Fermentation

13 pages, 2261 KiB

Open AccessEditor’s ChoiceArticle

Supplemental Aspergillus Lipase and Protease Preparations Display Powerful Bifidogenic Effects and Modulate the Gut Microbiota Community of Rats

by Yongshou Yang, Thanutchaporn Kumrungsee, Norihisa Kato, Shinji Fukuda, Manabu Kuroda and Shotaro Yamaguchi

Fermentation 2021, 7(4), 294; https://doi.org/10.3390/fermentation7040294 - 1 Dec 2021

Cited by 12 | Viewed by 4947

Abstract

Aspergillus-derived protease and lipase, which are involved in the production of Aspergillus-fermented foods, are consumed as digestive enzyme supplements. A marked bifidogenic effect of supplemental Aspergillus protease preparation (AP) in rats fed with a high-fat diet was identified. This study was [...] Read more.

Aspergillus-derived protease and lipase, which are involved in the production of Aspergillus-fermented foods, are consumed as digestive enzyme supplements. A marked bifidogenic effect of supplemental Aspergillus protease preparation (AP) in rats fed with a high-fat diet was identified. This study was conducted to examine whether the consumption of Aspergillus-derived lipase exerts similar bifidogenic effect. Rats were fed diets supplemented with either an Aspergillus-derived lipase preparation (AL) or AP at 0.1% for two weeks. 16S rRNA gene sequencing analysis indicated that supplemental AL and AP markedly influenced cecal microbial community. At the phylum level, treatment with AL and AP resulted in a lower relative abundance of Firmicutes and Bacteroidetes, but a higher relative abundance of Actinobacteria and Proteobacteria than the control rats (p < 0.05). At the genus level, AL and AP remarkedly elevated the relative abundances of Bifidobacterium, Collinsella, and Enterococcus, but significantly reduced those of Oscillospira, Dorea, and Coprobacillus (p < 0.05). These modulations were similar to those reported by several studies with typical prebiotic oligosaccharides. Notably, the bifidogenic effect of AL was much greater than that of AP. Our results show that the two different Aspergillus-derived preparations, AL and AP, have strong bifidogenic effects and can change the microbiota’s composition. Full article

(This article belongs to the Special Issue Fermented Foods and Microbes Related to Health)

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21 pages, 1236 KiB

Open AccessEditor’s ChoiceArticle

Wine Saccharomyces Yeasts for Beer Fermentation

by Vanesa Postigo, Margarita García, Juan Mariano Cabellos and Teresa Arroyo

Fermentation 2021, 7(4), 290; https://doi.org/10.3390/fermentation7040290 - 30 Nov 2021

Cited by 21 | Viewed by 7370

Abstract

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of [...] Read more.

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market. Full article

(This article belongs to the Special Issue Advances in Wine Fermentation)

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15 pages, 1113 KiB

Open AccessEditor’s ChoiceArticle

Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas

by Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras and Antonio Morata

Fermentation 2021, 7(3), 193; https://doi.org/10.3390/fermentation7030193 - 15 Sep 2021

Cited by 22 | Viewed by 3955

Abstract

Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve the acidity and reduce the final pH of wines is to use tartaric acid, but [...] Read more.

Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve the acidity and reduce the final pH of wines is to use tartaric acid, but wine can also be acidified microbiologically using Lachancea thermotolerans yeasts, a natural bio-tool that acidifies gradually during the first stage/days of fermentation. Two strains of L. thermotolerans were compared with one Saccharomyces cerevisiae at a pilot-scale under similar fermentation conditions and in duplicate. A sequential inoculation was performed on the third day for the non-Saccharomyces, producing only about 1 g/L of lactic acid, which was suitable for comparison with the Saccharomyces, to which 1.5 g/L of tartaric acid had been added to lower the final pH. The three fermentations ended with a total acidity without significant differences. A significant and normal feature of the L. thermotolerans yeasts is their higher propane-1,2,3-triol production, which was observed in the Laktia yeast, and the acetic acid was <0.3 g/L. The amount of volatile metabolites was generally higher for non-Saccharomyces and the increase was seen in carbonyl compounds, organic acids, lactones, fumaric compounds, and phenols. Finally, the sensory analysis showed that there were hardly any significant differences, even though the non-Saccharomyces had a higher quantity of volatile metabolites, which could lead to a good acceptance of the product, since biological acidification was used, generating a more natural product. Full article

(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 3.0)

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20 pages, 7495 KiB

Open AccessEditor’s ChoiceArticle

Mixed-Culture Metagenomics of the Microbes Making Sour Beer

by Renan Eugênio Araujo Piraine, Fábio Pereira Leivas Leite and Matthew L. Bochman

Fermentation 2021, 7(3), 174; https://doi.org/10.3390/fermentation7030174 - 30 Aug 2021

Cited by 11 | Viewed by 5356

Abstract

Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received [...] Read more.

Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then used for taxonomy assignment, sample composition, and diversity analyses, as well as nucleotide BLAST searching. We identified 60 genera and 140 species of bacteria, of which the most prevalent were Lactobacillus acetotolerans, Pediococcus damnosus, and Ralstonia picketti/mannitolilytica. In fungal identification, 19 genera and 26 species were found, among which the most common yeasts were Brettanomyces bruxellensis and Saccharomyces cerevisiae. In some cases, genetic material from more than 60 microorganisms was found in a single sample. In conclusion, we were able to determine the microbiomes of various mixed cultures used to produce beer, providing useful information to better understand the sour beer fermentation process and brewing techniques. Full article

(This article belongs to the Special Issue Mixed Culture Fermentation)

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14 pages, 1804 KiB

Open AccessEditor’s ChoiceArticle

Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

by Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang and Sigfredo Fuentes

Fermentation 2021, 7(3), 119; https://doi.org/10.3390/fermentation7030119 - 16 Jul 2021

Cited by 18 | Viewed by 3684

Abstract

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving [...] Read more.

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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18 pages, 4078 KiB

Open AccessEditor’s ChoiceArticle

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

by Claudia Gonzalez Viejo, Sigfredo Fuentes and Carmen Hernandez-Brenes

Fermentation 2021, 7(3), 117; https://doi.org/10.3390/fermentation7030117 - 15 Jul 2021

Cited by 30 | Viewed by 5156

Abstract

Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and [...] Read more.

Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and a newly developed electronic nose (e-nose) using machine learning modelling. For these purposes, a commercial larger beer was used as a base prototype, which was spiked with 18 common beer faults plus the control aroma. The 19 aroma profiles were used as targets for classification ma-chine learning (ML) modelling. Six different ML models were developed; Model 1 (M1) and M2 were developed using the NIR absorbance values (100 inputs from 1596–2396 nm) and e-nose (nine sensor readings) as inputs, respectively, to classify the samples into control, low and high concentration of faults. Model 3 (M3) and M4 were based on NIR and M5 and M6 based on the e-nose readings as inputs with 19 aroma profiles as targets for all models. A customized code tested 17 artificial neural network (ANN) algorithms automatically testing performance and neu-ron trimming. Results showed that the Bayesian regularization algorithm was the most adequate for classification rendering precisions of M1 = 95.6%, M2 = 95.3%, M3 = 98.9%, M4 = 98.3%, M5 = 96.8%, and M6 = 96.2% without statistical signs of under- or overfitting. The proposed system can be added to robotic pourers and the brewing process at low cost, which can benefit craft and larger brewing companies. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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19 pages, 746 KiB

Open AccessEditor’s ChoiceArticle

Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous?

by Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel and Svetoslav Dimitrov Todorov

Fermentation 2021, 7(2), 56; https://doi.org/10.3390/fermentation7020056 - 7 Apr 2021

Cited by 12 | Viewed by 4227

Abstract

Bacillus velezensis ST03 and ST32, Bacillus amyloliquefaciens ST06 and ST109, and Bacillus subtilis ST08 were isolated from artisanal-produced kimchi and were identified based on 16S rRNA partial sequencing. DNA obtained from the investigated bacilli generated positive results for lichenicidin, iturin, subtilosin, and surfactin [...] Read more.

Bacillus velezensis ST03 and ST32, Bacillus amyloliquefaciens ST06 and ST109, and Bacillus subtilis ST08 were isolated from artisanal-produced kimchi and were identified based on 16S rRNA partial sequencing. DNA obtained from the investigated bacilli generated positive results for lichenicidin, iturin, subtilosin, and surfactin on a strain-specific basis. The strains were found to produce antimicrobial metabolites with activity levels ranging between 800 and 1600 AU/mL on a strain-specific basis, as determined against Listeria monocytogenes ATCC15313. Moreover, all tested strains in this study were still active after treatment with proteolytic enzymes, even with reduced inhibition zones compared to the controls, pointing to additional antimicrobial activity possibly related to a non-proteinaceous molecular structure. Most probably these strains may express surfactin as an additional factor in their complex antimicrobial activity. B. amyloliquefaciens ST09 and B. velezensis ST03 and ST32 were characterized as positive for β-hemolysis. B. subtilis ST08 was shown to be positive for hblC and nheC and B. amyloliquefaciens ST109 for nheB. B. amyloliquefaciens ST109 generated positive results for gelatinase activity. The ability of the studied Bacillus strains to metabolize different carbohydrate sources was done based on the API50CHB test, while the enzyme production profile was recorded by the APIZym kit. All studied strains were positive producers for biogenic amines production. Studied Bacillus spp. strains were resistant to some of the evaluated antibiotics, tested according to recommendations of CLSI and EFSA. Full article

(This article belongs to the Special Issue Fermented Foods and Microbes Related to Health)

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17 pages, 767 KiB

Open AccessEditor’s ChoiceReview

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

by Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso and Francesco Grieco

Fermentation 2021, 7(1), 24; https://doi.org/10.3390/fermentation7010024 - 17 Feb 2021

Cited by 44 | Viewed by 7417

Abstract

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only [...] Read more.

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 2.0)

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11 pages, 1739 KiB

Open AccessEditor’s ChoiceArticle

Predicting Fermentation Rates in Ale, Lager and Whisky

by Struan J. Reid, Maria Josey, Andrew J. MacIntosh, Dawn L. Maskell and R. Alex Speers

Fermentation 2021, 7(1), 13; https://doi.org/10.3390/fermentation7010013 - 14 Jan 2021

Cited by 7 | Viewed by 5815

Abstract

Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assessed and fit to industrial fermentation [...] Read more.

Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assessed and fit to industrial fermentation data. The first is the four-parameter logistic model described in the ASBC Yeast-14 method. The second model is a nested form of the four-parameter logistic function, adding an extra parameter, creating the 5-parameter logistic equation., where an additional parameter was added to allow for asymmetry. The final model is a three-parameter logistic equation which describes the change in the Apparent Degree of Fermentation with time. The three models were compared by fitting them to industrial data from Australian and Canadian lagers, American and Scottish ales and Scotch Whisky fermentations. The model fits were then compared to one another with a technique developed by Akaike and a nested F-test. The Akaike information criterion compares the models and accounts for both the goodness of fit, and the number of parameters in the model. Finally, consideration was given to the establishment of prediction bands (that enclose the area that one can be 99% sure contains the true datapoints). Calculation of these bands was “challenging” but successful as the industrial fermentation data was heteroscedastic. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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15 pages, 4452 KiB

Open AccessEditor’s ChoiceReview

An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety

by Alice Vilela

Fermentation 2021, 7(1), 5; https://doi.org/10.3390/fermentation7010005 - 2 Jan 2021

Cited by 24 | Viewed by 9646

Abstract

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine [...] Read more.

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.” Full article

(This article belongs to the Special Issue Yeast Biotechnology 4.0)

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