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Journal articles on the topic 'Fermentation'
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1
Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand, and Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture." Processes 10, no. 3 (March 8, 2022): 535. http://dx.doi.org/10.3390/pr10030535.
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Electro-fermentation is a novel process that consists in coupling a microbial fermentative metabolism with an electrochemical system. In such a process, the electrodes act either as the electron sinks or sources modifying the fermentation balance of a microbial fermentative metabolism and provide new options for the control of microbial activity. A theoretical framework for the analysis and control of fermentations using electro-fermentation is currently lacking. In this paper, we propose a simple electro-fermentation model in which a population of fermentative bacteria switch between two metabolic behaviors in response to different electrode potentials. We then mathematically analyze optimal strategies to maximize the production of one of the rising products in a batch fermentation using Pontryagin’s Maximum Principle. The obtained results show that, in some experimental configurations, a dynamic control of the electrode potential is required for the maximization of the desired product. Consequences of the obtained optimal strategy for driving electro-fermentation experiments are discussed through a realistic example. This analysis also highlights that the transition rates between fermentation and electro-fermentation behaviors are currently unknown and would be crucial to quantify in order to apply such a control approach.
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Alberico, Grazia, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, and Patrizia Romano. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation." Fermentation 7, no. 3 (July 13, 2021): 112. http://dx.doi.org/10.3390/fermentation7030112.
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In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.
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Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts." OENO One 57, no. 3 (July 19, 2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.
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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.
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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (February 26, 2021): 36–45. http://dx.doi.org/10.36560/14320211325.
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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.
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del Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González, and Antonio Morata. "Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines." BIO Web of Conferences 68 (2023): 02029. http://dx.doi.org/10.1051/bioconf/20236802029.
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Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some species have a better fermentative capacity and are producers of certain floral and fruity volatiles. This is the case of the two strains used in this study. Hanseniaspora vineae (HV) has a fermentative power around 8-10% v/v, low volatile acidity production and produces high levels of 2-phenylethyl acetate. Similarly, Hanseniaspora opuntiae (HO) also produces a low volatile acidity providing sweet and floral aromas, but has a fermentative power around 6% v/v, which means that it must be used in sequential fermentation with Saccharomyces cerevisiae (SC). In addition, several studies indicate that both species can increase the mouthfeel and wine body. The aim of this study was to evaluate the use of HV and HO in sequential fermentation with SC to improve the sensory profile of high quality white wines from the neutral grape variety Albillo Mayor. Fermentations were performed in triplicate in 150 L stainless steel barrels with grapes from the 2021 vintage. Pure SC fermentations were used as controls. After the fermentation, the polysaccharide content and the colour was measured, and an intensive study of the aromatic profile was done.
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Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.
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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.
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Sica, Jacopo, Chiara Vendramini, Chiara Nadai, Zeno Molinelli, Milena Carlot, Alessio Giacomini, and Viviana Corich. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation." PLOS ONE 19, no. 4 (April 29, 2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.
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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.
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Schmechel, Carmen. "Descartes on fermentation in digestion: iatromechanism, analogy and teleology." British Journal for the History of Science 55, no. 1 (January 11, 2022): 101–16. http://dx.doi.org/10.1017/s0007087421000819.
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AbstractFermentation is a cornerstone phenomenon in Cartesian physiology, accounting for processes such as digestion or blood formation. I argue that the previously unrecognized conceptual tension between the terms ‘fermentation’ and ‘concoction’ reflects Descartes's efforts towards a novel, more thoroughly mechanistic theory of physiology, set up against both Galenism and chymistry. Similarities with chymistry as regards fermentation turn out either epistemologically superficial, or based on shared earlier sources. Descartes tentatively employs ‘fermentation’ as a less teleological alternative to ‘concoction’, later renouncing the explicit use of the term, possibly to avoid chymical overtones. However, his continued use of analogies with fermentative processes in the natural world and in winemaking, coupled with a strong ontological commitment (the stance that the physiological processes are actual fermentations), leads to a reintroduction of natural teleology in his medical system, which I argue may be understood in an Aristotelian sense of ‘simple necessity’. The paper reveals a more nuanced account of Cartesian fermentative medicine, delineating some of its tensions with regard to chymistry as they play out in the dynamics of fermentation and concoction, and linking the analogies to fermentation processes to the difficulties in erasing teleology altogether.
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Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk, and Elke K. Arendt. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir." Fermentation 9, no. 1 (December 29, 2022): 28. http://dx.doi.org/10.3390/fermentation9010028.
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Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed.
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Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh, and Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati." PeerJ 4 (March 10, 2016): e1751. http://dx.doi.org/10.7717/peerj.1751.
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Background.Not all yeast alcohol dehydrogenase 2 (ADH2) are repressed by glucose, as reported inSaccharomyces cerevisiae.Pichia stipitisADH2 is regulated by oxygen instead of glucose, whereasKluyveromyces marxianusADH2 is regulated by neither glucose nor ethanol. For this reason, ADH2 regulation of yeasts may be species dependent, leading to a different type of expression and fermentation efficiency.Lachancea fermentatiis a highly efficient ethanol producer, fast-growing cells and adapted to fermentation-related stresses such as ethanol and organic acid, but the metabolic information regarding the regulation of glucose and ethanol production is still lacking.Methods.Our investigation started with the stimulation of ADH2 activity fromS. cerevisiaeandL. fermentatiby glucose and ethanol induction in a glucose-repressed medium. The study also embarked on the retrospective analysis of ADH2 genomic and protein level through direct sequencing and sites identification. Based on the sequence generated, we demonstrated ADH2 gene expression highlighting the conserved NAD(P)-binding domain in the context of glucose fermentation and ethanol production.Results.An increase of ADH2 activity was observed in starvedL. fermentati(LfeADH2) andS. cerevisiae(SceADH2) in response to 2% (w/v) glucose induction. These suggest that in the presence of glucose, ADH2 activity was activated instead of being repressed. An induction of 0.5% (v/v) ethanol also increased LfeADH2 activity, promoting ethanol resistance, whereas accumulating acetic acid at a later stage of fermentation stimulated ADH2 activity and enhanced glucose consumption rates. The lack in upper stream activating sequence (UAS) and TATA elements hindered the possibility of Adr1 binding to LfeADH2. Transcription factors such as SP1 and RAP1 observed in LfeADH2 sequence have been implicated in the regulation of many genes including ADH2. In glucose fermentation,L. fermentatiexhibited a bell-shaped ADH2 expression, showing the highest expression when glucose was depleted and ethanol-acetic acid was increased. Meanwhile, S. cerevisiaeshowed a constitutive ADH2 expression throughout the fermentation process.Discussion.ADH2 expression inL. fermentatimay be subjected to changes in the presence of non-fermentative carbon source. The nucleotide sequence showed that ADH2 transcription could be influenced by other transcription genes of glycolysis oriented due to the lack of specific activation sites for Adr1. Our study suggests that if Adr1 is not capable of promoting LfeADH2 activation, the transcription can be controlled by Rap1 and Sp1 due to their inherent roles. Therefore in future, it is interesting to observe ADH2 gene being highly regulated by these potential transcription factors and functioned as a promoter for yeast under high volume of ethanol and organic acids.
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Nelson, James, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, and Roger Boulton. "Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model." Fermentation 11, no. 1 (December 25, 2024): 4. https://doi.org/10.3390/fermentation11010004.
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The adoption of sensors to monitor wine fermentation enables the collection of large datasets that relate the initial juice chemistry, density and temperature patterns during fermentation to fermentation outcomes. Wine kinetic models are now being applied to commercial fermentations in real time to identify abnormal or sluggish fermentations. In this work, 222 red wine fermentations from five harvests at two commercial wineries were evaluated by a wine fermentation model. The model parameters, initial juice chemistries and fermentation outcomes were analyzed for trends and relationships between them. While the fermentations with higher initial assimilable nitrogen concentrations had higher maximum fermentation rates, this did not guarantee successful fermentation outcomes in the tailing stage of the fermentation. Neither the initial, final, minimum and maximum temperatures, nor the initial pH, titratable acidity, measured yeast-assimilable nitrogen and primary amino nitrogen concentrations had any significant correlation with the maximum fermentation rate or successful completion of the fermentation. These results suggest that the initial juice-assimilable nitrogen measurements for these juices are of limited use in predicting slower and incomplete fermentation outcomes.
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Hallenbeck, P. C. "Fundamentals of the fermentative production of hydrogen." Water Science and Technology 52, no. 1-2 (July 1, 2005): 21–29. http://dx.doi.org/10.2166/wst.2005.0494.
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The molecular details behind hydrogen evolution during fermentation are reviewed. Hydrogen is evolved by hydrogenase, a class of enzymes containing complex metallo-centers. In most cases, sugars are degraded to pyruvate which in turn is converted to a variety of fermentation products. Various pathways leading to fermentative hydrogen generation are outlined and discussed. Thermophilic fermentations have higher yields than mesophilic ones. Yields are thought to be limited to 4H2 per glucose under standard conditions. The highlights of some actual studies of fermentations are presented and ways of potentially increasing hydrogen yields are discussed. It may be possible to achieve higher hydrogen yields by carrying out fermentations under microaerobic conditions where limited respiration could provide additional reducing power to drive the nearly complete conversion of sugar substrates to hydrogen.
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Malićanin, Marko, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović, and Dragiša Savić. "Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine." Horticulturae 8, no. 3 (February 28, 2022): 212. http://dx.doi.org/10.3390/horticulturae8030212.
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The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.
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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (July 20, 2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.
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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos). Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae. QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism. Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed). Keywords: fermentation, respiration, Saccharomyces cerevisiae.
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Feghali, Nadine, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem, and Marilena Budroni. "Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine." Fermentation 6, no. 2 (April 22, 2020): 43. http://dx.doi.org/10.3390/fermentation6020043.
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In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.
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van Wyk, Niël, Florian Michling, Dennis Bergamo, Sylvia Brezina, Isak S. Pretorius, Christian von Wallbrunn, and Jürgen Wendland. "Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains." Foods 9, no. 6 (June 2, 2020): 717. http://dx.doi.org/10.3390/foods9060717.
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Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.
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Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.
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Li, Shuai, Yueran Han, Ming Yan, Shuyi Qiu, and Jun Lu. "Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu." Foods 14, no. 2 (January 14, 2025): 245. https://doi.org/10.3390/foods14020245.
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Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield and quality. This study used three machine learning models (Logistic Regression, KNN, and Random Forest) combined with multi-omics (metagenomics and flavoromics) to develop a classification model for abnormal fermentation. SHAP analysis identified 13 Sub-Temp Fermentation and 9 Waistline microbial biomarkers, along with 9 Sub-Temp Fermentation and 12 Waistline flavor biomarkers. Komagataeibacter and Gluconacetobacter are key for normal fermentation, while Ligilactobacillus and Lactobacillus are critical in abnormal cases. Excessive acid and ester markers caused unbalanced aromas in abnormal fermentations. Additionally, ecological models reveal the bacterial community assembly in abnormal fermentations was influenced by stochastic factors, while the fungal community assembly was influenced by deterministic factors. RDA analysis shows that moisture significantly drove Sub-Temp fermentation. Differential gene analysis and KEGG pathway enrichment identify metabolic pathways for flavor markers. This study provides a theoretical basis for regulating stacking fermentation and ensuring Baijiu quality.
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Roca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran, and María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2 (January 22, 2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.
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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
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Carbonero-Pacheco, Juan, Florina Constanta-Mustafa, Raquel Muñoz-Castells, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez, and Jaime Moreno-García. "Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must." Fermentation 10, no. 10 (September 27, 2024): 498. http://dx.doi.org/10.3390/fermentation10100498.
Full textAbstract:
This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employing a matrix composed by Aspergillus oryzae (pellet-forming fungus recognized as GRAS), sequential fermentations with non-immobilized yeast cells (SqF), and a control of spontaneous fermentation (SpF). To carry out these fermentations, Pedro Ximénez grape must was used and two non-Saccharomyces yeast strains, Debaryomyces hansenii LR1 and Metschnikowia pulcherimma Primaflora, and the Saccharomyces cerevisiae X5 strain were used. The wines produced were subjected to microbiological and chemical analyses in which metabolites that positively influence the wine profile, such as 1,1-diethoxyethane and decanal, are only produced in the SqFMB condition, and others, like nonanal, were detected in higher concentrations than in SqF and SpF. Microbiological analyses show that less non-Saccharomyces yeasts were isolated in the SqFMB condition than in SqF, which indicates an efficiency in the inoculation and removal method proposed. These results conclude that microbial biocapsules seem to be a good yeast carrier for wine elaboration; however, modulation of some variables like yeast concentration inocula, the employment of preadaptation methods or the use of yeast species with higher fermentative power need to be tested to improve the novel methodology.
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Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
Full textAbstract:
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (June 2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.
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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain cultures. The strain selected for the H2S negative character kept its viability during successive recyclings, with contamination levels not detected by the method of analysis. It also presented a kinetic behavior similar to that of baker yeast, either in single or mixed culture fermentations, opening new possibilities for further work on quality control of cell recycling in the alcoholic fermentation process.
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Guerrini, Simona, Viola Galli, Silvia Mangani, and Lisa Granchi. "Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine." Fermentation 10, no. 3 (March 6, 2024): 148. http://dx.doi.org/10.3390/fermentation10030148.
Full textAbstract:
Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only a few surveys have examined the effect of these treatments on the yeast microbiota of grapes and wine. Therefore, this study aimed to evaluate how cryoextraction (freezing the grape with liquid nitrogen) and cold pre-fermentative maceration (at 5 °C for 48 h) affect the Saccharomyces and non-Saccharomyces populations during the winemaking process of red grapes, cv Sangiovese, conducted at two temperatures (20 and 30 °C). This research analyzed the concentration of various yeast species, their fermentation abilities, and the resulting wine’s aromatic profile. The Principal Component Analysis performed on yeast concentrations during the fermentations of various wines did not group the experimental wines based on treatment. However, the same groupings were highlighted when the concentrations of the volatile compounds, quantified in the experimental wines, were processed using the same statistical approach. Therefore, cryoextraction and cold pre-fermentative maceration seem to contribute less to the aromatic profile than the yeasts involved in the fermentation process.
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Gou, Xuelei, Weisi Zhang, Xiaoli Luo, Pei Zhou, Shasha Zhang, Rong He, Rong Hua, Surui Wu, and Dafeng Sun. "Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation." Fermentation 10, no. 8 (August 17, 2024): 428. http://dx.doi.org/10.3390/fermentation10080428.
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This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii, co-fermentation had lower levels of certain biogenic amines. Co-fermented P. eryngii had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii, highlighting their potential for the fermentation of edible mushrooms.
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Pejin, Jelena, Olgica Grujic, Sinisa Markov, Suncica-Tanackov Kocic, Dragoljub Cvetkovic, and Ilija Tanackov. "Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 229–38. http://dx.doi.org/10.2298/zmspn0508229p.
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Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8?C and 14?C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.
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Ellacuriaga, Marcos, María Victoria Gil, and Xiomar Gómez. "Syngas Fermentation: Cleaning of Syngas as a Critical Stage in Fermentation Performance." Fermentation 9, no. 10 (October 9, 2023): 898. http://dx.doi.org/10.3390/fermentation9100898.
Full textAbstract:
The fermentation of syngas is an attractive technology that can be integrated with gasification of lignocellulosic biomass. The coupling of these two technologies allows for treating a great variety of raw materials. Lignin usually hinders microbial fermentations; thus, the thermal decomposition of the whole material into small molecules allows for the production of fuels and other types of molecules using syngas as substrate, a process performed at mild conditions. Syngas contains mainly hydrogen, carbon monoxide, and carbon dioxide in varying proportions. These gases have a low volumetric energy density, resulting in a more interesting conversion into higher energy density molecules. Syngas can be transformed by microorganisms, thus avoiding the use of expensive catalysts, which may be subject to poisoning. However, the fermentation is not free of suffering from inhibitory problems. The presence of trace components in syngas may cause a decrease in fermentation yields or cause a complete cessation of bacteria growth. The presence of tar and hydrogen cyanide are just examples of this fermentation’s challenges. Syngas cleaning impairs significant restrictions in technology deployment. The technology may seem promising, but it is still far from large-scale application due to several aspects that still need to find a practical solution.
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Miller, Konrad V., Even Arefaine, Ardic Arikal, Annegret Cantu, Raul Cauduro Girardello, Anita Oberholster, Hildegarde Heymann, and David E. Block. "Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process." Fermentation 8, no. 6 (June 7, 2022): 268. http://dx.doi.org/10.3390/fermentation8060268.
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White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to increase winery processing capacity. Prior attempts to speed fermentations via increasing temperature have resulted in unpalatable wine, and continuous fermentation processing is uneconomical and impractical in the winery setting. In this work, we measured yeast nutrient consumption as a function of fermentation progression at the 300 mL scale, and from this derived an equation to optimize yeast nutrient concentration as a function of fermentation progression. These findings were applied at the pilot scale in 150 L fermentors, which resulted in a 60% cycle time reduction versus “best practices” control fermentations. The resultant wines were compared via GC-MS as well as by a trained sensory panel. Organoleptic analysis found statistically significant, but overall, small differences in sensory characteristics between the control and process intensified wines. This intensified fermentation process shows great promise for fermented beverage producers wishing to maximize equipment utilization and debottleneck wineries or other beverage fermentation facilities.
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Estela-Escalante, Waldir D., Jimy J. Perez-Escalante, Eduardo L. Fuentes-Navarro, and Ricardo M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical & biochemical engineering quarterly 34, no. 2 (2020): 105–14. http://dx.doi.org/10.15255/cabeq.2020.1808.
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The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14°Plato laboratory malt wort indicated good stability in terms of physical integrity (confirmed by SEM observation). The fermentation time was shortened to four days, and the rates of reducing sugar consumption and ethanol production were improved when compared to fermentations carried out with free suspended cells. These results show a promising potential of grapefruit peel as support material in beer fermentation.
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Ambarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum, and Munir Eti Wulanjari. "Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours." International Food Research Journal 29, no. 4 (August 19, 2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.
Full textAbstract:
Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation, and in 1% ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile, native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours, as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However, cereal flours’ chemical and functional properties remain unchanged during fermentation, except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours, while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours, especially lipid, protein, and dietary fibre. Meanwhile, waxy coix and white maize flours had the highest folate.
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Ruiz-Rodríguez, Ana, Miguel Palma, and Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines." Foods 10, no. 5 (May 11, 2021): 1053. http://dx.doi.org/10.3390/foods10051053.
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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.
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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.
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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.
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Cus, Franc, Neza Cadez, and Peter Raspor. "Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation." Zbornik Matice srpske za prirodne nauke, no. 121 (2011): 85–101. http://dx.doi.org/10.2298/zmspn1121085c.
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Impact of three fungicides against B. cinerea (iprodione, pyrimethanil and f ludioxonil plus cyprodinil) on the population of Saccharomyces cerevisiae strains during the spontaneous alcoholic fermentation was studied. With regard to the use of fungicides in the vineyard at two stages of the grapevine growth we followed four different spontaneous fermentations: control, iprodione, pyrimethanil and f ludioxonil plus cyprodinil. The fungicide residues in the grapes were determined by GC/MS system and the fermentations were followed by changes in yeast, sugar, and ethanol concentrations using colony counting and HPLC. The karyotype analysis of 473 isolates was done by pulsed-field gel electrophoresis. The fungicide residues in the grapes at the harvest were below the maximum residue limits. Isolates of S. cerevisiae were classified into 15 karyotype groups. The duration of the processes and the populations of the karyotypes differed between the fermentations. The iprodione and control fermentations lasted 36 days with the prevalence of karyotype A while the fludioxonil plus cyprodinil fermentation lasted 50 days and karyotype D led the process. In the pyrimethanil fermentation, none of the karyotypes prevailed in the must and the fermentation lasted much longer than others did (68 days). The results showed that the fungicide residues have an influence on the fermentation kinetics and selection of S. cerevisiae strains during the spontaneous alcoholic fermentation and therefore should be considered as an important factor that may indirectly influence the formation of fermentation aroma in the wine produced by such process.
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Escott, Carlos, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, and Antonio Morata. "Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light." Foods 10, no. 6 (June 18, 2021): 1416. http://dx.doi.org/10.3390/foods10061416.
Full textAbstract:
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector—HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy—UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector—GC-FID), oenological parameters (Fourier transform Infrared spectroscopy—FT-IR) and structural damage of the skin (atomic force microscopy—AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.
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Valera, María José, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa, and Francisco Carrau. "Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora." Fermentation 7, no. 3 (August 21, 2021): 162. http://dx.doi.org/10.3390/fermentation7030162.
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Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcohols through a highly acetylation capacity might explain an adaption to fermentative environments. It was concluded that, although H. vineae show close alcohol fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.
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Martín-García, Alba, Aitor Balmaseda, Albert Bordons, and Cristina Reguant. "Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation." OENO One 54, no. 1 (February 29, 2020): 101–8. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2906.
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Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.
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Luzzini, Giovanni, Davide Slaghenaufi, and Maurizio Ugliano. "Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation." Foods 10, no. 10 (October 15, 2021): 2474. http://dx.doi.org/10.3390/foods10102474.
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Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.
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Bencresciuto, Grazia Federica, Claudio Mandalà, Carmela Anna Migliori, Lucia Giansante, Luciana Di Giacinto, and Laura Bardi. "Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents." Fermentation 10, no. 6 (May 24, 2024): 278. http://dx.doi.org/10.3390/fermentation10060278.
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The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the production of SCOs with targeted technological properties from Lipomyces starkeyi in fermentation under controlled temperatures was assessed. A dairy effluent (scotta) was used as the fermentation substrate to improve the economic sustainability of the process. Batch aerobic fermentations were carried out in a fermenter at two different temperatures (25 °C and 30 °C). The fermentation yields and SCO FA profiles were analyzed. The highest yields of biomass (9.76 g L−1) and microbial oil (1.83 g L−1) were obtained from fermentations carried out at 30 °C. Furthermore, a significantly lower content (46% vs. 55%) of unsaturated FAs and higher content (11% vs. 1.5%) of shorter-chain saturated FAs, with myristic acid almost matching stearic acid, were detected at 30 °C in comparison to 25 °C. Very low peroxide values were also found (0.14 meq O2 kg−1 at 30 °C and 0 meq O2 kg−1 at 25 °C). These results indicate that these SCOs were highly oxidation-resistant, and that a higher fermentation temperature improves their oxidative stability and tribophysical features. The biodiesels’ technological properties, calculated from the FA composition, were within the limits of both U.S. standards and E.U. regulations. Then, SCOs produced from L. starkeyi by fermentation of dairy effluents carried out under controlled temperature can be considered a suitable alternative to vegetable oils to produce biodiesel and biolubricants.
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Mestre Furlani, María Victoria, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, and Eduardo Dellacassa. "Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts." Fermentation 10, no. 12 (December 19, 2024): 657. https://doi.org/10.3390/fermentation10120657.
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The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated 50 NS yeast strains from Argentina’s Cuyo wine region. Torulaspora delbrueckii was selected for sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative and physiological characteristics. Sequential inoculation resulted in a significant increase in fruity and spicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, and ethyl octanoate, as well as terpenes like limonene and linalool. Sensory analysis revealed that beers produced with T. delbrueckii were characterized by a more complex aroma profile, with significant increases in fruity, floral, and herbaceous notes. Additionally, the sequential fermentation strategy resulted in a higher apparent attenuation compared to pure T. delbrueckii fermentation, indicating improved sugar utilization. These findings highlight the potential of NS yeasts to enhance beer sensory characteristics. Combining NS yeasts with traditional Saccharomyces strains creates beers with distinctive flavors, expanding brewing possibilities. Sequential inoculation strategies offer a viable approach to harnessing the benefits of NS yeasts while ensuring fermentation. This research demonstrates the potential of NS yeasts to enrich the sensory experience of drinking craft beer, paving the way for further innovation in the brewing industry.
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Barrón-Álvarez, Nayeli, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera, and Francisco Javier Alarcon-Aguilar. "Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia." Beverages 8, no. 3 (September 7, 2022): 55. http://dx.doi.org/10.3390/beverages8030055.
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Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to measure microbial growth, pH, acidity, sugars, soluble protein, polyphenols and flavonoids, antioxidant activity, and effects on glycemia. In native fermentation, the growth of total microorganisms increased up to 32 h, decreasing at the end of the process. In Lp fermentation, total microorganisms increased until 16 h to stay constant at the end, with a predominance of Lp. The pH and the sugars decreased in the two fermentations, while polyphenol and flavonoid increased. In spontaneous fermentation, these changes were lesser. Both fermentations, like fresh juice, preserve functional properties (antioxidant, alpha-glucosidase inhibition, and hypoglycemia). The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties.
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Chen, Shuoyu, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee, and Shao-Quan Liu. "Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten." Fermentation 10, no. 2 (January 24, 2024): 75. http://dx.doi.org/10.3390/fermentation10020075.
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A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.
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Henderson, Clark M., Michelle Lozada-Contreras, Vladimir Jiranek, Marjorie L. Longo, and David E. Block. "Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains." Applied and Environmental Microbiology 79, no. 1 (October 12, 2012): 91–104. http://dx.doi.org/10.1128/aem.02670-12.
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ABSTRACTOptimizing ethanol yield during fermentation is important for efficient production of fuel alcohol, as well as wine and other alcoholic beverages. However, increasing ethanol concentrations during fermentation can create problems that result in arrested or sluggish sugar-to-ethanol conversion. The fundamental cellular basis for these problem fermentations, however, is not well understood. Small-scale fermentations were performed in a synthetic grape must using 22 industrialSaccharomyces cerevisiaestrains (primarily wine strains) with various degrees of ethanol tolerance to assess the correlation between lipid composition and fermentation kinetic parameters. Lipids were extracted at several fermentation time points representing different growth phases of the yeast to quantitatively analyze phospholipids and ergosterol utilizing atmospheric pressure ionization-mass spectrometry methods. Lipid profiling of individual fermentations indicated that yeast lipid class profiles do not shift dramatically in composition over the course of fermentation. Multivariate statistical analysis of the data was performed using partial least-squares linear regression modeling to correlate lipid composition data with fermentation kinetic data. The results indicate a strong correlation (R2= 0.91) between the overall lipid composition and the final ethanol concentration (wt/wt), an indicator of strain ethanol tolerance. One potential component of ethanol tolerance, the maximum yeast cell concentration, was also found to be a strong function of lipid composition (R2= 0.97). Specifically, strains unable to complete fermentation were associated with high phosphatidylinositol levels early in fermentation. Yeast strains that achieved the highest cell densities and ethanol concentrations were positively correlated with phosphatidylcholine species similar to those known to decrease the perturbing effects of ethanol in model membrane systems.
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Henderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae." Applied and Environmental Microbiology 79, no. 17 (June 28, 2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.
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ABSTRACTDuring alcoholic fermentation,Saccharomyces cerevisiaeis exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at “normal” temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using threeSaccharomyces cerevisiaestrains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermentingS. cerevisiaemodulates its membrane lipid composition in a temperature-dependent manner.
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Canonico, Laura, Alice Agarbati, Francesca Comitini, and Maurizio Ciani. "Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale." Beverages 8, no. 3 (August 19, 2022): 49. http://dx.doi.org/10.3390/beverages8030049.
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The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and compared with spontaneous and pure S. cerevisiae fermentation trials in Verdicchio grape juice. Torulaspora delbrueckii together with the other two non-Saccharomyces strains (L. thermotolerans, S. bombicola) in multi-sequential fermentations was also evaluated. Wines, obtained under winery vinification conditions, were evaluated for their analytical and sensorial profile. The results indicated that each fermentation gave peculiar analytical and aromatic features of the final wine. L. thermotolerans trials are characterized by an increase of total acidity, higher alcohols and monoterpenes as well as citric and herbal notes. S. bombicola trials showed a general significantly high concentration of phenylethyl acetate and hexyl acetate and a softness sensation while multi-sequential fermentations showed a balanced profile. Spontaneous fermentation was characterized by the production of acetate esters (ethyl acetate and isoamyl acetate), citrus and herbal notes, and tannicity. The overall results indicate that multi-starter fermentations could be a promising tool tailored to the desired features of different Verdicchio wine styles.
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Mills, David A., Eric A. Johannsen, and Luca Cocolin. "Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations." Applied and Environmental Microbiology 68, no. 10 (October 2002): 4884–93. http://dx.doi.org/10.1128/aem.68.10.4884-4893.2002.
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ABSTRACT Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Candida species. However, higher populations of non-Saccharomyces yeasts persisted in ambient-temperature fermentations, with Candida and, to a lesser extent, Kluyveromyces species remaining long after the fermentation was dominated by Saccharomyces. In general, denaturing gradient gel electrophoresis profiles of yeast ribosomal DNA or rRNA amplified from the fermentation samples correlated well with the plating data. The direct molecular methods also revealed a Hanseniaspora osmophila population not identified in the plating analysis. rRNA analysis also indicated a large population (>106 cells per ml) of a nonculturable Candida strain in the high-temperature fermentation. Monoculture analysis of the Candida isolate indicated an extreme fructophilic phenotype and correlated with an increased glucose/fructose ratio in fermentations containing higher populations of Candida. Analysis of wine fermentation microbial ecology by using both culture-dependent and -independent methods reveals the complexity of yeast interactions enriched during spontaneous fermentations.
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Zhang, Da Wei, Wen Bin Dong, Dan Zhang, Lei Jin, Jie Zhang, De Ming Li, and Hui Dong Li. "Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine." Advanced Materials Research 317-319 (August 2011): 2388–92. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.2388.
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The two controlled inoculation procedures of simultaneous and sequential fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS were studied in pear wine. The sugar consumption and ethanol product were delayed in the course of simultaneous fermentation contrary to the single fermentation. However in the sequential fermentation the effect was less than the simultaneous fermentation. In this work the function of malic acid degradation in the sequential fermentation was better than the simultaneous fermentation. The pH value of the pear wine came to 3.9 after the sequential fermentation. The change tendency of the yeast population after adding Lactobacliius acidophilus WS was similar to the yeast single fermentation in the simultaneous and sequential fermentation. But the cell population was went down in the course of the fermentation. The population of Lactobacliius acidophilus WS in the course of the two kinds of fermentation methods showed no significantly differences.
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Liu, Jing Hui, Wi Di Zhang, Fang Yin, Jing Liu, Xing Ling Zhao, Shi Qing Liu, Ling Xu, Yu Bao Chen, and Hong Yang. "Effects of Different Treatments on Properties of Biogas Fermentation with Ginger Skin." Advanced Materials Research 953-954 (June 2014): 284–89. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.284.
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In order to obtain gas potential and characteristics of ginger skin in biogas fermentation as raw material, and explore effect of different treatments on properties of biogas fermentation with ginger skin. At the temperature of 30°C, biogas fermentations with ginger skin were treated in two ways (natural decay and mixed with pig manure). Experiments were respectively set five different treatments (direct fermentation, natural decay, adding pig manure after natural decay (TS content of pig manure / TS content of ginger skin were respectively 1:1, 2:1 and 3:1)). The results showed gas potential of ginger skin and total gas production were respectively 118.08ml/gTS and 320ml, after the 11th day, the fermentation was in a serious acidification, as a result of stopping gas production. The fermentations with ginger skin which went through natural decay and adding pig manure after natural decay can both eliminate acidification which caused by use of ginger skin directly, and conduce to the fermentation with ginger skin. The fermentation with ginger skin which went through natural decay had higher degradation rate of TS, total gas production, TS gas potential and methane content than fermentation with ginger skin directly.
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Monte Alegre, Ranulfo, Maurício Rigo, and Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile." Brazilian Archives of Biology and Technology 46, no. 4 (December 2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.
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In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates investigated compared to similar fermentations without chrysotile.
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van Holst Pellekaan, Nicholas, Michelle E. Walker, Tommaso L. Watson, and Vladimir Jiranek. "‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System." Fermentation 7, no. 4 (September 24, 2021): 205. http://dx.doi.org/10.3390/fermentation7040205.
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When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate sample density sufficient to assess enough candidates to be considered even medium throughput. Two robotic platforms have been developed that address these technological shortfalls. Both are built on commercially available liquid handling platforms fitted with custom labware. Results are presented detailing fermentation performance as compared to current best practice, i.e., shake flasks fitted with airlocks and sideports. The ‘TeeBot’ is capable sampling from 96 or 384 fermentations in 100 mL or 30 mL volumes, respectively, with airlock sealing and minimal headspace. Sampling and downstream analysis are facilitated by automated liquid handling, use of 96-well sample plate format and temporary cryo-storage (<0 °C).
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Iram, Attia, Ali Ozcan, Irfan Turhan, and Ali Demirci. "Production of Value-Added Products as Food Ingredients via Microbial Fermentation." Processes 11, no. 6 (June 3, 2023): 1715. http://dx.doi.org/10.3390/pr11061715.
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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations.
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Dorta, Claudia, Renata Bonini Pardo, Adriana Novais Martins, Alda Maria Machado Bueno Otoboni, Marie Oshiiwa, Elke Shigematsu, Silvana Pedroso de Góes Favoni, et al. "Addition of commercial lactic acid bacteria as starter cultures in anaerobic fermentations of Coffea arabica L., in cherry or raisin stages." CONTRIBUCIONES A LAS CIENCIAS SOCIALES 17, no. 10 (October 25, 2024): e12007. http://dx.doi.org/10.55905/revconv.17n.10-390.
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The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (> 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.