The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as tradi...The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.展开更多
Traditionally fermented fruit beverages have been consumed for centuries due to their pleasant sensory qualities,high nutritional value,and support for human health,particularly in resource-limited settings,compared t...Traditionally fermented fruit beverages have been consumed for centuries due to their pleasant sensory qualities,high nutritional value,and support for human health,particularly in resource-limited settings,compared to fresh fruit juices.While the therapeutic potential of traditional fermented beverages is increasingly recognized due to their diverse bioactive constituents,empirical evidence that supports these claims is still limited and requires further investigation.This study explores the nutritional and phytochemical characteristics of four variants of traditionally fermented pineapple-based beverages(TFBs):i.plain pineapple version(FPC),ii.amended with brown sugar(FPO),and two fruit-enriched types incorporating either iii.blueberry(FPB)or iv.pomegranate(FPP)alongside brown sugar after 72 h of fermentation.According to nutritional parameters,high content of Vitamin B12(4.07±0.01 mcg/100 mL)and Magnesium(6.73±0.02 mg/100 g)was observed in FPB relative to other fermented beverages.Moreover,FPB exhibited the highest phenolic(3.55±1.06 mg/mL),flavonoid content(3.77±0.28 mg/mL),and strongest antioxidant activity.Sugars were undetectable in FPC but present in FPO,FPB,and FPP,while fructose exhibited the most stable and predominant presence.GC-MS analysis revealed distinct variations in the composition and abundance of postbiotics across the four TFBs.Oleanolic acid exhibited the strongest interaction(-8.4 kcal/mol)against the COX-2 protein target 3LN1.This underscores 3LN1 as a preferable target for screening natural COX-2 inhibitors and supports the therapeutic relevance of traditionally fermented beverages through an integrated approach involving metabolomics and molecular docking.展开更多
Cerrado fruit-fermented beverages enriched with potential probiotics strains derived from vegetal matrices present a promising alternative for individuals who avoid dairy products.However,identifying suitable probioti...Cerrado fruit-fermented beverages enriched with potential probiotics strains derived from vegetal matrices present a promising alternative for individuals who avoid dairy products.However,identifying suitable probiotic strains poses a critical challenge.This study aims to characterize three potential probiotic strains isolated from Cerrado fruit by-products based on their safety,technological,and functional properties.Subsequently,the fermentation of mangaba(Hancornia speciosa Gomes)beverage with the potential probiotic strains was investigated,by evaluating its microbiological,physicochemical,and functional features.The strains exhibited high auto-aggregation and cell surface hydrophobicity(>53%and>59%,respectively),antifungal activity,resis-tance to simulated gastrointestinal conditions and freeze-dried process(without log reductions and survival rates between 0.96±0.06 and 1.03±0.04).Mangaba beverage can be used as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains Pediococcus acidilactici M7,Pediococcus acidilactici P2 and Lactiplantibacillus plantarum 9,individually.P.acidilactici P2 and L.plantarum 9,demonstrated robust viability and fermentation capabilities throughout the 35-day storage period at 4◦C,ensuring the preservation of viable cell counts,production of phenolic compounds(3.69±0.02 mg/L of epigallocatechin gallate)and organic acids(1.30±0.00 g/L of lactic acid).Mangaba beverage served as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains,which aids in the recognition of native Cerrado Savannah fruits byproducts,contributing to the valorization of the biome.展开更多
The popularity and demand for cow’s milk substitutes has increased in recent years.Plant-derived beverages appear to be among the most important substitutes for cow’s milk.By breaking down legumes,grains and nuts an...The popularity and demand for cow’s milk substitutes has increased in recent years.Plant-derived beverages appear to be among the most important substitutes for cow’s milk.By breaking down legumes,grains and nuts and homogenizing them with water,liquids similar to cow’s milk in terms of appearance,taste and shelf life are used in the production of different beverages and fermented foods.This study aimed to produce vegan beverages by fermenting soy,almond,and coconut beverages with probiotic starter cultures and Propionibacterium spp.Physicochemical,microbiological,and sensory properties of the produced plant-based fermented beverages were examined during storage.Whereas the use of various nondairy beverages in the production of probiotic beverages affects the acidity,color(L^(*)a^(*)and b^(*)),serum separation,water holding capacity,and viscosity values(p<0.05),microbiological analysis showed that probiotic(Bifidobacterium BB-12®)viability during storage was protected and the counts of Propionibacterium spp.increased.It was observed that plant beverage type did not affect the viability of Propionibacterium spp.and probiotics(p>0.05).Additionally,whereas the fermented coconut beverage was liked the most,the fermented soy beverage was liked the least.展开更多
Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable c...Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable cell counts,sensory characteristics,and metabolite profiles were of BPFBs prepared using Lacticaseibacillus paracasei PC-01 alone(S group)and those prepared using Lacticaseibacillus paracasei PC-01 mixed with Lacticaseibacillus rhamnosus Probio-M9(C group)were compared.Notably,no significant differences in pH and titratable acidity were observed between the two groups(P>0.05).However,viable cell counts were significantly higher in the S group at D1 and D7(P<0.05).Notably,Probio-M9 addition did not only improve the sensory scores of BPFBs but also increased the content of short-chain polypeptides,amino acids,and amino acid derivatives after storage,enhancing the quality of BPFBs.Together,these findings offer a theoretical basis for improving the probiotic efficacy of BPFBs.展开更多
Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were ...Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were determined in 48 h in vitro fermentation.During fermentation,both GBs showed increases in the concentrations of phenolic and volatile compounds,as well as in alcohol levels.GB_B and GB_C can be classified as low-alcohol beverages,with ethanol contents of 0.61%and 0.72%after 7 days of fermentation,and 1.5%and 2.3%after 14 days,respectively.The profile of organic and phenolic acids depended on the type of fruit.Sensory attributes perceived by the panelists were mainly associated with specific volatile compounds,even when the concentra-tions were below the odor thresholds.GB_B and GB_C increased the relative abundance of Bifidobacterium at 24 h of colonic fermentation and the concentration of short-chain fatty acids,while decreasing Clostridium histolyticum and Eubacterium rectale/C.coccoides.Our results demonstrated that the ginger beers produced with berries and caja exhibited a remarkable profile of bioactive compounds,potentially contributing to positive effects on human gut microbiota assessed in in vitro tests.展开更多
Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent years.Proteases derived from lactic acid bacteria(LAB)are useful in the production of fermented functional bevera...Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent years.Proteases derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and therapeutic.This review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its popularity.The safety and quality importance of the food products were also considered with a few recommendations.展开更多
In Africa,locally prepared fermented cereal products form part of regular diets.These products often share some similarities in raw materials and processing techniques.However,each is distinguished by unique cultural ...In Africa,locally prepared fermented cereal products form part of regular diets.These products often share some similarities in raw materials and processing techniques.However,each is distinguished by unique cultural names and characteristics tied to the specific regions from which they originate.Umqombothi is a traditional sorghum-based beverage valued for its cultural,economic,and nutritional benefits in Southern Africa.This review ex-amines umqombothi within the broader context of other fermented cereal products,focusing on its nutritional benefits,potential technological innovations and safety issues around its consumption.Fermentation generally enhances the bioavailability and bioaccessibility of key nutrients,including vitamins,amino acids,minerals,and health-promoting phenolic compounds.However,the specific health-promoting potential of umqombothi remains underexplored.Its production in unregulated environments poses safety risks,including microbial contamination and mycotoxin presence,which limit commercial scalability.Controlled fermentation with defined starter cul-tures combined with process optimisation of umqombothi production provide an effective strategy for enhancing product consistency,process efficiency,and ensuring better overall quality of umqombothi.Addressing safety concerns through sustainable mycotoxin mitigation strategies,improved hygiene practices,and regulatory frameworks is important to promoting umqombothi as a safe and health-promoting beverage.Future research should integrate traditional brewing knowledge into modern food technology to promote safe,large-scale pro-duction of the beverage for local and global food markets.展开更多
Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial ...Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial total soluble solids for fermentation of green-purplish karonda have already been standardized in our previous study.The present study is focused on standardization of two fermentation parameters i.e.juice concentration(%v/v)and inoculum volume(%v/v)for the production of low-alcoholic functional beverage using Clavispora lusitaniae(KF633446).The optimized fermentation parameters were found to be 50.00 and 0.10%v/v,respectively,for juice concentration and inoculum volume,which were further validated.The low-alcoholic functional beverage produced under standardized conditions was up scaled and evaluated for physico-chemical,bioactive and sensorial profile under refrigerated storage period for 3 months.The fermented beverage was found to retain alcohol(%v/v),total phenols(GAE mg/100 mL),ascorbic acid(mg/100 mL),antioxidant activity(%)as 0.12,7.49,21.00,77.20,respectively,after 90 days of refrigerated storage.During organoleptic evaluation,the beverage was rated as“liked very much”to“liked extremely”throughout the storage period.The consumption of low alcoholic karonda beverage could be a promising substitute to synthetic drinks,for all the age groups,thereby,contributing to good health and well-being(SDG3).展开更多
Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly...Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly regulated by governments.To meet the demand for a healthier alternative to SSB,this study aimed to develop a honey-based fermented beverage and to evaluate its consumer acceptance.The top-down selection of bacteria and yeasts,isolated from six commercial symbiotic cultures and characterized in a honey-based experimental solution,was followed by the bottom-up construction of a defined multi-species starter culture.Plant extracts and bottle conditioning were used in a pilot-scale production for the sensory analysis of consumer acceptance with a three-domain questionnaire.Of the thirty-three isolated microorganisms,eleven did not grow on the honey-based broth,whereas eight were excluded for their excessive acidification.Two bacteria and three yeasts were carefully chosen for the multi-species starter culture employed in the pilot-scale production,resulting in a carbonated beverage without residual carbohydrates,no detectable acetic acid,1.0±0.1 g/L of lactic acid,2.6±0.3 g/L of glycerol and 5.4±0.3 g/L of ethanol.Sensory beverage analysis by a hundred and twelve potential consumers revealed an eighty-six percent acceptance index.These results suggest that the developed beverage is well accepted,even having no sugar content and no chemical additives,being a promising alternative to hyper-caloric ultra-processed beverages.展开更多
Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practi...Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practices that lead to variability and limited scalability.In this study,we designed a defined minimal starter culture to achieve controlled fermentation of microfiltered aguamiel,preserving the key characteristics of traditional pulque.Microfiltration provided a sterile substrate,allowing functional assessment of three repre-sentative species from the pulque core microbiota:Saccharomyces cerevisiae,Zymomonas mobilis,and Lacti-plantibacillus plantarum.Laboratory-scale fermentations were conducted to evaluate growth dynamics,sugar consumption,metabolite production,and sensory profiles.Comparing monocultures and co-cultures of these three core microorganisms revealed functional complementarity,resulting in efficient sugar conversion and balanced ethanol and lactic acid production.The resulting beverage maintained the characteristic aroma,acidity,and mouthfeel of artisanal pulque.Sensory evaluation using modified Flash profiling and Generalized Procrustes Analysis confirmed that this formulation converged toward the traditional reference while reducing variability.These findings demonstrate that spontaneous fermentation can be replaced by a reproducible,defined minimal inoculum without compromising the beverage’s authenticity and illustrate how translating microbial ecology into minimal starter consortia can bridge tradition with biotechnology and innovation in food fermentation.展开更多
The present study aimed to investigate the effect of alcoholic fermentation with Saccharomyces cerevisiae on the chemical composition,antioxidant capacity,and antihypertensive potential of extracts from two Chilean na...The present study aimed to investigate the effect of alcoholic fermentation with Saccharomyces cerevisiae on the chemical composition,antioxidant capacity,and antihypertensive potential of extracts from two Chilean native pulses:algarrobo(Neltuma chilensis(Molina)C.E.Hughes&G.P.Lewis)and chanar(Geoffroea decorticans(Gill.ex Hook.et Arn.).The fermentation process increased the Total Phenolic and Total Flavonoid Content in both algarrobo and chanar extracts.Fermented extracts(FEs)showed higher concentrations of organic acids,a decrease in glucose and fructose levels,and glycerol.LC-MS analysis revealed a greater diversity of compounds in FEs,including various chemical superclasses not detected in aqueous extracts(AEs).Fermentation significantly enhanced the in vitro and cellular antioxidant capacity of both fruits.FEs and non-fermented extracts(AEs)exhibited in vitro antihypertensive potential,associated with the in vitro inhibition of the Angiotensin Converting Enzyme I(ACE I)and renin,with FEs generally showing enhanced bioactivity.Our findings suggest that alcoholic fermentation enhances the antioxidant and antihypertensive properties of algarrobo and chanar,verifying its potential to enhance the nutritional and medicinal value of these native Chilean fruits.展开更多
The post-maturation of fermented beverages is extremely vital because it could influence the products’quality and bioactive ingredients.This work aimed to obtain fermented egg-milk beverage(FEMB)and investigate the i...The post-maturation of fermented beverages is extremely vital because it could influence the products’quality and bioactive ingredients.This work aimed to obtain fermented egg-milk beverage(FEMB)and investigate the impact of different cooling times during post-maturation on physicochemical and texture properties.Herein,chemical analyzing methods such as acidity titration,texture and water holding capacity determination,microbiological analysis,and light microscopy were utilized to explore the properties of FEMB samples with different cooling times.Besides,the functional antioxidant properties were considered in this part.The results revealed that with the extension of cooling time(1-7 h),the acidity rose from 64.00±1.00°T to 82.00±2.08°T(increased by 28.12%),and the water holding rate decreased from 85.67%±1.28%-76.98%±0.13%.The number of lactic acid bacteria colonies increased to 52.00±4.58×10^(7) CFU/mL first and then decreased to 23.30±2.51×10^(7) CFU/mL.With the prolong of the cooling time,the antioxidant capacity was increased.The results of light microscopy proved that protein aggregation is one of the reasons for the sticky texture.Combined with the cooling time and fermented beverage properties,this paper better understands the physicochemical and texture properties of FEMB in the period of post-maturation,which could provide a new perspective for fermented beverages processing.展开更多
Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and gr...Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and growing commercial importance,making it an attractive ingredient for fermented beverages.Despite the widespread use of fruits in mead production,pitaya’s application in melomel remains unexplored.This study aimed to develop pitaya-enriched melomels(Hylocereus costaricensis)and evaluate their fermentation kinetics,physicochemical properties,volatile profile,and bioactive composition.The results demonstrated that higher pitaya concentrations enhanced yeast activity,with total acidity increasing from 61.22 to 94.43 mEq.L^(-1) and sugar consumption leading to an alcohol content ranging between 5.95%and 6.55%.Physicochemical analyses confirmed a significant increase in betalains(1.78–4.45 mg BE.L^(-1))and polyphenols(195.90–298.11 mg GAE.L^(-1)),resulting in improved antioxidant capacity,as shown by ferric reducing antioxidant power(FRAP)(7.97–10.33μM Fe^(2+).mL^(-1))and 2,2-diphenyl-1-picrylhydrazyl(DPPH)inhibition(31.25%–51.61%).Furthermore,the incorporation of pitaya pulp altered the volatile composition,promoting the formation of esters such as isoamyl acetate and nonanal,which enriched the beverage’s sensory complexity.The findings emphasize the potential of pitaya-enriched melomel in diversifying the fermented beverage industry and enhancing its aromatic complexity and market appeal.By bridging traditional fermentation with the exploration of novel fruitbased formulations,pitaya-infused melomel emerges as a promising innovation in mead production.展开更多
To create the low-alcoholic beverages with excellent nutritional properties and flavor qualities,pomegranate juice was fermented with 16 strains of non-Saccharomyces yeasts from 9 species without added sugar.The effec...To create the low-alcoholic beverages with excellent nutritional properties and flavor qualities,pomegranate juice was fermented with 16 strains of non-Saccharomyces yeasts from 9 species without added sugar.The effects of different yeasts on the non-volatile constituents(vitamins,organic acids,polyphenols),volatile compounds and sensory characteristics of the fermented beverages were comprehensively evaluated.The study revealed that non-Saccharomyces fermentations resulted in a higher abundance of polyphenols compared to the pomegranate juice and S.cerevisiae WLS21(Sc21).The monomer phenols in Meyerozyma guilliermondii 12(Mg12)were approximately twice the total of CK and 1.3 times of Sc21.Moreover,they led to a higher concentration of volatile compounds than the pomegranate juice.A total of 94 volatile compounds were identified in the pomegranate fermented beverages.In contrast to S.cerevisiae,Wickerhamomyces anomalus 1-1 and 10(Wa1-1,Wa10),Pichia kudriavzevii 8(Pk8)and Mg12 resulted in more acetate esters,and Zygosaccharomyces rouxii IFO 1130 and 53(Zr1130,Zr53)yield higher levels of ethyl esters.A total of 40 volatiles with a relative odour activity value(rOAV)of≥0.1 were identified,of which 14 were selected for principal component analysis(PCA).The sensory analysis confirmed that Zr1130,Zr53,Wa1-1,Wa10 and Pk8 strains exhibited superior aroma generation compared to Sc21.Furthermore,the partial least-squares regression(PLSR)analysis revealed that cherry,red fruits,black currant,citrus fruits,raspberry,black berry,pineapple,floral,sour and alcoholic odours had a significantly positive impact on the overall acceptability of the fermented beverages.展开更多
Adding fruits to spontaneous fermentation systems can reshape microbial dynamics and metabolite production,ultimately affecting sensory perception and functionality.This study evaluated a traditional ginger beer(GB_T)...Adding fruits to spontaneous fermentation systems can reshape microbial dynamics and metabolite production,ultimately affecting sensory perception and functionality.This study evaluated a traditional ginger beer(GB_T)and two Caatinga fruit-based formulations produced with mangaba(GB_M)or cajarana(GB_C),focusing on physicochemical composition,phenolic bioaccessibility,antioxidant activity,microbial communities,volatile compounds,and sensory attributes.GB_M exhibited the highest concentration,variety,and bioaccessibility of phenolic compounds,higher concentrations of organic acids,and a volatile profile dominated by fruity esters and terpenes,resulting from fermentation driven mainly by yeasts of the genus Pichia.Sensorially,GB_M was characterised by fermented aroma and flavour,bitterness,and a darker,more turbid appearance.In contrast,cajarana addition resulted in a more selective phenolic profile and a volatile composition associated with citrus and fresh notes.These features were supported by microbial communities dominated by Hanseniaspora and Pichia and translated into sensory attributes marked by citrus aroma,fruity flavor,brighter appearance,and higher perceived carbonation.The traditional ginger beer exhibited the highest antioxidant activity despite its lower phenolic variety,and was characterised by floral-impact volatiles such as linalool and geraniol.Overall,the results demonstrate that underexploited Caatinga fruits distinctly modulate spontaneous fermentation pathways,generating fruit-specific chemical and sensory profiles and enhancing the functional potential of fermented plant-based beverages.展开更多
The biodiversity of Brazil includes native fruits such as red-araçá,butiá-da-serra,and jaboticaba,which are rich in bioactive compounds.Promoting the use of these fruits can help preserve them and provi...The biodiversity of Brazil includes native fruits such as red-araçá,butiá-da-serra,and jaboticaba,which are rich in bioactive compounds.Promoting the use of these fruits can help preserve them and provide consumers with new healthy beverage options.This study used kombucha as an inoculum to ferment pulp from these native fruits,and the resulting beverages were evaluated for their physicochemical properties,substrate consumption,metabolite production,total phenolic content,antioxidant activity,and microbial composition over 10 days.A correlation was made between substrate consumption,metabolite production,and the most abundant microorganisms.During fermentation,pH decreased,and total titratable acidity increased in all samples.Total soluble solids were reduced in the red-araçáand jaboticaba samples.Sucrose was hydrolyzed into glucose and fructose,and both reducing sugars were metabolized by microorganisms as fermentation progressed.Ethanol ranged from 0.1 to 0.7(%v/v),acetic acid from 0.19 to 6.12 g/L,and glycerol from 0.03 to 0.64 g/L.A significant increase in total phenolic content was observed in the red-araçáand jaboticaba beverages from day 5,with red-araçáexhibiting the highest antioxidant activity,exceeding 500μmol TE/100 mL.Predominant microorganisms identified through shotgun sequencing included yeasts Brettanomyces anomalus and Zygosaccharomyces sp.,and bacteria Gluconobacter oxydans,Komagataeibacter rhaeticus,and K.saccharivorans.Correlation analysis showed that metabolite production helped inhibit competing microorganisms and potential pathogens,ensuring the beverages’safety.These results demonstrate the potential for developing low-alcohol,low-sugar fermented beverages with functional benefits from native fruits.展开更多
Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance...Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.展开更多
The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate h...The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate how various combinations of acetic acid bacteria(AAB)and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha.Thirteen combinations of AAB and yeasts formed SCOBY.The pH of Kombucha decreased to 2.31,and titratable acidity content increased to 20.76 g/L.Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L,respectively.The total phenolic and flavonoid contents increased by 3.53-and 5.2 fold,whereas the condensed tannin content decreased by 31.3 fold.Chlorogenic,pcoumaric,and ferulic acids were newly detected.Catechin,epicatechin,caffeine,caffeic acid,gallic acid,and rutin contents in Kombucha were increased.The antioxidant activity of Kombucha was enhanced up to 2.88 fold.The use of AAB and yeast has potential value in the industrial production of Kombucha.展开更多
This research focuses on the identification of lactic acid bacteria(LAB)isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probioti...This research focuses on the identification of lactic acid bacteria(LAB)isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probiotic potential in vitro.LAB isolates were identified by 16 S rRNA gene sequencing.The most common strains belonged to Pediococcus acidilactici(54.2%),Lacticaseibacillus sp.(18.8%),L.paracasei(8.3%)and Enterococcus faecalis(6.3%).According to the test results,LAB isolates survived after exposure to low pH(2.0)except Levilactobacillus brevis TS9 and P.acidilactici TS10.All isolates showed tolerance to bile salts(69.78%-147.84%),pepsin(50.10%-159.43%),pancreatin(46.64%-120.12%)and phenol(58.19%-121.84%)at various levels.The isolates E.faecalis TS2 and Lacticaseibacillus sp.TS3 were more resistant to the target microorganisms.The isolates E.faecalis TS2,L.paracasei TS7,P.acidilactici TS41,and P.acidilactici TS43 were highly resistant to the antibiotics.The hydrophobicity of the isolates toward xylene ranged from 2.32%to 58.56%and P.acidilactici TS42 showed a high hydrophobicity of 58.56%.The ability of auto-aggregation and co-aggregation varied from 3.59%to 23.67%and 0.85-29.37%,respectively.The isolates showing the best probiotic properties(Lacticaseibacillus sp.TS3,Lacticaseibacillus sp.TS11,and L.paracasei TS33)were tested for their ability to produce short-chain fatty acids.The acetate,butyrate and propionate production of the isolates varied between 4040 and 8135,1025-1255 and 14620-17225μg/mL,respectively.Butyrate production of the isolates were higher than the control group.These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.展开更多
文摘The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.
基金supported by the University Grants Commission(UGC),Ministry of Education Government of India under the Savitribai Jyotirao Phule Single Girl Child Fellowship(SJSGC)to Prattipati Geya Sai Manjusha,Grant File no[F.No.82-7/2022(SA-III)]Registration ID:202223-UGCES-22-GE-TEL-F-SJSGC-1823Author’s also acknowledge the partial support from OU-DBT Builder,India(BT/INF/22/SP41415/2021,No:25/DBT-BUILDER/2023)。
文摘Traditionally fermented fruit beverages have been consumed for centuries due to their pleasant sensory qualities,high nutritional value,and support for human health,particularly in resource-limited settings,compared to fresh fruit juices.While the therapeutic potential of traditional fermented beverages is increasingly recognized due to their diverse bioactive constituents,empirical evidence that supports these claims is still limited and requires further investigation.This study explores the nutritional and phytochemical characteristics of four variants of traditionally fermented pineapple-based beverages(TFBs):i.plain pineapple version(FPC),ii.amended with brown sugar(FPO),and two fruit-enriched types incorporating either iii.blueberry(FPB)or iv.pomegranate(FPP)alongside brown sugar after 72 h of fermentation.According to nutritional parameters,high content of Vitamin B12(4.07±0.01 mcg/100 mL)and Magnesium(6.73±0.02 mg/100 g)was observed in FPB relative to other fermented beverages.Moreover,FPB exhibited the highest phenolic(3.55±1.06 mg/mL),flavonoid content(3.77±0.28 mg/mL),and strongest antioxidant activity.Sugars were undetectable in FPC but present in FPO,FPB,and FPP,while fructose exhibited the most stable and predominant presence.GC-MS analysis revealed distinct variations in the composition and abundance of postbiotics across the four TFBs.Oleanolic acid exhibited the strongest interaction(-8.4 kcal/mol)against the COX-2 protein target 3LN1.This underscores 3LN1 as a preferable target for screening natural COX-2 inhibitors and supports the therapeutic relevance of traditionally fermented beverages through an integrated approach involving metabolomics and molecular docking.
文摘Cerrado fruit-fermented beverages enriched with potential probiotics strains derived from vegetal matrices present a promising alternative for individuals who avoid dairy products.However,identifying suitable probiotic strains poses a critical challenge.This study aims to characterize three potential probiotic strains isolated from Cerrado fruit by-products based on their safety,technological,and functional properties.Subsequently,the fermentation of mangaba(Hancornia speciosa Gomes)beverage with the potential probiotic strains was investigated,by evaluating its microbiological,physicochemical,and functional features.The strains exhibited high auto-aggregation and cell surface hydrophobicity(>53%and>59%,respectively),antifungal activity,resis-tance to simulated gastrointestinal conditions and freeze-dried process(without log reductions and survival rates between 0.96±0.06 and 1.03±0.04).Mangaba beverage can be used as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains Pediococcus acidilactici M7,Pediococcus acidilactici P2 and Lactiplantibacillus plantarum 9,individually.P.acidilactici P2 and L.plantarum 9,demonstrated robust viability and fermentation capabilities throughout the 35-day storage period at 4◦C,ensuring the preservation of viable cell counts,production of phenolic compounds(3.69±0.02 mg/L of epigallocatechin gallate)and organic acids(1.30±0.00 g/L of lactic acid).Mangaba beverage served as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains,which aids in the recognition of native Cerrado Savannah fruits byproducts,contributing to the valorization of the biome.
文摘The popularity and demand for cow’s milk substitutes has increased in recent years.Plant-derived beverages appear to be among the most important substitutes for cow’s milk.By breaking down legumes,grains and nuts and homogenizing them with water,liquids similar to cow’s milk in terms of appearance,taste and shelf life are used in the production of different beverages and fermented foods.This study aimed to produce vegan beverages by fermenting soy,almond,and coconut beverages with probiotic starter cultures and Propionibacterium spp.Physicochemical,microbiological,and sensory properties of the produced plant-based fermented beverages were examined during storage.Whereas the use of various nondairy beverages in the production of probiotic beverages affects the acidity,color(L^(*)a^(*)and b^(*)),serum separation,water holding capacity,and viscosity values(p<0.05),microbiological analysis showed that probiotic(Bifidobacterium BB-12®)viability during storage was protected and the counts of Propionibacterium spp.increased.It was observed that plant beverage type did not affect the viability of Propionibacterium spp.and probiotics(p>0.05).Additionally,whereas the fermented coconut beverage was liked the most,the fermented soy beverage was liked the least.
基金funded by the National Natural Science Foundation of China(Grant No.32261143729)Natural Science Foundation of Inner Mongolia(Grant No.2021BS03043)+1 种基金Fundamental Research Funds of Inner Mongolia Agricultural University(Grant No.BR22-11-05)Scientific Research Start-up Fund for High-level Talents of Inner Mongolia Agricultural University(NDYB2021-16).
文摘Several studies have examined the metabolomic changes in brown probiotic fermented milk beverages(BPFBs)prepared via single-and mixed-strain fermentation during storage.In this study,the pH,titratable acidity,viable cell counts,sensory characteristics,and metabolite profiles were of BPFBs prepared using Lacticaseibacillus paracasei PC-01 alone(S group)and those prepared using Lacticaseibacillus paracasei PC-01 mixed with Lacticaseibacillus rhamnosus Probio-M9(C group)were compared.Notably,no significant differences in pH and titratable acidity were observed between the two groups(P>0.05).However,viable cell counts were significantly higher in the S group at D1 and D7(P<0.05).Notably,Probio-M9 addition did not only improve the sensory scores of BPFBs but also increased the content of short-chain polypeptides,amino acids,and amino acid derivatives after storage,enhancing the quality of BPFBs.Together,these findings offer a theoretical basis for improving the probiotic efficacy of BPFBs.
基金the PROPESQ UFPB Call March 2020-PIF13437-2020,the"Fundaçāo de Apoio a Pesquisa do Estado da Paraíba(FAPESQ)CNPq-Brazil(CNPq)(Grant#142068/2020-9)for funding this research.
文摘Berries(GB_B)and caja(GB_C)ginger beers were assessed for the physicochemical parameters,metabolites,and sensory attributes during fermentation.Furthermore,their effects on the colonic microbiota of vegan adults were determined in 48 h in vitro fermentation.During fermentation,both GBs showed increases in the concentrations of phenolic and volatile compounds,as well as in alcohol levels.GB_B and GB_C can be classified as low-alcohol beverages,with ethanol contents of 0.61%and 0.72%after 7 days of fermentation,and 1.5%and 2.3%after 14 days,respectively.The profile of organic and phenolic acids depended on the type of fruit.Sensory attributes perceived by the panelists were mainly associated with specific volatile compounds,even when the concentra-tions were below the odor thresholds.GB_B and GB_C increased the relative abundance of Bifidobacterium at 24 h of colonic fermentation and the concentration of short-chain fatty acids,while decreasing Clostridium histolyticum and Eubacterium rectale/C.coccoides.Our results demonstrated that the ginger beers produced with berries and caja exhibited a remarkable profile of bioactive compounds,potentially contributing to positive effects on human gut microbiota assessed in in vitro tests.
文摘Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent years.Proteases derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and therapeutic.This review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its popularity.The safety and quality importance of the food products were also considered with a few recommendations.
基金funded by the European Union under the Horizon Europe[grant number 101136649](UP-RISE project).
文摘In Africa,locally prepared fermented cereal products form part of regular diets.These products often share some similarities in raw materials and processing techniques.However,each is distinguished by unique cultural names and characteristics tied to the specific regions from which they originate.Umqombothi is a traditional sorghum-based beverage valued for its cultural,economic,and nutritional benefits in Southern Africa.This review ex-amines umqombothi within the broader context of other fermented cereal products,focusing on its nutritional benefits,potential technological innovations and safety issues around its consumption.Fermentation generally enhances the bioavailability and bioaccessibility of key nutrients,including vitamins,amino acids,minerals,and health-promoting phenolic compounds.However,the specific health-promoting potential of umqombothi remains underexplored.Its production in unregulated environments poses safety risks,including microbial contamination and mycotoxin presence,which limit commercial scalability.Controlled fermentation with defined starter cul-tures combined with process optimisation of umqombothi production provide an effective strategy for enhancing product consistency,process efficiency,and ensuring better overall quality of umqombothi.Addressing safety concerns through sustainable mycotoxin mitigation strategies,improved hygiene practices,and regulatory frameworks is important to promoting umqombothi as a safe and health-promoting beverage.Future research should integrate traditional brewing knowledge into modern food technology to promote safe,large-scale pro-duction of the beverage for local and global food markets.
文摘Underexploited and perishable fruit berries of green-purplish thorny karonda(Carissa carandas L.),rich in bioactive molecules,can be harnessed to low-alcoholic functional beverage with enhanced shelf life.The initial total soluble solids for fermentation of green-purplish karonda have already been standardized in our previous study.The present study is focused on standardization of two fermentation parameters i.e.juice concentration(%v/v)and inoculum volume(%v/v)for the production of low-alcoholic functional beverage using Clavispora lusitaniae(KF633446).The optimized fermentation parameters were found to be 50.00 and 0.10%v/v,respectively,for juice concentration and inoculum volume,which were further validated.The low-alcoholic functional beverage produced under standardized conditions was up scaled and evaluated for physico-chemical,bioactive and sensorial profile under refrigerated storage period for 3 months.The fermented beverage was found to retain alcohol(%v/v),total phenols(GAE mg/100 mL),ascorbic acid(mg/100 mL),antioxidant activity(%)as 0.12,7.49,21.00,77.20,respectively,after 90 days of refrigerated storage.During organoleptic evaluation,the beverage was rated as“liked very much”to“liked extremely”throughout the storage period.The consumption of low alcoholic karonda beverage could be a promising substitute to synthetic drinks,for all the age groups,thereby,contributing to good health and well-being(SDG3).
基金the Coordination for the Improvement of Higher Education Personnel(CAPES,Brazil),grants 88882.181910/2018-01 and 88887.583803/2020-00.
文摘Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly regulated by governments.To meet the demand for a healthier alternative to SSB,this study aimed to develop a honey-based fermented beverage and to evaluate its consumer acceptance.The top-down selection of bacteria and yeasts,isolated from six commercial symbiotic cultures and characterized in a honey-based experimental solution,was followed by the bottom-up construction of a defined multi-species starter culture.Plant extracts and bottle conditioning were used in a pilot-scale production for the sensory analysis of consumer acceptance with a three-domain questionnaire.Of the thirty-three isolated microorganisms,eleven did not grow on the honey-based broth,whereas eight were excluded for their excessive acidification.Two bacteria and three yeasts were carefully chosen for the multi-species starter culture employed in the pilot-scale production,resulting in a carbonated beverage without residual carbohydrates,no detectable acetic acid,1.0±0.1 g/L of lactic acid,2.6±0.3 g/L of glycerol and 5.4±0.3 g/L of ethanol.Sensory beverage analysis by a hundred and twelve potential consumers revealed an eighty-six percent acceptance index.These results suggest that the developed beverage is well accepted,even having no sugar content and no chemical additives,being a promising alternative to hyper-caloric ultra-processed beverages.
基金supported by the PAPIIT project IN227023(DGAPA,UNAM).
文摘Pulque is a traditional Mexican beverage produced by the spontaneous fermentation of Agave(maguey)sap(aguamiel).Although of great cultural and economic importance,artisanal pulque production relies on empirical practices that lead to variability and limited scalability.In this study,we designed a defined minimal starter culture to achieve controlled fermentation of microfiltered aguamiel,preserving the key characteristics of traditional pulque.Microfiltration provided a sterile substrate,allowing functional assessment of three repre-sentative species from the pulque core microbiota:Saccharomyces cerevisiae,Zymomonas mobilis,and Lacti-plantibacillus plantarum.Laboratory-scale fermentations were conducted to evaluate growth dynamics,sugar consumption,metabolite production,and sensory profiles.Comparing monocultures and co-cultures of these three core microorganisms revealed functional complementarity,resulting in efficient sugar conversion and balanced ethanol and lactic acid production.The resulting beverage maintained the characteristic aroma,acidity,and mouthfeel of artisanal pulque.Sensory evaluation using modified Flash profiling and Generalized Procrustes Analysis confirmed that this formulation converged toward the traditional reference while reducing variability.These findings demonstrate that spontaneous fermentation can be replaced by a reproducible,defined minimal inoculum without compromising the beverage’s authenticity and illustrate how translating microbial ecology into minimal starter consortia can bridge tradition with biotechnology and innovation in food fermentation.
基金financed by DICYT-USACH 022441 EM_Ayudante,DICYT-USACH Regular No.022141 EM,and FONDECYT Regular 1231492supported by the Scholarship Program of the Agencia Nacional de Investigacion y Desarrollo de Chile(ANID Doctorado Nacional 2022/21220376)supported by the Scholarship Program of the Agencia Nacional de Investigacion y Desarrollo de Chile(ANID Doctorado Nacional 2025/21250645).
文摘The present study aimed to investigate the effect of alcoholic fermentation with Saccharomyces cerevisiae on the chemical composition,antioxidant capacity,and antihypertensive potential of extracts from two Chilean native pulses:algarrobo(Neltuma chilensis(Molina)C.E.Hughes&G.P.Lewis)and chanar(Geoffroea decorticans(Gill.ex Hook.et Arn.).The fermentation process increased the Total Phenolic and Total Flavonoid Content in both algarrobo and chanar extracts.Fermented extracts(FEs)showed higher concentrations of organic acids,a decrease in glucose and fructose levels,and glycerol.LC-MS analysis revealed a greater diversity of compounds in FEs,including various chemical superclasses not detected in aqueous extracts(AEs).Fermentation significantly enhanced the in vitro and cellular antioxidant capacity of both fruits.FEs and non-fermented extracts(AEs)exhibited in vitro antihypertensive potential,associated with the in vitro inhibition of the Angiotensin Converting Enzyme I(ACE I)and renin,with FEs generally showing enhanced bioactivity.Our findings suggest that alcoholic fermentation enhances the antioxidant and antihypertensive properties of algarrobo and chanar,verifying its potential to enhance the nutritional and medicinal value of these native Chilean fruits.
基金funded by National Key R&D Program of China(2022YFD2101002)Jilin Province Science and Technology Youth Talent Support Project(QT202021).
文摘The post-maturation of fermented beverages is extremely vital because it could influence the products’quality and bioactive ingredients.This work aimed to obtain fermented egg-milk beverage(FEMB)and investigate the impact of different cooling times during post-maturation on physicochemical and texture properties.Herein,chemical analyzing methods such as acidity titration,texture and water holding capacity determination,microbiological analysis,and light microscopy were utilized to explore the properties of FEMB samples with different cooling times.Besides,the functional antioxidant properties were considered in this part.The results revealed that with the extension of cooling time(1-7 h),the acidity rose from 64.00±1.00°T to 82.00±2.08°T(increased by 28.12%),and the water holding rate decreased from 85.67%±1.28%-76.98%±0.13%.The number of lactic acid bacteria colonies increased to 52.00±4.58×10^(7) CFU/mL first and then decreased to 23.30±2.51×10^(7) CFU/mL.With the prolong of the cooling time,the antioxidant capacity was increased.The results of light microscopy proved that protein aggregation is one of the reasons for the sticky texture.Combined with the cooling time and fermented beverage properties,this paper better understands the physicochemical and texture properties of FEMB in the period of post-maturation,which could provide a new perspective for fermented beverages processing.
文摘Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and growing commercial importance,making it an attractive ingredient for fermented beverages.Despite the widespread use of fruits in mead production,pitaya’s application in melomel remains unexplored.This study aimed to develop pitaya-enriched melomels(Hylocereus costaricensis)and evaluate their fermentation kinetics,physicochemical properties,volatile profile,and bioactive composition.The results demonstrated that higher pitaya concentrations enhanced yeast activity,with total acidity increasing from 61.22 to 94.43 mEq.L^(-1) and sugar consumption leading to an alcohol content ranging between 5.95%and 6.55%.Physicochemical analyses confirmed a significant increase in betalains(1.78–4.45 mg BE.L^(-1))and polyphenols(195.90–298.11 mg GAE.L^(-1)),resulting in improved antioxidant capacity,as shown by ferric reducing antioxidant power(FRAP)(7.97–10.33μM Fe^(2+).mL^(-1))and 2,2-diphenyl-1-picrylhydrazyl(DPPH)inhibition(31.25%–51.61%).Furthermore,the incorporation of pitaya pulp altered the volatile composition,promoting the formation of esters such as isoamyl acetate and nonanal,which enriched the beverage’s sensory complexity.The findings emphasize the potential of pitaya-enriched melomel in diversifying the fermented beverage industry and enhancing its aromatic complexity and market appeal.By bridging traditional fermentation with the exploration of novel fruitbased formulations,pitaya-infused melomel emerges as a promising innovation in mead production.
基金supported by Key Research and Development Program of Shaanxi Province(Grant No.2022NY-022)。
文摘To create the low-alcoholic beverages with excellent nutritional properties and flavor qualities,pomegranate juice was fermented with 16 strains of non-Saccharomyces yeasts from 9 species without added sugar.The effects of different yeasts on the non-volatile constituents(vitamins,organic acids,polyphenols),volatile compounds and sensory characteristics of the fermented beverages were comprehensively evaluated.The study revealed that non-Saccharomyces fermentations resulted in a higher abundance of polyphenols compared to the pomegranate juice and S.cerevisiae WLS21(Sc21).The monomer phenols in Meyerozyma guilliermondii 12(Mg12)were approximately twice the total of CK and 1.3 times of Sc21.Moreover,they led to a higher concentration of volatile compounds than the pomegranate juice.A total of 94 volatile compounds were identified in the pomegranate fermented beverages.In contrast to S.cerevisiae,Wickerhamomyces anomalus 1-1 and 10(Wa1-1,Wa10),Pichia kudriavzevii 8(Pk8)and Mg12 resulted in more acetate esters,and Zygosaccharomyces rouxii IFO 1130 and 53(Zr1130,Zr53)yield higher levels of ethyl esters.A total of 40 volatiles with a relative odour activity value(rOAV)of≥0.1 were identified,of which 14 were selected for principal component analysis(PCA).The sensory analysis confirmed that Zr1130,Zr53,Wa1-1,Wa10 and Pk8 strains exhibited superior aroma generation compared to Sc21.Furthermore,the partial least-squares regression(PLSR)analysis revealed that cherry,red fruits,black currant,citrus fruits,raspberry,black berry,pineapple,floral,sour and alcoholic odours had a significantly positive impact on the overall acceptability of the fermented beverages.
基金supported by the“Conselho Nacional de Desenvolvimento Científico e Tecnologico”(CNPq,Grants#303384/2022-0,#311863/2022-1,#404506/2023-2)“Coordenaçao de Aconselhamento de Pessoal de Nível Superior”(CAPES-Brazil,Finance Code 001)+1 种基金the“Paraíba State Research Foundation”(FAPESQ)(CONFAP-CALL 2024Fapesq-Brazil-Italy).
文摘Adding fruits to spontaneous fermentation systems can reshape microbial dynamics and metabolite production,ultimately affecting sensory perception and functionality.This study evaluated a traditional ginger beer(GB_T)and two Caatinga fruit-based formulations produced with mangaba(GB_M)or cajarana(GB_C),focusing on physicochemical composition,phenolic bioaccessibility,antioxidant activity,microbial communities,volatile compounds,and sensory attributes.GB_M exhibited the highest concentration,variety,and bioaccessibility of phenolic compounds,higher concentrations of organic acids,and a volatile profile dominated by fruity esters and terpenes,resulting from fermentation driven mainly by yeasts of the genus Pichia.Sensorially,GB_M was characterised by fermented aroma and flavour,bitterness,and a darker,more turbid appearance.In contrast,cajarana addition resulted in a more selective phenolic profile and a volatile composition associated with citrus and fresh notes.These features were supported by microbial communities dominated by Hanseniaspora and Pichia and translated into sensory attributes marked by citrus aroma,fruity flavor,brighter appearance,and higher perceived carbonation.The traditional ginger beer exhibited the highest antioxidant activity despite its lower phenolic variety,and was characterised by floral-impact volatiles such as linalool and geraniol.Overall,the results demonstrate that underexploited Caatinga fruits distinctly modulate spontaneous fermentation pathways,generating fruit-specific chemical and sensory profiles and enhancing the functional potential of fermented plant-based beverages.
基金The Novo Nordisk Foundation,grant number NNF20CC0035580,covered the metagenomic sequencing and the salaries of CIK and JDEfinanced in part by the Coordenaçāo de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(CAPES)+1 种基金CNPq(#307810/2021-6)FAPERGS(#22/2551-0000397-4 RITEs).
文摘The biodiversity of Brazil includes native fruits such as red-araçá,butiá-da-serra,and jaboticaba,which are rich in bioactive compounds.Promoting the use of these fruits can help preserve them and provide consumers with new healthy beverage options.This study used kombucha as an inoculum to ferment pulp from these native fruits,and the resulting beverages were evaluated for their physicochemical properties,substrate consumption,metabolite production,total phenolic content,antioxidant activity,and microbial composition over 10 days.A correlation was made between substrate consumption,metabolite production,and the most abundant microorganisms.During fermentation,pH decreased,and total titratable acidity increased in all samples.Total soluble solids were reduced in the red-araçáand jaboticaba samples.Sucrose was hydrolyzed into glucose and fructose,and both reducing sugars were metabolized by microorganisms as fermentation progressed.Ethanol ranged from 0.1 to 0.7(%v/v),acetic acid from 0.19 to 6.12 g/L,and glycerol from 0.03 to 0.64 g/L.A significant increase in total phenolic content was observed in the red-araçáand jaboticaba beverages from day 5,with red-araçáexhibiting the highest antioxidant activity,exceeding 500μmol TE/100 mL.Predominant microorganisms identified through shotgun sequencing included yeasts Brettanomyces anomalus and Zygosaccharomyces sp.,and bacteria Gluconobacter oxydans,Komagataeibacter rhaeticus,and K.saccharivorans.Correlation analysis showed that metabolite production helped inhibit competing microorganisms and potential pathogens,ensuring the beverages’safety.These results demonstrate the potential for developing low-alcohol,low-sugar fermented beverages with functional benefits from native fruits.
基金supports from Vellore Institute of Technology (VIT)
文摘Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.
基金supported by the National Research Foundation of Korea,Republic of Korea(grant number 2022R1I1A1A01069773 and 2022R1F1A1063434)the Technology Innovation Program(grant number 20009663)+2 种基金the Ministry of Trade,Industry&Energy(MOTIE,Republic of Korea)Go-Seong Deep sea Water Industry Foundation(GDIF-202201)the OTTOGI Corporation,Republic of Korea,through the Research and Publication Project.
文摘The symbiotic culture of bacteria and yeast(SCOBY)encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation.This study aims to investigate how various combinations of acetic acid bacteria(AAB)and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha.Thirteen combinations of AAB and yeasts formed SCOBY.The pH of Kombucha decreased to 2.31,and titratable acidity content increased to 20.76 g/L.Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L,respectively.The total phenolic and flavonoid contents increased by 3.53-and 5.2 fold,whereas the condensed tannin content decreased by 31.3 fold.Chlorogenic,pcoumaric,and ferulic acids were newly detected.Catechin,epicatechin,caffeine,caffeic acid,gallic acid,and rutin contents in Kombucha were increased.The antioxidant activity of Kombucha was enhanced up to 2.88 fold.The use of AAB and yeast has potential value in the industrial production of Kombucha.
基金supported by Ege University(Türkiye)Scientific Research Project Commission for the project entitled“Isolation and identification of probiotic lactic acid bacteria and yeasts from Shalgam juice,production of probiotic Shalgam juice by using these isolates and tarhana as a different raw material”(Project No:FOA-2020-21427).
文摘This research focuses on the identification of lactic acid bacteria(LAB)isolated from traditionally produced Shalgam juices collected from different locations in Türkiye and the characterization of their probiotic potential in vitro.LAB isolates were identified by 16 S rRNA gene sequencing.The most common strains belonged to Pediococcus acidilactici(54.2%),Lacticaseibacillus sp.(18.8%),L.paracasei(8.3%)and Enterococcus faecalis(6.3%).According to the test results,LAB isolates survived after exposure to low pH(2.0)except Levilactobacillus brevis TS9 and P.acidilactici TS10.All isolates showed tolerance to bile salts(69.78%-147.84%),pepsin(50.10%-159.43%),pancreatin(46.64%-120.12%)and phenol(58.19%-121.84%)at various levels.The isolates E.faecalis TS2 and Lacticaseibacillus sp.TS3 were more resistant to the target microorganisms.The isolates E.faecalis TS2,L.paracasei TS7,P.acidilactici TS41,and P.acidilactici TS43 were highly resistant to the antibiotics.The hydrophobicity of the isolates toward xylene ranged from 2.32%to 58.56%and P.acidilactici TS42 showed a high hydrophobicity of 58.56%.The ability of auto-aggregation and co-aggregation varied from 3.59%to 23.67%and 0.85-29.37%,respectively.The isolates showing the best probiotic properties(Lacticaseibacillus sp.TS3,Lacticaseibacillus sp.TS11,and L.paracasei TS33)were tested for their ability to produce short-chain fatty acids.The acetate,butyrate and propionate production of the isolates varied between 4040 and 8135,1025-1255 and 14620-17225μg/mL,respectively.Butyrate production of the isolates were higher than the control group.These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.
