scholarly journals Microbiota of Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 78 ◽  
Author(s):  
Maurizio Ciani ◽  
Ilaria Mannazzu ◽  
Paola Domizio
Keyword(s):  
Raw Materials ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Special Issue ◽  
Fermented Beverages ◽  
Recent Developments ◽  
Health Promoting ◽  
Beer Production

This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.

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.

scholarly journals THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
O. S. Dulka ◽  
V. L. Prybylskiy ◽  
A. M. Кuts ◽  
S. I. Oliinyk ◽  
Nguyen Phuong Dong ◽  
...  
Keyword(s):  
Trace Elements ◽  
Raw Materials ◽  
Soft Drink ◽  
Raw Material ◽  
Yeast Cells ◽  
Alcoholic Beverages ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Fermented Beverages ◽  
Sensory Qualities

Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.

scholarly journals Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1031 ◽  
Author(s):  
Maria Valentina Ignat ◽  
Liana Claudia Salanță ◽  
Oana Lelia Pop ◽  
Carmen Rodica Pop ◽  
Maria Tofană ◽  
...  
Keyword(s):  
Technological Development ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Scientific Publications ◽  
Potential Health ◽  
Healthy Nutrition ◽  
Current Production ◽  
Production Techniques ◽  
Health Promoting ◽  
Key Aspects

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

scholarly journals Comparison of the microbial composition of African fermented foods using amplicon sequencing

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Maria Diaz ◽  
Lee Kellingray ◽  
Nwanneka Akinyemi ◽  
Oyetayo Olaoluwa Adefiranye ◽  
Arinola B. Olaonipekun ◽  
...  
Keyword(s):  
Raw Materials ◽  
Amplicon Sequencing ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Rrna Gene ◽  
Fermented Foods ◽  
African Countries ◽  
Microbial Composition ◽  
Laboratory Conditions ◽  
Locust Bean

Abstract Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.

scholarly journals Bio-Based Alternatives to Phenol and Formaldehyde for the Production of Resins

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2237 ◽  
Author(s):  
P. R. Sarika ◽  
Paul Nancarrow ◽  
Abdulrahman Khansaheb ◽  
Taleb Ibrahim
Keyword(s):  
Raw Materials ◽  
Phenol Formaldehyde ◽  
Raw Material ◽  
Wood Industry ◽  
Suitable Material ◽  
The Past ◽  
Wide Range ◽  
Recent Developments ◽  
Sustainable Materials ◽  
Materials Used

Phenol–formaldehyde (PF) resin continues to dominate the resin industry more than 100 years after its first synthesis. Its versatile properties such as thermal stability, chemical resistance, fire resistance, and dimensional stability make it a suitable material for a wide range of applications. PF resins have been used in the wood industry as adhesives, in paints and coatings, and in the aerospace, construction, and building industries as composites and foams. Currently, petroleum is the key source of raw materials used in manufacturing PF resin. However, increasing environmental pollution and fossil fuel depletion have driven industries to seek sustainable alternatives to petroleum based raw materials. Over the past decade, researchers have replaced phenol and formaldehyde with sustainable materials such as lignin, tannin, cardanol, hydroxymethylfurfural, and glyoxal to produce bio-based PF resin. Several synthesis modifications are currently under investigation towards improving the properties of bio-based phenolic resin. This review discusses recent developments in the synthesis of PF resins, particularly those created from sustainable raw material substitutes, and modifications applied to the synthetic route in order to improve the mechanical properties.

scholarly journals Nitrile Synthesis with Aldoxime Dehydratases: A Biocatalytic Platform with Applications in Asymmetric Synthesis, Bulk Chemicals, and Biorefineries

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4466
Author(s):  
Pablo Domínguez de María
Keyword(s):  
Asymmetric Synthesis ◽  
Organic Solvents ◽  
Raw Materials ◽  
Aqueous Media ◽  
Industrial Processes ◽  
Polymer Chemistry ◽  
Fine Chemicals ◽  
Mild Conditions ◽  
Bulk Chemicals ◽  
Recent Developments

Nitriles comprise a broad group of chemicals that are currently being industrially produced and used in fine chemicals and pharmaceuticals, as well as in bulk applications, polymer chemistry, solvents, etc. Aldoxime dehydratases catalyze the cyanide-free synthesis of nitriles starting from aldoximes under mild conditions, holding potential to become sustainable alternatives for industrial processes. Different aldoxime dehydratases accept a broad range of aldoximes with impressive high substrate loadings of up to >1 Kg L−1 and can efficiently catalyze the reaction in aqueous media as well as in non-aqueous systems, such as organic solvents and solvent-free (neat substrates). This paper provides an overview of the recent developments in this field with emphasis on strategies that may be of relevance for industry and sustainability. When possible, potential links to biorefineries and to the use of biogenic raw materials are discussed.

scholarly journals Introduction to the Special Issue “Radiative Transfer in the Earth Atmosphere”

Atmosphere ◽  
2021 ◽  
Vol 12 (4) ◽  
pp. 479
Author(s):  
Irina Sokolik
Keyword(s):  
Radiative Transfer ◽  
Earth Atmosphere ◽  
Special Issue ◽  
The Earth ◽  
Radiative Impact ◽  
Different Types ◽  
Recent Developments

This Special Issue aims at addressing the recent developments towards improving our understanding of the diverse radiative impact of different types of aerosols and clouds [...]

scholarly journals Special Issue on Nanoscale Thermodynamics

Nanomaterials ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 584
Author(s):  
Signe Kjelstrup
Keyword(s):  
Energy Conversion ◽  
Special Issue ◽  
Recent Developments

This Special Issue concerns recent developments of a theory for energy conversion on the nanoscale, namely nanothermodynamics [...]

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