Article
Biotechnology & Applied Microbiology
Shunchang Pu, Yu Zhang, Ning Lu, Cuie Shi, Shoubao Yan
Summary: In this study, 11 different yeast species were identified from Chinese strong flavour Daqu samples, with two yeast strains (YE006 and YE010) showing different abilities in producing volatile compounds when used in fortified Daqu production. Optimal results were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio, leading to significantly higher levels of flavor compounds and better sensory scores in the fortified Daqu compared to the unfortified control.
Article
Biochemistry & Molecular Biology
Gabriela Martins de Paiva, Leticia Fernanda de Melo, Fernanda Palladino Pedroso, Patricia da Luz Mesquita, Edson Romano Nucci, Igor Jose Boggione Santos
Summary: The research aimed to develop a low-cost and efficient method for bacterial nanocellulose (BNC) production by using residual brewer's yeast hydrolysate as a nutrient source. The results showed that the BNC obtained from the hydrolysate had similar yield and properties as those produced in a conventional chemical medium.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Nicolas Ratkovich, Christian Esser, Ana Maria de Resende Machado, Benjamim de Almeida Mendes, Maria das Gracas Cardoso
Summary: This review provides a comprehensive analysis of the production, classification, and quality control of cachaca, a traditional Brazilian sugarcane spirit with significant cultural importance. It emphasizes the role of quality control in maintaining the spirit's integrity.
Article
Food Science & Technology
Normando Ribeiro-Filho, Robert Linforth, Nagamani Bora, Chris D. Powell, Ian D. Fisk
Summary: This study investigated the impact of inorganic-phosphate, potassium, and magnesium on yeast-flavor formation. The results showed that these minerals play important roles in yeast growth and ethanol/aroma formation. In addition, inorganic-phosphate was found to be important for fatty acid esters formation, potassium for acetate esters/higher alcohols formation, and magnesium for ester formation and ethanol production.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Arao Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayna Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima
Summary: This study evaluated the effects of four different Saccharomyces cerevisiae strains on the characteristics of American Pale Ale craft beer. The type of yeast strain used significantly impacted the ethanol content, antioxidant capacity, and organic acid profile of the beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Shoubao Yan, Jie Yang, TingTing Shen, Jiaquan Guang, Cuie Shi
Summary: Chinese strong-flavour liquor is produced through traditional solid-state fermentation with live microorganisms. The yeast communities in pit mud samples from different locations within fermentation cellars were assessed using culture-based and DGGE methods. Significant differences were found in the composition of yeast communities in different layers of pit mud.
Article
Food Science & Technology
Shunchang Pu, Shoubao Yan
Summary: This study characterized the spatial profiles of pit mud fungal communities in Chinese strong-flavour liquor distilleries. The analysis revealed unique characteristic multidimensional pit mud fungal community profiles in different spatial positions within fermentation cellars. Moisture, pH, and NH4+-N were identified as the most significant factors associated with fungal community composition.
Article
Food Science & Technology
Xiaofan Jin, Huirong Yang, Teodora Emilia Coldea, Yingchao Xu, Haifeng Zhao
Summary: The combination supplementation of wheat gluten hydrolysates (WGH) and KCl significantly improves yeast growth, glucose utilization, ethanol production, as well as membrane integrity and mitochondrial functionality of brewer's yeast during very high gravity (VHG) fermentation process. The presence of active nitrogen metabolism and stress resistant substances in WGH may contribute to the enhancement of growth and fermentation performances in brewer's yeast by nutrient supplementation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Rebecca Yinglan Zhou, Jian-Yong Chua, Shao-Quan Liu
Summary: This study investigated the feasibility of using different species of yeast to transform salted soy whey into a soy sauce-like condiment. The results showed that the yeasts were able to convert isoflavone glycosides into aglycones and that salted soy whey fermented with different yeasts had different volatile profiles.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Huirong Yang, Teodora Emilia Coldea, Yingjie Zeng, Haifeng Zhao
Summary: The study demonstrated that wheat gluten hydrolysates (WGH) had significant effects on yeast biomass, fermentability, and ethanol yield in very-high-gravity (VHG) worts, with the 40% ethanol elution fraction showing the most positive impact.
BIORESOURCES AND BIOPROCESSING
(2021)
Article
Food Science & Technology
Qing Li, Moutong Chen, Teodora Emilia Coldea, Huirong Yang, Haifeng Zhao
Summary: The conformational properties of hydrolysates derived from brewer's spent grain protein (BSGP) pretreatment with and without ultrasound were investigated, and the effect of BSGP hydrolysate (BSGPH) supplementation on the brewer's yeast growth and fermentation performances were examined. Results showed that hydrolysates derived from BSGP pretreated with ultrasound for 4-hour hydrolysis (UBPH-4) significantly increased the biomass, viability, sugar consumption, and ethanol yields of yeast.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Ane Catarine Tosi Costa, Mariano Russo, A. Alberto R. Fernandes, James R. R. Broach, Patricia M. B. Fernandes
Summary: During the fermentation process, yeast cells must adapt to different stresses in order to survive and ferment efficiently. However, the cellular response to sequential stresses is not fully understood.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Igor Moreira, Jessica Costa, Leonardo Vilela, Nelson Lima, Cledir Santos, Rosane Schwan
Summary: This study evaluated the impact of different starter cultures on the fermentation of different cocoa hybrids, showing that co-culturing S. cerevisiae and P. kluyveri can lead to the production of sweeter and more preferred chocolates. Analysis of volatile organic compounds (VOCs) and protein profiles during fermentation revealed significant changes, indicating the influence of microbial cultures on chocolate sensory characteristics. Further research is needed to understand the dynamics of protein degradation during inoculated fermentations.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buve, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Summary: Despite the limited exploration of the natural diversity of yeasts, this study investigates the fermentation characteristics of 23 yeasts from various industries in sweet dough. Significant differences in sugar consumption, metabolite and volatile compound production were observed, and non-conventional yeast strains showed potential for positive aroma compound production in sweet dough.
Article
Biotechnology & Applied Microbiology
Cristian Varela, Kathleen Cuijvers, Steven van den Heuvel, Mark Rullo, Mark Solomon, Anthony Borneman, Simon Schmidt
Summary: This study investigated the impact of aeration on yeast microbiota and volatile profile in uninoculated wines, finding that different timings and intensities of aeration can lead to differences in yeast population dynamics and chemical profile of the finished wines. Excessive aeration resulted in elevated concentrations of ethyl acetate and acetic acid, potentially harming wine quality. This work highlights the importance of careful air addition in shaping yeast population dynamics and avoiding negative sensory impact on wine flavor and aroma.
FERMENTATION-BASEL
(2021)