Search Results (106)

The rising consumer demand for functional, low-alcohol beverages necessitates innovative brewing strategies. This study evaluated germinated Thai glutinous rice (Oryza sativa var. glutinosa, cv. Kheiw Ngu 8974) as a novel malt adjunct for non-alcoholic beer fermented with the probiotic yeast Saccharomyces boulardii. Formulations with germinated glutinous rice to barley malt ratios of 0:100, 40:60, 60:40 and 80:20, designated as R0, R40, R60, and R80, respectively, were systematically analyzed for their fermentation properties, physicochemical properties, bioactive enrichment, volatile compounds, and sensory attributes. Results showed that the high substitution levels in glutinous rice restricted enzymatic saccharification, successfully limiting ethanol accumulation in R60 and R80 to below the 0.5% v/v regulatory threshold. The final ethanol values for R0, R40, R60, and R80 were 1.34 ± 0.04%, 0.65 ± 0.04%, 0.4 ± 0.04%, and 0.13 ± 0.04% v/v, respectively. Although the control formulation (R0) exhibited the highest initial total phenolic content (TPC), antioxidant capacity, and gamma-aminobutyric acid (GABA) levels, S. boulardii fermentation significantly enriched these functional compounds across all adjunct-substituted formulations. Furthermore, gas chromatography–mass spectrometry (HS-SPME-GC/MS) analysis revealed a distinct shift in the volatile profile, with increasing levels of rice substitution resulting in a reduction in fermentation-derived aliphatic esters and a greater relative abundance of hop-derived terpenes and terpenoids. Sensory evaluations indicated that while extreme substitution (R80) negatively impacted color and aroma balance, the 40% and 60% formulations maintained highly acceptable organoleptic profiles. The overall liking scores for R0, R40, R60, R80, and the commercial product were 6.71 ± 1.66, 5.42 ± 1.65, 5.68 ± 1.80, 5.03 ± 1.92, and 6.45 ± 1.65, respectively. In conclusion, integrating a 60% substitution of germinated Thai glutinous rice provides the most balanced formulation among those tested, producing compliant, sensory-acceptable non-alcoholic beer with enhanced bioactive functionality. Full article

Despite the widespread use of yeast derivatives (YDs) in winemaking, comparative studies on the impact of different inactivation technologies remain limited, especially when applied to non-conventional yeast species. To address this, the present study evaluated the impact of Saccharomycodes ludwigii (SL#64) derivatives, a non-conventional species characterized by a high cell wall polysaccharide content, produced via Thermal Inactivation (TI), High-Pressure Processing (HPP), and Partial Lysis combined with HPP (PL + HPP), on the polysaccharide content, colloidal stability, and sensory profiles of Garnacha Blanca and Tempranillo Blanco wines. A commercial Saccharomyces cerevisiae derivative was used as a reference yeast derivative. Polysaccharide concentration and colloidal stability were monitored at 2 and 15 days post-addition. All YDs significantly increased polysaccharide levels (3–21%), primarily within the first 48 h. HPP-treated SL#64-YDs proved the most effective in enhancing protein stability, reducing heat-induced turbidity by 21% after 15 days. SDS-PAGE analysis suggested that YD-derived polysaccharides acted as protective colloids, partially maintaining pathogenesis-related (PR) proteins in solution. In contrast, no significant improvement in tartaric stability was observed across treatments. Overall sensory evaluation, including quality, balance, aroma intensity, and Flash Profile characterization, revealed that YD treatments more clearly modified the sensory profile of the aromatically neutral Garnacha Blanca wines, whereas the greater aromatic complexity of the Tempranillo Blanco matrix partially masked these effects, although prolonged contact with TI and HPP reduced aroma intensity and perceived quality. These results suggest that HPP-derived yeast derivatives could be especially suitable for short contact applications, representing a promising non-thermal strategy for tailoring functional YDs to specific wine matrices. Full article

The increasing volume of discarded apples generated by commercial grading standards and postharvest losses represents both an environmental burden and an opportunity for sustainable valorization. Despite growing interest in circular economy strategies in the fruit-processing sector, a comprehensive review of the technological, microbiological, and nutritional factors influencing cider production from discarded apples remains limited. To address this gap, this review discusses key aspects of cider production from discarded apples, focusing on raw material characterization, nutrient management, yeast strategies, and fermentation technologies. The physicochemical and microbiological properties of discarded apples are examined, including soluble solids, acidity, phenolic composition, and microbial spoilage risks. Special attention is given to nutrient optimization, particularly yeast assimilable nitrogen (YAN), vitamins, and minerals, as deficiencies may cause sluggish fermentation and adversely affect volatile compound formation and stability. This review evaluates yeast selection, comparing Saccharomyces cerevisiae with non-Saccharomyces yeasts and mixed fermentations, highlighting their effects on chemical composition, aroma, and sensory quality. Innovative approaches such as yeast immobilization and repeated-batch fermentation are reviewed as tools to improve process performance. Key technical challenges, including variability in raw material quality, nutrient supplementation needs, contamination risks, and process scalability, are discussed alongside opportunities for valorization of cider pomace within a circular economy framework. Full article

Xinjiang Ziziphus jujuba ‘Huizao’ wine, a characteristic fruit wine in China, is facing industrial bottlenecks such as flavor homogenization and lack of specialized fermentation yeasts, which limits its high-quality development. To solve these problems, four laboratory-preserved indigenous yeast strains (NZ5, NZ6, BH4, BH2) were compared with four commercial strains (FR, RW, RA, SY) in terms of fermentation dynamics, volatile flavor compound synthesis (HS-SPME-GC-MS/GC-FID), and sensory quality to screen the optimal yeast for Ziziphus jujuba ‘Huizao’ wine fermentation. Molecular identification revealed that NZ5 and NZ6 belong to Saccharomyces cerevisiae, while BH4 and BH2 are closely related to Pichia kudriavzevii, respectively, indicating their non-Saccharomyces characteristics with distinct metabolic potentials. The results showed that indigenous strains exhibited significantly superior performance to commercial strains: (1) Saccharomyces strains NZ5 and NZ6 had higher fermentation efficiency, with 12.5–25% shorter fermentation cycles and 14% higher cumulative CO₂ release than commercial strains; (2) Non-Saccharomyces strain BH4 synthesized the most diverse volatile flavors (99 compounds), with ethyl acetate content reaching 314.92 mg/L, which was 13-fold higher than that of commercial yeast FR (24.09 mg/L). Meanwhile, its phenethyl alcohol content reached 3.12 mg/L, 7.2 times that of commercial yeast RW; (3) Sensory evaluation showed that BH4-fermented wine had the highest score (88.59), significantly higher than commercial strains (63.57–67.67). In conclusion, BH4 is the optimal strain for improving the flavor quality of Xinjiang Ziziphus jujuba ‘Huizao’ wine, and NZ5/NZ6 are suitable for efficient industrial fermentation. This study provides valuable microbial resources and technical guidance for the quality improvement and industrial development of Xinjiang characteristic fruit wine. Full article

While Saccharomyces cerevisiae (baker’s yeast) offers a safe, non-animal source of chitin-glucan (CG), its potential as a functional cosmetic ingredient has been overshadowed by industrial sources like Aspergillus niger. This study advances the existing literature by establishing a critical structure–function relationship for CG micro/nano particles extracted via three physical disruption methods: ultrasonic bath, ultrasonic probe, and autoclaving. The obtained CG was systematically characterized by physicochemical and biological tests. A significant trade-off was identified: while autoclaving (40 min) resulted in lower mass yield compared to ultrasonication, it produced particles with the highest crystallinity, an enriched chitin/glucan ratio, and the smallest particle size (~70% of particles with mean diameter of 480 ± 33 nm). Structurally, these sub-micron particles demonstrated superior colloidal stability and a physical “barrier effect” for sustained hydration, outperforming the amorphous structures typically associated with mild extraction. The anti-wrinkle efficacy was validated through a specific “triad” mechanism: (1) the insoluble 3D network ensures prolonged water retention, (2) the particles exhibit robust free radical scavenging activity (~67%), and (3) most notably, the specific nano-structure significantly upregulated Collagen Type I-α1 expression in human dermal fibroblasts (HDF) and human skin fibroblasts (HSF), surpassing commercial chitin controls. These findings prove that the extraction-induced nano-structure, rather than mass yield, is the determinant factor for bioactivity, positioning S. cerevisiae CG as a high-performance, multi-target ingredient for anti-aging formulations. Full article

In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil samples collected from orchards located in the main production region of C. reticulata cv. ‘Dahongpao’ (CRCD) in China, with the objective of isolating specialized non-Saccharomyces yeasts suitable for producing CRCD fruit wine. After enrichment cultivation, seven characteristic yeast strains were isolated and purified. These isolates were identified as Candida parapsilosis, Meyerozyma caribbica, Candida quercitrusa, and Meyerozyma guilliermondii through a combination of microscopic morphology and molecular biology methods, which also included Pichia fermentans, Pichia kudriavzevii, and Pichia kluyveri. The strains’ fermentation potential, ethanol production rates, and tolerance levels were assessed, leading to the selection of Candida parapsilosis, Candida quercitrusa, Pichia fermentans, Pichia kudriavzevii, and Pichia kluyveri for further fermentation experiments. The commercial yeast La-Ma was used as a control. Analysis of volatile organic compounds (VOCs) in the fruit wine samples was performed using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). A total of 42 different VOCs were identified, with esters being the most prevalent. The fingerprint profiles demonstrated notable differences between the fruit wine samples fermented with selected yeasts and those fermented with commercial yeasts. Principal component analysis (PCA) indicated that Pichia kluyveri displayed the most significant divergence from both commercial and other selected yeasts. The samples contained notable VOCs such as 2-methyl-1-butanol, pentanal, 3-methyl-2-butenal, propyl acetate, butyl acetate, isobutyl acetate, isopentyl acetate, and 3-methyl-2-butenyl acetate, while the methanol production was observed to be lower compared to other samples. Consequently, this strain has the potential to produce distinctive fruit wine. Full article

Porcine reproductive and respiratory syndrome virus (PRRSV) remains a significant threat to swine health worldwide, primarily due to its extensive genetic diversity and ability to evade host immune responses, which reduces the effectiveness of vaccines. This field study investigated the immunomodulatory effects of the Saccharomyces cerevisiae strain MIIP as a dietary supplement to mitigate PRRSV infection in piglets under commercial farming conditions. Four trials were conducted across PRRSV-affected herds, with variations in PRRS vaccination practices and infection status. MIIP supplementation led to a significant reduction in the PRRSV antibody-positive rate, titers, and viremia in treated piglets compared to both non-concurrent and concurrent control groups. Enhanced mucosal immunity was also observed, as evidenced by higher total IgA concentrations in serum and milk in the MIIP groups. Although not all immune parameters reached statistical significance, trends consistently favored improved antiviral responses in MIIP-treated animals. These results suggest that dietary supplementation with MIIP yeast can enhance both systemic and mucosal immunity, potentially reducing PRRSV infection and transmission. Further research into its mechanisms, particularly its interaction with innate immune pathways and the gut microbiota, is warranted to optimize PRRSV control strategies. Full article

Reducing the alcohol content of wines has received increasing attention, and various strategies have been proposed for this aim. In this study, non-Saccharomyces yeasts isolated from Uruguayan vineyards were screened to identify strains with low ethanol production for use in mixed cultures. Twenty-six strains belonging to six species were evaluated, considering key oenological parameters such as ethanol and glycerol production, glucose and fructose consumption, and absence of organoleptic defects. Based on these criteria, three strains from two genera were selected: Starmerella bacillaris (Sb1 and Sb2) and Metschnikowia fructicola (Mf2). In pure cultures, Starmerella bacillaris showed high sugar consumption along with high glycerol production. Subsequently, co-inoculation and sequential inoculation conditions were tested by combining the selected strains with commercial Saccharomyces cerevisiae (Sc). With Mf2 + Sc sequential inoculation, high sugar consumption, increased glycerol production, and a significant reduction in ethanol were observed compared to the control. For Starmerella bacillaris, only Sb1 achieved consistent alcohol reductions in sequential strategies. With co-inoculation, both strains reduced ethanol by 0.2–1% v/v, although only Sb1 showed complete sugar depletion. Overall, the results demonstrate a marked dependence of fermentation behavior on the strain and highlight the importance of studying biocompatibility and inoculation strategy in mixed cultures. Full article

Recent studies have shown that the use of non-Saccharomyces yeasts, either alone or in co-fermentation with Saccharomyces cerevisiae, can enhance the development of specialty beers with distinctive compositional characteristics. This study aimed to evaluate the main compositional and sensory differences between American Pale Ale (APA) beers produced using the commercial strain S. cerevisiae US-05 as a single starter (Test 1), and those produced through sequential inoculation with Metschnikowia pulcherrima 62 followed by S. cerevisiae US-05 (Test 2). Analyses focused on key chemical parameters and volatile compounds at the end of primary fermentation (F1) and after 20 days of refermentation at 20 °C (F2). After F1, Test 2 samples showed higher concentrations of glycerol and higher alcohols (isoamyl alcohol, benzeneethanol) and lower concentrations of esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate) compared to Test 1. After F2, the differences in higher alcohol content became less significant, whereas ester concentrations, particularly ethyl acetate and ethyl octanoate, were significantly higher in Test 2. Sensory evaluation revealed that beers from Test 2 exhibited more pronounced floral and fruity notes and achieved higher overall scores in the panel assessment. These findings indicate that sequential inoculation with M. pulcherrima 62 followed by S. cerevisiae enhances both the chemical complexity and sensory appeal of APA beers, highlighting the strain’s potential as a valuable tool for developing specialty beers with unique aromatic profiles. 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

Grape harvest time influences the berry composition, which impacts the organoleptic wine characteristics. Winemakers monitor technological, phenolic, and aromatic grape maturity to decide the harvest date. Little is known about the evolution of yeast ecology of grapes during the maturation period. The microbiota involved in the fermentation impacts the wine composition and characteristics; therefore, changes in grape biodiversity could have an impact in fermentation kinetics and aroma compound formation. In this study, the yeast biodiversity of Grenache Noir and Carignan grapes from Montsant DO (Denomination of Origin) were analyzed at different ripening stages to assess how harvest time influences microbiota. The fermentation performance of the yeasts obtained was studied at both laboratory and pilot scales to evaluate the impact of these yeasts, both in pure and mixed cultures, on the wine’s chemical and aromatic composition as well as its sensory impact. The results indicated that early harvest favored a higher diversity of non-Saccharomyces species, whereas in more mature grapes, Saccharomyces cerevisiae species was dominant. The isolated strains of Saccharomyces differed in their fermentation performances, as well as ethanol content and acidity of wine. In general, they produced higher concentration of fermentative volatile compounds than a commercial strain. The non-Saccharomyces yeasts in mixed fermentations with the S. cerevisiae strains also impacted wine composition and characteristics, leading lower ethanol content or enhancing aromatic balance and sensory equilibrium. The results highlight that grape harvest timing influences microbial diversity and fermentative performance and thus should be considered to better determine the optimum harvest date and ensure consistent wine characteristics. Full article

To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine were compared when commercial Saccharomyces cerevisiae was used for single fermentation, Komagataella pastoris was used for single fermentation, commercial Saccharomyces cerevisiae and Komagataella pastoris were used for co-fermentation, and sequential fermentation was carried out for 24 h and 48 h. Moreover, the aroma components in blueberry wine were determined by electronic nose, GC-IMS, and GC-MS. The research found that there were no significant changes in the basic physico-chemical properties such as alcohol content, reducing sugar, total phenols, and flavonoids among the five fermentation methods. However, in terms of color, commercial wine yeast fermentation had higher brightness, and the a* and b* values of co-fermentation were higher. It also possessed greater antioxidant capacity when inoculated in sequence for 24 h and 48 h. All five fruit wines were most sensitive to the W1W, W2W, W2S, W1S, and W5S sensors. GC-IMS detection found that 48 h sequential inoculation could produce new aroma components, enhancing the flavor of the fruit wine. Meanwhile, non-targeted metabolomics research by GC-MS showed that Komagataella pastoris could make the aroma components of blueberry fruit wine more diverse and taste more layered. This work contributes to the advancement of fruit wine flavor profile enhancement. Full article

Msalais is a type of wine made by a series of processes such as boiling and fermentation from Hotan red grape juice. The Maillard reaction occurs during the boiling of the grape juice. The Amadori compound is a product of the early stage of the Maillard reaction, which has physiological activities such as antioxidation, anti-hypertension, and anti-hyperglycemia. The purpose of this study was to develop Msalais rich in Amadori compounds by utilizing the fermentative capabilities of different yeasts. The optimal fermentation process was obtained by response surface optimization, with the key parameters as follows: Saccharomyces cerevisiae Y4 and Wickerhamomyces anomalus Y2 (as the fermenting yeasts), fermentation temperature of 28 °C, fermentation time of 14 days, yeast inoculation amount of 2% (V/V), and ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae of 2:1. At the same time, HPLC-ELSD was used to detect Amadori compounds in the product of this optimal fermentation process. The contents of Fru-Pro and Fru-Asp in the optimal fermentation process were 0.2867 ± 0.0115 g/L and 0.0203 ± 0.0014 g/L, respectively, which were 0.0702 g/L and 0.026 g/L higher than those of commercially available commercial Msalais (0.2165 ± 0.0022 g/L and 0.0177 ± 0.0008 g/L, respectively). With the increase in the content of Amadori compounds, the antioxidant activity was significantly improved. The DPPH free radical scavenging ability was 116.37 ± 1.79 μmol Trolox/sample, which was 53.01 μmol Trolox/L sample higher than that of commercial Msalais. The ABTS free radical scavenging ability was 142.51 ± 1.98 μmol Trolox/L sample, which was 68.23 μmol Trolox/L sample higher than that of commercial Msalais. The total oxygen free radical absorption capacity was 132.74 ± 6.36 μmol Trolox/L sample, which was 60.12 μmol Trolox/L higher than that of the commercial Msalais. Compared with traditional Msalais produced by natural fermentation, the quality of Msalais fermented by specific yeasts has been significantly improved. These results provide a reliable basis for the fermentation of Msalais by specific yeasts and its quality optimization. Full article

The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies. In this study, potential probiotic non-Saccharomyces yeasts Pichia manshurica, Kluyveromyces lactis, and Kluyveromyces marxianus, along with commercial probiotic yeast Saccharomyces boulardii, were characterised and tested for functional NAB production, whereas P. manshurica was used in NAB production for the first time. Growth and viability were assessed across a range of temperatures, pH, and iso-α-bitter acids. The tested yeasts withstood conditions typical of the beer matrix and human digestive tract and had a positive phenolic off-flavour phenotype. Two strains, K. lactis and K. marxianus, showed strong β-glucosidase activity, which may enhance beverage aroma complexity. Ethanol levels in beers fermented with non-Saccharomyces yeasts remained below the NAB limit (≤0.5% v/v). An analysis of volatile organic compound profiles revealed the potential of these yeasts to produce higher alcohols and esters valuable from a brewer’s perspective. This study provides valuable insight into novel probiotic fermentations and the potential application of unconventional yeasts in functional, aromatic, and health-oriented non-alcoholic beverages. Full article

In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring. Commercially available strains of bottom-fermenting brewing yeasts (Saccharomyces pastorianus), a cryotolerant wine yeast (Saccharomyces bayanus), and a wild wine yeast (Torulaspora delbrueckii) were evaluated. The quality characteristics of sake obtained using non-conventional yeasts were compared with sake produced using Saccharomyces cerevisiae K7, one of the most commonly used strains in sake brewing. Sake made with non-conventional yeasts exhibited differences in fermentation kinetics, chemical composition, and sensory properties. Wine yeasts produced sake with the most favorable ester profile, markedly distinct from those obtained with other yeast strains used in the study. Compared to the conventional strain, the concentrations of the key contributors to the fruity/floral aroma, namely 3-methylbutyl acetate and ethyl hexanoate, in sake produced with S. bayanus were higher by 249.5% and 199.3%, respectively. The wine yeast S. bayanus may be considered the most promising strain for sake production due to its ability to generate elevated levels of volatile aroma compounds associated with Ginjo-ka characteristics, as well as its effectiveness in supporting a consistent and efficient alcoholic fermentation process. Full article