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Beverages
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Traditional Fermented Beverages
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Traditional Fermented Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (20 May 2019) | Viewed by 5241

Special Issue Editors

Dr. Ogueri Nwaiwu

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Guest Editor
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Interests: microbiology and food safety; yeasts; Listeria; traditional food and drinks; extracellular polymeric substances; biofilms
Special Issues, Collections and Topics in MDPI journals
Dr. Folarin Oguntoyinbo

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Guest Editor
Department of Chemistry and Fermentation Sciences, College of Arts and Sciences, Appalachian State University, Boone, NC, USA
Interests: microbiome of fermented foods and beverges; food safety; post harvest value addition

Special Issue Information

Dear Colleagues,

We are pleased to invite you to contribute your article to a Special Issue focusing on traditional fermented beverages. All over the world, traditional fermented beverages constitute a significant part of human beverage intake, they are consumed as complementary foods, alcoholic and non-alcoholic beverages. The objective of this Special Issue will be to present and discuss all the new and emerging information regarding traditional fermented beverages around the world. We anticipate prompt peer review by global leaders in this area of research and a plan to publish the Special Issue as a printed book version if we successfully garner more than ten articles. There is a lot of space to analyze and describe frontiers in production, microbiology, microbiome and metabolomics, biochemistry, sensory, bioactive compounds, health benefits, starter cultures development and process optimization of different traditional fermented beverages.

As a recognized leader in this area of research, it is an honor to invite you to kindly contribute your article in form of original research or a review paper for this Special Issue focusing on “Traditional Fermented Beverages”.

Dr. Ogueri Nwaiwu
Dr. Folarin Oguntoyinbo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

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Research

13 pages, 1773 KiB  
Article
Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry
by Paola Sánchez-Bravo, Pedro Javier Zapata, Alejandra Martínez-Esplá, Ángel A. Carbonell-Barrachina and Esther Sendra
Beverages 2018, 4(3), 57; https://doi.org/10.3390/beverages4030057 - 04 Aug 2018
Cited by 14 | Viewed by 4668
Abstract
Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture [...] Read more.
Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds. Full article
(This article belongs to the Special Issue Traditional Fermented Beverages)
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