Microbial Components and Function in Fermented Alcoholic Drink and Production Process
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (15 November 2021) | Viewed by 3890
Special Issue Editors
Interests: microbial evolution; cell enlargement; microinjection of long DNA into bacterial cell; cell-cell communication; genome evolution; microbioinformatics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There are large amounts of microorganisms in the production process of each fermented alcoholic drink. Each not only contain essential microorganisms for fermentation, such as yeast in beer and wine, but also other non-essential microorganisms, which are mixed and grow temporarily, may affect safety, quality, stability, health and organoleptic properties in a simultaneous and synergistic manner. There are positive and negative effects for the final productions of fermented drinks and food. For example, sake is a Japanese traditional fermented alcoholic drink. Numerous microorganisms are present at the beginning of the sake production process. Most of these microorganisms die due to the high ethanol concentration that sake yeast produces. However, some bacteria that temporarily grow during the production process affect growth and metabolism of sake yeast. Probably such bacteria exist in many fermented foods and drinks.
This topic focuses on microbial components in fermented alcoholic drinks, microorganisms that are mixed and temporarily grow, and their functional characteristics in the production process in hopes of further elucidating the relationship between microorganisms and fermented alcoholic drink quality, safety and health.
Dr. Hiromi Nishida
Dr. Takashi Koyanagi
Guest Editors
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Keywords
- beer
- sake
- wine
- fermented foods and seasonings
- yeast
- bacteria
- fungi
- microbial interaction
- flavor and taste
- chemical components
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