Fermentation

Research

12 pages, 4054 KiB

Open AccessArticle

New Model High Temperature Pasting Analysis of Fermented Cassava Granules

by Ogueri Nwaiwu and Helen Onyeaka

Fermentation 2022, 8(2), 89; https://doi.org/10.3390/fermentation8020089 - 21 Feb 2022

Cited by 2 | Viewed by 2629

Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected [...] Read more.

Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected to scanning electron microscopy (SEM) and laser diffraction particle size analysis to determine microstructure, after which the viscosity behavior was ascertained under high pressure with the new model high-temperature rapid viscosity analyzer (RVA HT 4800), which is capable of reaching a maximum of 140 °C. Viscosity comparisons were then made with the profiles obtained at 95 °C and 140 °C. The microstructure had intact starch cells and was free of extraneous materials or fungal hyphae. The granule size range was found to be 1–1800 µM. It was established that the holding, final, and setback viscosities were most affected and decreased by at least 80% when the samples were subjected to the 140 °C HT profile. The peak time at 95 °C in yellow and white Garri samples of both brands averaged nine minutes, whereas it was 5 min at 140 °C profile. The white Garri samples tolerated the high temperature better based on breakdown viscosity values and may be used for making food products that require tolerance to high temperatures. An opportunity exists to re-evaluate different Garri varieties with the new model RVA to establish behavior at very high temperatures. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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12 pages, 3397 KiB

Open AccessArticle

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics

by Yuki Kusaba, Akira Otsuka, Huanghuang Dai, Shigeki Inaba and Hiroshi Kitagaki

Fermentation 2022, 8(2), 62; https://doi.org/10.3390/fermentation8020062 - 30 Jan 2022

Cited by 1 | Viewed by 2342

Abstract

The first development method of brewery shochu yeast focusing on chromosomal aneuploidy is reported in this study. Euploidy diploid shochu yeast S-3 was treated with a microtubule inhibitor, nocodazole, for the purpose of inducing aneuploidy. Next, 2,3,5-triphenyl tetrazolium chloride (TTC) staining and the [...] Read more.

The first development method of brewery shochu yeast focusing on chromosomal aneuploidy is reported in this study. Euploidy diploid shochu yeast S-3 was treated with a microtubule inhibitor, nocodazole, for the purpose of inducing aneuploidy. Next, 2,3,5-triphenyl tetrazolium chloride (TTC) staining and the growth rate were investigated to select aneuploids. Aneuploids were selected at a frequency of 8.2 × 10⁻⁴, which was significantly higher than that of the control group, mainly at chromosomes I, II, III, IX, XII, XIII, and XVI. The acquired aneuploids were evaluated for their metabolic and brewing characteristics. A hierarchical cluster analysis based on endogenous metabolite data discriminated euploid S-3 and aneuploids. In addition, principal-component analysis of the constituents of the broth brewed with the strains discriminated between euploid S-3 and aneuploids. Sensory evaluation of the broth brewed with euploid S-3 and aneuploids showed that it tended to differ in aroma and taste. Specific ethanol production rates of the aneuploids were not deteriorated. The method of this selection made it possible to efficiently obtain aneuploids with various brewing characteristics from brewer’s yeast, which do not correspond to genetically modified organisms. This novel breeding method focusing on chromosomal aneuploidy will facilitate the development of novel shochu yeast strains. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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15 pages, 2528 KiB

Open AccessArticle

Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production

by Chih-Yao Hou, Pei-Hsiu Huang, Yen-Tso Lai, Shin-Ping Lin, Bo-Kang Liou, Hui-Wen Lin, Chang-Wei Hsieh and Kuan-Chen Cheng

Fermentation 2022, 8(1), 1; https://doi.org/10.3390/fermentation8010001 - 21 Dec 2021

Cited by 6 | Viewed by 4328

Abstract

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions [...] Read more.

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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11 pages, 1098 KiB

Open AccessArticle

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

by Jong-Beom Park, Jun-Su Choi, Hye-Won Park, Sae-Byuk Lee and Heui-Dong Park

Fermentation 2021, 7(4), 260; https://doi.org/10.3390/fermentation7040260 - 9 Nov 2021

Cited by 3 | Viewed by 2091

Abstract

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the [...] Read more.

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of ethyl acetate, whereas Hanseniaspora vineae G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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14 pages, 716 KiB

Open AccessArticle

Development of an Araucaria araucana Beer-like Beverage: Process and Product

by Angélica Durán, José Reyes-De-Corcuera, Gustavo Garay, Pedro Valencia and Alejandra Urtubia

Fermentation 2021, 7(3), 170; https://doi.org/10.3390/fermentation7030170 - 28 Aug 2021

Cited by 3 | Viewed by 2286

Abstract

The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact [...] Read more.

The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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13 pages, 733 KiB

Open AccessArticle

Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces pastorianus

by Javier Porcayo Loza, Anna Chailyan, Jochen Forster, Michael Katz, Uffe Hasbro Mortensen and Rosa Garcia Sanchez

Fermentation 2021, 7(3), 107; https://doi.org/10.3390/fermentation7030107 - 7 Jul 2021

Viewed by 3178

Abstract

Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during [...] Read more.

Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during the wort’s fermentation impacts the alcohol yield and the organoleptic traits of the product, developing brewing strains with enhanced abilities to ferment subsets of these sugars is highly desirable. In this study, we developed Saccharomyces pastorianus laboratory yeast strains with a superior capacity to grow on isomaltose and panose. First, we designed a plasmid toolbox for the stable integration of genes into lager strains. Next, we used the toolbox to elevate the levels of the α-glucoside transporter Agt1 and the major isomaltase Ima1. This was achieved by integrating synthetic AGT1 and IMA1 genes under the control of strong constitutive promoters into defined genomic sites. As a result, strains carrying both genes showed a superior capacity to grow on panose and isomaltose, indicating that Ima1 and Agt1 act in synergy to consume these sugars. Our study suggests that non-GMO strategies aiming to develop strains with improved isomaltose and panose utilization could include identifying strains that overexpress AGT1 and IMA1. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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29 pages, 3830 KiB

Open AccessArticle

Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region

by Barbara Sawicka, Mateusz Śpiewak, Anna Kiełtyka-Dadasiewicz, Dominika Skiba, Bernadetta Bienia, Barbara Krochmal-Marczak and Piotr Pszczółkowski

Fermentation 2021, 7(3), 104; https://doi.org/10.3390/fermentation7030104 - 30 Jun 2021

Cited by 5 | Viewed by 2197

Abstract

The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ [...] Read more.

The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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11 pages, 2036 KiB

Open AccessArticle

Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology

by Yajie Yin, Xinglin Han, Yifan Lu, Jinshan Li, Zongjie Zhang, Xian Xia, Shumiao Zhao, Yunxiang Liang, Baoguo Sun and Yuanliang Hu

Fermentation 2021, 7(2), 85; https://doi.org/10.3390/fermentation7020085 - 31 May 2021

Cited by 5 | Viewed by 3169

Abstract

N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response [...] Read more.

N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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13 pages, 2732 KiB

Open AccessArticle

Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

by Yadav KC, Raju Subba, Lila Devi Shiwakoti, Pramesh Kumar Dhungana, Rishikesh Bajagain, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Janardan Lamichhane, Sampada Timilsina, Jitendra Upadhyaya and Ram Hari Dahal

Fermentation 2021, 7(2), 53; https://doi.org/10.3390/fermentation7020053 - 5 Apr 2021

Cited by 11 | Viewed by 6199

Abstract

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble [...] Read more.

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage. Full article

(This article belongs to the Special Issue Advances in Beverages, Food, Yeast and Brewing Research)

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