

Antioxidant Activity ◽

Reducing Sugars ◽

Microbial Population ◽

Antioxidant Properties ◽

Flaxseed Oil ◽

Refrigerated Storage ◽

Minimum Level ◽

Fermented Beverage ◽

Kefir Grains ◽

Potential Substrate

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽

10.3390/beverages6010003 ◽

2020 ◽

Vol 6 (1) ◽

pp. 3 ◽

Cited By ~ 4

Author(s):

Fabrizio Iattici ◽

Martina Catallo ◽

Lisa Solieri

Keyword(s):

Starter Cultures ◽

Yeast Genome ◽

Evolutionary Engineering ◽

Fermented Foods ◽

Brewing Yeast ◽

Craft Beer ◽

Saccharomyces Pastorianus ◽

Brewing Process ◽

Fermented Beverage ◽

Increasing Demand

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

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A New Furfural Diglycoside and Other Carbohydrate Derivatives from Fermented Beverage of Prunus mume Fruit

Bulletin of the Korean Chemical Society ◽

10.5012/bkcs.2014.35.7.2162 ◽

2014 ◽

Vol 35 (7) ◽

pp. 2162-2164 ◽

Cited By ~ 2

Author(s):

Xi-Tao Yan ◽

Wei Li ◽

Ya-Nan Sun ◽

Seo Young Yang ◽

Gyu Yong Song ◽

...

Keyword(s):

Prunus Mume ◽

Fermented Beverage

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Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

Journal of Food Science and Technology ◽

10.1007/s13197-017-2637-1 ◽

2017 ◽

Vol 54 (7) ◽

pp. 2011-2019 ◽

Cited By ~ 5

Author(s):

Hasan Tanguler ◽

Serkan Selli ◽

Kemal Sen ◽

Turgut Cabaroglu ◽

Huseyin Erten

Keyword(s):

Lactic Acid ◽

Fermented Beverage

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Biomass production of Prosopis alba clones at two non-irrigated field sites in semiarid south Texas

Forest Ecology and Management ◽

10.1016/0378-1127(89)90045-5 ◽

1989 ◽

Vol 29 (3) ◽

pp. 135-150 ◽

Cited By ~ 21

Author(s):

Peter Felker ◽

Dominic Smith ◽

Charles Wiesman ◽

R.L. Bingham

Keyword(s):

Biomass Production ◽

South Texas ◽

Prosopis Alba

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Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

Applied Sciences ◽

10.3390/app11136089 ◽

2021 ◽

Vol 11 (13) ◽

pp. 6089

Author(s):

Hamza Gadhoumi ◽

Maria Gullo ◽

Luciana De Vero ◽

Enriqueta Martinez-Rojas ◽

Moufida Saidani Tounsi ◽

...

Keyword(s):

Medicinal Plants ◽

Headspace Analysis ◽

Well Being ◽

Sugarcane Molasses ◽

Spectroscopy Analysis ◽

Fermented Beverages ◽

Functional Beverages ◽

Fermented Beverage ◽

High Level ◽

Gallic Acid Equivalent

Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.

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