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Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (15 May 2022) | Viewed by 44558

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Prof. Dr. Ana Cristina Agulheiro Santos

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Guest Editor

Mediterranean Institute for Agriculture, Environment and Development & Department of Crop Science, School of Sciences and Technology, University of Évora, Ap. 94, 7006-554 Évora, Portugal
Interests: post-harvest technologies; food texture; sensory evaluation
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. María G. Córdoba

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Assistant Guest Editor

Food Quality and Microbiology, University Institute for the Research in Agrifood Resources-INURA, University of Extremadura, Badajoz, Spain
Interests: food safety; food microbiology; toxigenic molds; biocontrol; prevention research
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food products and beverages that are simultaneously produced through controlled microbial growth, and enzymatic action over food components are usually defined as Fermented Foods. Fermentation is an ancestral food preservation method, generating antimicrobial metabolites and reducing contamination with pathogenic microorganisms. There is a huge variety of products that traditionally undergo fermentation processes, converting inedible into edible food products, which gives them unique organoleptic features and enhance nutritional characteristics. Each specific sensory profile may be due to several variables in the fermentation process, including the specific microorganisms intervening, nutritional ingredients and environmental conditions. The aim of this special issue is to disseminate the scientific and empirical knowledge about fermented food products from various origins worldwide. The main areas of interest are related to the raw materials used to manufacture the fermented foods, such as meat, milk, vegetables, fish, wine, and beer, among others. Research or review papers on traditional as well as innovative fermented food products are welcome, but also on the methodologies used, such as starter cultures, or environmental control. Manuscripts on the health benefits of fermented foods, both regarding their enhanced nutritional and functional value, as well as concerning their impact on the immune-regulatory system, may also be submitted to this special issue.

Dr. Ana Cristina Agulheiro Santos
Prof. Dr. María G. Córdoba
Guest Editors

Manuscript Submission Information

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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. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

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Keywords

fermentation processes
food preservation
food safety
food quality
starter cultures
benefits of fermented foods
probiotic foods
health benefits

Published Papers (11 papers)

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12 pages, 1153 KiB

Open AccessArticle

Investigating the Relation between Skin Cell Wall Composition and Phenolic Extractability in Cabernet Sauvignon Wines

by Cristina Medina-Plaza, Haley Meade, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block and Anita Oberholster

Fermentation 2022, 8(8), 401; https://doi.org/10.3390/fermentation8080401 - 18 Aug 2022

Cited by 4 | Viewed by 1581

Abstract

In this study, phenolic extractability of Cabernet Sauvignon grapes from two California regions (Sonoma County and Central Coast) and its relation with skin cell wall composition was investigated. Phenolic grape composition, wine phenolic content as well as berry and pomace cell wall composition of three sites per region were determined. Grape cell wall material (CWM) composition, and thus pomace CWM composition, was impacted by the growing region. The process of fermentation modified CWM composition, solubilizing some of the compounds such as pectin and polysaccharides making pomace CWM composition from different sites more similar in the case of Sonoma County and more different for the samples grown in the Central Coast. Growing region had a significant impact on grape phenolics, particularly on flavan−3-ols and polymeric phenols, whereas polymeric pigments and anthocyanin contents were more similar among samples. Wines made from Sonoma County grapes showed higher anthocyanin and polymeric phenol content when compared to wines made from Central Coast grapes. Comparing wine to grape phenolic composition suggests a large difference in extractability based on region. Of all the CWM components analyzed, only lignin and the amount of cell wall isolated were found to have a significant impact on phenolic extractability. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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11 pages, 1471 KiB

Open AccessArticle

Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol

by Murni Kurniawati, Nurliyani Nurliyani, Wiratni Budhijanto and Widodo Widodo

Fermentation 2022, 8(4), 183; https://doi.org/10.3390/fermentation8040183 - 12 Apr 2022

Cited by 6 | Viewed by 3185

Abstract

Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presumptive yeast isolates were obtained, 10 of which grew well on lactose-containing media. Those that were able to grow on lactose using only carbon sources were subjected to molecular identification based on the internal transcribed spacer (ITS) of the 5.8 rDNA using PCR technology. Molecular identification confirmed four isolates—namely, KFA 3, KFA 7, KFA 9 and KFB 1—as belonging to Kluyveromyces marxianus. The batch fermentation data of these strains were fitted on a logistic model to obtain the carrying capacity coefficients and strain performances were compared. The kinetic modelling revealed that KFA 9 had the highest values for the carrying capacity coefficient, biomass yield and product yield, indicating that, among the four K. marxianus strains, this was superior due to its relatively fast growth and good ethanol productivity. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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16 pages, 2560 KiB

Open AccessArticle

From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages

by Dimitris Tzavaras, Marina Papadelli and Ioanna Ntaikou

Fermentation 2022, 8(3), 135; https://doi.org/10.3390/fermentation8030135 - 20 Mar 2022

Cited by 19 | Viewed by 7014

Abstract

The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fermented beverages. To this end, experiments of milk fermentation were primarily conducted at different temperatures and upon selection of the optimal, a gradual substitution of the substrate was performed by replacing milk from a sucrose-based solution. After the successful fermentation of the sucrose substrate, fruit juices were used as fermentation substrates. Sensory evaluation of the sugar-based beverages was also performed in order to access their acceptability for consumption. According to the results, the transition from milk to water kefir is indeed feasible, leading to the production of beverages with relatively higher ethanol concentrations (up to 2.14 ± 0.12% w/v) than milk kefir and much lower lactic acid concentrations (up to 0.16 ± 0.01% w/v). During the fermentation of the sugary substrates, yeasts seemed to be dominant over lactic acid bacteria, in contrast to what was observed in the case of milk kefir, where LAB dominated. The sensory evaluation revealed that all sugar-based beverages were acceptable for consumption, with the fruit-based ones obtaining, though, a better score in all attributes. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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10 pages, 1917 KiB

Open AccessArticle

Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria

by Mkrtich Harutyunyan, Renato Viana, Joana Granja-Soares, Miguel Martins, Henrique Ribeiro and Manuel Malfeito-Ferreira

Fermentation 2022, 8(2), 85; https://doi.org/10.3390/fermentation8020085 - 17 Feb 2022

Cited by 4 | Viewed by 2782

Abstract

The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to greenhouse drying under ambient temperature for 7 days, during the 2020 and 2021 harvests. When weight loss was approximately 30%, grapes were processed according to different protocols, including a rehydration step using saltwater or white wine (2020 harvest). Fermentation was conducted with the addition of commercial yeast without sulphur dioxide supplementation. The piquettes were obtained from the pressed pomaces diluted with water solution (5 g/L tartaric acid). The 2020 wines showed alcoholic content and residual sugar ranging from 14.8 to 17.0% (v/v), and 0.8 g/L to 18 g/L, respectively. Volatile acidity was less than 1 g/L (as acetic acid) in all wines, except for the fermentation of crushed grapes alone, which yielded 2.3 g/L volatile acidity. The fermentation of dehydrated crushed grapes in the semi-industrial trial run in the harvest of 2021 yielded 1.1 g/L volatile acidity. The piquettes analysis showed ethanol ranging from 10.2% (v/v) to 16.0% (v/v), reducing substances less than 2 g/L and volatile acidity less than 0.8 g/L. Overall, the physicochemical analysis showed that it was possible to recreate ancient winemaking techniques that may be further improved to produce commercially and legally acceptable wines. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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11 pages, 2020 KiB

Open AccessArticle

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce

by Yun-Hsi Chang, GiGi Chin Wen Lim, Ju-Yun Chien, Lu-Sheng Hsieh, Shinn-Dar Wu and Jhih-Ying Ciou

Fermentation 2022, 8(2), 73; https://doi.org/10.3390/fermentation8020073 - 09 Feb 2022

Viewed by 3793

Abstract

Soy sauce is one of the most popular ingredients for delicious cuisines across the world, and it is made via various fermentation processes using wheat and soybeans. The purpose of this study was to add a lemon juice starter into secondary fermentation soy sauce to produce a new flavor of soy sauce to meet current health awareness and innovation market trends. The results showed that the lactic acid bacteria of the A group (soy sauce/starter culture ratio of 3:1) gradually decreased from 9.89 to 8.32 log CFU/mL by the seventh day, and then to 5.39 log CFU/mL by the 30th day, while they were not detected by the 60th day. Meanwhile, those of the B group (soy sauce/starter culture ratio of 1:1) showed a decrease from 10.39 to 8.58 log CFU/mL by the seventh day, and then to 5.39 log CFU/mL by the 30th day and 4.43 log CFU/mL by the 60th day, while they were not detected by the 90th day. As for yeast, the A group showed a decrease from 10.83 to 9.29 log CFU/mL (or 10.25 to 9.27 log CFU/mL for the B group) by the seventh day. Yeasts were not detected after 30 days in either the A or B group. The acidity and salinity of the lemon-flavored sauce was maintained after secondary fermentation. Sensory evaluation showed that the soy sauce with a lemon juice starter was accepted by consumers and obtained a better result than commercial soy sauce. In conclusion, secondary fermentation with starters contributes to the flavor quality of sauce products. Fruit juice is adjustable in terms of the acidity and salinity of the soy sauce and produces good flavor after secondary fermentation whenever it acts as a starter. The fact that customers favored the innovative lemon-flavored soy sauce indicates that this study is on the right trend. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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17 pages, 3510 KiB

Open AccessArticle

Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi

by Mpho Maleke, Wesley Doorsamy, Adrian Mark Abrahams, Martins Ajibade Adefisoye, Kedibone Masenya and Oluwafemi Ayodeji Adebo

Fermentation 2022, 8(2), 57; https://doi.org/10.3390/fermentation8020057 - 28 Jan 2022

Cited by 10 | Viewed by 4484

Abstract

The aim of this present study was to optimize the fermentation conditions (time and temperature) of amasi (a Southern African fermented dairy product) using response surface methodology (RSM), and to determine the physicochemical properties, as well as the microbial composition, using next generation sequencing. Fermentation time and temperature were optimized to produce different amasi samples and different parameters, including pH, total soluble solids (TSS), total titratable acids (TTA), and consistency. All the variables studied were found to show significant (p ≤ 0.05) changes with increasing fermentation time and temperature. Numerical optimization was used to obtain the optimal fermentation conditions for amasi; based on RSM, it was 32 °C for 140 h, while with k-means clustering, it was 25 °C for 120 h. Under both conditions for the optimal samples, the pH reduced from 6.64 to 3.99, TTA increased from 0.02 to 0.11 (% lactic acid), TSS decreased from 9.47 to 6.67 °Brix, and the consistency decreased from 23 to 15.23 cm/min. Most of the identified bacteria were linked to lactic acid bacteria, with the family Lactobacillaceae being the most predominant in amasi, while in raw milk, Prevotellaceae was the most abundant. The fermentation conditions (time and temperature) had a significant influence on the parameters investigated in this study. Results of this study could provide information for the commercialization of quality amasi. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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11 pages, 260 KiB

Open AccessArticle

Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract

by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, El Sayed Abd El-Sattar, Hayfa Hussin Ali Hijazy, Ashraf Albrakati and Ehab Kotb Elmahallawy

Fermentation 2022, 8(2), 52; https://doi.org/10.3390/fermentation8020052 - 25 Jan 2022

Cited by 26 | Viewed by 3613

Abstract

Fermented dairy products have long been associated with positive health benefits. The present study was undertaken to evaluate the physicochemical and sensory properties, viable probiotic counts, antioxidant activity and total phenolic content of probiotic yoghurt made by reconstituting of whole milk powder in aqueous fennel seed extract. Different concentrations of fennel aqueous seeds extract (2%, 4% and 6% w/v) were used as a substitute for water to reconstitute whole milk powder in formulations of yoghurt as functional additives. Interestingly, the use of aqueous extract of fennel seeds in the reconstituted yoghurt milk did not affect yoghurt composition (moisture, protein, fat and ash contents) compared to plain yoghurt. The titratable acidity significantly decreased after using aqueous fennel seed extract in the yogurt manufacture. In this regard, the titratable acidity value was 0.85 in the control yogurt at the fresh period and 1.14 after 21 days of storage, while this value significantly decreased in the yogurt treatments with 2%, 4% and 6% aqueous fennel seed extract to 80, 0.77 and 0.72, respectively, at fresh period and reached 1.03, 0.96 and 0.94, respectively, after 21 days of storage (p < 0.05). Conversely, the pH values significantly increased (p < 0.05) following the addition of aqueous fennel seed extract in the yogurt manufacture. Moreover, the total phenolic content significantly increased (p < 0.05) from 38.60 (mg GAE/L), in fresh plain yogurt, to 44.80, 53.20 and 64.30 (mg GAE/L), in 2% fennel extract yoghurt (FEY₂), 4% fennel extract yoghurt (FEY₄) and 6% fennel extract yoghurt (FEY₆), respectively. Likewise, the antioxidant activity significantly increased (p < 0.05) from 0.11 (mM TE) in fresh plain yogurt to 0.18, 0.26 and 0.32 (mM TE) in (FEY₂), (FEY₄) and (FEY₆), respectively. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yoghurt treatments, although it stood at recommended levels for health effects (at least 10⁶ cfu/mL in traditional yoghurt). For sensory evaluation, FEY₄ was more acceptable, followed by FEY₆, FEY₂ and PY, respectively. Collectively, the present study provides useful information about the bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

16 pages, 3137 KiB

Open AccessArticle

Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats

by Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Khaled Magawry El-Zahar, Ahdab Abdo Elmaadawy, Hayfa Hussin Ali Hijazy, Mahmoud Zaky Sitohy, Ashraf Albrakati and Ehab Kotb Elmahallawy

Fermentation 2022, 8(2), 41; https://doi.org/10.3390/fermentation8020041 - 20 Jan 2022

Cited by 15 | Viewed by 4483

Abstract

The consumption of plant-based dairy alternatives has increased rapidly around the world as a result of numerous positive health effects. Little information is available about the potential use of watermelon seed milk in the manufacture of yoghurt. The present study was undertaken to investigate the remedial action of yoghurt enriched with watermelon seed milk in renal injured hyperuricemic rats. A new yoghurt, substituting cow’s milk with different proportions of watermelon seed milk was prepared, followed by evaluation of its acceptability and functionality. Four different types of yoghurt were prepared from cow’s milk containing 3% fat, with different proportions of blended watermelon seed milk (0.0, 25, 50 and 75%). Sensorial traits, i.e., appearance, flavor, body and texture, and overall acceptability demonstrated that the blended treatment (50% cow’s milk and 50% watermelon seed milk.) was the most acceptable. This blend was then tested as an anti-hyperuricemia agent in rats. In this respect, twenty-four male albino rats were assigned into four groups (n = 6). The first group was solely administered a standard diet, and served as the negative control. The other rats (n = 18) received a basal diet including 20 g/kg dietary potassium oxonate in order to induce hyperuricemia. The hyperuricemic rats were then divided into three groups; the first group did not receive any treatment and served as the positive control, while the second and third groups were administered 10% cow’s milk yoghurt and 10% watermelon seed milk yoghurt, respectively. Interestingly, the results showed that the hyperuricemic group receiving a diet supplemented with 10% watermelon seed milk yoghurt was not significantly different from the negative control in the measured biological parameters, and saw a significant improvement in renal function compared to the positive control. The biologically favorable action of watermelon seed milk yoghurt could be attributed to its potential promotion of antioxidant status via enhancement of the activities of superoxide dismutase, catalase, and glutathione transferase. Collectively, this study concluded that watermelon seed milk can be used in yoghurt manufacturing in proportions of up to 50%, and may improve kidney function as an anti-hyperuricemic agent. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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12 pages, 587 KiB

Open AccessArticle

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

by Seham Swelam, Mohsen A. Zommara, Abd El-Aziz M. Abd El-Aziz, Noha A. Elgammal, Roua S. Baty and Ehab Kotb Elmahallawy

Fermentation 2021, 7(4), 255; https://doi.org/10.3390/fermentation7040255 - 02 Nov 2021

Cited by 14 | Viewed by 2720

Abstract

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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16 pages, 2754 KiB

Open AccessArticle

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

by Barbara Lanza, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini and Nicola Simone

Fermentation 2021, 7(4), 239; https://doi.org/10.3390/fermentation7040239 - 25 Oct 2021

Cited by 8 | Viewed by 2306

Abstract

In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation with multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124, 1:1:1); and D, fermentation with mixed (bacterium + yeast) inoculum (L. plantarum B1 + Candida boidinii). This research focuses on the correlation between the different mixes of inoculations and their effect under the chemical, sensorial, and textural profiles in the final products (olives) for potential applications on table olive fermentation. During the fermentation, some specific parameters were monitored: chemical characterization of oil fraction (pigments, tocopherols, fatty acids, alkyl esters, and sterol composition), Texture Profile Analysis (TPA), determination of olive color, and sensory evaluation of the final products. The use of LAB starters (single and multiple inocula) compared to spontaneous process revealed a greater performance in preventing the spoilage process and in developing favorable physico-chemical conditions during the fermentation. In fact, the highest values of fatty acid alkyl esters were reached in spontaneous fermentation (~480 mg/kg in jar A). The presence of C. boidinii as inoculum in jar D was involved in table olive softening: the fermented olives showed the lowest values of the parameters related to consistence of fruit as hardness (~2300 g) and gumminess (~990 g) and high value of fatty acid methyl esters (~110 mg/kg). Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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Review

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32 pages, 534 KiB

Open AccessReview

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

by Selin Yabaci Karaoglan, Rudolf Jung, Matthew Gauthier, Tomáš Kinčl and Pavel Dostálek

Fermentation 2022, 8(6), 273; https://doi.org/10.3390/fermentation8060273 - 12 Jun 2022

Cited by 12 | Viewed by 6903

Abstract

Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

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