Recent Advances in Fermentation Microorganisms for Alcoholic Beverage Production
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 7223
Special Issue Editors
Interests: biotechnology; bioethanol technology; yeast technology; alcoholic fermentation
Special Issue Information
Dear Colleagues,
Ethanol fermentation by various microorganisms is one of the oldest methods of producing alcoholic beverages, preserving food, enriching flavors, and providing nutrients for different foods. Alcoholic beverages are obtained by fermenting carbohydrates from a wide variety of fruit juices or the worts of starch-containing crops or cereals by fermenting microbes, including yeast such as Saccharomyces and non-Saccharomyces genera (Hanseniaspora/Kloeckera, Torulaspora, Pichia, Candida, Metschnikowia, Starmerella, Oenococcus oeni, etc.) and/or bacteria such as lactic acid bacteria. The chemical composition, aroma, and flavor of alcoholic beverages depend directly on the formation of microbial metabolites produced during fermentation, such as ethanol and secondary metabolites, including higher alcohols, esters, carbonyl, and sulfur compounds. Therefore, the nature in which the producing microorganisms and fermentation conditions are applied provide vital factors that dictate the quality, final taste, and aroma characteristics of alcoholic and distilled beverages.
This Special Issue aims to provide a thorough research overview of various innovative biotechnological aspects of the recent advances in the application of fermentation microorganisms and their interaction during alcoholic fermentation, with a particular focus on the composition of volatile compounds that play a crucial role in the quality and sensorial characteristics of alcoholic and distilled beverages.
Dr. Vesna M. Vučurović
Prof. Dr. Ljiljana, V Mojovic
Guest Editors
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Keywords
- alcoholic beverages
- distilled beverages
- microorganism
- yeast
- bacteria
- fermentation
- volatile compounds
- aroma profile
- flavor
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