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Fermentation
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Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition
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Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 3836

Special Issue Editor

Dr. Ogueri Nwaiwu

E-Mail Website
Guest Editor
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Interests: microbiology and food safety; yeasts; Listeria; traditional food and drinks; extracellular polymeric substances; biofilms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This upcoming Special Issue focuses on the fermentation of foods and beverages, which is an ancient technique that has been used for thousands of years. The resulting fermented products offer unique sensory properties and have numerous health benefits, which have been commercially exploited. Despite modern equipment and analytical techniques, there is still much to be learned about several fermentation processes. This Special Issue aims to address this gap by covering investigations carried out on fermented foods or beverages. We welcome research articles, reviews, and short communications on chemistry, microbiology, food engineering, new products, nutrition, and sensory properties from around the world. We particularly welcomes submissions that focus on yeasts as the fermenter, whether it is Saccharomyces or non-Saccharomyces yeast fermentation. Research on wine production and brewing driven by different fermentation systems is also acceptable. Submissions that introduce new insights into often-neglected fermented traditional foods and drinks around the world will also be considered. This is the third volume of our journal's Special Issue, and we hope to continue the success of the previous two volumes.

Dr. Ogueri Nwaiwu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • change in reactants and products
  • chemistry
  • sensory properties
  • microbiology
  • transcriptomics, proteomics and metabolomics
  • food safety and nutrition
  • food processing technology
  • new product development
  • food structure and functionality
  • volatiles and flavours
  • physical changes

Published Papers (5 papers)

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Research

24 pages, 2065 KiB  
Article
Autochthonous Ingredients for Craft Beer Production
by Vanesa Postigo, Luz Mauro, Teresa Diaz, Roberto Saiz, Teresa Arroyo and Margarita García
Fermentation 2024, 10(5), 225; https://doi.org/10.3390/fermentation10050225 - 24 Apr 2024
Viewed by 263
Abstract
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental [...] Read more.
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile. Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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15 pages, 4680 KiB  
Article
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
by Marina Gonzalez-Ramirez, Marta Gallardo-Fernandez, Ana B. Cerezo, Ricardo Bisquert, Eva Valero, Ana M. Troncoso and M. Carmen Garcia-Parrilla
Fermentation 2024, 10(4), 198; https://doi.org/10.3390/fermentation10040198 - 04 Apr 2024
Viewed by 502
Abstract
Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of tyrosol formed through the [...] Read more.
Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of tyrosol formed through the Ehrlich pathway. This work aims to explore the influence of yeast assimilable nitrogen (YAN) and glucose content as precursors of HT formation during alcoholic fermentation. Commercial Saccharomyces cerevisiae QA23 and its metabolically engineered strain were used to ferment synthetic must. Each strain was tested at two different YAN concentrations (210 and 300 mg L−1) and two glucose concentrations (100 and 240 g L−1). This work confirms that the less YAN and the more glucose, the higher the HT content, with fermentations carried out with the metabolically engineered strain being the ones with the highest HT content (0.6 mg L−1). Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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14 pages, 3947 KiB  
Article
Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer
by Xiaofen Fu, Liyun Guo, Yumeng Li, Xinyu Chen, Yumei Song and Shizhong Li
Fermentation 2024, 10(4), 180; https://doi.org/10.3390/fermentation10040180 - 25 Mar 2024
Viewed by 634
Abstract
Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population [...] Read more.
Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population ratio of 10:1 were inoculated for sour beer fermentation while the process conditions within the brewing industry remained unchanged. With L. thermotolerans producing lactic acid (1.5–1.8 g/L) and bringing down the pH to 3.3–3.4 whilst adding no foreign flavors herein, this study revealed a new natural, fruity sour beer with a soft, sour taste. In this study, the double-yeast mixed-culture fermentation produced more flavor substances than a single-culture process, and plenty of isobutyl acetate and isoamyl acetate enhanced the fruit aroma and balanced the sour beer with a refreshing taste. While playing a positive role in improving the beer’s quality, the double-yeast mixed-culture fermentation developed in this study helps to offer an alternative mass production solution for producing sour beer with the processes better controlled and the fermentation time reduced. The stress responses of the L. thermotolerans during the fermentation were revealed by integrating RNA sequencing (RNA-Seq) and metabolite data. Given that the metabolic flux distribution of the S. cerevisiae during the fermentation differed from that of the non-Saccharomyces yeasts, transcriptional analysis of non-Saccharomyces yeast and S. cerevisiae could be suitable in helping to develop strategies to modulate the transcriptional responses of specific genes that are associated with the aroma compounds released by S. cerevisiae and non-Saccharomyces yeasts. In the case of some non-Saccharomyces yeast species/strains, the diversion of alcoholic fermentation and the formation of a great number of secondary compounds may, in part, account for the low ethanol yield. Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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18 pages, 5995 KiB  
Article
Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation
by Tong Liu, Qingqing Cao, Fan Yang, Jianjun Lu, Xianglian Zeng, Jianghua Li, Guocheng Du, Huabin Tu and Yanfeng Liu
Fermentation 2024, 10(4), 175; https://doi.org/10.3390/fermentation10040175 - 22 Mar 2024
Viewed by 791
Abstract
Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain [...] Read more.
Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation. Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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12 pages, 2159 KiB  
Article
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus
by Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani and Renato L. Binati
Fermentation 2024, 10(3), 128; https://doi.org/10.3390/fermentation10030128 - 25 Feb 2024
Viewed by 984
Abstract
In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces [...] Read more.
In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10–30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 ± 73.07 mg/L), isoamyl acetate (5.99 ± 0.13 mg/L), and isoamyl alcohol (24.77 ± 15.19 mg/L), while DBVPG 6274T incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 ± 0.51 mg/L and 3.72 ± 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes”. Full article
(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition)
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