Review

34 pages, 1727 KiB

Open AccessReview

Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

by María Carolina Martín, Luciana Paola Prendes, Vilma Inés Morata and María Gabriela Merín

Fermentation 2024, 10(4), 218; https://doi.org/10.3390/fermentation10040218 - 16 Apr 2024

Viewed by 304

Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape [...] Read more.

Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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13 pages, 918 KiB

Open AccessReview

Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

by Sarah Silva, Angélica Olivier Bernardi, Marcelo Valle Garcia, Thais Nunes Bisello, Larissa Borstmann and Marina Venturini Copetti

Fermentation 2024, 10(3), 169; https://doi.org/10.3390/fermentation10030169 - 15 Mar 2024

Viewed by 839

Abstract

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once [...] Read more.

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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18 pages, 1299 KiB

Open AccessReview

Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings

by Aiping Liu, Jie Wu, Weixin Zhou, Jianlong Li, Kaidi Hu, Qin Li, Ning Zhao, Yong Yang and Shuliang Liu

Fermentation 2024, 10(3), 123; https://doi.org/10.3390/fermentation10030123 - 22 Feb 2024

Viewed by 1036

Abstract

Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in shaping the quality of these traditional fermented seasonings. The [...] Read more.

Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in shaping the quality of these traditional fermented seasonings. The production of traditional fermented seasonings is affected by various biological and abiotic factors, presenting challenges concerning product quality and safety. This review investigates the impact of bioaugmentation technology on key Chinese traditional fermented seasonings, such as vinegar, soy sauce, sufu, doubanjiang, dajiang, and douchi. Additionally, the challenges and constraints linked to the implementation of bioaugmentation technology are discussed. The potential of bioaugmentation is highlighted by its ability to shorten the fermentation time, optimize raw material utilization, improve nutritional value, and enhance the quality parameters of these seasonings. This paper demonstrates an interesting convergence of traditional culinary heritage and contemporary technological advancements. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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21 pages, 1852 KiB

Open AccessReview

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao

Fermentation 2024, 10(1), 48; https://doi.org/10.3390/fermentation10010048 - 09 Jan 2024

Cited by 2 | Viewed by 3247

Abstract

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits [...] Read more.

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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45 pages, 3274 KiB

Open AccessReview

Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

by Sílvia Martins Afonso, António Inês and Alice Vilela

Fermentation 2024, 10(1), 36; https://doi.org/10.3390/fermentation10010036 - 01 Jan 2024

Cited by 1 | Viewed by 2802

Abstract

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH [...] Read more.

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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18 pages, 2528 KiB

Open AccessReview

Probiotic Functional Yogurt: Challenges and Opportunities

by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla

Fermentation 2024, 10(1), 6; https://doi.org/10.3390/fermentation10010006 - 21 Dec 2023

Viewed by 2558

Abstract

This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal [...] Read more.

This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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21 pages, 2776 KiB

Open AccessReview

Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis

by Min-Jin Lim, Kaliyan Barathikannan, Ye-Jin Jeong, Ramachandran Chelliah, Selvakumar Vijayalakshmi, Seon-Ju Park and Deog-Hwan Oh

Fermentation 2024, 10(1), 3; https://doi.org/10.3390/fermentation10010003 - 20 Dec 2023

Viewed by 2829

Abstract

The escalating global incidence of obesity and chronic diet-related disorders, such as type 2 diabetes, hypertension, cardiovascular disease, malignancies, and celiac disease, has intensified the focus on dietary factors and disease risks. Rice, a dietary staple for billions, is under scrutiny, particularly polished [...] Read more.

The escalating global incidence of obesity and chronic diet-related disorders, such as type 2 diabetes, hypertension, cardiovascular disease, malignancies, and celiac disease, has intensified the focus on dietary factors and disease risks. Rice, a dietary staple for billions, is under scrutiny, particularly polished or white rice, which is high in starch and in the glycemic index and low in nutrition due to the removal of the outer bran layer during milling. This study critically analyzes the comparison between whole brown rice (BR) and milled white rice in terms of health benefits. A significant finding is the enhancement of food nutrition through fermentation, which improves protein digestibility and mineral availability and releases peptides and amino acids. The study also highlights the increased antibacterial and antioxidant activity of foods, including health benefits, through fermentation. A comprehensive review of existing data on the nutritional content and health advantages of whole fermented BR grains is presented, alongside experiments in developing fermented BR-based foods. The safety, preservation, and the economic and environmental advantages of consuming regularly fermented BR instead of white or unfermented BR are discussed. Finally, the paper addresses the commercialization challenges and future opportunities for promoting fermented BR as a healthier food alternative. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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21 pages, 781 KiB

Open AccessReview

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska

Fermentation 2023, 9(12), 1019; https://doi.org/10.3390/fermentation9121019 - 14 Dec 2023

Cited by 5 | Viewed by 3389

Abstract

Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert carbohydrates into [...] Read more.

Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert carbohydrates into lactic acid. This fermentation imparts unique flavors and texture of foods, extends their shelf life, and can offer health benefits. There are both traditional and new microorganisms involved in the lactic acid fermentation of food. The current review outlines the issues of fermented foods. Based on traditional fermentation methods, a broad panorama of various food products is presented, with the microorganisms involved. The methods of both traditional fermentation (spontaneous and back-slopping) as well as the importance and application of starter cultures in mass food production are presented. Currently, based on the results of scientific research, the health-promoting effect of fermented foods is becoming more and more important. This is due to the presence of probiotic microorganisms that are naturally presented or may be added to them, as starter cultures or additives, and from the presence of prebiotics and postbiotics. New innovative methods of using probiotic microorganisms open up new and broad perspectives for fermented functional foods. Full article

(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2023)

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