scholarly journals Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mariana Tristezza ◽  
Lorenagostina Fantastico ◽  
Cosimo Vetrano ◽  
Gianluca Bleve ◽  
Daniela Corallo ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Southern Italy ◽  
Starter Cultures ◽  
Microbial Biodiversity ◽  
Natural Fermentation ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Indigenous Yeasts ◽  
Laboratory Assay

The characterization of autochthonousSaccharomyces cerevisiaestrains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenousS. cerevisiaestrains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)

1997 ◽  
Vol 7 (12) ◽  
pp. 775-783 ◽  
Author(s):  
Eugenio Parente ◽  
Maria Arcangela Rota ◽  
Annamaria Ricciardi ◽  
Francesca Clementi
Keyword(s):  
Southern Italy ◽  
Starter Cultures ◽  
Pasta Filata

scholarly journals Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 453 ◽  
Author(s):  
Grieco ◽  
Carluccio ◽  
Giovinazzo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Abiotic Factors ◽  
Vascular Inflammation ◽  
Starter Cultures ◽  
Grape Seeds ◽  
Yeast Strains ◽  
Polyphenolic Composition ◽  
Culture Model ◽  
Autochthonous Yeast

Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.

scholarly journals MOLECULAR CHARACTERIZATION OF DOMINANT YEAST STRAINS ISOLATED DURING ETHANOL FERMENTATION PROCESS

2020 ◽  
Vol 95 (1) ◽  
pp. 48
Author(s):  
Nádia Cristina Viana ◽  
Daniela Defavari do Nascimento ◽  
Marcos Prada ◽  
Sandra Helena Da Cruz
Keyword(s):  
Molecular Characterization ◽  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Yeast Strains

scholarly journals The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

2021 ◽  
Author(s):  
Gurmesa Tesema Keyeta
Keyword(s):  
Fermentation Process ◽  
Fermented Food ◽  
Starter Cultures ◽  
Eragrostis Tef ◽  
Fermented Foods ◽  
Industrialized Countries ◽  
Natural Fermentation ◽  
Food And Beverage ◽  
Traditional Bread ◽  
Traditional Fermented Food

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

scholarly journals Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

2021 ◽  
Vol 11 (13) ◽  
pp. 6135
Author(s):  
Fidanka Ilieva ◽  
Kire Petrov ◽  
Sanja Kostadinović Veličkovska ◽  
Natasa Gunova ◽  
Violeta Dimovska ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fermentation Process ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Commercial Yeast ◽  
Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

scholarly journals Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1549
Author(s):  
Maria Aponte ◽  
Raffaele Romano ◽  
Clizia Villano ◽  
Giuseppe Blaiotta
Keyword(s):  
Starter Cultures ◽  
High Genetic Diversity ◽  
Yeast Cultures ◽  
Autochthonous Yeast ◽  
Spontaneous Fermentations ◽  
Wild Strains ◽  
Aglianico Wine ◽  
Native Strains ◽  
Genetic Profiles

In order to evaluate dominance/implantation of starter cultures for wine fermentation, both commercial starters and wild strains were monitored during the fermentation of Greco di Tufo (GR) and Aglianico of Taurasi (AGL) musts. Preliminary characterization of commercial strains was carried out by several molecular markers. Five fermentations—four starter-inoculated and one spontaneous—were carried out in duplicates by using grapes from GR and AGL. Trials were monitored, and yeast cultures were isolated within the dominant microflora. Comparison of Interdelta patterns allowed to assess the real occurrence of both starters and indigenous strains. A high genetic diversity within S. cerevisiae strains was detected. In starter-led fermentations (except for few cases), in addition to the starter strains, indigenous S. cerevisiae biotypes were found, as well. Native strains isolated from replicates of the same fermentation showed different genetic profiles. Spontaneous fermentations were conducted, during the first 5 days, by non-Saccharomyces yeasts and, afterwards, by a high number (16 in the AGL and 20 in the GR) of S. cerevisiae biotypes. Indigenous biotypes isolated by GR revealed a high variability in oenological features and, in several cases, showed better performances than those recorded for commercial strains. The study further highlighted the low dominance of some commercial starter cultures. Moreover, autochthonous yeast strains proved to be sometimes more aggressive in terms of fermentation vigor in GR must, likely because better adapted to ecological and technological conditions occurring during winemaking. Finally, the use of such strains for production of autochthonous “pied de cuve” may be a useful strategy for lowering production cost of winemaking.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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