Search Results (168)

The production of Chinese Baijiu relies on the synergistic metabolism of multi-species microbial communities in an open environment. Its intricate microbial succession and flavor formation mechanisms have long been considered complex systems that are difficult to fully deconstruct. Traditional culture-dependent techniques inherently fail to comprehensively capture the actual functional roles and dynamic regulation of “viable but non-culturable” (VBNC) microorganisms within this complex system. In recent years, the rapid advancement of multi-omics technologies has offered a novel perspective for elucidating the underlying fermentation mechanisms of Baijiu. This paper systematically reviews the recent progress in the application of metagenomics, metatranscriptomics, metaproteomics, and metabolomics in Baijiu research. Specific focus is placed on the unique contributions of these tools to resolving microbial community structural diversity, mining key functional genes and enzymes, uncovering microbial stress response mechanisms under environmental fluctuations, identifying phages and spoilage microorganisms, and tracing the metabolic pathways of flavor substances. Furthermore, the pivotal role of multi-omics integration strategies in constructing “microbe–metabolite” regulatory networks is highlighted. Finally, current challenges regarding standardization and data integration are discussed, with an outlook on leveraging omics big data to promote digital monitoring and intelligent brewing in the Baijiu industry. Full article

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and antioxidant potential of craft beers. Methods: A narrative review was conducted using PubMed, Science Direct, Web of Science, and b-on databases, with the keywords ‘craft beer’, ‘physicochemical properties’, ‘polyphenolic content’, and ‘antioxidant activity’. Results: The incorporation of botanical ingredients into beers modified the physicochemical parameters, total phenolic content (TPC), and antioxidant activity. These effects varied according to the type of matrix, concentration, timing of addition, beer style, and brewing conditions. Overall, an increase in beer TPC and antioxidant activity was observed. However, higher TPC can present technological challenges, as phenolic–protein interaction may lead to turbidity. Conversely, enhanced antioxidant potential contributes to oxidative stability and extends the shelf-life of beer. Conclusions: Future studies should validate the current results, explore new bioactive matrices, and evaluate variables that ensure the functional quality of beer. Practical applications under real production conditions should also be prioritized to guarantee effective functional benefits without compromising the stability and sensory acceptance of craft beer. Full article

In view of the technical bottleneck of microbial dynamic monitoring during the solid-state fermentation of traditional Baijiu, this study introduced green fluorescent protein (GFP) labeling technology into the dominant Saccharomyces cerevisiae of Jiang-flavored Baijiu to construct the chromosomal integration engineering strain named FSC01. By designing an integrated recombinant plasmid containing the GFP gene and the geneticmycin resistance gene, an engineered strain that stably expresses fluorescent proteins was obtained by electroconversion. Flow cytometry verification showed that FSC01 showed excellent linear responses in the pure microbial system (R² = 0.998) and the complex matrix of Baijiu jiupei (R² = 0.981), with a detection limit of 10² cells/mL, and the detection cycle was shortened to 10 min. Solid-state fermentation simulation experiments show that the inoculation volume of FSC01 of 10⁵ cells/kg can not only ensure the effective identification of fluorescence signals, but also does not significantly interfere with the growth and growth patterns of the original yeast (p > 0.05), which is highly consistent with the results of the traditional plate counting method. Dynamic monitoring shows that Saccharomyces cerevisiae during fermentation presents a typical succession pattern of “increase first and then decrease”, reaching a peak on the 7th day (1.2 × 10⁷ cells/g), which is positively correlated with the base alcohol yield rate (26.7%). Compared with metagenomic (72 h) and PMA-qPCR (4 h) methods, this technology breaks through the limitations of specificity and timeliness of live bacteria detection, and provides a single-cell-level dynamic analysis tool for the digitization of traditional brewing processes. In the future, it will be expanded to monitor key functional microorganisms such as lactic acid bacteria through a multi-color fluorescent labeling system, and optimized pretreatment to eliminate starch granule interference, and promote the in-depth application of synthetic biology technology in the traditional fermentation industry. Full article

The craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry. While traditional brewing focuses on consistency and high-volume efficiency using standard yeasts, craft brewing prioritizes small-batch experimentation and flavor complexity. Traditionally, Saccharomyces cerevisiae (Ale beer) and Saccharomyces pastorianus (Lager beer) yeast are used in brewing. The craft brewing revolution introduced the use of non-conventional yeast. These yeasts possess distinct technological characteristics compared to commercial starters, such as a richer enzyme profile. This biological diversity produces beers with novel, complex aroma profiles, and opens exciting avenues for flavor creation. Recently, non-alcoholic beer and low-alcoholic beer (NABLAB), and functional beer have become the new horizons for the application of non-conventional yeasts. In recent years, the brewing potential of these alternative yeasts has been extensively explored. However, some aspects relating to the interactions between yeast and raw materials precursors involved in the aroma of the final beer, and the management of yeasts in fermentation, remain unexplored. This review systematically outlines the various innovative ways in which non-conventional yeasts are applied in brewing, including healthier beer. Here, we explore how these yeasts can foster innovation in the beer sector and provide the possibility for sustainable development in contemporary brewing. Full article

The transition to a circular economy and the pursuit of environmental sustainability are driving humanity to develop alternative technologies for producing a range of bioproducts. In this context, microbial-mediated fermentation processes have gained prominence. Although yeasts are well known for their ability to produce alcohols, they can also generate a wide range of value-added bioproducts. At the same time, microalgae emerge as an advantageous unconventional raw material, as their cultivation does not require arable land, thus avoiding competition with food production. To meet this demand, this study aimed to produce biocomposites through submerged fermentation using biomass from the microalgae Chlorella sp. Enzymatic hydrolysis was optimized using a 2² Central Composite Rotational Design (CCRD), with algal biomass and enzyme mass as independent variables. This step was followed by fermentation with the yeast Wickerhamomyces sp. UFFS-CE-3.1.2. The enzyme alpha amylase employed is of commercial origin, commonly used in the brewing industry, characterized by its easy accessibility and lower environmental impact compared to chemical hydrolysis methods. The results demonstrated that the combination of microalgae biomass with the enzyme preparation led to the production of several compounds of interest, such as highly active enzymes, mainly protease (560 U/mL), catalase (3381 U/mL), and peroxidase (277 U/mL), as well as other compounds, such as glycerol (32.5 g/L) and acetic acid (22.8 g/L). These products have wide industrial applications and a strong market demand, reinforcing the potential of the yeast–microalgae synergy for the sustainable production of high-value biocompounds, which represents a matrix of environmentally friendly products. Full article

This study systematically compared ultrasound-assisted extraction (UAE) with five other methods (hot water extraction (HWE), microwave-assisted extraction (MAE), acid extraction (FTACP), alkali extraction (FTAIP), and enzyme-assisted extraction (EAE)) for their effects on the yield, physicochemical properties, and bioactivities of Rosa laevigata Michx. polysaccharides. The results demonstrated UAE’s superior performance: it achieved a higher polysaccharide yield (31.27%) than HWE, FTACP, and FTAIP, approaching that of MAE and EAE. SEM observation revealed that UAE-derived polysaccharides exhibited a uniform porous network with smooth surfaces and excellent dispersibility, outperforming the irregular aggregates or structural loosening observed in other methods. Notably, UAE polysaccharides showed remarkable cholesterol-binding capacity (31.18 mg/g) and FRAP reducing power (0.0423 mmol/g), which highlights their potential for functional food applications. Structural analyses (FT-IR, XRD, TGA) confirmed that UAE better preserved the native conformation and thermal stability of polysaccharides, whereas chemical (FTACP/FTAIP) and high-temperature (MAE) methods induced molecular degradation. In conclusion, UAE, as an eco-friendly and low-denaturation technique, offers an optimal strategy for the high-value utilization of R. laevigata polysaccharides. Full article

Newly brewed Baijiu often contains harmful substances such as mercaptan and methanol, which are spicy and harmful to health. At present, this is mainly solved by long-term cellaring, but this is faced with some problems such as a long cycle, high cost, high fire hazards and so on. Therefore, based on the principle of liquid jet cavitation explosion catalyzing the heterogeneous association of Baijiu molecules, this paper first developed the physical aging process and equipment without radiation and additives. Then, based on the traditional computational fluid dynamics (CFD) model of high-speed jet simulation, an N-CFD model which can accurately simulate the cavitation explosion catalytic process of high-speed jet of Baijiu was established by optimizing the three sub models of conservation, turbulence and VOF. Finally, the N-CFD model was used to optimize the distance between the nozzle and the reaction chamber wall of the new aging equipment. Through the 15 min aging experiment on 100 L Baijiu, the methanol concentration of Baijiu decreased by 68.14 ± 2.25%, and the concentration of ethyl acetate, ethyl lactate and ethyl palmitate increased from 6.105 ± 0.014, 3.498 ± 0.015 mg/L and 0.621 ± 0.010 mg/L to 6.332 ± 0.016, 4.868 ± 0.012 mg/L and 0.681 ± 0.008 mg/L. The results show that the aging technology equipment can adjust the self-coupling characteristics and dynamic characteristics of various molecules in Baijiu through high-speed jet, and catalyze the alternating phase transition and association of various molecules. Finally, the goal of high-efficiency and healthy aging Baijiu without additives was achieved, which helps the rapid and healthy development of the Baijiu brewing industry. Full article

Brewers’ spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research investigated traditional and novel pretreatments to modify the properties of BSG for better utilisation as a food ingredient. In this study, BSG was ground and subsequently processed in two different ways: ultrasonicated for 15 min and fermented with lactic acid bacteria for 24, 48, and 72 h. Influences of fermentation and ultrasonication on the antioxidant activity, thermal properties, colour, chemical composition, total phenolic content (TPC), and total flavonoid content (TFC) were then investigated. There was a general increase in the antioxidant properties of BSG flour ultrasonicated for 15 min (FRAP, 4.35 mgTE/g; DPPH, 65.87%; ABTS, 37.29%) and fermented BSG flour fermented with Lactococcus lactis (48 h) (FRAP, 2.29 mgTE/g; 63.93%; 24.48%) compared to native BSG (2.10 mgTE/g, FRAP; 65.87%, DPPH; 23.50%, ABTS). The highest percentage of fibre (28%) was observed in BSG fermented for 24 h. There was also increase in colour value (L*, 56.33–59.07; a*, 3.18–3.65; b*, 9.61–10.70), TPC, and TFC (0.13–0.16 and 0.37–1.30, respectively), and variations in peak intensities on the thermogram. These results indicate that ultrasound and fermentation are promising technologies for the enhanced valorisation of BSG for value-added food product development. Full article

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected in the future. This trend is mainly due to the demand for enzymes in biofuel processing. At present, β-glucosidase is mainly derived from microorganisms, animals, plants and so on. It has received great attention due to its ease of production, catalytic efficiency and versatility, which have promoted its biotechnology potential in different industries. With the increasing demand for β-glucosidases, various cost-effective methods are being explored to discover, redesign and enhance their production and functional properties. Therefore, this paper reviews the latest progress in the application of β-glucosidase in industry. In this regard, the focus is on the use of recombinant technology, protein engineering and immobilization technology to improve the industrial applicability of the enzyme. In addition, the application status of β-glucosidase in production and life was analyzed. Full article

This study investigates a rare case of liquid alcohol preserved in a glazed ceramic vase from the tomb of Li Jurou (AD 1226), Jin dynasty, Xi’an, China, to provide new insights into medieval brewing traditions. We employed a multi-proxy approach combining microfossil and isotopic analysis, experimental brewing with sorghum, and incorporated previously published proteomic data to illuminate its origin. Microfossil analysis revealed yeast cells and starch granules with damage patterns diagnostic of enzymatic saccharification and mashing, indicating the use of malted sorghum and wheat, alongside cooked rice and foxnut. The starch damage features observed in the archaeological sample are consistent with patterns documented in experimental beer brewing with sorghum and wheat/barley. Stable isotope analysis yielded a δ¹³C value of –18.5‰, consistent with mixed C₃ and C₄ inputs. Two-component isotopic modeling revealed that C₄ plant (likely sorghum) contributed 40–50% of the ingredients, with C₃ plants such as wheat, rice, and foxnut making up the remainder. These findings align with proteomic results identifying sorghum proteins in the liquid. The combined evidence distinguishes this beverage from qu-based fermentation and links it instead to li-type brewing, rooted in malted cereals and associated with ritual practices. This represents the earliest direct archaeological evidence of sorghum beer in China, highlighting both technological innovation and cultural adaptation in historical alcohol production. Full article

To address the challenges of complex composition, high chemical oxygen demand (COD) content, and the difficulty of treating organic wastewater from brewery wastewater, as well as the limitations of traditional Fenton technology, including low catalytic activity and high material costs, this study proposes the use of biochemical sludge as a raw material. Coupled with iron salt activation and mechanical ball milling technology, a low-cost, high-performance iron-doped mesoporous nano-sludge biochar material is prepared. This material was employed as a particle electrode to construct a three-dimensional electro-Fenton system for the degradation of organic wastewater from sauce-flavor liquor brewing. The results demonstrate that the sludge-based biochar produced through this approach possesses a mesoporous structure, with an average particle size of 187 nm, a specific surface area of 386.28 m²/g, and an average pore size of 4.635 nm. Iron is present in the material as multivalent iron ions, which provide more electrochemical reaction sites. Utilizing response surface methodology, the optimized treatment process achieves a maximum COD degradation rate of 71.12%. Compared to the control sample, the average particle size decreases from 287 μm to 187 nm, the specific surface area increases from 44.89 m²/g to 386.28 m²/g, and the COD degradation rate improves by 61.1%. Preliminary investigations suggest that the iron valence cycle (Fe²⁺/Fe³⁺) and the mass transfer enhancement effect of the mesoporous nano-structure are keys to efficient degradation. The Fe-O-Si structure enhances material stability, with a degradation capacity retention rate of 88.74% after 30 cycles of use. When used as a particle electrode to construct a three-dimensional electro-Fenton system, this material demonstrates highly efficiency in organic matter degradation and shows promising potential for application in the treatment of organic wastewater from sauce-flavor liquor brewing. Full article

In order to explore the effect of Wickerhamomyces on the production of flavor compounds in Xiaoqu Baijiu (XQBJ), this study examined the correlation between the fungal communities in Xiaoqu and ester compounds. It was hypothesized that Wickerhamomyces contributes to the aroma of Xiaoqu. Intensified fermentation methods were used to validate the role of Wickerhamomyces anomalus in XQBJ brewing. Compared to traditional Xiaoqu, intensified fermentation significantly increased the acidity of fermented grains and starch utilization rate (p < 0.05). The fungal communities in fermented grains were analyzed by high-throughput sequencing technology. The dominant fungi in both control and test groups were Saccharomyces, Cyberlindnera, Rhizopus, and Meyerozyma, with Wickerhamomyces replacing Saccharomymycopsis in the enhanced group. Flavor compounds in the fermentation experiments were analyzed, revealing that ethyl acetate content in XQBJ increased by 949.94 mg/L in the test group, while isoamyl alcohol decreased by 23.62 mg/L and isobutanol decreased by 34.81 mg/L. Functional prediction analysis using PICRUSt2 confirmed a higher relative abundance of enzymes involved in ethyl acetate metabolism and a lower relative abundance of enzymes involved in higher alcohol metabolism in the test group. These findings demonstrate that Wickerhamomyces enhances ethyl acetate production and reduces higher alcohols during XQBJ brewing, offering a theoretical foundation for enhancing the quality of XQBJ. Full article

Traditional plum wine brewing mostly relies on experience, with problems such as lack of standardized production parameters and easy formation of sediment after fermentation. This study systematically optimized the key production processes. Based on the results of a single-factor experiment, the Box–Behnken design of the response surface method (RSM) was employed to determine the optimal fermentation parameters, which included a fermentation temperature of 31 °C, fermentation duration of 12 days, yeast inoculation rate of 0.86%, initial pH of 3.5, and sugar content of 28.5%. Under these conditions, the alcohol content reached 13.7%vol. On this basis, emphasis was placed on evaluating the effects of various clarification techniques (clarifying agents, heat treatment, membrane filtration, static clarification at different temperatures) on optimized base wine clarity, stability and quality. The results showed that chitosan exhibited excellent overall performance, not only obtaining the highest light transmittance (89.8%) but also the best effect in enhancing the iron stability (88.6%) and oxidative stability (88.9%) of the wine. Additionally, while membrane filtration, heat treatment, and freezing treatment all served to clarify and stabilize the wine, they significantly reduced the polyphenol content, thereby diminishing the wine’s quality. Therefore, the clarification process needs to be selected in practical production by considering the clarification effect and functional ingredient retention in conjunction with the production cost. This study provides key process parameters for the production of high-quality plum wine and theoretical guidance for reductions in sediment formation. Full article

This review explores the accumulated research and technological potential of Saccharomyces eubayanus, a cold-tolerant wild yeast first isolated in 1997 from the Andean-Patagonian forests of Argentina but formally described in 2011. S. eubayanus has garnered attention since it was identified as the missing parent of the lager-beer yeast S. pastorianus and because it demonstrated valuable fermentative skills and an unexpected large intraspecific genetic diversity. The article recapitulates the characterization of the fermentative capacity of the type strain, as well as its ability to produce distinctive aromatic profiles compared to conventional lager yeasts. We discuss how these features have driven the development of improved strains through experimental evolution and the generation of interspecific hybrids with S. cerevisiae exhibiting appropriate fermentation performance and a broad aromatic diversity. We also aim to address the applications of S. eubayanus in commercial brewing, especially in the craft beer industry, and highlight its potential to add value and/or regional identity to beer through novel flavor profiles. Finally, the review outlines the main challenges limiting large-scale implementation, emphasizing the importance of continued research into strain development and brewing strategies to fully harness the potential of this wild yeast species. Full article

The role of science and technology in enhancing beer quality is crucial amid growing market demands. This pilot study assessed the clarity and physicochemical stability of laboratory beers treated post fermentation with three clarifying (fining) agents: two chitosan-based and one collagen-based (fish bladder/isinglass). The beers were brewed with Polish barley malt and hops (alpha acids 7.5% and 14.5%). The measured parameters included pH, colour, turbidity, viscosity, surface tension, and foam volume. Within this small-scale, low-power dataset, both the collagen- and chitosan-based agents improved clarity, with the collagen agent showing the lowest turbidity in this sample. The clarifying agents also influenced the colour and surface tension, while the pH was largely unchanged. The foam volume increased with fining. Shelf-life checks suggested improved stability in clarified beers, with no clear differences between agents under these conditions. These findings are preliminary. The results should be interpreted cautiously due to the limited number of replicates. Larger scale studies with adequate replication are required before translating these observations into brewing practice. Chitosan’s effectiveness as a clarifying agent aligns with its high charge density and ability to coagulate suspended particles. This study underscores the importance of selecting appropriate clarifying agents to optimize beer clarity and stability while maintaining essential physicochemical properties. These findings contribute to the brewing industry’s efforts to meet consumer expectations for high-quality, stable beer products. Full article