Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions
by
Fabien J. Cousin
, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace and Marina Cretenet *
, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace and Marina Cretenet *
Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France
*
Author to whom correspondence should be addressed.
Microorganisms 2017, 5(3), 39; https://doi.org/10.3390/microorganisms5030039
Received: 27 June 2017 / Revised: 20 July 2017 / Accepted: 21 July 2017 / Published: 25 July 2017
(This article belongs to the Special Issue Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages)
Production of fermented apple beverages is spread all around the world with specificities in each country. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.
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Keywords:
apple; cider; lactic acid bacteria; fermentation; organoleptic quality; safety improvement; microbial diversity
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MDPI and ACS Style
Cousin, F.J.; Le Guellec, R.; Schlusselhuber, M.; Dalmasso, M.; Laplace, J.-M.; Cretenet, M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017, 5, 39.
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