-
1
المؤلفون: Xianghui Xu, Xingjiang Li, Zhang Mingzhu, Dongdong Mu, Boyang Xu, Xuefeng Wu, Qiang Chang
المصدر: Journal of the Science of Food and Agriculture. 101:6300-6310
مصطلحات موضوعية: 030309 nutrition & dietetics, Population, Gas Chromatography-Mass Spectrometry, Dipodascus, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Humans, Ethyl lactate, Food science, education, Flavor, Hexanoic acid, 0303 health sciences, education.field_of_study, Nutrition and Dietetics, Bacteria, biology, Alcoholic Beverages, Microbiota, Debaryomyces, Fungi, food and beverages, Ethyl hexanoate, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Flavoring Agents, chemistry, Taste, Fermentation, Agronomy and Crop Science, Food Science, Biotechnology
الوصف: BACKGROUND Strong-flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatography-mass spectrometry, principal component analysis, community composition analysis, and redundancy analysis were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. RESULTS Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alcohol content also had considerable effects on the production of the flavor compounds such as ethyl lactate, hexanoic acid, and ethyl hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcohols, aldehydes, esters, and aromatic compounds. CONCLUSIONS This paper provides a comprehensive overview of the physicochemical parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theoretical reference to control and enhance the quality of Baijiu. © 2021 Society of Chemical Industry.
-
2
المؤلفون: Yuko Yoshimura, Nobuo Fukuda, Maki Fujiwara, Tsutomu Nakamura, Shinya Honda
المصدر: Microbial Biotechnology, Vol 14, Iss 3, Pp 979-992 (2021)
Microbial Biotechnologyمصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Saccharomyces cerevisiae, Gene Dosage, Bioengineering, Ethanol fermentation, Biology, Applied Microbiology and Biotechnology, Biochemistry, Gene dosage, Polyploidy, 03 medical and health sciences, Polyploid, Humans, Ethanol fuel, Gene, Research Articles, 030304 developmental biology, 0303 health sciences, 030306 microbiology, Alcoholic Beverages, food and beverages, biology.organism_classification, Yeast, Fermentation, TP248.13-248.65, Research Article, Biotechnology
الوصف: FAS2 encoding α subunit of fatty acid synthetase is one of essential genes in S. cerevisiae, and theFAS2‐G1250S mutation decreases carbon chain elongation activity during fatty acid synthesis, resulting in high productivity of ethyl caproate. Evaluation for mutant gene dosage using polyploids with isogenic background revealed the trade‐off relationship between ethyl caproate productivity and cell growth rate. We further demonstrated the possibility to increase mutant gene dosage via loss of heterozygosity in diploid and tetraploid strains.
Summary The yeast Saccharomyces cerevisiae, widely used for ethanol production, is one of the best‐understood biological systems. Diploid strains of S. cerevisiae are preferred for industrial use due to the better fermentation efficiency, in terms of vitality and endurance as compared to those of haploid strains. Whole‐genome duplications is known to promote adaptive mutations in microorganisms, and allelic variations considerably contribute to the product composition in ethanol fermentation. Although fermentation can be regulated using various strains of yeast, it is quite difficult to make fine adjustment of each component in final products. In this study, we demonstrate the use of polyploids with varying gene dosage (the number of copies of a particular gene present in a genome) in the regulation of ethanol fermentation. Ethyl caproate is one of the major flavouring agents in a Japanese alcoholic beverage called sake. A point mutation in FAS2 encoding the α subunit of fatty acid synthetase induces an increase in the amount of caproic acid, a precursor of ethyl caproate. Using the FAS2 as a model, we generated and evaluated yeast strains with varying mutant gene dosage. We demonstrated the possibility to increase mutant gene dosage via loss of heterozygosity in diploid and tetraploid strains. Productivity of ethyl caproate gradually increased with mutant gene dosage among tetraploid strains. This approach can potentially be applied to a variety of yeast strain development via growth‐based screening. -
3
المؤلفون: Siqi Yuan, Zhang Liang, Yu Qian, Sun Yue, Zhang Huaishan, Li Dan, Li Jinsong, Tang Yongqing
المصدر: Journal of Food Science. 86:1861-1877
مصطلحات موضوعية: China, 030309 nutrition & dietetics, Food Contamination, Gas Chromatography-Mass Spectrometry, Data matrix (multivariate statistics), 03 medical and health sciences, 0404 agricultural biotechnology, Multivariate analysis of variance, Fingerprint, Statistics, Cluster Analysis, Flavor, Mathematics, Principal Component Analysis, Volatile Organic Compounds, 0303 health sciences, Alcoholic Beverages, 04 agricultural and veterinary sciences, 040401 food science, Hierarchical clustering, Taste, Fermentation, Multivariate Analysis, Principal component analysis, Volatile flavor, Research Object, Edible Grain, Food Science
الوصف: In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geographical origins, the volatile flavor compounds were analyzed for forty commercial Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric analysis. The research object could be naturally clustered according to geographical origin (brand) based on the hierarchical cluster analysis (HCA), principal component analysis (PCA) and multivariate analysis of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geographic origins. PRACTICAL APPLICATION: This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.
-
4
المؤلفون: Yasuko Kita, Nobuhiko Mukai, Rui Minakami, Masayuki Takahashi
المصدر: Journal of Food Protection. 84:213-219
مصطلحات موضوعية: Food Handling, Colony Count, Microbial, Bacillus cereus, Food Contamination, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Japanese rice, Food science, Spores, Bacterial, Wine, Food hygiene, 0303 health sciences, biology, 030306 microbiology, business.industry, Alcoholic Beverages, fungi, 04 agricultural and veterinary sciences, Cereulide, Food safety, biology.organism_classification, 040401 food science, Cereus, chemistry, Consumer Product Safety, Fermentation, Food Microbiology, Brewing, business, Food Science
الوصف: Sake (Japanese rice wine) has been recognized as being low risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers' growing concern over food safety, the establishment of food and beverage safety is important for consumers' reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate, 6.8%). There was no product in which ≥100 CFU of living cells per 1 mL of sake was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods and that the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We, thus, conclude that the safety risk of B. cereus in sake is negligible. Our findings indicating that B. cereus is not a significant hazard in the sake brewing process will contribute to food hygiene management based on scientific evidence in sake breweries. HIGHLIGHTS
-
5
المؤلفون: Wei Zou, Cai-hong Shen, Yang Wei, Jian-Gang Yang
المصدر: Journal of Food Science. 85:4096-4107
مصطلحات موضوعية: China, 0303 health sciences, 030309 nutrition & dietetics, Component (thermodynamics), Chemistry, business.industry, Alcoholic Beverages, 04 agricultural and veterinary sciences, Pulp and paper industry, 040401 food science, Flavoring Agents, 03 medical and health sciences, 0404 agricultural biotechnology, Taste, Chinese traditional, Fermentation, Odorants, Humans, Brewing, business, Flavor, Food Science
الوصف: Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce-, strong-, light-, and rice-aroma, and eight derivative flavors: feng-, sesame-, chi-, te-, mixed-, laobaigan-, herbal-, and fuyu-aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics, and research progress related to this liquor; and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.
-
6
المؤلفون: Naoyuki Murakami, Atsushi Kotaka, Keiko Ashida, Shota Isogai, Akira Nishimura, Hiroshi Takagi, Hiroki Ishida, Yoji Hata, Kengo Matsumura
المصدر: Journal of Industrial Microbiology & Biotechnology
مصطلحات موضوعية: Saccharomyces cerevisiae Proteins, Succinate, Proline, Saccharomyces cerevisiae, Mutant, Sake yeast, Bioengineering, Applied Microbiology and Biotechnology, 03 medical and health sciences, Metabolome, Overproduction, 030304 developmental biology, chemistry.chemical_classification, 0303 health sciences, biology, Chemistry, Alcoholic Beverages, 030302 biochemistry & molecular biology, Phosphotransferases (Carboxyl Group Acceptor), biology.organism_classification, Yeast, Amino acid, Enzyme, Biochemistry, Fermentation, Cell Culture and Bioengineering - Original Paper, γ-Glutamyl kinase Pro1, Fermentation, Mutation, Biotechnology
الوصف: Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some of the mutants produced a greater amount of proline in the brewed sake. One of them (strain K-9-AZC) carried a novel mutation in the PRO1 gene encoding the Gln79His variant of the γ-glutamyl kinase Pro1, a key enzyme in proline biosynthesis in S. cerevisiae. This mutation resulted in extreme desensitization to feedback inhibition by proline, leading to proline overproduction. Interestingly, sake brewed with K-9-AZC contained 3.7-fold more proline, but only 25% less succinate than sake brewed with the parent strain. Metabolome analysis suggests that the decrease in succinate was attributable to a lower level of 2-oxoglutarate, which is converted into glutamate. The approach here could be a practical method for breeding of yeast strains involved in the diversity of sake taste.
وصف الملف: application/pdf
-
7
المؤلفون: Bussalleu Cavero, Alejandra Estefania, Di-Liberto, A., Cárcamo Cavagnaro, César Paul Eugenio, Carrasco Escobar, Gabriel, Zavaleta Cortijo, Claudia Carol, King, M., Berrang-Ford, L., Maurtua Torres, Dora Jesus, Llanos Cuentas, Elmer Alejandro, Garcia Funegra, Patricia Jannet, Harper, S.L., Edge, V., Ford, J., Lwasa, S., Namanya, D.B., Indigenous Health and Adaption to Climate Change Research Group (IHACC)
المساهمون: Academic staff unit
المصدر: Ecohealth
EcoHealth, 17(3), 370-380. Springer New Yorkمصطلحات موضوعية: medicine.medical_specialty, purl.org/pe-repo/ocde/ford#3.03.05 [https], 030309 nutrition & dietetics, Shawi, Health, Toxicology and Mutagenesis, 030231 tropical medicine, Indigenous, Masato, 03 medical and health sciences, 0302 clinical medicine, Enterobacteriaceae, Amazonia, Indigenous knowledge, Water safety, Peru, medicine, Traditional knowledge, Indigenous Peoples, Socioeconomics, 2. Zero hunger, 0303 health sciences, Ecology, Indigenous food, Amazon rainforest, Alcoholic Beverages, Public health, food and beverages, Original Contribution, 15. Life on land, Bacterial Load, Coliform bacteria, Fecal coliform, Geography, Animal ecology, Fermentation, Water quality, SDG 6 - Clean Water and Sanitation, Brazil
الوصف: Access to safe drinking water is limited in many isolated areas, such as the Amazon where Indigenous peoples frequently reside. Identifying safe forms of drinking water accepted by the communities could have positive health benefits for Indigenous peoples. Many Amazon Indigenous peoples traditionally prepare and consume a fermented beverage called masato, which is frequently the only form of water consumption. Despite its widespread consumption and evidence of the health benefits of fermentation, masato remains poorly investigated. We partnered with a Shawi Indigenous community in the Peruvian Amazon to conduct participatory photography to research masato preparation, and to characterize key cultural features and to assess the presence of total and fecal coliform bacteria by using a membrane filter technique. Pictures show that masato preparation is a key part of cultural practices and that there are clear gender roles in the preparation process. We found that 100% of communal water sources (26/26) were contaminated with coliform bacteria; by contrast, fewer, 18% of masato samples (2/11), were positive for coliform. This exploratory study suggests that fermented beverages like masato merit further investigation as they represent an Indigenous method to improve water quality in Amazonian communities where water safety cannot be assured.
-
8
المؤلفون: Vassilis Dourtoglou, Thalia Dourtoglou, Evangelia A. Tsapou, Fotini Drosou, Elisabeth Koussissi, Maria Dimopoulou
المصدر: Journal of Food Science. 85:2069-2079
مصطلحات موضوعية: Food Handling, 030309 nutrition & dietetics, Gas Chromatography-Mass Spectrometry, 03 medical and health sciences, Greek yogurt, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Lactobacillales, Yeasts, Scotch whisky, Humans, Food science, Flavor, food.beverage, Aroma, Volatile Organic Compounds, 0303 health sciences, biology, Alcoholic Beverages, Secale, food and beverages, Hordeum, 04 agricultural and veterinary sciences, Yogurt, biology.organism_classification, 040401 food science, food.food, Yeast, Culture Media, Lactic acid, Flavoring Agents, chemistry, Taste, Fermentation, Odorants, Lactic acid fermentation, Food Science
الوصف: Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.
-
9
المؤلفون: Alessio Giacomini, Chiara Nadai, Amanda Dupas de Matos, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Ludmyla Tamara Crepalde, Viviana Corich
المصدر: International Journal of Food Microbiology. 303:1-8
مصطلحات موضوعية: Glycerol, Fermentation starter, Sequential fermentation, Non-Saccharomyces, Organoleptic, Malates, Wine, Saccharomyces cerevisiae, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, Vitis, Food science, Sugar, 030304 developmental biology, Unripe grape must, 0303 health sciences, Ethanol, 030306 microbiology, Alcoholic Beverages, fungi, Saccharomycetales, Fermentation, Food Microbiology, food and beverages, General Medicine, Yeast, chemistry, Malic acid, Food Science
الوصف: To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important sensory aspects such as the palate fullness of these beverages. The high acidity influences their organoleptic quality, as well. So far, only S. cerevisiae starter, used in conventional fermentations, have been tested in this condition, and no selection has been performed to identify alternative yeasts suitable for unripe grape fermentation. S. bacillaris is known for the low ethanol tolerance, high glycerol and moderate volatile acidity production. Therefore, this non- Saccharomyces yeast have been investigated to improve the quality of low-alcohol beverages. Seven S. bacillaris strains were tested in synthetic musts with different sugar and malic acid levels, mimicking natural ripe and unripe grape musts. In all the tested conditions, S. bacillaris produced higher glycerol than S. cerevisiae. In single-strain fermentation at low sugar and high malic acid no S. bacillaris strains was able to transform all the sugars, although the produced ethanol was lower than that at high sugar condition. Therefore, sequential fermentations with S. cerevisiae were evaluated at low sugar and high malic acid. In this condition all the sugars were consumed and a significant glycerol increase was found. These results were confirmed when sequential fermentations were run in natural unripe grape must. Moreover, an increase in malic acid degradation, with respect to EC1118 single-strain fermentation, was observed.
-
10
المؤلفون: Jarkko Nikulin, Brian Gibson, Nubia Grijalva‐Vallejos, Agustín Aranda, Kristoffer Krogerus, Frederico Magalhães, Emilia Matallana
المساهمون: Ministerio de Economía y Competitividad (España), Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), European Commission, Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)
المصدر: Grijalva-Vallejos, N, Krogerus, K, Nikulin, J, Magalhães, F, Aranda, A, Matallana, E & Gibson, B 2021, ' Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production ', Food Microbiology, vol. 98, 103644 . https://doi.org/10.1016/j.fm.2020.103644
Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: Saccharomyces cerevisiae, Zea mays, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, Starter, Yeasts, Maltotriose, Food science, Maltose, Sugar, 030304 developmental biology, Bioprospecting, 0303 health sciences, biology, 030306 microbiology, Alcoholic Beverages, food and beverages, Beer, biology.organism_classification, Yeast, Flavoring Agents, chemistry, Fermentation, Food Microbiology, Chicha, Flavour, Ecuador, Trisaccharides, Food Science
الوصف: The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer quality. Among the strains tested, only one Ecuadorian S. cerevisiae strain was able to ferment the wort sugars maltose and maltotriose. Fermentations with all Ecuadorian strains were poor in wort at 12 °C relative to 20 °C, but were similar in model chicha substrate at both temperatures. The aromatic profile was different between species and strains. These results indicate the potential of yeasts derived from traditional Andean fermented beverages for commercial applications. One of the chicha strains demonstrated traits typical of domesticated brewery strains and could be suitable for ale fermentation, while the other strains may have potential for low-alcohol beer or chicha production.
This work has been funded by grants from the Spanish Ministry of Economy and Competiveness MINECO (AGL2014-52984-R, AGL2017-83254-R) to E.M and A.A. N. G-V. was supported by a PhD fellowship from the “Secretaría de Educación Superior, Ciencia, Tecnología e Innovación” (SENESCYT) of Ecuador.
إعادة تعيين المنقحات
عرض المنقحات (%%عد%%)
Full Text via ClinicalKey