Article
Food Science & Technology
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Summary: A fermentation of Fiano di Avellino grape must was conducted at 9 degrees C to select cryotolerant yeast strains and analyze their fermentative performances and volatile production. Molecular identification revealed the dominance of Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus during the fermentation. S. paradoxus, seldom isolated in vineyards, and S. kudriavzevii, detected for the first time in vine-wine environments, co-occurred with S. cerevisiae at low temperatures. The growth kinetics of these three species were significantly influenced by the fermentation temperature, resulting in Fiano wines with distinct chemical and volatile composition when fermented with S. kudriavzevii and S. paradoxus compared to S. cerevisiae.
Article
Biotechnology & Applied Microbiology
Shota Isogai, Akira Nishimura, Atsushi Kotaka, Naoyuki Murakami, Natsuki Hotta, Hiroki Ishida, Hiroshi Takagi
Summary: The study found that a yeast strain with a specific mutation can lead to the accumulation of isoleucine, resulting in increased production of 2-methyl-1-butanol. This discovery is valuable for engineering yeast strains to enhance the production of isoleucine and its derived fusel alcohols.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Environmental Sciences
Dwini Normayulisa Putri, Shabrina Firlyannisa Pratiwi, Meka Saima Perdani, Desy Rosarina, Tania Surya Utami, Muhamad Sahlan, Heri Hermansyah
Summary: In this study, succinic acid (SA) was successfully produced from rice straw (RS) and sugarcane bagasse (SB) through sequential peracetic acid (PA) and alkaline peroxid (AP) pretreatment assisted by ultrasound and pre-hydrolysis followed by simultaneous saccharification and fermentation (PSSF). The production of SA was significantly influenced by yeast extract (YE) concentration, inoculum concentration, and biomass type. The optimal conditions for SA production from RS and SB were identified as 15 g/L YE concentration with 5% v/v inoculum and 10 g/L YE concentration with 7.5% v/v inoculum, respectively. This study highlights the potential of RS and SB as low-cost feedstocks for sustainable and environmentally friendly SA production.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Chemistry, Applied
Iris Plioni, Argyro Bekatorou, Athanasios Mallouchos, Panagiotis Kandylis, Antonia Chiou, Eirini A. Panagopoulou, Vasiliki Dede, Paraskevi Styliara
Summary: The industrial currants finishing process generates a significant amount of side-stream with potential for biotechnological exploitation, showing rich volatilome and increased antioxidant capacity. The utilization of FSS for wine making and baker's yeast production is proposed, with analysis indicating higher levels of terpenes and fermentation-derived volatiles in wines made from FSS. However, the acidity levels and specific volatiles present in FSS may indicate microbial spoilage.
Article
Food Science & Technology
Ivana Regecova, Boris Semjon, Pavlina Jevinova, Peter Ocenas, Jana Vyrostkova, Lucia Sulakova, Erika Noskova, Slavomir Marcincak, Martin Bartkovsky
Summary: Slovakia is a traditional viticulture country, and this study reveals the impact of the changes in microbial community during grape fermentation on the concentration of biogenic amines by detecting the microbiota and biogenic amines in the samples.
Article
Agriculture, Multidisciplinary
Xiaoyu Wang, Rungang Tian, Huanyi Yang, Chi Shen, Xueyuan Han
Summary: The study explored the fermentation technology of Chinese rice wine using baked glutinous rice. Results showed that rice wine produced from baked rice had higher alcohol content, more nutrients, pleasant aroma, and comprehensive taste compared to traditional rice wine. It also exhibited stronger antioxidant capacity, indicating potential health benefits.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Multidisciplinary
Stefania Christofi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Ionel Bogdan Cioroiu, Valeriu Cotea, Stamatina Kallithraka
Summary: The study evaluated the impact of different yeast strains and nitrogen sources on wine quality, showing that wild-type yeast strains scored higher in aroma quality, body, and acidity compared to the control.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Armachius James, Ting Yao, Hengming Ke, Yousheng Wang
Summary: Microbial communities in winemaking have a diverse impact on the fermentation process, flavor, aroma, and functional components of wine. The management of microbiota can enhance wine production and contribute to the health benefits associated with moderate wine consumption. This review focuses on the contributions of wine microbiota to functional components and highlights the role of different yeasts and bacteria in winemaking.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Food Science & Technology
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov
Summary: Ethyl carbamate, a probable human carcinogen, is found in fermented foods and alcoholic beverages. This review summarizes its formation mechanisms, impact on human health, and methods used to minimize its content.
Article
Biotechnology & Applied Microbiology
Izmari Jasel Alvarez Gaona, Mariela Vanesa Assof, Viviana Patricia Jofre, Mariana Combina, Ivan Francisco Ciklic
Summary: A mutant screening method was designed to isolate B. bruxellensis mutants with reduced 4-EP production, leading to the selection of a strain with significantly lower 4-EP production and higher diversity and concentration of ethyl esters. This selected mutant strain shows promise as a candidate for producing wines and beers with novel aromatic properties.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Silvia Ferri, Bernardo Stefanini, Lorenzo Mulazzani, Margherita Alvisi, Francesco Tovoli, Simona Leoni, Luca Muratori, Tommaso Lotti, Alessandro Granito, Luigi Bolondi, Fabio Piscaglia
Summary: The role of moderate alcohol consumption in the evolution of NAFLD is still debated. This study evaluated the impact of current and lifelong alcohol consumption in NAFLD patients using a new estimation tool called LACU. The results showed that very low alcohol consumption was associated with lower rates of cirrhosis and hepatocellular carcinoma compared to abstainers and moderate consumers.
Article
Microbiology
Hajnalka Csoma, Lajos Acs-Szabo, Laszlo Attila Papp, Zoltan Kallai, Ida Miklos, Matthias Sipiczki
Summary: Traditionally aged Tokaj botrytized sweet wines are exposed to microbial contamination due to their high residual sugar content. Osmotolerant wine-spoilage yeasts, such as Starmerella spp. and Zygosaccharomyces spp., are commonly found in the Tokaj wine-growing region. Z. lentus yeasts were isolated from post-fermented botrytized wines for the first time, and they were found to be osmotolerant and able to grow well in acidic conditions at cellar temperature. These yeasts have low beta-glucosidase and sulphite reductase activities, while the fermentative vigour of Z. lentus strains is lower compared to the control Saccharomyces cerevisiae.
Article
Food Science & Technology
Yutaka Inoue, Sae Ueda, Takashi Tanikawa, Aiko Sano, Ryuichiro Suzuki, Hiroaki Todo, Yuji Higuchi, Kenichi Akao
Summary: We investigated the physicochemical properties of Japanese rice wines and found that different samples had variations in their carbohydrate and amino acid content, viscosity, and antioxidant capacity.
Article
Biotechnology & Applied Microbiology
Giovana Girardi Piva, Erick Casalta, Jean-Luc Legras, Catherine Tesniere, Jean-Marie Sablayrolles, David Ferreira, Anne Ortiz-Julien, Virginie Galeote, Jean-Roch Mouret
Summary: This review highlights the importance of sterols in maintaining yeast cell viability during white wine fermentation. By producing ergosterol and importing phytosterols from grape musts, Saccharomyces cerevisiae can withstand stress conditions and ensure proper fermentation process.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Tongtong Fan, Jianing Qu, Lu Wang, Jiarui Zhang, Xiaobing Yang, Hongyan Zhang, Yi Qin, Yongsheng Tao, Guojie Jin
Summary: In this study, the genome sequencing of P. fermentans Z9Y-3 was performed and the results revealed its physiological and biochemical behavior. The genome size was about 13.5 Mb with 42.09% GC content and 4730 protein coding genes. This study enhances our understanding of P. fermentans Z9Y-3 and its potential in aroma enhancing winemaking.