scholarly journals The Role of Yeasts in Fermentation Processes

2020 ◽  
Vol 8 (8) ◽  
pp. 1142
Author(s):  
Sergi Maicas
Keyword(s):  
Food Processing ◽  
Climatic Conditions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Food Manufacturing ◽  
Ancient Times ◽  
Global Food

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

scholarly journals Hunting Bioactive Molecules from the Agave Genus: An Update on Extraction and Biological Potential

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6789
Author(s):  
Misael Bermúdez-Bazán ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Judith Esmeralda Urias-Silvas ◽  
Antonio Escobedo-Reyes ◽  
Mirna Estarrón-Espinosa
Keyword(s):  
Secondary Metabolites ◽  
Biological Activities ◽  
Waste Product ◽  
Bioactive Molecules ◽  
Alcoholic Beverages ◽  
Therapeutic Benefits ◽  
Biological Potential ◽  
Novel Drugs ◽  
Ancient Times

Agaves are plants used in the production of alcoholic beverages and fibers. Ever since ancient times, pre-Hispanic cultures in Mexico have used them in traditional medicine to cure different ailments. Over the years, studies of the active principles responsible for the therapeutic benefits of agaves have increased. Leaves and fibers are the main agro-wastes generated in tequila and mezcal production, while fibers are the main waste product in the textile sector. Different investigations have referred to the agro-waste from agave processing as a source of bioactive molecules called secondary metabolites (SM). Among them, phenols, flavonoids, phytosterols, and saponins have been extracted, identified, and isolated from these plants. The role of these molecules in pest control and the prospect of metabolites with the biological potential to develop novel drugs for chronic and acute diseases represent new opportunities to add value to these agro-wastes. This review aims to update the biological activities and recent applications of the secondary metabolites of the genus Agave.

scholarly journals On the role of higher alcohols in the characterization of cachaça

2020 ◽  
Vol 9 (10) ◽  
pp. e8299109135
Author(s):  
Amazile Biagioni Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Isoamyl Alcohol ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Higher Alcohols ◽  
Isobutyl Alcohol ◽  
Higher Alcohol ◽  
Three Samples ◽  
Typical Range

There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.

scholarly journals Exploring the Role of Locational Factors in the Growth of Textile Industry in Tehsil Jaranwala, District Faisalabad

2019 ◽  
Vol 10 (3) ◽  
pp. 90-93
Author(s):  
Riffaat Aziz ◽  
Ibtisam Butt ◽  
Sana Arshad
Keyword(s):  
Textile Industry ◽  
Regional Growth ◽  
Secondary Data ◽  
Climatic Conditions ◽  
Raw Material ◽  
Primary Data ◽  
Factors Affecting ◽  
Arc Gis ◽  
Textile Industries

Industrialization is a procedure which contributes to the economy of a country and plays a pivotal role in theexpansion of wealth and economic growth of a community. Textile industry has acted as the backbone of the industrialsector of Pakistan and has contributed a lot in the regional growth especially in Punjab. The present study is aimed toassess the role of locational factors that have proven favorable in the growth and successful development of textileindustry in Jaranwala tehsil, Faisalabad district. An empirical research design was selected and Jaranwala tehsil waschosen as the study area. Both primary and secondary data sources were used, and primary data were collected througha fully-structured questionnaire. Five sample sites were selected, and 75 textile industries were visited, and data wereobtained by interviewing the administrative staff of the respective textile units. The collected data were further arrangedand tabulated by using Microsoft Excel 2010, SPSS 20; Paired sample T test was performed to check the significancebetween types of industries and factors affecting the location of surveyed textile industries. Distributional and thematicmaps were prepared with the help of Arc GIS 10.1. The result of the study showed that availability of raw material,cheap labor and better climatic conditions were the most favorable factors for the location of industries in the studyarea. The study recommends the further work on other types of industries following same pattern in order to understandtheir economic progress in regional growth and development of the study area.

scholarly journals Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1035
Author(s):  
Wiktoria Liszkowska ◽  
Joanna Berlowska
Keyword(s):  
Low Temperatures ◽  
Fermented Food ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Physiological Mechanisms ◽  
Large Numbers ◽  
Volatile Organic ◽  
Beneficial Impact ◽  
Sensory Profiles

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

scholarly journals Fermentation of Bovine, Non-Bovine and Vegetable Milk

2021 ◽  
Author(s):  
Tridjoko Wisnu Murti
Keyword(s):  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Raw Material ◽  
Fermented Foods ◽  
Gastrointestinal Health ◽  
Vegetable Extract ◽  
Anti Cancer ◽  
History Of ◽  
Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

scholarly journals Role of Microbes in Plant Growth and Food Preservation

2021 ◽  
Vol 4 (2) ◽  
pp. 106-121
Author(s):  
Aqarab Husnain Gondal ◽  
Qammar Farooq ◽  
Irfan Hussain ◽  
Muhammad Danish Toor
Keyword(s):  
Plant Growth ◽  
Agricultural Production ◽  
Food Industry ◽  
Agricultural Development ◽  
Soil Microbiology ◽  
Food Preservation ◽  
Alcoholic Beverages ◽  
Fermented Foods ◽  
Global Population

Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms. Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism. Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.

scholarly journals Exploring the Role of Locational Factors in the Growth of Textile Industry in Tehsil Jaranwala, District Faisalabad

2019 ◽  
Vol 10 (3) ◽  
pp. 90-93
Author(s):  
Riffaat Aziz ◽  
Ibtisam Butt ◽  
Sana Arshad
Keyword(s):  
Textile Industry ◽  
Regional Growth ◽  
Secondary Data ◽  
Climatic Conditions ◽  
Raw Material ◽  
Primary Data ◽  
Factors Affecting ◽  
Arc Gis ◽  
Textile Industries

Industrialization is a procedure which contributes to the economy of a country and plays a pivotal role in theexpansion of wealth and economic growth of a community. Textile industry has acted as the backbone of the industrialsector of Pakistan and has contributed a lot in the regional growth especially in Punjab. The present study is aimed toassess the role of locational factors that have proven favorable in the growth and successful development of textileindustry in Jaranwala tehsil, Faisalabad district. An empirical research design was selected and Jaranwala tehsil waschosen as the study area. Both primary and secondary data sources were used, and primary data were collected througha fully-structured questionnaire. Five sample sites were selected, and 75 textile industries were visited, and data wereobtained by interviewing the administrative staff of the respective textile units. The collected data were further arrangedand tabulated by using Microsoft Excel 2010, SPSS 20; Paired sample T test was performed to check the significancebetween types of industries and factors affecting the location of surveyed textile industries. Distributional and thematicmaps were prepared with the help of Arc GIS 10.1. The result of the study showed that availability of raw material,cheap labor and better climatic conditions were the most favorable factors for the location of industries in the studyarea. The study recommends the further work on other types of industries following same pattern in order to understandtheir economic progress in regional growth and development of the study area.

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